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Marinated Veggie Pasta Salad

Marinated Veggie Pasta Salad
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Marinated Veggie Pasta Salad is a fresh, vibrant, and colorful dish combining al dente pasta with crisp vegetables and a tangy vinaigrette marinade. Perfectly chilled and bursting with flavor, this salad is ideal for summer gatherings, picnics, or light meals. Its versatility, ease of preparation, and make-ahead nature make it a wholesome and satisfying recipe season after season.

Ingredients

Scale

Pasta

  • 2 cups rotini or penne pasta (short shapes)

Vegetables

  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup red bell pepper, diced
  • 1/4 cup red onion, thinly sliced
  • 1/3 cup Kalamata olives, pitted and halved
  • 1/4 cup fresh herbs (parsley or basil), roughly chopped

Marinade

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper (adjust to taste)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool and stop the cooking process.
  2. Prepare the Vegetables: While the pasta cooks, wash and chop the vegetables. Slice cherry tomatoes in half, dice cucumber and red bell pepper, thinly slice red onion, and roughly chop fresh herbs.
  3. Make the Marinade: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper. Taste and adjust the seasoning to balance acidity, saltiness, and a touch of spice.
  4. Combine Everything: In a large mixing bowl, toss the cooled pasta, chopped vegetables, Kalamata olives, and fresh herbs together. Pour the marinade over the salad and gently toss until everything is evenly coated.
  5. Marinate and Chill: Cover the salad and refrigerate for at least one hour, preferably overnight, to allow the flavors to meld and deepen.

Notes

  • Choose firm pasta shapes like rotini or penne to prevent sogginess after marinating.
  • Do not overcook pasta; al dente texture holds up best.
  • Serve the salad chilled for maximum freshness and brightness.
  • Slice vegetables uniformly for balanced flavor and texture in each bite.
  • The longer the salad marinates, the more harmonious and vibrant the flavors become.

Nutrition

Keywords: Marinated pasta salad, veggie pasta salad, summer salad, chilled pasta salad, Mediterranean pasta salad, healthy pasta salad, gluten free pasta salad

Find it online: https://emillycooks.com/marinated-veggie-pasta-salad/