If you’re looking for a vibrant, flavorful dish that’s as nourishing as it is colorful, this Veggie Pasta Salad Recipe is an absolute winner. Bright and fresh, it’s packed with crisp bell peppers, juicy cherry tomatoes, and tender rotini pasta all tossed in a tangy balsamic dressing that sings with just the right touch of garlic and mustard. Whether you’re packing lunches, bringing a dish to a potluck, or just craving something light and satisfying, this pasta salad is your new best friend.
Ingredients You’ll Need
Getting the flavors and textures just right in this Veggie Pasta Salad Recipe is all about the quality and simplicity of the ingredients. Each one brings its own special touch—from the tang of Dijon mustard to the crunch of bell peppers, making this dish a harmonious blend that’s both fresh and comforting.
- 1 tbsp Dijon mustard: Adds a subtle sharpness that brightens the dressing beautifully.
- ½ tsp grated garlic: Infuses the salad with a mellow, aromatic depth.
- ¼ tsp Italian seasoning: A classic herb mix that brings warmth and a tiny hint of earthiness.
- 3 tbsp balsamic vinegar: Offers a sweet and tangy backbone to the dressing.
- ⅓ cup olive oil: Smoothly balances the acidity and adds a buttery richness.
- 8 oz. dry rotini pasta: This spiraled pasta holds onto the dressing and ingredients nicely for every bite.
- 1 cup frozen peas: Sweet and tender, they bring pops of green and natural sweetness.
- 1 cup frozen corn: Adds subtle crunch and a hint of natural sugary flavor.
- 1 pint cherry tomatoes (halved): Juicy bursts of color and freshness throughout the salad.
- 1 cup mixed-color diced bell pepper: Crunchy and vibrant, these peppers contribute both texture and a rainbow of hues.
- 1 cup Persian cucumbers (sliced into half moons): Crisp and slightly sweet, they refresh every mouthful.
- ½ cup sliced olives (green or black): For a savory, briny contrast that balances the veggies.
- Fresh basil leaves (for garnish): An aromatic finishing touch that lifts the entire dish.
How to Make Veggie Pasta Salad Recipe
Step 1: Cook the pasta and veggies
Start by bringing a large pot of salted water to a boil. Add the rotini pasta and cook per package instructions until al dente, about 8 to 10 minutes. In the last 2 minutes of cooking, toss in the frozen peas and corn so they become tender but still retain their bite. Drain everything well and rinse under cold water to cool the pasta and veggies quickly, stopping any further cooking.
Step 2: Prepare the dressing
In a large mixing bowl, whisk together the Dijon mustard, grated garlic, Italian seasoning, balsamic vinegar, and olive oil. This simple dressing is the flavor hero of the salad, with bright acidity and savory undertones that tie everything together.
Step 3: Combine salad ingredients
Add the cooled pasta, peas, corn, cherry tomatoes, diced bell peppers, sliced cucumbers, and olives into the bowl with the dressing. Toss gently but thoroughly so all the pasta and veggies are evenly coated. The colors and textures should be vibrant and inviting.
Step 4: Chill and rest
Refrigerate the salad for at least 30 minutes before serving. This resting period allows the flavors to marry perfectly and for the pasta to soak up some of that delicious dressing.
How to Serve Veggie Pasta Salad Recipe
Garnishes
Fresh basil leaves sprinkled on top add a fragrant and lovely green pop that complements the crisp vegetables and tangy dressing splendidly.
Side Dishes
This salad pairs beautifully with grilled chicken, fish, or even a spicy bean burger. Its fresh, cool vibe balances out heartier mains wonderfully.
Creative Ways to Present
For a fresh twist, serve the Veggie Pasta Salad Recipe in individual mason jars for picnics or casual gatherings. Layer the salad with some extra basil and olives on top for a pretty presentation that’s super easy to transport.
Make Ahead and Storage
Storing Leftovers
This pasta salad keeps really well in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving to redistribute the dressing and freshen up the veggies.
Freezing
Because of the fresh vegetables and dressing, freezing is not recommended as it can cause the texture to become mushy and the flavors to dull.
Reheating
This salad is best enjoyed cold or at room temperature. If you prefer, simply take it out of the fridge about 15 minutes before serving to take the chill off.
FAQs
Can I use other types of pasta for this salad?
Absolutely! While rotini works great because its curves trap the dressing nicely, fusilli or farfalle also make excellent alternatives.
Is it possible to make this salad vegan?
Yes, this Veggie Pasta Salad Recipe is naturally vegan-friendly as it contains no animal products. Just double-check your mustard and olives for any additives if you’re strict about vegan ingredients.
Can I add protein to this pasta salad?
Definitely! Grilled tofu, chickpeas, or shredded chicken are fantastic proteins that boost the salad’s nutritional value without overpowering the fresh flavors.
What can I substitute for frozen peas and corn?
If you don’t have frozen peas and corn, fresh snap peas, edamame, or sweet fresh corn kernels can be used for a similar sweet crunch and bright color.
How long can I prepare the salad in advance?
For the best texture and flavor, prepare it 24 hours ahead. Over time, the vegetables may release some moisture that can slightly soften the salad, but stirring it well before serving will help maintain its freshness.
Final Thoughts
You really can’t go wrong with this Veggie Pasta Salad Recipe. It’s an easy, cheerful dish bursting with textures and flavors, guaranteed to brighten up any meal or gathering. I hope you give it a try and fall in love with this fresh and tasty pasta salad just like I have!
Print
Veggie Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Veggie Pasta Salad is a delightful medley of fresh vegetables and perfectly cooked rotini pasta, tossed in a tangy balsamic mustard dressing. Ideal for a quick lunch or a light dinner, this salad combines sweet corn, peas, cherry tomatoes, crisp bell peppers, and cucumbers, creating a colorful, nutrient-rich dish that’s both refreshing and satisfying.
Ingredients
Dressing
- 1 tbsp Dijon mustard
- ½ tsp grated garlic
- ¼ tsp Italian seasoning
- 3 tbsp balsamic vinegar
- ⅓ cup olive oil
Pasta and Vegetables
- 8 oz. dry rotini pasta
- 1 cup frozen peas
- 1 cup frozen corn
- 1 pint cherry tomatoes, halved
- 1 cup mixed-color diced bell pepper
- 1 cup Persian cucumbers, sliced into half moons
- ½ cup sliced olives (green or black)
Garnish
- Fresh basil leaves
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. During the last 2 minutes of cooking the pasta, add the frozen peas and corn to the boiling water to thaw and cook lightly. Drain the pasta and vegetables, then rinse under cold water to stop the cooking process and cool the mixture.
- Prepare the Dressing: In a large mixing bowl, whisk together Dijon mustard, grated garlic, Italian seasoning, balsamic vinegar, and olive oil until the dressing is emulsified and smooth.
- Combine Salad Ingredients: Add the cooled pasta, peas, corn, halved cherry tomatoes, diced bell peppers, sliced cucumbers, and olives to the bowl with the dressing. Toss gently but thoroughly to ensure everything is evenly coated with the dressing.
- Chill and Garnish: Refrigerate the pasta salad for at least 15 minutes to allow the flavors to meld. Before serving, garnish with fresh basil leaves for added aroma and color.
Notes
- Use gluten-free pasta if you require a gluten-free option.
- For added protein, consider tossing in cooked chickpeas or grilled chicken.
- This salad can be made a few hours ahead and stored in the refrigerator.
- Adjust the quantity of garlic and Italian seasoning to taste.
- Use fresh vegetables in place of frozen if preferred; just ensure to blanch peas and corn if raw.
