Save A vibrant, budget-friendly salad featuring tender pasta, crisp seasonal vegetables, and a zesty homemade dressing that's perfect for a light meal or picnic.
I first made this salad for a family picnic, using fresh veggies from my local market. Everyone loved how the simple dressing brought it all together!
Ingredients
- Pasta: 300 g budget-friendly dried pasta (fusilli, penne, or rotini); Salt, for cooking water
- Seasonal Vegetables: 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 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 pasta cooks, prepare vegetables: wash, dice, and slice as needed.
- Make Dressing:
- In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified.
- Combine:
- Add cooled pasta and prepared vegetables to the bowl with dressing. Toss gently to coat everything evenly.
- Add Optional Ingredients:
- 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 Every summer, my kids eagerly request this pasta salad for lunch in the garden. It's become a tradition we look forward to sharing.
Required Tools
Large pot, strainer or colander, large mixing bowl, whisk, cutting board, and knife
Allergen Information
Contains wheat in pasta; dairy in feta (omit for vegan); mustard and seeds may cause allergies, so check ingredient labels if unsure
Nutritional Information
Per serving: Calories 350, Total Fat 15 g, Carbohydrates 45 g, Protein 8 g
Save Enjoy this refreshing pasta salad at any gathering or for a healthy weekday meal. Quick to make and always a crowd-pleaser!
Recipe FAQ
- → What pasta types work best for this salad?
Short pasta like fusilli, penne, or rotini hold dressing well and add great texture.
- → Can I use different vegetables than those listed?
Yes, seasonal or fresh vegetables like green beans, peas, or broccoli can be swapped in based on availability.
- → How do I make the dressing more tangy?
Increasing lemon juice or white wine vinegar slightly enhances the zesty tang without overpowering the balance.
- → Is it possible to prepare this ahead of time?
Chilling for 30 minutes helps flavors meld; the salad keeps well refrigerated for up to two days.
- → What optional ingredients add extra texture?
Toasted sunflower or pumpkin seeds, fresh herbs, and crumbled feta introduce varied textures and savory notes.
- → How can I make this dish vegan?
Omit feta cheese and replace honey with maple syrup to keep it plant-based and flavorful.