Save A vibrant budget-friendly salad featuring tender pasta crisp seasonal vegetables and a zesty homemade dressing—perfect for a light meal or picnic.
I prepared this pasta salad for a family picnic last summer and everyone loved how fresh and colorful it was. It&rsquot;s become my go-to when I need a crowd-pleasing side or light main dish.
Ingredients
- Pasta: 300 g budget-friendly dried pasta (fusilli penne or rotini) plus salt for cooking water
- Seasonal Vegetables (approx. 500 g total): 1 small zucchini diced 1 red bell pepper diced 1 cup cherry tomatoes halved 1 cup cucumber diced 2 carrots grated or thinly sliced 1/2 small red onion thinly sliced
- Simple Dressing: 4 tbsp extra-virgin olive oil 2 tbsp lemon juice (or white wine vinegar) 1 tsp Dijon mustard 1 clove garlic minced 1 tsp honey (or maple syrup for vegan option) salt and freshly ground black pepper to taste
- Optional Add-ins: 50 g feta cheese crumbled (omit for vegan) 2 tbsp chopped fresh herbs (parsley basil or dill) 2 tbsp toasted sunflower or pumpkin seeds
Instructions
- Cook Pasta:
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare Vegetables:
- While the pasta cooks prepare the vegetables: wash dice and slice as needed.
- Mix Dressing:
- In a large bowl whisk together olive oil lemon juice Dijon mustard minced garlic honey salt and pepper until emulsified.
- Combine Ingredients:
- Add the cooled pasta and prepared vegetables to the bowl with the dressing. Toss gently to coat everything evenly.
- Add Optional Items:
- Stir in optional add-ins like feta fresh herbs or seeds if using. Adjust seasoning to taste.
- Serve:
- Serve immediately or chill for 30 minutes for enhanced flavor. Toss again before serving.
Save This salad is always a hit at potlucks and my kids love helping to mix in their favorite veggies. We often enjoy leftovers for lunch the next day.
Required Tools
Large pot strainer/colander large mixing bowl whisk cutting board and knife
Allergen Information
Contains wheat (gluten) in pasta and dairy in feta. Mustard and seeds may cause allergies. Always check ingredient labels if unsure.
Nutritional Information
Calories: 350 Total Fat: 15 g Carbohydrates: 45 g Protein: 8 g per serving
Save The simple dressing brings everything together for a fresh and tangy salad. Enjoy this colorful dish for your next picnic or easy weeknight meal.
Recipe Questions & Answers
- → What pasta types work best for this dish?
Short, sturdy shapes like fusilli, penne, or rotini hold the dressing well and pair nicely with the vegetables.
- → Can I use other vegetables instead of the listed ones?
Absolutely, in-season vegetables such as green beans, peas, broccoli, or corn can be swapped in based on availability.
- → How should I prepare the pasta for best texture?
Cook the pasta until just al dente, then drain and rinse with cold water to stop cooking and keep it tender yet firm.
- → Is there a way to make the dressing more tangy?
Increase the lemon juice or substitute white wine vinegar to brighten the dressing’s flavor further.
- → How long can this dish be stored safely?
It can be refrigerated for up to two days. For best flavor, toss again before serving.
- → Can protein be added to this salad?
Yes, adding chickpeas or cooked chicken will boost protein and complement the fresh ingredients.