Veggie Pasta Salad

As the temperatures warm up, I’m restless to get outside for a picnic.  This veggie-packed, pasta salad is a perfect side for a spring or summer meal.  What makes this pasta salad the best is the delicious marinade, all the garden veggies that can be added and the fact that it can be made in advance and refrigerated for 3 to 4 days.  

Here’s the ingredients:

1 1lb. bag of pasta ( I use half a bag of both small shells and multi-color pasta spirals.)
1 cup of cherry tomatoes, sliced 
1 red bell pepper, chopped
1 head of broccoli, chopped into florets
1 small can of black olives, chopped
3 carrots, peeled and sliced

Recommended optional Ingredients:

1 onion, diced (I like to use a red onion, but opt out occasionally for the sake of my kiddo.)
1 zucchini, peeled and sliced
1 yellow squash, halved lengthwise and sliced

Ingredients for Marinade:

1 tbs. Parsley flakes
3/4 cup vegetable oil
1 1/2 cup sugar
1 1/2 cup apple cider vinegar
1 tsp. salt
1 1/2 tsp. pepper
2 tbs. prepared mustard
1 tbs. garlic salt

Pasta Salad Veggies



Start by dicing and chopping all the vegetables you plan to use.

Pasta Salad with sliced-cherry-tomatoes

Second Step: Boil  the pasta according to the package directions.   

Third Step: While the pasta is cooking make the marinade dressing in a medium mixing boil.

Fourth:  After the pasta is finished cooking, drain and add the veggies to the cooked pasta.  Then pour the marinade over the the pasta/ veggie mixture.

Toss the pasta salad and the marinade to coat everything well and refrigerate at least a few hours or overnight is even better.

Veggie Pasta Salad
Serves 8
A delicious vegetable-packed, pasta salad with a sweet and tangy marinade. Easy to make and perfect for a spring or summer meal.
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Prep Time
15 min
Total Time
30 min
Prep Time
15 min
Total Time
30 min
434 calories
92 g
0 g
3 g
11 g
0 g
323 g
1277 g
44 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 434
Calories from Fat 25
% Daily Value *
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 1277mg
Total Carbohydrates 92g
Dietary Fiber 6g
Sugars 44g
Protein 11g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 lb. bag of pasta (Or half a bag of two different pasta- small shells and multi-color spirals)
  2. 1 cup of cherry tomatoes, sliced
  3. 1 red bell pepper
  4. 1 head of broccoli
  5. 1 small can of black olives, sliced
  6. 3 carrots, peeled and sliced
Optional Additions
  1. 1 onion, diced
  2. 1 zucchini, peeled and sliced
  3. 1 yellow squash, halved lengthwise and sliced
  1. 1 tbs. parsley flakes
  2. 3/4 vegetable oil
  3. 1 1/2 cup granulated sugar
  4. 1 1/2 cup apple cider vinegar
  5. 1 tsp. salt
  6. 1 1/2 tsp. pepper
  7. 2 tbs. prepared mustard
  8. 1 tbs. garlic salt
  1. Dice or chop all vegetables.
  2. Cook Pasta according to package instructions, then drain and add vegetables.
  3. Prepare Marinade in a medium mixing bowl and pour over the pasta/ veggie mixture, toss well.
  4. Refrigerate for at least 4 hours or overnight.
Garden Soiree
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