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

Scale

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

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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.