Vegetable Pasta Salad

There’s something about a big bowl of vegetable pasta salad that instantly brightens the table. Picture glossy spirals of pasta tangled with crisp cucumbers, juicy tomatoes, and ribbons of bell pepper, all glistening in a zesty herb dressing.

It’s an invigorating, no-fuss meal that comes together quickly—perfect for those nights when you need dinner on the table in under 30 minutes.

This dish is ideal for busy weeknights, casual family meals, and meal-preppers who like to open the fridge and find lunch already waiting. I still remember one hectic Sunday before a picnic, when I threw this salad together with whatever vegetables I had.

It not only fed a crowd but also became the one bowl everyone passed around until it was scraped clean.

Serve it for easy entertaining, pack it for work lunches, or keep it ready for last-minute gatherings. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, zesty Italian flavors in every bite
• Packs in colorful veggies for a fresh, satisfying crunch
• Comes together quickly with simple, everyday ingredients
• Stays delicious in the fridge, perfect for make-ahead meals
• Adapts easily to whatever vegetables and cheeses you have on hand

Ingredients

• 8 ounces short pasta (fusilli, rotini, or penne) — cook to firm al dente for best texture
• 1 tablespoon salt — for seasoning the boiling pasta water
• 1 cup cherry tomatoes, halved — choose sweet, firm tomatoes
• 1 cup cucumber, diced — use seedless or remove seeds for less wateriness
• 1 cup bell pepper, diced (any color) — mix colors for a prettier salad
• 1/2 cup red onion, finely chopped — rinse briefly if you want a milder bite
• 1/2 cup black olives, sliced — use pitted olives for easy prep
• 1/2 cup carrots, shredded — pack loosely in the measuring cup
• 1/2 cup feta cheese, crumbled — choose a block feta for better flavor
• 1/4 cup fresh parsley, chopped — flat-leaf gives a brighter herbal note
• 1/4 cup extra-virgin olive oil — a fruity oil works nicely in the dressing
• 2 tablespoons red wine vinegar — adds classic tangy acidity
• 1 tablespoon lemon juice, freshly squeezed — brightens the overall flavor
• 1 teaspoon Dijon mustard — helps emulsify the dressing
• 1 teaspoon dried oregano — rub between fingers to release aroma
• 1/2 teaspoon garlic powder — distributes garlic flavor evenly
• 1/2 teaspoon fine salt — adjust to taste at the end
• 1/4 teaspoon freshly ground black pepper — grind just before using for best flavor

Step-by-Step Method

Boil the Pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then stir in the pasta.

Cook according to package directions until al dente, tender but still slightly firm. Don’t overcook or it will get mushy in the salad. Once done, immediately drain in a colander.

Cool the Pasta Quickly

Rinse the hot pasta under cold running water to stop the cooking. Toss it gently with your hands or a spoon so all pieces cool evenly.

Drain very well to remove excess water. Let the pasta sit in the colander for a few minutes until no more water drips.

Prep the Vegetables and Herbs

Chop the cherry tomatoes into halves. Dice the cucumber and bell pepper into small bite-size pieces.

Finely chop the red onion so its flavor spreads gently. Slice the black olives.

Shred the carrots, and chop the fresh parsley. Keep everything in separate piles or small bowls, ready to mix.

Whisk the Dressing Together

In a small bowl, add the olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, garlic powder, salt, and black pepper. Whisk vigorously until the mixture looks smooth and slightly thickened.

Taste quickly and adjust salt or lemon if desired. Set the dressing aside while assembling.

Combine Pasta and Vegetables

Transfer the cooled, well-drained pasta to a large mixing bowl. Add the chopped tomatoes, cucumber, bell pepper, red onion, sliced olives, shredded carrots, crumbled feta cheese, and chopped parsley.

Distribute the ingredients evenly over the pasta so they mix more easily in the next step.

Toss with the Dressing

Pour the prepared dressing evenly over the pasta and vegetables. Use a wooden spoon to toss gently from the bottom up, coating everything without crushing the ingredients.

Make sure the dressing reaches all areas of the bowl. Check that feta and vegetables are well distributed throughout the salad.

