Raise your hand if pasta salad has ever saved your dinner plans. Now, raise both hands if you’ve ever wished that your go-to recipe had more veggies and more zing. Enter the Veggie Lovers’ Pasta Salad—a vibrant, wholesome dish that celebrates all things fresh, colorful, and delicious. This pasta salad with vegetables is your answer to that elusive combination of hearty and healthy.
Packed with crisp-tender veggies and dressed in a light white balsamic vinaigrette, it’s the healthy cold pasta dish you didn’t know you needed. It’s as welcome at a summer barbecue as it is in a lunchbox or weeknight dinner spread. Basically, it’s pasta salad upgraded.
Why You’ll Love This Veggie Lovers’ Pasta Salad
Every bite is a rainbow of textures and flavors. Farfalle pasta hugs sautéed zucchini, broccoli, peppers, and tomatoes—all kissed with garlic and seasoned just right. The white balsamic dressing pulls it all together with a gentle tang. Serve it warm or chilled, it’s always a hit.
Ingredients:
- 340 g dry pasta (farfalle recommended)
- 2–3 tbsp (30–45 ml) olive oil
- 1 zucchini, chopped into bite-sized pieces
- 3 cups (225 g) chopped broccoli florets
- 2 bell peppers (yellow and orange), diced
- 1 cup (150 g) cherry or grape tomatoes, halved
- 3 cloves garlic, minced
- Salt and pepper to taste
- ½ small red onion, thinly sliced
- ½ cup (120 ml) white balsamic vinaigrette
- Optional: grated Parmesan cheese for topping
How to Make It:
- Cook the pasta al dente in salted boiling water. Drain and rinse under cold water for 20–30 seconds. Set aside.
- Heat 1 tbsp olive oil in a large pan over medium-high heat. Add zucchini and broccoli, sauté for 3 minutes.
- Add remaining olive oil, then stir in bell peppers, tomatoes, garlic, salt, and pepper. Sauté for 4–5 minutes.
- Add red onion, cooking for an additional minute.
- Combine cooked pasta and sautéed vegetables in a large bowl or pot.
- Drizzle with white balsamic vinaigrette and toss until evenly coated.
- Serve immediately or chill. Top with Parmesan if desired.
Tips for a Top-Notch Pasta Salad
- Use pasta with grooves or ridges to soak up the dressing.
- Let the salad sit for 30 minutes before serving to deepen the flavors.
- Customize with your favorite seasonal veggies or leftover roasted ones.
- Toss in a handful of fresh herbs like basil or parsley for a burst of freshness.
From My Kitchen to Yours
This recipe was born from one of those clean-out-the-fridge nights that somehow turned magical. I tossed together leftover broccoli, some bell peppers that needed love, and a lone zucchini. A splash of vinaigrette and a quick sauté later, this dish was born—and quickly devoured by my family. It’s now our favorite way to eat the rainbow.
What to Serve With It
This pasta salad plays well with others! Pair it with grilled chicken, salmon, or a hearty sandwich. It’s also delicious with a dollop of hummus and warm pita. As a stand-alone, it holds its own for lunch or a light dinner.
How to Store Leftovers
Keep leftovers in a sealed container in the fridge for up to 3 days. The flavors mellow and marry, making it even tastier. Just give it a quick toss before serving. You can also refresh it with an extra splash of vinaigrette if needed.
FAQs
Can I use a different type of pasta?
Absolutely! Rotini, penne, or even orzo work well.
Can I make it ahead of time?
Yes! It’s great the next day. Just store in the fridge and toss before serving.
Is this recipe vegan?
It can be! Just skip the Parmesan or use a dairy-free version.
What is white balsamic vinaigrette?
It’s a lighter, slightly sweeter cousin to traditional balsamic—perfect for letting the veggie flavors shine.
Healthy, Hearty, and So Delicious
This Veggie Lovers’ Pasta Salad is more than just a side dish—it’s a feel-good, flavor-packed star. Whether you’re packing lunches, planning your next picnic, or just need a quick weeknight win, this colorful bowl delivers every time. Fresh veggies, savory dressing, and pasta perfection? Yes, please.
PrintVeggie Lovers’ Pasta Salad: A Fresh Twist on a Classic Favorite
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Veggie Lovers’ Pasta Salad is a colorful, hearty, and healthy twist on the classic pasta salad. Featuring sautéed vegetables like broccoli, zucchini, and bell peppers tossed with farfalle pasta and white balsamic vinaigrette, it’s a refreshing and satisfying dish for any occasion—perfect hot or cold, for lunches, dinners, or cookouts.
Ingredients
-
340 g dry pasta (farfalle recommended)
-
2–3 tbsp (30–45 ml) olive oil
-
1 zucchini, chopped into bite-sized pieces
-
3 cups (225 g) chopped broccoli florets
-
2 bell peppers (yellow and orange), diced
-
1 cup (150 g) cherry or grape tomatoes, halved
-
3 cloves garlic, minced
-
Salt and pepper to taste
-
½ small red onion, thinly sliced
-
½ cup (120 ml) white balsamic vinaigrette
-
Optional: grated Parmesan cheese for topping
Instructions
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Cook pasta al dente in salted boiling water. Drain and rinse under cold water; set aside.
-
In a pan over medium-high heat, heat 1 tbsp olive oil. Sauté zucchini and broccoli for 3 minutes.
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Add remaining olive oil, bell peppers, tomatoes, garlic, salt, and pepper. Cook 4–5 minutes.
-
Stir in red onion and cook for 1 more minute.
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Combine sautéed vegetables and pasta in a large bowl.
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Add vinaigrette and toss to coat evenly.
-
Serve warm or chilled. Top with Parmesan if desired.
Notes
Use pasta with ridges to better hold the dressing.
Allow it to sit 30 minutes before serving for deeper flavor.
Add seasonal or leftover vegetables as desired.
Fresh herbs like basil or parsley boost flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boil + Sauté
- Cuisine: American