Growing up in a bustling Chicago neighborhood, my childhood was peppered with vibrant family gatherings where food was always the star. My mother and babcia would often whip up traditional Polish dishes, their laughter mingling with the rich aroma of garlic and herbs. But it was during one of those cozy kitchen afternoons that my culinary curiosity took a detour. I decided to blend my Polish roots with a touch of American comfort, resulting in a delightful pasta veggie salad that’s become a family favorite. This dish is not just a salad; it’s a colorful celebration of fresh veggies, tender pasta, and a zingy dressing that brings it all together. It’s perfect for those warm summer picnics or as a hearty side at our family dinners, where my husband, kids, and even Grandma Elizabeth, who usually reserves her praises for her apple cake, can’t get enough.
Why You’ll Love This Recipe
This pasta veggie salad is a delightful fusion of flavors and textures that will make your taste buds dance. It’s incredibly easy to prepare, making it perfect for busy weeknights or last-minute potlucks. The combination of fresh vegetables and pasta provides a satisfying crunch and chew, while the homemade dressing adds a tangy and refreshing twist. Plus, it’s a versatile dish that can be easily adapted to suit various dietary preferences, whether you’re looking for a gluten-free option or a vegan delight. Packed with nutrients and vibrant colors, this salad is not only a feast for the palate but also for the eyes.
Ingredients
- 12 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced (any color)
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1 cup broccoli florets, blanched
- 1/4 cup fresh basil, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Step-by-Step Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, black olives, broccoli florets, and fresh basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper to create the dressing.
- Add the cooked pasta to the bowl of vegetables and pour the dressing over the top. Toss everything together until well combined.
- If desired, sprinkle feta cheese over the salad and gently toss again.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
To ensure your pasta veggie salad is a hit, keep these tips in mind: Use fresh, high-quality vegetables for the best flavor and texture. Blanching the broccoli helps retain its vibrant color and crispness. If you’re making the salad ahead of time, keep the dressing separate and toss it in just before serving to prevent the pasta from absorbing too much liquid. And don’t be afraid to get creative with your veggie choices—zucchini, carrots, or even roasted corn can add a delightful twist.
COOKING TOOLS
When I make this pasta veggie salad, my go-to tool is the MOSFiATA 8″ Professional Chef’s Knife. It makes chopping all those vibrant veggies a breeze. I also love using the Silicone Utensils Set for tossing the salad without scratching my favorite mixing bowls. These tools make prep faster and more enjoyable, leaving me more time to savor the delicious results with my family.
Variations and Substitutions
This pasta veggie salad is incredibly versatile, allowing you to tailor it to your preferences. For a gluten-free version, simply swap the rotini pasta with your favorite gluten-free pasta. To make it vegan, omit the feta cheese or substitute it with a plant-based alternative. You can also add protein by tossing in some grilled chicken, shrimp, or chickpeas for a heartier meal. For a Mediterranean twist, include artichoke hearts and sun-dried tomatoes.
Serving Suggestions
Serve this pasta veggie salad as a refreshing side dish at your next barbecue or potluck. It pairs beautifully with grilled meats, such as chicken or steak, and can also be enjoyed as a light main course. For a complete meal, serve it alongside a crusty loaf of bread and a chilled glass of white wine. It’s a dish that invites you to gather around the table and share good food and laughter with loved ones.
FAQs
Can I make this salad ahead of time?
Yes, this salad can be made a day in advance. Just keep the dressing separate and toss it in before serving to maintain the salad’s freshness and texture.
How long does this pasta veggie salad last?
Stored in an airtight container in the refrigerator, this salad will keep for up to 3 days. However, it’s best enjoyed within the first day or two for optimal flavor and texture.
What other vegetables can I add?
Feel free to get creative with your veggie choices! Zucchini, carrots, roasted corn, or even snap peas can add a delightful crunch and flavor to your salad.
Final Thoughts
There’s something magical about a dish that brings people together, and this pasta veggie salad does just that. It’s not just about the flavors; it’s about the memories we create around the table, the laughter shared, and the love that goes into every bite. I hope this recipe becomes a cherished part of your family’s gatherings, just as it has in mine. Remember, cooking is an expression of love, so sprinkle in a little extra joy as you prepare this delightful salad.
👉 I hope you loved making this Pasta Veggie Salad—it’s like a burst of sunshine in every bite, perfect for brightening up any meal. If you’re in the mood for more delicious dishes, why not try my Creamy Chicken Alfredo, Spaghetti Carbonara, or Cucumber Tomato Salad Easy Marinade? Join us on our Facebook Page and Facebook Group—and don’t forget to follow on Pinterest for daily inspiration!
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Pasta Veggie Salad: 5 Delicious Variations to Try
A vibrant and refreshing pasta veggie salad perfect for any gathering.
Keep the screen of your device on while you follow the steps.
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water.
- In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, black olives, broccoli florets, and fresh basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper.
- Add the cooked pasta to the bowl of vegetables and pour the dressing over the top. Toss until well combined.
- Sprinkle feta cheese over the salad and gently toss again.
- Chill the salad in the refrigerator for at least 30 minutes before serving.