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 salad for a sunny weekend picnic when I needed something fresh, filling, and easy to transport. It's become my go-to for gatherings because everyone loves its colorful mix and tangy flavor.
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 (choose any combination approx. 500 g total)
- 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.
- Prepare Vegetables:
- Wash, dice, and slice vegetables as needed while pasta cooks.
- 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 dressing. Toss gently to coat 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 family often requests this salad for lunch on summer days. It's a staple at potlucks, and there's always excitement to see which veggies I've tossed in!
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 cause allergies for some. Always check ingredient labels if unsure.
Nutritional Information (per serving)
Calories: 350, Total Fat: 15 g, Carbohydrates: 45 g, Protein: 8 g.
Save This pasta salad is the perfect fuss-free meal for any occasion. Enjoy it fresh, or make a day ahead for easy entertaining!
Recipe FAQs
- → What pasta types work best here?
Short, twisted pastas like fusilli, penne, or rotini hold the dressing well and complement the veggies nicely.
- → Can I customize the vegetables used?
Absolutely! Use any fresh, seasonal vegetables you prefer or have on hand, such as zucchini, bell peppers, cherry tomatoes, or cucumbers.
- → Is there a way to make it vegan-friendly?
Omit feta cheese and use maple syrup instead of honey in the dressing to maintain a plant-based version.
- → How long can this salad be stored?
It keeps well refrigerated for up to 2 days, best enjoyed chilled or at room temperature after tossing again.
- → What are good optional add-ins?
Fresh herbs like parsley or basil, toasted seeds like sunflower or pumpkin, and even canned chickpeas can add flavor and texture.