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Fresh Rainbow Veggie Pasta Salad

fresh rainbow veggie pasta salad - featured image
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A vibrant, fresh, and healthy pasta salad featuring crisp veggies, al dente pasta, and a tangy homemade vinaigrette. Perfect for lunch boxes, potlucks, or a quick nourishing meal.

Ingredients

Scale
  • 8 ounces rotini or spiral pasta
  • 1 cup cherry tomatoes, halved
  • 1 small red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 1 medium cucumber, peeled and diced
  • 1/2 cup shredded carrots
  • 1/4 cup red onion, finely chopped (optional)
  • 1/2 cup black olives, sliced
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon honey or maple syrup (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • Optional add-ins: 1/2 cup cooked chickpeas, 1/4 cup crumbled feta cheese, 1 small avocado, diced (add before serving)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool and stop cooking. Set aside to drain thoroughly.
  2. While pasta cooks, chop cherry tomatoes, dice red and yellow bell peppers, peel and dice cucumber, shred carrots, finely chop red onion (if using), and slice black olives.
  3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, honey or maple syrup, salt, and black pepper until emulsified and slightly thickened. Stir in fresh basil and parsley.
  4. In a large mixing bowl, combine cooled pasta and chopped veggies. Add chickpeas and feta if using. Pour dressing over salad and gently toss to coat evenly. Taste and adjust seasoning if needed.
  5. Cover and refrigerate for at least 30 minutes to let flavors meld and keep salad crisp. Add diced avocado just before serving.

Notes

Do not overcook pasta; al dente texture is key. Rinse pasta with cold water to stop cooking and prevent sogginess. Use fresh, crisp veggies for best texture. Make dressing from scratch for balanced flavor. Add avocado just before serving to avoid browning. Chill salad for at least 30 minutes to meld flavors. Toss gently to avoid mushy pasta.

Nutrition

Keywords: pasta salad, veggie pasta salad, healthy lunch, rainbow salad, easy pasta salad, lunch box idea, fresh salad, vegetarian pasta salad

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