My favorite veggie pasta salad recipe is bursting with fresh, vibrant flavors and overflowing with nutrients thanks to an array of fresh sautéed veggies.
It’s a vegetarian pasta salad side dish or an incredible lunch I can feel good about feeding my family!
Pasta salad is the ultimate side dish for parties, picnics and summertime barbecues. In fact, it’s something I like to make lately so that we have it on hand throughout the week.
There’s a little something for everyone around here when it comes to pasta salad! In fact, I’ve got an entire post dedicated to rounding up all the reader-fave easy pasta salad recipes around here. However, this veggie pasta salad is a fresh new take… one that’s flexible, healthy, and oh-so-delicious.
It’s even better after it’s had time to sit and harmonize (if I can wait that long, that is). Once it’s refrigerated, the ingredients come together in a really beautiful way.
Why You’ll Love this Recipe
- This pasta salad checks the boxes on many dietary restrictions for party guests. I love serving at least one healthy side dish for parties, and this is a great option because it’s fast, easy, and filling.
- This vegetarian pasta salad is exploding with flavor! And the best part? It’s even better the second day, after it marinates in the fridge.
- It’s balanced, too. Sautéing the veggies brings all the flavors together for a harmonious combination of textures. Cooking those crunchy fresh veggies down a little brings out their sweetness, too.
Ingredients and Substitutions
- Olive Oil – I generally reach for an Extra Virgin Olive Oil, but whatever you have on hand will work just fine.
- Zucchini – Rough chunks of zucchini, chopped.
- Red Bell Pepper – Roughly chopped in whatever size you’d like. Remember that as they sauté and soften, they will shrink down a bit in size.
- Orange Bell Pepper – Chopped.
- Cherry Tomatoes – Halved into bite sized pieces.
- Red Onion – Roughly chopped by hand, or you can run through the food processor if you prefer.
- Parmesan – Fresh grated is best, but use what you have on hand.
- Olive Oil – You can substitute canola oil in a pinch. It’s the base for this dressing.
- White Wine Vinegar – Adds a light tang. Try Balsamic vinegar or a red wine vinegar in the dressing for a slightly different flavor profile.
- Lemon Juice – Gives this dish refreshing, bright flavor.
- Dried Basil – Have fun with it, use your favorite herbs.
- Crushed Red Pepper Flakes – Adds a little heat.
- Salt and Pepper – To taste.
Variations
- Make it a Creamy Pasta Salad Dressing with our easy recipe!
- Add Garlic – when you’re sautéing the vegetables for another boost of fresh flavor.
- Mix it Up – Use your favorite or seasonal veggies.
- Make it Vegan – Eliminate the cheese.
Tools to Use
- Mandoline (You can also chop by hand)
- Measuring Cups + Measuring Spoons
- Mixing Bowls with Lids
- Pasta Pot
- Sauté pan
Test Kitchen Tips
- Don’t Overcook Noodles – Prepare pasta al dente. This will prevent your pasta salad from becoming too soft, and it will toss easier.
- Shock Pasta – After straining pasta, rinse with cold water to shock it.
- Cool Pasta – Allow noodles to cool before adding the pasta salad dressing and ingredients.
- Marinate – Pasta salads are best made a day in advance, allowing the dressing to soak into the pasta and ingredients.
Vegetarian Pasta Salad
This veggie pasta salad recipe is full of flavor and sauteéd vegetables! It's an easy side dish perfect for barbecues, picnics and more!
Ingredients
- 12 ounces pasta
- 1 tablespoon extra virgin olive oil
- 1 zucchini chopped
- 1 red pepper chopped
- 1 orange pepper chopped
- 1 cup cherry tomatoes halved
- ½ red onion chopped
Pasta Salad Dressing
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes
Topping
- ½ cup parmesan grated
Instructions
- Bring a pot of salted water to a boil. Add pasta.12 ounces pasta
- Meanwhile add oil and zucchini to a saucepan over medium heat. Sauté 3 minutes.1 tablespoon extra virgin olive oil, 1 zucchini
- Add peppers, tomatoes and onions. Sauté 4 minutes.1 red pepper, 1 orange pepper, 1 cup cherry tomatoes, ½ red onion
- Strain pasta and rinse in cold water.
- Return to serving bowl. Pour sautéed vegetables over pasta.
- In a jar, combine dressing ingredients and shake until combined. Pour over pasta salad.½ cup extra virgin olive oil, ¼ cup white wine vinegar, 3 tablespoons lemon juice, 1 teaspoon dried basil, ¼ teaspoon crushed red pepper flakes
- Top with fresh grated Parmesan. Toss.½ cup parmesan
Julie’s Tips
- Don’t Overcook Noodles – Prepare them al dente. This will prevent your pasta salad from becoming mushy and it will toss easier.
- Shock Pasta – After straining noodles, rinse them with cold water to shock them.
- Cool Pasta – Allow pasta to cool before adding the pasta salad dressing and ingredients.
- Marinate – The best pasta salads are made in advance to allow the dressing to soak into your pasta and veggies.
Substitutions
- Olive Oil – EVOO is preferred, but olive oil and canola oil also work.
- Parmesan – Asiago, pecorino romano, feta and goat cheese all work well.
- White Wine Vinegar – You can also use balsamic vinegar or a red wine vinegar.
- Lemon Juice – Freshly squeezed or 100% lemon juice purchased in the produce section of your grocer.
- Dried Basil – Oregano, thyme and rosemary also work well.
- Crushed Red Pepper Flakes – Eliminate or substitute with black pepper.
Variations
- Add Garlic – when you’re sautéing the vegetables for another boost of fresh flavor.
- Mix it Up – Use your favorite or seasonal veggies.
- Make it Vegan – Eliminate the cheese.
Optional Veggies
- green onion
- carrots
- celery
- squash
- broccoli
Alternative Pastas
- orzo
- rice
- tri color spirals
How to Store
Refrigerate – Wrap your serving bowl tightly with plastic wrap, or choose a storage bowl with a tight fitting lid. Most pasta salads can be kept in the refrigerator for up to 3-4 days. I really enjoy making this one ahead of time because it’s truly even better the second day!Calories: 340kcal | Carbohydrates: 36g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 110mg | Potassium: 284mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1139IU | Vitamin C: 49mg | Calcium: 93mg | Iron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Very good loved pastas salad
This veggie pasta salad looks amazing and super easy to make! 🙂 Thanks so much for sharing.
This pasta salad was amazing! So flavorful and easy to make. We all enjoyed it!
This is just a lovely salad. So full of all the things are body needs. I can’t wait to take this to my next BBQ.