This isn’t your average deli-counter pasta salad—it’s a vibrant, texture-packed dish that’s equal parts refreshing and satisfying. Think crisp garden veggies, al dente spirals, and a zippy vinaigrette that ties it all together like a Mediterranean vacation on a plate.
The real magic? It’s endlessly versatile and bold enough to stand on its own, but also tastes amazing alongside a chilled bowl of Gazpacho or a steaming spoonful of Marry Me Chicken Soup. Every bite delivers crunch, brightness, and just enough tang to wake up your taste buds.
Whether you’re packing lunch, hosting a potluck, or craving a flavor-forward reset from heavy meals, this salad’s got your back. It’s a global spin on a backyard classic—and yes, you’ll want seconds.
Flavor Bomb Alert!
- It’s crunchy, colorful, and tangy in all the right ways—every forkful is a mini flavor bomb.
- I threw this together one hot afternoon with leftover veggies, and it turned out to be the most complimented dish at the cookout—who knew simplicity could taste so bold?
- It fits right into my weekday lunch prep—I make one big batch and it keeps its texture and flavor beautifully for days, no sogginess.
- Over time, I started adding roasted chickpeas or cubes of feta for extra depth—it’s like building a new dish every time with the same base.
- Swapping mayo-heavy dressings for light vinaigrettes helped me cut back on calories without losing flavor—this salad became a quiet hero in my wellness routine.
Pasta Salad With Vegetables Recipe
This pasta salad is a refreshing medley of crisp vegetables and tender pasta tossed in zesty dressing with Parmesan. It's light, colorful, and perfect for picnics, potlucks, or meal prep—simple to make yet bursting with texture and flavor in every bite.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring cups
- Wooden spoon or spatula
Ingredients
- ½ cup grated Parmesan cheese
- 2 large tomatoes diced
- ¼ cup chopped onion
- ½ cup chopped green bell pepper
- 1 ½ bottles Italian-style salad dressing or to taste
- ½ cup cucumber peeled and thinly sliced
- 2 stalks celery chopped
- 1 package tri-color rotini pasta
- ½ cup thinly sliced carrots
Instructions
- Fill a large pot with water, add a pinch of salt, and bring it to a boil.
- Cook the pasta in the boiling water until tender but still slightly firm, about 8 minutes.
- Rinse the pasta under cold water and drain it thoroughly.
- In a large mixing bowl, combine chopped tomatoes, celery, carrots, bell pepper, cucumber, and onion.
- Add the cooled pasta to the bowl.
- Pour in your favorite salad dressing and sprinkle with grated Parmesan cheese.
- Mix everything together until well combined.
- Cover the bowl and refrigerate for at least one hour before serving.
Notes
- Use short pasta shapes like rotini or penne to help hold the dressing and chopped vegetables better.
- Dice the vegetables uniformly for a more attractive presentation and consistent texture.
| Calories | 385kcal |
| Carbohydrates | 43g |
| Fiber | 3g |
| Fat | 21g |
| Protein | 8g |
| Cholesterol | 4g |
