Save 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 sunny family picnic in early spring. Since then, it's become our go-to for gatherings and weekday lunches whenever we want something fresh and satisfying without much fuss.
Ingredients
- Pasta: 300 g budget-friendly dried pasta (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 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), salt and pepper to taste
- Optional Add-ins: 50 g feta cheese (omit for vegan), 2 tbsp chopped fresh herbs (parsley, basil, or dill), 2 tbsp toasted sunflower or pumpkin seeds
Instructions
- Cook Pasta:
- Boil pasta in salted water until al dente according to package instructions. Drain and rinse under cold water to cool.
- Prep Vegetables:
- Wash, dice, and slice all vegetables as needed while pasta cooks.
- Make Dressing:
- In a large bowl, whisk together olive oil, lemon juice, mustard, garlic, honey, salt, and pepper until combined.
- Combine Pasta & Veggies:
- Add cooled pasta and prepared vegetables to the bowl. Toss gently to mix with dressing.
- Finish Salad:
- Stir in optional add-ins like feta, herbs, or seeds. Adjust seasoning to taste.
- Serve or Chill:
- Serve right away or refrigerate for 30 minutes to enhance flavor. Toss again before serving.
Save My kids love helping toss the veggies in this salad, especially when we use carrots from our garden. Sharing bowls of pasta salad around the table always brings out smiles.
Required Tools
Large pot, strainer or colander, large mixing bowl, whisk, cutting board, and knife
Allergen Information
Contains wheat (gluten) in pasta and dairy in feta (omit for dairy-free or vegan). Mustard and seeds may affect sensitive individuals. Always check ingredient labels if unsure.
Nutritional Information
Per serving: 350 calories, 15 g total fat, 45 g carbohydrates, 8 g protein
Save This simple pasta salad shines with seasonal produce and a tangy dressing. Enjoy it for picnics, quick lunches, or as a colorful side at dinner!
Recipe Guide
- → What pasta types work best for this dish?
Short pasta shapes like fusilli, penne, or rotini hold the dressing well and pair nicely with the chopped vegetables.
- → Can I substitute the vegetables with other seasonal produce?
Yes, green beans, peas, corn, or broccoli are great alternatives to customize flavor and texture.
- → How can I make the dressing vegan?
Replace honey with maple syrup and omit feta cheese to keep the dish vegan-friendly.
- → Is it better to serve this dish chilled or room temperature?
Both work well; chilling for 30 minutes enhances flavor melding, but it’s also delicious served fresh.
- → Are there any suggested add-ins to boost protein?
Adding canned chickpeas or cooked chicken increases protein and complements the fresh veggies.