A scrumptious salad with a light vinaigrette that will satisfy your cravings for pasta while also fueling your body with healthy vegetables.
While pasta salad dishes are often popular at family affairs, not all pasta dishes are created equal. Everyone has their own unique tastes and lifestyle choices, so it’s often a challenge to find a salad most can enjoy. While this pasta recipe was created with vegetarians in mind, it’s a tasty dish that can win over just about anyone!
What we appreciate most about this recipe is that it’s so versatile! Since this pasta dish doesn’t contain meat and the parmesan cheese is optional, it’s a great meal choice for those with dietary restrictions. You can serve it as a side dish or for the main course. Load it up with as many vegetables as your heart desires or add only your favorites. The possibilities are endless! Plus, a variety of vegetables will make this meal a wonderful source for vitamins and antioxidants.
If you’re a veggie lover, then this is sure to be a hit in your house. The vinaigrette-absorbed pasta paired with the crisp red onion and tender bell peppers creates a flavorful experience, one that is both pleasantly fresh and mouthwatering. The white balsamic vinaigrette gives this dish a similar taste to our Greek-inspired vegan pasta salad. This one, however, can be served cold or at room temperature, making it a great addition to workplace potlucks or family barbecues.
Shaping Up Your Pasta Salad
We’ve made this dish with farfalle pasta, also known as bow tie or butterfly pasta, but you’re free to switch it up and experiment. Your local grocery store is sure to have a wide selection of pastas in a variety of different shapes and sizes. To really lock in the robust flavor of the vinaigrette, we recommend pastas with extra nooks and crannies, such as rotini, penne, farfalle, or fusilli. Once you find your preferred shape, this dish will be all the more satisfying.
Ingredients
- 12 ounces dry farfalle pasta
- 2-3 tablespoons olive oil
- 1 zucchini cut into bite-sized pieces
- 3 cups chopped broccoli florets
- 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
- Grated Parmesan cheese optional for topping
How to Make Vegetarian Pasta Salad
Step 1: Start by cooking the pasta in a large pot of salted boiling water until al dente. Drain and rinse with cold water to stop the cooking process.
Step 2: While the pasta cooks, heat 1 tablespoon of olive oil in a pan and sauté zucchini and broccoli for 3 minutes.
Step 3: Add the remaining oil, bell peppers, tomatoes, garlic, and season with salt and pepper. Continue to sauté until the vegetables are tender.
Step 4: Combine the cooked pasta and vegetables in a large bowl, add the sliced red onion, and pour over the vinaigrette. Toss to coat evenly
Step 5: If desired, sprinkle with Parmesan cheese before serving. Can be enjoyed immediately or stored in the fridge for later.
FAQs & Tips
Now, pasta salads can often be tricky. Your pasta can become soggy and unpleasant if you overcook the pasta, choose the wrong pasta, or prep the dish too far in advance. To help you make this dish a success, here are some helpful tips:
This pasta dish can be served immediately or after refrigeration. Feel free to make it ahead of time and store it in the fridge (not the freezer) until you’re ready to eat it. Should you decide to make this dish ahead of time, try storing some of the vinaigrette separately. You can add it back to the dish when it’s ready to serve.
No one wants soggy veggies, but super raw, fresh vegetables can also throw off the texture. Cook your vegetables until they are almost tender so they still have a satisfying crunch and hold their shape without mushing into your pasta.
The answer is simple. Yes! Just replace your pasta with a gluten-free option, like Jovial Brown Rice Rotini. Check your local store for gluten-free pasta options, select your preferred pasta shape, and make something delicious!
Serving Suggestions
As we stated above, this vegetarian pasta salad is great as a side dish or as the main course. You can pair it with bread and a leafy salad for dinner or serve it at your next barbecue. Add or remove vegetables as you see fit. This can be a great opportunity to rid your fridge of leftover veggies or to add some seasonal options you don’t get to cook with much throughout the year. Also, the parmesan cheese topping is completely optional.
Vegetarian Pasta Salad
Ingredients
- 12 ounces dry farfalle pasta
- 2-3 tablespoons olive oil
- 1 zucchini cut into bite-sized pieces
- 3 cups chopped broccoli florets
- 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
- Grated Parmesan cheese optional for topping
Instructions
- Start by cooking the pasta in a large pot of salted boiling water until al dente. Drain and rinse with cold water to stop the cooking process.
- While the pasta cooks, heat 1 tablespoon of olive oil in a pan and sauté zucchini and broccoli for 3 minutes.
- Add the remaining oil, bell peppers, tomatoes, garlic, and season with salt and pepper. Continue to sauté until the vegetables are tender.
- 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.
