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!
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!
There’s a little something for everyone around here when it comes to pasta salad! However, this veggie pasta salad is a fresh new take… one that’s flexible, healthy, and oh-so-delicious.
Veggie Pasta Salad
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.
Why You’ll Love It
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
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 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.
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.
Tools to Use
- Mandoline (You can also chop by hand)
- Measuring Cups + Measuring Spoons
- Mixing Bowls with Lids
- Pasta Pot
- Sauté pan
How to Make
Learn How to Cook Pasta right here, with all my favorite tips and tricks.
- Cook Pasta – Bring a pot of salted water to a boil. Cook the pasta according to package directions, al dente please.
- Sauté – 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 it from getting soggy.
- Return to the serving bowl. Pour sautéed vegetables over pasta.
- Make Dressing – In a jar, combine dressing ingredients and shake until combined. Pour over pasta salad.
- Toss.
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!
Make Ahead
Pasta salad is wonderful for parties and potlucks because it’s so easy to make ahead, and it easily serves a crowd! I really enjoy making this one ahead of time because it’s truly even better the second day.
- Up to Two Days Ahead – You can make this pasta salad up to two days in advance! Just refrigerate in an airtight container.
- Reserve Dressing – If the pasta seems dry after refrigerating overnight, add more pasta salad dressing and stir!
How to Store
- Room Temperature – This pasta salad should not sit out at room temperature for more than two hours.
- Refrigerator – 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.
- Freezer – I do not recommend freezing this veggie pasta salad.
Pasta salad is one of my favorite Pulled Pork Sides and BBQ Sides – don’t skip this complete guide to help you plan your next cookout!
More Pasta Salad Recipes
Vegetarian Pasta Salad
Ingredients
Pasta Salad Dressing
- ½ cup olive oil
- ¼ cup white wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes
Instructions
- Bring a pot of salted water to a boil. Add pasta.
- 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.
- Return to serving bowl. Pour sautéed vegetables over pasta.
- In a jar, combine dressing ingredients and shake until combined. Pour over pasta salad.
- Toss.
Julie’s Tips
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
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
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!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.