This Vegetarian Pasta Salad is packed with flavor, color, and texture.

Vegetarian Pasta Salad with farfalle, broccoli, zucchini, cherry tomatoes, and red onion.

Farfalle just might be my favorite pasta shape. Growing up, we called them “bowties,” but in Italian, farfalle means “butterflies,” which is possibly even more endearing. In fact, when I make this for my kids, I call it “butterfly spring salad,” which always gets them excited for dinner. It sounds as cheerful as it tastes.

Farfalle are great because the ridges in the middle of the “bowties” catch sauce, creating little pockets of flavor. In this recipe, the pasta keeps its texture beautifully, even after chilling in the fridge, and the vegetables stay nice and crisp. I usually toss in whatever I happen to have in the fridge—zucchini, broccoli, peppers, cherry tomatoes—and it never fails me. The vinaigrette soaks into the pasta to infuse every bite with bright, fresh flavor, and a touch of Parmesan cheese on top adds a nice salty note.

I also love that this recipe can be made ahead of time without losing its texture or flavor. If I’m prepping for a picnic or a party, I’ll make it the night before and let the flavors meld in the fridge. Just whip up an extra batch of dressing to refresh everything the next day, and you’re good to go.

Ingredients for Vegetarian Pasta Salad: farfalle pasta, cherry tomatoes, red onion, bell peppers, broccoli, zucchini, and Parmesan cheese.

Adding a little protein

Want to add a bit more protein to this vegetarian pasta salad? That’s easy to do. There are tons of options out there. Cubed mozzarella or feta would be excellent additions here. For something more substantial, try adding grilled mushrooms, cubed tofu, chickpeas, or edamame. If it’s more crunch you’re after, some toasted pine nuts or almonds would be another great way to boost the protein content.

How do I store leftovers?

I store leftover pasta salad in an airtight container in the fridge for up to 3-5 days. Stir it before serving to redistribute the dressing, and add a splash more vinaigrette if it seems dry.

Vegetarian pasta salad with farfalle, broccoli, zucchini, tomatoes, red onion, and Parmesan.

Serving suggestions

While I think this pasta salad is strong enough to stand on its own for a quick weeknight meal, it can be paired with an endless number of other dishes. Serve it as a side for your next potluck or barbecue with this Grilled Honey BBQ Chicken or some Country-Style Pork Ribs. If you want to keep things vegetarian-friendly, try this Vegetarian Feta Burger With Tzatziki Sauce.

Vegetarian Pasta Salad

Amanda BC

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Prep Time 10

Cook Time 10

Total Time 20

Course Salad

Cuisine American

Servings

Calories 312 kcal

Ingredients

12 ounces dry farfalle pasta
2-3 tablespoons olive oil
1 zucchini cut into bite-sized pieces
3 cups broccoli florets chopped
2 bell peppers yellow and orange, cored and diced
1 cup cherry tomatoes halved
3 cloves garlic minced
Salt and pepper to taste
1/2 small red onion thinly sliced
1/2 cup white balsamic vinaigrette store-bought
Grated Parmesan cheese optional for topping

Instructions

Start by cooking the pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a pan and sauté the zucchini and broccoli for 3 minutes.
Add the remaining oil, bell peppers, tomatoes, and garlic, and season with salt and pepper. Continue to sauté until the vegetables are just tender, but not overly soft.
Combine the cooked pasta and vegetables in a large bowl, add the sliced red onion, and pour over the vinaigrette. Toss to coat evenly.
If desired, sprinkle with Parmesan cheese before serving. Can be enjoyed immediately or stored in the fridge for later.