Pasta Salad Seasonal Veggies

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 for a sunny family picnic when we wanted something fresh and filling but simple enough to throw together in minutes.

Ingredients

• Pasta: 300 g budget-friendly dried pasta (fusilli penne or rotini) salt for cooking water
• Seasonal Vegetables: choose 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 option) 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:

Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.

Prepare Vegetables:

While the pasta cooks prepare the vegetables wash dice and slice as needed.

Make Dressing:

In a large bowl whisk together olive oil lemon juice Dijon mustard minced garlic honey salt and pepper until emulsified.

Combine Ingredients:

Add the cooled pasta and prepared vegetables to the bowl with the dressing. Toss gently to coat everything evenly.

Add Optional Ingredients:

Stir in optional add-ins like feta fresh herbs or seeds if using. Adjust seasoning to taste.

Serve:

Serve immediately or chill for 30 minutes for enhanced flavor. Toss again before serving.

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This salad became a family favorite on hot afternoons especially with fresh garden veggies and a hint of lemon in the dressing.

Required Tools

Large pot strainer or colander large mixing bowl whisk cutting board and knife

Allergen Information

Contains wheat (gluten) in pasta dairy in feta (omit for dairy-free vegan) mustard and seeds may cause allergies in sensitive individuals always check ingredient labels if unsure

Nutritional Information (per serving)

Calories 350 Total Fat 15 g Carbohydrates 45 g Protein 8 g

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Serve chilled for best flavor and freshness. It's a crowd-pleaser for lunch or gatherings.

Recipe FAQ

→ What pasta types work best?

Short, sturdy shapes like fusilli, penne, or rotini hold the dressing well and mix nicely with the vegetables.

→ Can I use other vegetables?

Absolutely. Swap in-season produce like green beans, peas, corn, or broccoli for variation and freshness.

→ How is the dressing prepared?

Whisk together olive oil, lemon juice or vinegar, Dijon mustard, garlic, honey or maple syrup, salt, and pepper until emulsified.

→ Is it suitable for vegan diets?

Yes, omit the feta cheese and use maple syrup instead of honey for a vegan-friendly option.

→ How long can leftovers be stored?

Keep refrigerated in a sealed container for up to 2 days; toss before serving to redistribute dressing.

→ Can I add protein?

Yes, ingredients like canned chickpeas or cooked chicken can boost protein content.