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 started making this pasta salad for sunny outdoor lunches when produce stands were overflowing. It quickly became a go-to for sharing at family get-togethers because everyone can add their favorite seasonal vegetables.
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 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 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.
- Prep Vegetables:
- While the pasta cooks, prepare the vegetables: wash, dice, and slice as needed.
- Make Dressing:
- In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified.
- Toss Salad:
- Add the cooled pasta and prepared vegetables to the bowl with the dressing. Toss gently to coat everything evenly.
- Add Optional Ingredients:
- Stir in optional add-ins like 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.
Save My kids love picking out their favorite veggies from the garden each time we make this. Even picky eaters join in and enjoy helping mix up the pasta salad together.
Notes
Swap in any in-season vegetables you have on hand. For extra protein, add chickpeas or cooked chicken. This salad pairs well with iced tea or crisp white wine, and keeps up to 2 days refrigerated.
Required Tools
Large pot, strainer/colander, large mixing bowl, whisk, cutting board and knife
Allergen Information
Contains wheat (gluten) in pasta and dairy in feta, which can be omitted for vegan or dairy-free diets. Mustard and seeds may trigger allergies, so always check ingredient labels if unsure.
Save This colorful salad is sure to brighten any table and makes easy leftovers for the next day. Enjoy your fresh creation with friends or family!
Kitchen Help
- → What types of pasta work best for this dish?
Short dried pasta varieties like fusilli, penne, or rotini hold the dressing well and provide a satisfying texture.
- → Can I substitute the seasonal vegetables?
Absolutely. Feel free to use any fresh in-season vegetables such as green beans, peas, corn, or broccoli to suit availability and taste.
- → How can I make this dish vegan?
Omit the feta cheese and replace honey with maple syrup for a fully vegan-friendly preparation.
- → Is it better to serve this dish immediately or chilled?
Serving chilled after a 30-minute rest enhances the flavor, but it can also be enjoyed immediately for a fresher bite.
- → What pairings complement this pasta and vegetable combination?
Light white wines or iced teas balance the flavors well and make for refreshing accompaniments.