Pin A vibrant, budget-friendly salad featuring tender pasta, crisp seasonal vegetables, and a zesty homemade dressing—perfect for a light meal or picnic.
I first made this pasta salad when looking for a quick lunch that used up leftover veggies from my fridge. It was an instant hit for its bright flavors and simple prep.
Ingredients
- Pasta: 300 g budget-friendly dried pasta (fusilli, penne, or rotini recommended), plus salt for cooking water
- Seasonal Vegetables: Any combination, approx. 500 g total—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), 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:
- Bring a large pot of salted water to boil, add the pasta, and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare Veggies:
- Wash, dice, and slice all vegetables as listed or based on your selection.
- Make Dressing:
- In a large mixing bowl, whisk olive oil, lemon juice, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until thoroughly combined.
- Combine Salad:
- Add cooled pasta and prepared vegetables to the bowl with dressing. Toss gently to coat everything evenly.
- Add Optional Ingredients:
- Stir in feta, fresh herbs, or seeds if desired. Adjust seasoning if needed.
- Serve:
- Enjoy immediately or chill for 30 minutes for deeper flavor. Toss again before serving.
Pin This salad is always at the heart of our family picnics. Everyone enjoys building their plate and adding their favorite fresh toppings.
Required Tools
Large pot, strainer or colander, large mixing bowl, whisk, cutting board, and knife
Notes
Swap in any veggies you have on hand. For extra protein, add chickpeas or cooked chicken. Pairs well with crisp white wines or iced teas.
Nutritional Information
Per serving: 350 calories, 15 g total fat, 45 g carbohydrates, 8 g protein
Pin Try making extra for easy packed lunches. This salad is ideal for busy days and brightens up any meal!
Recipe Q&A
- → What pasta types work best for this dish?
Short dried pasta like fusilli, penne, or rotini hold the dressing and vegetables well, providing great texture.
- → Can I use other vegetables besides the suggested ones?
Absolutely! Swap in any in-season veggies like blanched green beans, peas, corn, or broccoli to suit your taste.
- → How can I make the dressing vegan-friendly?
Replace honey with maple syrup for a fully vegan dressing option without compromising on sweetness.
- → Is it better served immediately or chilled?
Serving immediately keeps textures fresh, but chilling for 30 minutes helps flavors meld beautifully.
- → What are some good add-ins for extra protein?
Canned chickpeas or cooked chicken can be added for a protein boost, while also increasing heartiness.