Save A vibrant budget-friendly salad featuring tender pasta crisp seasonal vegetables and a zesty homemade dressing a perfect choice for a light meal or picnic.
I first tossed together this pasta salad for a last-minute family lunch and now it's requested at nearly every picnic. The fresh veggies and simple dressing make it a hit with everyone.
Ingredients
- Pasta: 300 g budget-friendly dried pasta (fusilli penne or rotini) plus salt for cooking water
- Seasonal Vegetables: About 500 g total: 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) 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:
- While the pasta cooks wash dice and slice the vegetables as needed.
- Make Dressing:
- In a large bowl whisk together olive oil lemon juice Dijon mustard minced garlic honey salt and pepper until well combined.
- Combine Salad:
- Add cooled pasta and prepared vegetables to the bowl with the dressing. Toss gently to coat evenly.
- Finish Salad:
- Stir in optional add-ins such as feta 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 This recipe brings out plenty of smiles at our weekend gatherings and is always a hit for family potlucks with kids and adults alike enjoying each colorful bite.
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. Mustard and seeds may cause allergies for sensitive individuals.
Nutritional Information
Per serving: 350 calories 15 g total fat 45 g carbohydrates 8 g protein
Save Enjoy your fresh and easy pasta salad at its peak or save leftovers for a quick meal later.
Recipe Guide
- → What pasta types work best for this salad?
Short pasta shapes like fusilli, penne, or rotini hold dressing well and blend nicely with veggies.
- → Can I make this dish vegan?
Yes, simply omit feta cheese and replace honey with maple syrup to keep it vegan-friendly.
- → How should I prepare the vegetables?
Wash and dice or slice the seasonal vegetables uniformly to ensure even texture and flavor in every bite.
- → Is it better to serve this dish immediately or chilled?
While it can be served right away, chilling for 30 minutes enhances the flavors and melds the ingredients beautifully.
- → What are good optional add-ins for extra texture or flavor?
Chopped fresh herbs, toasted seeds, or crumbled feta add complexity and freshness to the dish.
- → How long can this salad be stored?
Keep refrigerated for up to two days, tossing before serving to redistribute the dressing.