Vegetarian Pasta Salad

There’s something about a big bowl of colorful pasta salad that instantly feels like summer. Twirls of al dente pasta glisten with olive oil, tucked between juicy cherry tomatoes, crisp cucumbers, sweet bell peppers, and flecks of fresh herbs.

It’s an invigorating, veggie-packed meal that comes together fast—perfect for those nights when you need dinner on the table in under 30 minutes.

This vegetarian pasta salad is made for busy weeknights, easy lunches, and stress-free entertaining. It’s ideal for beginners and meal-preppers too, since it holds up beautifully in the fridge.

I still remember the evening friends texted, “We’re nearby—can we stop in?” With little time to spare, I tossed this salad together from pantry pasta and whatever vegetables I had. It turned a potential scramble into a relaxed, delicious gathering around my kitchen table.

Perfect for potlucks, picnics, or make-ahead lunches. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright Mediterranean flavors in every bite with minimal effort
• Packs in colorful veggies for a fresh, nutrient-rich meal
• Comes together quickly, perfect for busy weeknights or last-minute gatherings
• Stays delicious in the fridge, ideal for make-ahead lunches
• Easily customizable with extra protein or seasonal vegetables

Ingredients

• 250 g pasta, short shape (fusilli, penne, or rotini) — choose sturdy shapes that hold dressing well
• 1 tbsp salt — for seasoning the boiling water generously
• 2 tbsp olive oil, divided — 1 tbsp for pasta, rest for richness in salad
• 150 g cherry tomatoes, halved — use sweet, ripe tomatoes for best flavor
• 1 small cucumber, diced — seedless or English cucumber works best
• 1 small red bell pepper, diced — pick a firm, glossy pepper
• 1 small yellow bell pepper, diced — adds sweetness and color contrast
• 80 g red onion, finely sliced — slice very thin to keep flavor delicate
• 80 g black olives, pitted and sliced — choose brined olives, not canned if possible
• 100 g feta cheese, crumbled — use a block of feta in brine for better texture
• 2 tbsp fresh parsley, finely chopped — flat-leaf parsley gives brighter flavor
• 2 tbsp fresh basil, finely chopped — add just before mixing to keep it aromatic
• 3 tbsp olive oil, extra-virgin — good-quality oil makes the dressing shine
• 2 tbsp red wine vinegar — provides classic sharp, tangy acidity
• 1 tsp Dijon mustard — helps emulsify the dressing smoothly
• 1 clove garlic, minced — mince very finely to avoid harsh bites
• 1/2 tsp dried oregano — rub between fingers to release aroma
• 1/2 tsp salt, or to taste — adjust after tossing with dressing
• 1/4 tsp black pepper, freshly ground — grind just before using for best aroma

Step-by-Step Method

Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, following package directions. Stir occasionally to prevent sticking. Drain in a colander, then briefly rinse under cold water to stop the cooking.

Shake off excess water thoroughly so the salad doesn’t become watery later.

Cool and Prepare the Base

Transfer the drained pasta to a large mixing bowl. Drizzle with 1 tablespoon of olive oil and toss to coat, separating any clumps. Let the pasta cool to room temperature.

Spread it out slightly in the bowl if needed to speed cooling. Set aside while you prepare and chop all the fresh vegetables and herbs.

Chop the Vegetables and Herbs

Halve the cherry tomatoes and dice the cucumber into small, bite-sized pieces. Dice the red and yellow bell peppers, removing seeds and membranes.

Finely slice the red onion into thin strips. Chop the fresh parsley and basil finely. Keep ingredients in small piles or bowls, ready to mix into the cooled pasta.

Combine Pasta and Vegetables

Add the cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, black olives, feta cheese, parsley, and basil to the cooled pasta. Toss gently with a wooden spoon to distribute everything evenly.

Take care not to crush the tomatoes or feta. Make certain the pasta is fully cooled so the cheese doesn’t melt.

Make the Dressing

In a small bowl, whisk together 3 tablespoons extra-virgin olive oil and the red wine vinegar. Add Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper.

Whisk vigorously until the mixture looks slightly thickened and uniform. Taste and adjust seasoning if needed before adding it to the salad.

Dress and Season the Salad

Pour the dressing evenly over the pasta and vegetable mixture. Toss gently but thoroughly so every piece is lightly coated.

Scrape the bowl to capture all the dressing. Taste a few pieces of pasta and vegetables. Adjust with a pinch more salt or pepper if needed to balance flavors before chilling.