Chill and Adjust Seasoning

Cover the bowl tightly and refrigerate the salad for at least 20 minutes. This resting time helps the pasta absorb flavor and lets the ingredients meld.

Before serving, taste the salad. Add more salt, black pepper, or a squeeze of lemon juice if needed. Toss again lightly, then serve chilled.

Ingredient Swaps

• Use any short pasta you have on hand (like macaroni or shells), or whole wheat/gluten-free pasta for dietary needs.
• Swap feta with mozzarella, cheddar, or a dairy-free cheese, or leave it out entirely.
• Use whatever veggies are available or affordable—frozen peas, corn, broccoli, spinach, or zucchini all work well.
• Substitute red wine vinegar with apple cider or white wine vinegar, and use dried parsley or Italian seasoning if you don’t have fresh herbs.

You Must Know

– Swap / Scale – For a bigger crowd, double everything but salt and vinegar first, then taste and only increase them if needed. Acid and salt concentrate as the salad chills 30–60 minutes, so it’s easy to overdo them when scaling.

Serving Tips

• Serve chilled in a wide shallow bowl for colorful, family-style presentation.
• Pair with grilled chicken or fish for a complete, protein-rich meal.
• Spoon into mason jars for portable lunches or picnic servings.
• Offer with warm crusty bread and olive oil for a light Italian-inspired dinner.
• Garnish with extra parsley and feta just before serving for fresh flavor and color.

Storage & Make-Ahead

Vegetable pasta salad keeps well in the fridge for up to 2 days, covered.

For best texture, reserve a bit of dressing and stir it in just before serving.

It’s ideal to make a few hours ahead so flavors meld.

This salad doesn’t freeze well; the vegetables and pasta turn mushy.

Reheating

For a warm version, gently reheat small portions in the microwave at 50% power.

Or briefly warm in a covered oven-safe dish or skillet.

Avoid high heat to prevent mushy pasta.

Italian Picnics and Potlucks

When I pack this vegetable pasta salad for an Italian-style picnic or potluck, I picture a checked blanket, dappled shade, and plates balanced on knees as everyone digs in.

I love how the cool pasta twirls around bright vegetables, glistening with olive oil, as the air smells faintly of grass and sun-warmed earth.

I tuck the bowl beside crusty bread, olives, and maybe a wedge of Pecorino.

You lift the lid and a little cloud of oregano, lemon, and red wine vinegar rises, sharp and inviting.

The feta softens just slightly, catching in the curls of fusilli.

It’s hearty enough to travel, happy at room temperature, and colorful enough to feel like a tiny Italian feast outdoors.

Final Thoughts

Give this Vegetable Pasta Salad a try and see how easily it fits into your weekly routine—whether for lunch, picnics, or a light dinner.

Don’t hesitate to tweak the veggies, pasta shape, or cheese to make it your own favorite version.

Frequently Asked Questions

Can I Make This Vegetable Pasta Salad Gluten-Free or Low-Carb?

You can. I’d swap in gluten-free or chickpea pasta, or spiralized zucchini for low‑carb. Picture tender curls, slick with lemony oil, hugging crisp peppers, cool cucumber, briny olives, and salty feta—still bright, fresh, and deeply satisfying.

What Protein Additions Work Best to Make This Salad a Full Meal?

I’d turn it into a full meal with grilled chicken, garlicky shrimp, or chickpeas. Imagine tender bites nestled among cool, crisp veggies, briny feta, and silky dressing, so every forkful feels hearty, bright, and deeply satisfying.

How Can I Adjust the Dressing for a Creamier or Lighter Version?

You can make it creamier by whisking in Greek yogurt or a spoon of mayo until it clings like velvet; for lighter, I’d stretch it with extra lemon juice and water, keeping flavors bright and airy.

Is This Recipe Suitable for Vegan, Dairy-Free, or Nut-Free Diets?

Yes, it’s naturally nut-free and easily dairy-free or vegan if you skip or swap the feta. I picture you stirring warm pasta, steam curling up, vegetables glittering, everything glistening under a simple, plant-bright dressing.

How Far in Advance Can I Safely Bring This Salad to Outdoor Events?

You can safely bring it 1–2 hours before serving if it stays chilled. I’d pack it in a cold bowl, nestle it in ice, and serve before the sun warms the dressing and cheese.