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 afternoon picnic with friends. Everyone loved how fresh and colorful it looked, and it quickly became my go-to for summer gatherings.
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.
- Prepare Vegetables:
- While pasta cooks, wash, dice, and slice the vegetables as needed.
- Mix Dressing:
- In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified.
- Combine Ingredients:
- Add the cooled pasta and prepared vegetables to the bowl with the dressing. Toss gently to coat everything evenly.
- Add Optional Ingredients:
- Stir in 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 This salad has become a staple for our family picnics. Even picky eaters find something they enjoy in its colorful mix.
Notes
For extra protein, add canned chickpeas or cooked chicken. Pairs well with crisp white wines or light iced teas.
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. Mustard and seeds may be allergens for some individuals. Check ingredient labels for dietary suitability.
Save This pasta salad is great for effortless entertaining and stays fresh even after chilling. Enjoy any leftover veggies for lunch the next day!
Recipe FAQ
- → What pasta types work best for this salad?
Short pasta like fusilli, penne, or rotini hold the dressing well and mix easily with the vegetables.
- → Can I use other vegetables besides the listed ones?
Yes, feel free to swap in any seasonal produce such as green beans, peas, corn, or broccoli according to availability.
- → How should the pasta be prepared for the best texture?
Cook the pasta until al dente, then drain and rinse under cold water to cool and prevent sticking.
- → Is this dish suitable for vegan diets?
Omit optional feta cheese and use maple syrup instead of honey in the dressing to keep it fully vegan.
- → How can I enhance the flavors before serving?
Letting the salad chill for about 30 minutes allows the dressing to meld with the pasta and vegetables for enhanced taste.