This rainbow-colored Veggie Pasta Salad recipe is filled with fresh vegetables and tossed with a balsamic vinaigrette. A bed of rotini pasta mixed with tomatoes, corn, sweet peas, olives, and bell peppers makes for a healthy and flavorful dish you’ll want to bring to every potluck! It’s the perfect summer dish for easy lunches and cookouts.
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What’s in Vegetable Pasta Salad?
Change up your classic Italian pasta salad by adding tons of fresh vegetables for a colorful, rainbow veggie pasta salad. It’s healthy, quick to make, and perfect for BBQs, parties, and light lunches.
- Rotini: I like using rotini, but any short shape pasta will work too. Try fusilli, penne, or farfalle.
- Veggies: I’m using a combination of my favorite vegetables (peas, corn, tomatoes, bell pepper, cucumber, and olives). But feel free to switch it up and use whatever you have on hand.
- Dijon Mustard: Helps emulsify the vinaigrette and adds a delicious tang.
- Seasoning: I love Italian seasoning and garlic for a classic Italian flavor, but you could use anything you like, including herbs de Provence, red pepper flakes, etc. Feel free to make it your own!
- Balsamic Vinegar: Adds a great sweetness and acidity to the vinaigrette.
- Olive Oil: Helps bring the vinaigrette together. I recommend a good everyday extra virgin olive oil in this recipe.
Pro Tip: Boil the pasta in generously salted water and taste as you go to make sure the pasta isn’t being over or under seasoned.
Variations on Pasta Salad with Vegetables
This veggie-packed pasta salad is so easy to change up! Instead of balsamic vinaigrette, try Italian dressing, poppy seed dressing, or spicy sweet dressing. Feel free to switch up the vegetables, adding what you love and subtracting what you don’t. Carrots, celery, snap peas, pepperoncini, broccoli, cauliflower, asparagus, mushrooms, radishes, or green onions would all be delicious! You can also toss on feta crumbles and otehr simple mix-ins.
Any short shaped pasta will work here! I like rotini because it really holds the dressing, but bowties, macaroni, cavatappi, or penne would also work!
I recommend rinsing pasta after cooking it if you plan to use it in pasta salad. This helps rinse off any excess starch, and it helps to stop the pasta from overcooking, allowing it to cool much faster.
Absolutely! This pasta salad can be enjoyed right after it is made or chilled before eating, but you can leave it overnight to allow the flavors to develop! I think it tastes best the next day.
I do not recommend freezing this pasta salad, as the texture of the pasta will not be pleasant once thawed.
How to Store Veggie Pasta Salad
Store leftover veggie pasta salad in an airtight container in the refrigerator for up to 3 days. Serve chilled for the best taste.
Serving Suggestions
This rainbow pasta salad is the perfect BBQ side dish or potluck recipe! Serve it with smoked pulled pork, grilled BBQ chicken, or St. Louis Ribs. Additional sides like creamy cucumber salad, or Air Fryer vegetables will round out a barbecue spread that’ll be the envy of the neighborhood!
More Pasta Salad Recipes We Love
- Tricolor Pasta Salad
- Pesto Pasta Salad
- Mexican Street Corn Pasta Salad
- Jalapeño Popper Pasta Salad
- Tortellini Pasta Salad
- Ranch Chicken Pasta Salad
- Green Goddess Pasta Salad
Veggie Pasta Salad Recipe
Ingredients
For the Balsamic Vinaigrette
- 1 tablespoon Dijon mustard
- ½ teaspoon grated garlic
- ¼ teaspoon Italian seasoning store-bought or homemade
- 3 tablespoons balsamic vinegar
- ⅓ cup olive oil
For the Pasta Salad
- 8 ounces dry rotini pasta (½ box)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 pint cherry tomatoes halved
- 1 cup mixed-color diced bell pepper
- 1 cup persian cucumbers sliced into half moons
- ½ cup sliced olives green or black
- Fresh basil leaves for garnish
Instructions
For the Balsamic Vinaigrette
- In a large bowl, whisk the mustard, grated garlic, and Italian seasoning together.1 tablespoon Dijon mustard, ½ teaspoon grated garlic, ¼ teaspoon Italian seasoning
- Add the balsamic vinegar and whisk to combine.3 tablespoons balsamic vinegar
- Slowly drizzle in the olive oil while whisking constantly.⅓ cup olive oil
- Season with salt and pepper to taste. Set aside.
For the Pasta Salad
- Bring a large pot of salted water to a boil.
- Cook the pasta to al dente, according to the package directions. One minute before draining the pasta, add the peas and corn to the pot with the pasta.8 ounces dry rotini pasta, 1 cup frozen peas, 1 cup frozen corn
- Drain the pasta, peas, and corn and run them under cool water– just until they are no longer hot to the touch.
- Add the pasta, peas, and corn to the bowl with the vinaigrette and toss to combine.
- Add the remaining vegetables– tomatoes, bell pepper, cucumbers, and olives. Toss to combine.1 pint cherry tomatoes, 1 cup mixed-color diced bell pepper, 1 cup persian cucumbers, ½ cup sliced olives
- Season with additional salt and pepper, if needed. Garnish with fresh basil, if desired.Fresh basil leaves
- Enjoy immediately or chill until ready to serve. This pasta salad is delicious at room temperature or cold.
Becky’s Tips
- Dry? Pasta is starchy and easily absorbs liquids. While it’s beneficial for the flavor to toss the pasta in the dressing while it’s still warm, using ⅔ of the dressing for this is best, as if too much is absorbed, the pasta will end up dry. Toss the cooled pasta salad with the remaining ⅓ of the dressing just before serving.
- Mushy? While it’s important to cook the pasta a bit longer in order to keep it soft, cooking pasta for too long will lead to mushy pasta that falls apart when tossed with the dressing. Be sure to cook the pasta salad only 1 minute longer than the directions on the box.
- Tasteless? Start seasoning early and often. Boil the pasta in generously salted water and taste as you go to make sure the pasta isn’t being over or under seasoned.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
