Veggie Pasta Salad

5 from 1 vote

This post may contain affiliate links. Read full disclosure.

This easy vegetable pasta salad is loaded with rainbow of vegetables and tossed with simple (yet flavorful) balsamic dressing! Perfect side dish for any bbq meal.


Why you’ll love this recipe:

You guys, this salad is anything but boring.

Loaded with colorful fresh veggies, every bite bursts with juicy crunch, a hint of sweetness, and finishes with a moderate heat from cayenne pepper.

If you’re not into spicy, you may omit it. But that little bite at the end is the best part, especially if you have a cold beer to go with it.

Ingredient notes:

  • Pasta – I like to use farfalle pasta, because it’s so pretty! But you can use any short pasta like fusilli, rotini, and penne. Choose shorter/smaller shapes of pasta, so it’s easy to eat. Also, pasta with grooves and folds is great as it hangs onto all the seasoning and dressing and tastes much better!
  • Vegetables – You can use absolutely any kind of veggies that can be eaten raw. These veggies add not only vibrant colors to the salad, but also lots of nutrition and texture. (And the texture is everything!!!
  • Herbs – I especially love the peppery sweet burst from fresh basil. Toss it in right before serving.
  • Salad dressing – We’re making very basic olive oil and balsamic vinegar dressing. I love adding a pinch hot pepper flakes. And I’m also obsessed with McCormick’s Tuscan Rosemary & Sun-dried Tomato. It make a huge difference, but Italian seasoning works too!
It’s so therapeutic to chop up all the veggies and arrange them on a platter like this!

How to make this summer salad:

  1. Cook, drain and cool the pasta. Don’t rinse!
  2. Chop/grate veggies into small pieces, ideally uniform size.
  3. Cut basil leaves into strips by rolling them into a log.
  4. Make the salad dressing.
  5. Toss everything together in a large bowl.

This salad is delicious at room temperature as well as straight from the fridge. Refrigerate until ready to serve.

Make-Ahead Tips:

This pasta salad is ideal for making ahead! Simply toss everything together (yes, the dressing and all!) and refrigerate until ready to serve.

It’ll hold its shape perfectly for up to 2 days!

Storing Tips:

Store the salad in the fridge for up to 5 days, in an airtight container.

Serving Ideas:

This easy salad compliments any grilled meat beautifully. Here’re some ideas:

Hope you’ll enjoy!

5 from 1 vote

Veggie Pasta Salad

This easy vegetable pasta salad is loaded with rainbow of vegetables and tossed with simple (yet flavorful) balsamic dressing! Perfect side dish for any bbq meal.
Prep: 15 minutes
Cook: 12 minutes
Total: 30 minutes
Servings: 6 servings


For salad:

  • 8 oz (225g) farfalle pasta Note 1
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 celery stalk
  • 1 cup broccoli florets blanched or steamed Note 2
  • ½ cup peas if frozen, thawed
  • ½ cup corn kernels if frozen, thawed
  • 1 medium carrot
  • 1-2 tablespoon minced red onion
  • 8-10 fresh basil leaves

For salad dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes more to taste
  • ½ teaspoon McCormick Tuscan Rosemary & Sun-dried Tomato seasoning or Italian seasoning


  • Pasta: Cook the pasta in salted water al dente per package directions, 11-12 minutes. Drain and cool. Do NOT rinse under cold water.
  • Veggies: Cut bell peppers and celery into small cubes. Roughly chop blanched broccoli. Grate the carrot on a large box grater.
  • Layer the basil leaves, roll into a log, and slice into strips.
  • Dressing: In a small bowl, whisk together all the ingredients for the dressing until well combined.
  • Combine: In a large bowl, toss the vegetables and pasta. And then add the dressing and toss until well combined.
  • Serve at room temperature, or cold. Refrigerate until ready to serve.

Tips & Notes

Note 1: Any dry short pasta will work!
Note 2: You can use frozen broccoli, simply microwave it per package directions. And feel free to use any vegetable combination!
Storing Tip:
Store the salad in the fridge for up to 5 days, in an airtight container.


Servings: 1 serving
Calories: 228kcal
Carbohydrates: 38g
Protein: 7g
Fat: 6g
Sugar: 4g
Sodium: 442mg
Course: Salad
Cuisine: American

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Oh my, it must have been deleted, while I was switching the recipe platform. Sorry about that. And thank you for letting me know, Nikki. I just updated the recipe.

      1. Hi, Renee! Because I’m not a nutritionist, I don’t know how to calculate this information. Sorry.