Chill and Serve

Cover the mixing bowl tightly and refrigerate the pasta salad for at least 30 minutes. Allow the flavors to meld and the salad to fully chill.

Before serving, toss once more to redistribute dressing and toppings. Garnish with a little extra chopped parsley or basil if desired. Serve cold or slightly cool.

Ingredient Swaps

• Make it vegan: swap feta for vegan feta, marinated tofu cubes, or chickpeas/white beans for creaminess and protein.
• Gluten-free: use a firm gluten-free short pasta (like corn-rice or chickpea fusilli) and cook just to al dente.
• Budget-friendly: replace fresh herbs with 1–2 tsp dried Italian seasoning and use regular brined cheese (like basic white cheese) instead of feta.
• Regional twist: try mozzarella pearls and balsamic vinegar for a Caprese vibe, or add grilled zucchini and roasted peppers for a more Mediterranean feel.

You Must Know

– Swap – To scale protein or customize: Swap half the pasta (125 g) for 1 can (240 g drained) of chickpeas or white beans.

The salad will be more filling and keep its bite better on day 2 because there’s less starch absorbing the dressing.

Serving Tips

• Serve slightly chilled in a wide, shallow bowl for colorful, rustic presentation.
• Pair with grilled vegetables or crusty garlic bread for a complete vegetarian meal.
• Offer lemon wedges and extra feta on the side for customizable brightness and richness.
• Pack in mason jars for portable lunches, layering dressing at the bottom.
• Serve alongside a simple tomato soup or minestrone for an Italian-inspired menu.

Storage & Make-Ahead

This pasta salad keeps well in the fridge for up to 2 days in an airtight container.

It’s ideal to make a few hours ahead so the flavors meld, but stir and taste for seasoning before serving.

Freezing isn’t recommended, as the fresh vegetables and feta lose their texture.

Reheating

Reheat gently to maintain texture: add a splash of water or oil.

Use a low‑power microwave, covered.

Use a low oven in a covered dish.

Or use a skillet on low heat, stirring.

Italian Picnics and Potlucks

When I pack this vegetarian pasta salad for an Italian‑style picnic or potluck, I imagine it nestled among crusty loaves of bread, wedges of sharp cheese, and bottles of chilled white wine, all spread over a sun‑warmed blanket.

I love how the colors echo a market stall in late summer—ruby tomatoes, emerald herbs, yellow and red peppers glistening with good olive oil.

You can serve it straight from a wide, shallow bowl, so everyone can see the curls of pasta tangled with basil and feta.

It doesn’t wilt, it travels well, and it tastes even better after the drive.

I’ll tuck it beside marinated olives and sliced melon, knowing it bridges everything on the table with bright, briny freshness.

Final Thoughts

Give this Vegetarian Pasta Salad a try and enjoy how easy, colorful, and satisfying it’s for any meal or gathering.

Feel free to tweak the veggies, herbs, or cheese to match what you love or already have on hand—this recipe is meant to be flexible and fun.

Frequently Asked Questions

Can I Make This Pasta Salad Completely Vegan Without Sacrificing Flavor?

Yes, you can. I’d swap feta for marinated tofu or tangy vegan feta, boost umami with sun‑dried tomatoes and olives, then whisk a bold garlicky vinaigrette that clings to warm pasta and crisp vegetables.

How Can I Adapt This Recipe for Gluten-Free Guests or Allergies?

You can, absolutely. I’d swap in firm gluten‑free pasta, boil it gently, rinse well, then check labels on mustard, vinegar, and olives. Taste everything warm—fragrant herbs, sharp feta, briny olives—to be sure nothing hides gluten.

What Wine or Beverages Pair Best With This Vegetarian Pasta Salad?

I’d pour a chilled Pinot Grigio or Sauvignon Blanc; their citrus snap brightens each bite. For non-alcoholic, I’d serve sparkling water with lemon and basil, or iced herbal tea kissed with citrus and honey.

How Do I Scale This Recipe for a Large Crowd or Catering Event?

I multiply every ingredient by your needed servings ÷ 4, then make several shallow bowls so colors glisten, flavors mingle. I chill batches separately, toss with extra dressing just before serving so everything tastes bright and fresh.

Can I Safely Pack This Pasta Salad for School or Office Lunches Without Refrigeration?

You can’t safely leave it unrefrigerated long; I’d keep it chilled in an insulated lunch bag with an ice pack. I picture cool, tangy bites at noon—not lukewarm dairy and oil flirting with bacteria.