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This rainbow-colored Veggie Pasta Salad recipe is filled with fresh vegetables and tossed with a balsamic vinaigrette. I’ve taken a bed of rotini pasta and mixed it with tomatoes, corn, sweet peas, olives, and bell peppers for a healthy and flavorful dish you’ll want to bring to every potluck! It’s the perfect summer dish for easy lunches and cookouts.
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Pin ItEasy Vegetable Pasta Salad
I’ve changed up the classic Italian pasta salad by adding tons of fresh and frozen vegetables for a colorful, rainbow veggie pasta salad. It’s healthy, quick to make, and perfect for BBQs, parties, and light lunches.
Tips for Beginners
- I recommend rinsing the pasta after cooking. This helps rinse off any excess starch and stops the pasta from overcooking, allowing it to cool much faster.
- Pasta easily absorbs liquids, so it’s best to toss the warm pasta with only ⅔ of the dressing. If too much gets absorbed, the pasta will be dry. Toss the cooled pasta salad with the remaining ⅓ of the dressing just before serving.
- Start seasoning early and often. Boil the pasta in generously salted water and taste as you go to make sure the pasta isn’t being over or under seasoned.
Veggie Pasta Salad Recipe
Ingredients
For the Balsamic Vinaigrette
- 1 tbsp Dijon mustard
- ½ tsp grated garlic
- ¼ tsp Italian seasoning store-bought or homemade, or try herbs de Provence
- 3 tbsp balsamic vinegar
- ⅓ cup olive oil
For the Pasta Salad
- 8 oz. dry rotini pasta (½ box), or try fusilli, penne, or farfalle
- 1 cup frozen peas
- 1 cup frozen corn
- 1 pint cherry tomatoes halved
- 1 cup mixed-color diced bell pepper
- 1 cup Persian cucumbers sliced into half moons
- ½ cup sliced olives green or black
- fresh basil leaves for garnish
Instructions
For the Balsamic Vinaigrette
- In a large bowl, whisk the mustard, grated garlic, and Italian seasoning together. Add the balsamic vinegar and whisk to combine. Slowly drizzle in the olive oil while whisking constantly. Season with salt and pepper to taste. Set aside.1 tbsp Dijon mustard, ½ tsp grated garlic, ¼ tsp Italian seasoning, 3 tbsp balsamic vinegar, ⅓ cup olive oil
For the Pasta Salad
- Bring a large pot of salted water to a boil.
- Cook the pasta to al dente, according to the package directions. One minute before draining the pasta, add the peas and corn to the pot with the pasta.8 oz. dry rotini pasta, 1 cup frozen peas, 1 cup frozen corn
- Drain the pasta, peas, and corn and run them under cool water, just until they are no longer hot to the touch.
- Add the pasta, peas, and corn to the bowl with the vinaigrette and toss to combine.
- Add the remaining vegetables—tomatoes, bell pepper, cucumbers, and olives. Toss to combine.1 pint cherry tomatoes, 1 cup mixed-color diced bell pepper, 1 cup Persian cucumbers, ½ cup sliced olives
- Season with additional salt and pepper, if needed. Garnish with fresh basil, if desired.fresh basil leaves
- Enjoy immediately or chill until ready to serve. This pasta salad is delicious at room temperature or cold.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to make Veggie Pasta Salad Step by Step
Gather your ingredients.
Make the dressing: In a large bowl, whisk 1 tbsp Dijon mustard, ½ tsp grated garlic, and ¼ tsp Italian seasoning together. Add 3 tbsp balsamic vinegar and whisk to combine, and then slowly drizzle in ⅓ cup of olive oil while whisking constantly. Season with salt and pepper to taste. Set aside.
Make the pasta: Bring a large pot of salted water to a boil and cook the pasta to al dente, according to the package directions. One minute before draining the pasta, add 1 cup of peas and 1 cup of corn to the pot with the pasta.
Drain: Drain the pasta, peas, and corn and run them under cool water, just until they are no longer hot to the touch.
Combine pasta with dressing: Add the pasta, peas, and corn to the bowl with the vinaigrette and toss to combine.
Add the remaining vegetables: Stir in 1 pint cherry tomatoes, 1 cup mixed-color diced bell pepper, 1 cup Persian cucumbers, and ½ cup sliced olives. Toss to combine. Season with additional salt and pepper, if needed.
Garnish and serve: Garnish with fresh basil, if desired. Enjoy immediately or chill until ready to serve. This pasta salad is delicious at room temperature or cold.
Variations on Pasta Salad
This veggie-packed pasta salad is so easy to change up. Instead of balsamic vinaigrette, try:
Feel free to switch up the vegetables, adding what you love and subtracting what you don’t. Carrots, celery, snap peas, pepperoncini, broccoli, cauliflower, asparagus, mushrooms, radishes, or green onions would all be delicious! You can also toss in feta crumbles and other mix-ins.
How to Store
This pasta salad can be enjoyed right after it’s made or chilled before eating. You can also leave it overnight to allow the flavors to develop. I think it tastes best the next day. Store leftover veggie pasta salad in an airtight container in the refrigerator for up to 3 days. Serve chilled for the best taste.
Serving Suggestions
This is the perfect BBQ side dish or potluck recipe! Serve it with any of your BBQ faves like tender, smoked pulled pork, summer favorite grilled BBQ chicken, or these succulent St. Louis Ribs.
