This fresh Summer Vegetable Pasta Salad is a versatile side with pasta, garden veggies, and a light dressing, ready in just 20 minutes! It’s perfect for BBQs, picnics, or even a quick meal.
This Summer Vegetable Pasta Salad recipe is a fresh, vibrant dish that captures the best flavors of the season in every bite. Tender pasta is tossed with crisp, colorful vegetables including cherry tomatoes, cucumbers, red onion, and broccoli, then coated in a light, zesty dressing that enhances their natural sweetness.
This Summer Veggie Pasta Salad is a favorite when the warm weather hits! For more favorite summer sides you have to check out my Red, White, & Blue Fruit Salad, Hatch Chile Cornbread, and Mom’s Oven Baked Beans!
Table of Contents
Why We Love This Pasta Salad
- You can make a big batch of this so it is ideal for picnics, summer cookouts, or any group gathering.
- It only takes 20 minutes to throw this pasta salad together!
- It’s a fun and flavorful way to add veggies into your day.
Recipe Ingredients
Broccoli – Cut a large head of broccoli into bite-sized florets for easy eating and an added crunch.
Red Bell Pepper – Red bell pepper adds sweetness, but any color will work great.
Zucchini – Keeping the zucchini skin on adds color and nutrients to the salad.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Dressing Options – Extra virgin olive oil with vinegar is a great choice, or go creamy with ranch. For homemade, try a mayo, vinegar, salt, and pepper combo, or even a Greek yogurt green goddess dressing.
Veggie Choices – Summer veggies like roasted corn, asparagus, garden peas, or sweet peppers work perfectly. Feel free to add what your family loves most for extra flavor and crunch.
How to Make Summer Vegetable Pasta Salad
Step 1: Place a large pot of water over high heat, bring to a boil. Add the pasta and cook until al dente according to the package directions. Drain and set aside.
Step 2: Meanwhile, prep the veggies, then in a medium bowl, whisk together the dressing, parmesan, parsley, garlic powder, paprika, salt, and black pepper.
Step 3: In the large pot, combine the pasta, veggies, and dressing. Stir until combined. Serve immediately or cover and refrigerate until ready to serve.
FAQs
Add extra crunch with fresh veggies, a creamy touch with cheese, or a flavor twist with pesto. Chickpeas or shrimp add protein if desired.
Any short pasta is a great option for pasta salad. You can use bowtie, penne, macaroni, or fusilli. Rotini pasta and farfalle also work well, holding the dressing and veggies in each bite.
Storage Information
STORE this Pasta Salad with Vegetables leftovers in an airtight container in the refrigerator for 3-5 days.
This salad does not freeze well, as the vegetables may become watery. Enjoy cold or at room temperature.
More Pasta Salads to Try
Summer Vegetable Pasta Salad Recipe
Ingredients
- 1 lb pasta
- 1 cup cherry tomatoes - halved
- 1 yellow squash - cut in half lengthwise then sliced
- 1 zucchini - cut in half lengthwise then sliced
- 1 large head of broccoli - cut into florets
- 1/2 medium red onion - diced or sliced
- 2/3 cup red bell peppers or roasted red peppers - diced
- 1 (2.25 oz) can sliced black olives
- 2/3 cup Italian dressing - I used Newman's Own
- 1/4 cup grated parmesan
- 2 Tbsp freshly minced parsley
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp kosher sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Place a large pot of water over high heat, and bring to a boil. Add the pasta and cook until al dente according to the package directions. Drain and set aside.
- Meanwhile, prep the veggies, then in a medium bowl, whisk together the dressing, parmesan, parsley, garlic powder, paprika, salt, and black pepper.
- In the large pot, combine the pasta, veggies, and dressing. Stir until combined. Serve immediately or cover and refrigerate until ready to serve.
Assume light summer salad recipe.
We will be eating this all summer long! The veggies & pasta taste so good together!