Vegetarian Italian Pasta Salad Recipe

Introduction

This Vegetarian Italian Pasta Salad is a simple, fresh dish perfect for a quick lunch or a light dinner. It combines al dente pasta with crisp vegetables and a flavorful Italian dressing for a satisfying, healthy meal.

Ingredients

• 2 cups pasta (such as rotini or penne)
• 1 cup mixed vegetables (cherry tomatoes, bell peppers, cucumbers, chopped)
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Step 1: Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
2. Step 2: In a large bowl, combine the cooled pasta with the mixed vegetables. Drizzle with olive oil and sprinkle Italian seasoning over the top. Toss everything together until well coated. Season with salt and pepper as needed.

Tips & Variations

• Use fresh herbs like basil or parsley instead of or in addition to Italian seasoning for extra flavor.
• Add olives, artichoke hearts, or mozzarella balls for more variety and texture.
• For a tangy twist, stir in a splash of red wine vinegar or lemon juice before serving.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled. If the salad dries out, toss it again with a little olive oil or a splash of vinegar before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like fusilli, farfalle, or even macaroni works well in this salad.

Is this salad suitable for meal prep?

Absolutely. This salad holds up well in the fridge and makes a great make-ahead lunch or side dish.

Vegetarian Italian Pasta Salad Recipe

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★★★★★

4.9 from 80 reviews

A refreshing and easy-to-make Vegetarian Italian Pasta Salad, perfect for summer picnics and casual meals. This dish combines cooked pasta with crisp vegetables, tossed in a flavorful olive oil and Italian seasoning dressing for a light and satisfying salad.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 2 cups dry pasta (rotini or penne)

Vegetables

• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup black olives, sliced

Dressing

• 1/4 cup olive oil
• 2 teaspoons Italian seasoning
• Salt and black pepper to taste

Instructions

1. Cook pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Drain thoroughly.
2. Prepare vegetables: While pasta cooks, wash and chop the cherry tomatoes, cucumber, red bell pepper, red onion, and black olives.
3. Toss ingredients: In a large bowl, combine the cooked pasta and chopped vegetables. Drizzle with olive oil and sprinkle Italian seasoning, salt, and pepper. Toss until evenly coated.
4. Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve cold or at room temperature.

Notes

• Use any short pasta shape you prefer, such as fusilli or farfalle.
• For added flavor, include fresh basil or parsley.
• Optional: add some crumbled feta cheese or pepperoncini for extra taste.
• This salad keeps well in the refrigerator for up to 3 days.

Keywords: vegetarian pasta salad, Italian pasta salad, cold pasta salad, summer salad, easy pasta salad