Quick Pasta Salad with Veggies

One summer evening I was rushing to make something for a last minute backyard barbecue when I tossed together this quick pasta salad with veggies using ingredients I already had in the fridge. I didn’t have time to follow a recipe but I had rotini some fresh vegetables and a bit of vinaigrette. I mixed it all in a big bowl and hoped for the best and it disappeared within minutes of serving!

Now this pasta salad is my go-to for potlucks picnics or whenever I want a refreshing no fuss dish. It’s vibrant easy to make and always customizable based on what’s in season. It comes together in just minutes and tastes like summer in every bite.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Rotini pasta – The spiral shape holds the dressing perfectly.
• Cherry tomatoes – Sweet juicy and colorful.
• Cucumber – Adds cool crunch and freshness.
• Red onion – Offers a bit of sharpness and contrast.
• Black olives – Bring saltiness and depth to every bite.
• Mozzarella pearls – Creamy and mild to balance the veggies.
• Italian dressing – The zesty base that ties everything together.
• Fresh parsley – Brightens up the whole salad.

Tools You’ll Need

• Large pot – For boiling the pasta.
• Colander – To drain the pasta quickly.
• Mixing bowl – Where everything gets tossed together.
• Knife and cutting board – For chopping veggies evenly.
• Salad tongs or large spoon – To toss and serve the salad.
• Measuring cups – For consistent portions of dressing and ingredients.

Instructions

Step 1:

I begin by cooking the rotini pasta in salted boiling water until it’s al dente then I drain and rinse it under cold water to stop the cooking.

Step 2:

While the pasta cools I slice the cherry tomatoes cucumber and red onion thinly and set them aside.

Step 3:

In a large mixing bowl I combine the cooled pasta with all the chopped vegetables black olives and mozzarella pearls.

Step 4:

I drizzle in the Italian dressing and toss everything together gently to make sure it’s all coated evenly.

Step 5:

I finish it off with a sprinkle of chopped fresh parsley and a little black pepper for extra flavor.

Step 6:

I like to chill the salad in the fridge for at least 20 minutes so the flavors can meld before serving.

Tips

If I’m out of mozzarella I love using crumbled feta or shredded parmesan. I also switch up the dressing with balsamic vinaigrette or a homemade lemon herb blend. For more protein I sometimes add chickpeas or grilled chicken to make it a full meal.

Ways to Serve

This pasta salad is perfect for picnics barbecues or as a quick lunch. I serve it cold straight from the fridge or at room temperature. It’s also great as a colorful side dish with grilled meats or sandwiches. And it holds up beautifully for meal prep during the week!

Frequently Asked Questions

Can I make this quick pasta salad with veggies ahead of time?

Yes! It actually tastes better after sitting in the fridge for a few hours or overnight.

How long does pasta salad last in the fridge?

It keeps well for up to 4 days in an airtight container.

Can I use different vegetables in this pasta salad?

Absolutely! Bell peppers zucchini spinach or broccoli are all great additions.

Is this pasta salad good for picnics?

Yes! It’s ideal for outdoor events since it’s served cold and doesn’t wilt quickly.

See You in the Kitchen

I hope you give this quick pasta salad with veggies a try the next time you need a simple colorful dish! It’s easy to customize and a guaranteed crowd pleaser. Let me know what veggies or dressings you love using!

Happy Cooking!

Print