Pin this A vibrant, budget-friendly salad featuring tender pasta, crisp seasonal vegetables, and a zesty homemade dressing—perfect for a light meal or picnic.
I first made this pasta salad for a summer picnic, and everyone loved how easy it was to customize with whatever vegetables were in season. It has now become a go-to dish for family gatherings and potlucks.
Ingredients
- Pasta: 300 g budget-friendly dried pasta (e.g. fusilli, penne, or rotini), salt for cooking water
- Seasonal Vegetables: 1 small zucchini diced, 1 red bell pepper diced, 1 cup cherry tomatoes halved, 1 cup cucumber diced, 2 carrots grated or thinly sliced, 1/2 small red onion thinly sliced
- Simple Dressing: 4 tbsp extra-virgin olive oil, 2 tbsp lemon juice (or white wine vinegar), 1 tsp Dijon mustard, 1 clove garlic minced, 1 tsp honey (or maple syrup for vegan option), salt and freshly ground black pepper to taste
- Optional Add-ins: 50 g feta cheese crumbled (omit for vegan), 2 tbsp chopped fresh herbs (parsley basil or dill), 2 tbsp toasted sunflower or pumpkin seeds
Instructions
- Cook the pasta:
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the vegetables:
- While the pasta cooks, wash, dice, and slice the vegetables as needed.
- Make the dressing:
- In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified.
- Combine and toss:
- Add the cooled pasta and prepared vegetables to the bowl with dressing. Toss gently to coat evenly.
- Add optional ingredients:
- Stir in feta, fresh herbs, or seeds if using. Adjust seasoning to taste.
- Serve:
- Serve immediately, or chill for 30 minutes for enhanced flavor. Toss again before serving.
Pin this My children like to help chop the vegetables, making it a fun, collaborative meal for our family. Even picky eaters find something they enjoy in this mix-and-match salad.
Required Tools
Large pot, strainer colander, large mixing bowl, whisk, cutting board and knife
Notes
Swap in any in-season vegetables you have on hand (e.g. blanched green beans, peas, corn, broccoli). For extra protein, add canned chickpeas or cooked chicken. Pairs well with crisp white wines or light iced teas. Keeps refrigerated for up to 2 days.
Nutritional Information
Calories: 350
Total Fat: 15 g
Carbohydrates: 45 g
Protein: 8 g
Pin this Enjoy this easy pasta salad as a satisfying main or a vibrant side at your next meal. It's perfect for meal prep or sharing with friends.
Recipe FAQs
- → What pasta types work best for this salad?
Short shapes like fusilli, penne, or rotini hold the dressing well and complement the veggies perfectly.
- → Can I substitute the vegetables?
Absolutely, swap in any fresh seasonal vegetables such as green beans, peas, or broccoli for varied flavors and textures.
- → How should I store leftovers?
Keep in an airtight container in the refrigerator for up to two days. Toss gently before serving again.
- → Is the dressing suitable for vegan diets?
Yes, replacing honey with maple syrup or another sweetener keeps the dressing vegan-friendly.
- → What optional add-ins can enhance the salad?
Fresh herbs like parsley or basil, toasted seeds, and crumbled feta can add layers of flavor and texture.
- → How can I add protein to this dish?
Including canned chickpeas or cooked chicken boosts protein content without overpowering flavors.