Veggie Pasta Salad with Italian Vinaigrette
Fresh, colorful, and bursting with flavor, this Veggie Pasta Salad with Italian Vinaigrette is the perfect light and refreshing dish for any occasion! Packed with crisp vegetables, tender pasta, and tossed in a zesty homemade Italian vinaigrette, this easy recipe is ideal for picnics, potlucks, meal prep, or quick lunches. It’s a healthy, vibrant option that’s as beautiful as it is delicious.
Ingredients
- For the Pasta Salad
- 3 cups cooked pasta (rotini, bowtie, or penne work best)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup bell pepper, diced (any color)
- 1/2 cup black olives, sliced
- 1 cup broccoli florets, lightly steamed
- 1/2 cup shredded carrots
- 1/4 cup fresh parsley or basil, chopped
- For the Italian Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/4 teaspoon red chili flakes (optional)
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Add the cooked pasta to a large mixing bowl.
- Prepare and chop all vegetables and add them to the bowl.
- In a small jar or bowl, whisk together all vinaigrette ingredients.
- Pour the vinaigrette over the pasta and vegetables.
- Toss everything together until well-coated.
- Refrigerate for at least 20 minutes before serving to enhance flavor.