Fresh Vegetable Pasta Salad – Healthy & Simple Recipe

This recipe transforms basic pasta into a colorful, hearty salad that feels light but still satisfying. Al dente pasta mixes with crisp vegetables, a tangy dressing, and just enough cheese to bring it all together. Each forkful has crunch, freshness, and a little zing from the dressing. It’s a dish that feels good to eat, while still being filling enough for dinner.

I really enjoy how this pasta salad makes vegetables feel exciting, not like an afterthought. The bright colors look beautiful on the plate, and the flavors balance in a way that never feels heavy. It’s the kind of recipe I like pulling out when I want something simple, nourishing, and easy to share. You can make a big bowl in advance and keep it chilled for busy evenings, picnics, or casual dinners.

Why You’ll Love This Recipe

This fresh vegetable pasta salad brings together the best of flavor and convenience.

Wholesome ingredients: A mix of vegetables adds vitamins, crunch, and natural sweetness.

Comforting base: Pasta makes the salad filling without feeling too rich.

Flavorful dressing: A light vinaigrette ties everything together with tang and brightness.

Make-ahead friendly: Chill it in the fridge and it tastes even better the next day.

Crowd-pleaser: Works for picky eaters and adventurous eaters alike.

Customizable: You can swap vegetables or add protein to fit your needs.

Here’s what I love most: I sometimes toss in roasted red peppers or marinated artichokes for a little Mediterranean touch. On busy nights, I’ll double the batch so leftovers carry me through lunches. That little planning makes life easier and keeps me eating fresh.

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Ingredients

For the Salad:

• 12 ounces pasta (rotini, penne, or farfalle work best)
  
• 1 red bell pepper, diced
  
• 1 yellow bell pepper, diced
  
• 1 cup cherry tomatoes, halved
  
• 1 cucumber, chopped
  
• 1 small red onion, thinly sliced
  
• 1 cup broccoli florets, lightly steamed or raw
  
• 1 cup shredded carrots
  
• ½ cup black olives, sliced
  
• ½ cup feta cheese or mozzarella pearls
  

For the Dressing:

• ⅓ cup olive oil
  
• 3 tablespoons red wine vinegar
  
• 1 tablespoon lemon juice
  
• 1 teaspoon Dijon mustard
  
• 2 teaspoons honey or maple syrup
  
• 1 garlic clove, minced
  
• 1 teaspoon dried oregano
  
• Salt and black pepper, to taste
  

Optional Add-ins:

• Grilled chicken, shrimp, or chickpeas for protein
  
• Fresh parsley, basil, or dill for garnish
  
• A sprinkle of parmesan for extra flavor
  

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Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil and add the pasta. Cook until al dente, following package directions. Drain well and rinse under cold water to stop the cooking and keep the pasta from sticking. I like to drizzle a teaspoon of olive oil over the pasta at this stage, it keeps the noodles silky and easier to mix later.

2. Prepare the Vegetables

While the pasta cooks, chop the bell peppers, cucumber, onion, tomatoes, and broccoli. Grate or shred the carrots if not pre-shredded. I prefer cutting the veggies into similar bite-sized pieces, it makes the salad easier to scoop and eat without big chunks overwhelming the pasta.

3. Make the Dressing

In a small bowl or jar, whisk together olive oil, vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and black pepper. Taste and adjust, adding more vinegar for tang or honey for sweetness. I often shake the dressing in a lidded jar since it blends quickly and can be stored if I don’t use it all.

4. Combine Everything

In a large bowl, add the pasta, vegetables, olives, and feta. Pour over the dressing and toss gently until everything is evenly coated. Take a moment to check the seasoning, sometimes I add a little more salt or a pinch of pepper to brighten the flavors.

5. Chill Before Serving

Cover and refrigerate for at least 30 minutes. Chilling helps the dressing soak into the pasta and veggies, making the flavors stronger. Right before serving, sprinkle fresh herbs on top for a finishing touch.

Tips & Variations

• Healthier swap: Use whole wheat or chickpea pasta for more fiber and protein.
  
• Cheese options: Try goat cheese, cheddar cubes, or even parmesan for variety.
  
• Veggie twist: Add zucchini, corn, or roasted eggplant for extra flavor.
  
• Protein boost: Mix in grilled chicken, salmon, or beans for a full meal.
  
• Spice kick: Add red pepper flakes or a dash of hot sauce if you like heat.
  
• Make-ahead tip: Store the dressing separately and toss before serving to keep veggies crisp.
  

One trick I use is roasting some of the veggies, like peppers and broccoli, before mixing them in. It deepens the flavor and adds a bit of smokiness that tastes amazing with the tangy dressing.

Serving Suggestions

This pasta salad works in many ways. Serve it as a main dish for dinner with garlic bread on the side, or pair it with grilled meats like chicken or fish for a balanced meal. It’s also a favorite at potlucks and picnics since it holds up well without wilting.

I like putting it in a large bowl for family-style serving, then offering extra feta and herbs on the side so people can customize their plates. For a lighter touch, I sometimes serve smaller portions alongside a bowl of soup for a comforting, easy dinner.

Frequently Asked Questions

Can I make this pasta salad ahead of time?

Yes, you can. It actually tastes better after resting in the fridge for a few hours. Just keep it covered and give it a stir before serving.

What’s the best pasta shape to use?

Short, ridged pasta like rotini, penne, or farfalle works best since it holds onto the dressing and mixes well with chopped vegetables.

Can I skip the cheese?

Absolutely. The salad tastes great without it, or you can replace it with a dairy-free cheese if you want a vegan version.

How long will leftovers last?

Leftovers keep well for about 3 days in the fridge. After that, the veggies may soften too much.

Can I use bottled dressing instead?

Yes, you can, but homemade dressing gives you fresher flavor and better control of salt and sweetness.

What if I don’t like raw onion?

Soak the sliced onion in cold water for 10 minutes before adding, it softens the bite and makes it milder.

Final Thoughts

Fresh vegetable pasta salad blends comfort and health into one bowl. The pasta keeps it satisfying, while the crunchy vegetables and zesty dressing bring freshness that feels light but flavorful. It’s one of those meals you can count on for weeknights, gatherings, or anytime you want a dish that’s both easy and wholesome.

What I appreciate most is how flexible it is. No two bowls ever taste exactly the same, since the vegetables and herbs can change with what you have on hand. Each time I make it, I get a fresh mix of textures and flavors that keeps the recipe fun and never boring.