Incredible Veggie Pasta Salad

Name: Vegetarian Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 12 ounces pasta; 1 tablespoon olive oil; 1 zucchini (chopped); 1 red pepper (chopped); 1 orange pepper (chopped); 1 cup cherry tomatoes (halved); ½ red onion (chopped); ½ cup parmesan (grated); ½ cup olive oil; ¼ cup white wine vinegar; 3 tablespoons lemon juice; 1 teaspoon dried basil; ¼ teaspoon crushed red pepper flakes

20 minutes

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By: Julie Blanner4 Comments
Posted: 5/8/20

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This 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 you can feel good about!

A white bowl filled with a fresh vegetarian pasta salad.

Pasta salad is the ultimate side dish for parties, picnics and summertime barbeques. In fact, it’s something I like to make lately so that we have it on hand throughout the week.

It’s a great side dish for so many dinner entrees, and cold pasta salad is perfect all on its own for lunch!

I’ve shared a few easy pasta salad recipes over the years, and readers always seem to love the results! If you’re a fan, be sure to check out my Mexican pasta salad, seafood pasta salad, basil lemon pasta salad, Italian pasta salad, spaghetti salad, and this classic bowtie pasta salad.

In fact, I’ve got an entire post dedicated to rounding up all the reader-fave easy pasta salad recipes around here. Don’t miss it– you’ll want to pin and save for later!

Yes, there’s a little something for everyone around here! However, this vegetarian pasta salad is a fresh new take… one that’s flexible, healthy, and oh-so-delicious.

Table of Contents

Why You’ll Love this Fresh Veggie Pasta Salad

First of all, sauteeing the veggies helps to bring all the flavors together for a surprisingly harmonious combination of textures. Cooking those crunchy fresh veggies down a little brings out their sweetness and creates the perfect balance.

It’s the perfect make-ahead side dish because it is even better on the second day. Plus, it covers so many dietary restrictions for your guests. I love serving at least one healthy side dish for parties, and this pasta salad is a great option because it’s fast, easy, and filling.

Pasta salad is one of my favoritePulled Pork Sides and BBQ Sides in general – don’t skip this complete guide to help you plan your next cookout!

A Side Dish that’s BETTER the Next Day? Yes Please!

This vegetarian pasta salad is exploding with flavor! And the best part? It’s even better the second day.

That’s right! While it’s delicious as soon as you make it, there’s just something about serving a cold pasta salad after it’s had a little more time to rest.

This vegetarian pasta salad is even better after it’s had time to sit and harmonize (if you can wait that long, that is)! Once it’s refrigerated, the ingredients come together in a really beautiful way.

A white bowl filled with a fresh vegetarian pasta salad topped with Parmesan cheese.

Vegetarian Pasta Salad Ingredients

Pasta and Veggies

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 saute 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.

Dressing

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.

How to Make this Easy Vegetable Pasta Salad

Bring a pot of salted water to a boil. Cook the pasta according to package directions, al dente please.
Meanwhile add oil and zucchini to a saucepan over medium heat. Sauté 3 minutes.
Add peppers, tomatoes and onions. Sauté 4 minutes.
Strain pasta and rinse in cold water to shock the pasta. This prevents them from getting soggy.
Return to the serving bowl. Pour sautéed vegetables over pasta.
In a jar, combine dressing ingredients and shake until combined. Pour over pasta salad.
Toss.

A white bowl filled with veggie pasta salad.

Variations

There are so many fun ways to mix this up and make it your own. Have extra veggies in the fridge that you need to use? Throw them in there!

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
spinach
arugula
squash
broccoli
cauliflower

Alternative Pastas

orzo
rice
tri color spirals
Try a gluten-free pasta (chick pea, etc)

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. This makes it so flavorful!
Make it Vegan – Simply eliminate the cheese for a Vegan pasta salad!

How to Store Pasta Salad

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!