Looking for a vibrant, flavorful, and nutritious pasta salad that stands out? This exclusive Pasta Salad with Vegetables is packed with colorful veggies, tossed in a light homemade dressing, and perfect for any season. Whether you’re meal-prepping, planning a picnic, or hosting a dinner party, this recipe is guaranteed to impress!
🥗 Ingredients:
- 2 cups (200g) cooked pasta (fusilli or bowtie works best)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup steamed broccoli florets
- 1/4 cup black olives, sliced
- 2 tbsp fresh parsley, chopped
- 1/4 cup feta cheese (optional)
For the dressing:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
👩🍳 Instructions:
- Cook the pasta: Boil pasta according to package instructions. Drain and let it cool.
- Prepare the vegetables: Wash and chop all vegetables. Steam broccoli for 3–4 minutes until tender but still bright green.
- Make the dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, mustard, garlic, salt, and pepper.
- Mix everything: In a large bowl, combine pasta, veggies, and dressing. Toss gently to coat all ingredients.
- Chill & serve: Refrigerate for at least 30 minutes before serving. Garnish with fresh parsley and feta if desired.
🌱 Tips & Variations:
- Make it vegan: Skip the feta cheese or use a dairy-free alternative.
- Add protein: Include grilled chicken, chickpeas, or tofu for a more filling meal.
- Use whole wheat or gluten-free pasta for a healthier version.
- Meal prep friendly: Stays fresh in the fridge for up to 3 days!
