Veggie Pasta Salad Recipe

Course: Appetizer, pasta, Salad, Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: bowls

Calories: 342kcal

Author: Becky Hardin

This veggie pasta salad is the perfect picnic side dish! Fusilli pasta, tons of fresh vegetables, and a light balsamic vinaigrette make up the most delicious pasta salad.

Print Recipe

Ingredients

For the Balsamic Vinaigrette

1 tablespoon Dijon mustard
½ teaspoon grated garlic
¼ teaspoon Italian seasoning store-bought or homemade
3 tablespoons balsamic vinegar
⅓ cup olive oil

For the Pasta Salad

8 ounces dry rotini pasta (½ box)
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.
1 tablespoon Dijon mustard, ½ teaspoon grated garlic, ¼ teaspoon Italian seasoning
Add the balsamic vinegar and whisk to combine.
3 tablespoons balsamic vinegar
Slowly drizzle in the olive oil while whisking constantly.
⅓ cup olive oil
Season with salt and pepper to taste. Set aside.

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 ounces 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.

Notes

Dry? Pasta is starchy and easily absorbs liquids. While it's beneficial for the flavor to toss the pasta in the dressing while it's still warm, using ⅔ of the dressing for this is best, as if too much is absorbed, the pasta will end up dry. Toss the cooled pasta salad with the remaining ⅓ of the dressing just before serving.
Mushy? While it's important to cook the pasta a bit longer in order to keep it soft, cooking pasta for too long will lead to mushy pasta that falls apart when tossed with the dressing. Be sure to cook the pasta salad only 1 minute longer than the directions on the box.
Tasteless? 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.

Storage: Store veggie pasta salad in an airtight container in the refrigerator for up to 3 days.

Nutrition