Pin A vibrant, budget-friendly salad featuring tender pasta, crisp seasonal vegetables, and a zesty homemade dressing—perfect for a light meal or picnic.
I first made this pasta salad for a last-minute family picnic, and it became an instant favorite thanks to its fresh flavors and adaptability. Everyone enjoyed picking their own add-ins, and cleanup was a breeze.
Ingredients
- Pasta: 300 g budget-friendly dried pasta (fusilli, penne, or rotini); salt for cooking water
- Seasonal Vegetables: choose any combination, approx. 500 g total (1 small zucchini diced, 1 red bell pepper diced, 1 cup cherry tomatoes halved, 1 cup cucumber diced, 2 carrots grated or thinly sliced, 1/2 small red onion thinly sliced)
- Simple Dressing: 4 tbsp extra-virgin olive oil, 2 tbsp lemon juice (or white wine vinegar), 1 tsp Dijon mustard, 1 clove garlic minced, 1 tsp honey (or maple syrup for vegan option), salt and freshly ground black pepper to taste
- Optional Add-ins: 50 g feta cheese crumbled (omit for vegan), 2 tbsp chopped fresh herbs (parsley, basil, dill), 2 tbsp toasted sunflower or pumpkin seeds
Instructions
- Cook Pasta:
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare Vegetables:
- While the pasta cooks, prepare the vegetables: wash, dice, and slice as needed.
- Make Dressing:
- In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified.
- Combine Salad:
- Add the cooled pasta and prepared vegetables to the bowl with the dressing. Toss gently to coat everything evenly.
- Add Optional Ingredients:
- Stir in optional add-ins like feta, fresh herbs, or seeds if using. Adjust seasoning to taste.
- Chill or Serve:
- Serve immediately, or chill for 30 minutes for enhanced flavor. Toss again before serving.
Pin The kids love helping to pick and chop the vegetables, turning dinner prep into a fun family moment. We enjoy it chilled in the backyard with a side of iced tea or lemonade.
Notes
Swap in any in-season veggies you have available, like blanched green beans, peas, corn, or broccoli. For extra protein, mix in canned chickpeas or cooked chicken if you prefer a non-vegetarian version.
Required Tools
Large pot for boiling pasta, strainer or colander, large mixing bowl, whisk, and cutting board with knife are the basic tools you'll need.
Allergen Information
This salad contains wheat (gluten) in pasta and dairy in feta cheese unless omitted. Mustard and seeds may cause allergic reactions in sensitive individuals, so always check ingredient labels.
Pin This seasonal pasta salad brings together color and crunch in every bite. Enjoy it freshly made or left to chill for flavors to meld beautifully.
Recipe FAQ
- → Which pasta types work best?
Short, sturdy shapes like fusilli, penne, or rotini hold up well and capture the dressing effectively.
- → Can I use different vegetables?
Absolutely, swapping in-season veggies such as green beans, peas, or broccoli keeps the salad fresh and versatile.
- → Is there a vegan option available?
Omit the feta cheese and replace honey with maple syrup for a fully plant-based version.
- → How should the dressing be prepared?
Whisk olive oil, lemon juice or vinegar, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified for a flavorful coating.
- → Can this be made ahead?
Yes, allowing it to chill for 30 minutes enhances the flavors; it keeps well refrigerated up to two days.
- → What are good add-ins for extra texture?
Toasted seeds, fresh herbs, or crumbled feta add delightful texture and bursts of flavor.