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Close-up of colorful vegetarian pasta salad with visible vegetables.

Vegetarian Pasta Salad

A refreshing and colorful pasta salad packed with fresh vegetables and tossed in a tangy Italian dressing. Perfect for a light lunch or a summer side dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta Salad Ingredients
  • 1 pound pasta rotini, penne, or farfalle
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion thinly sliced
  • 1 cup bell pepper any color, diced
  • 1/2 cup black olives sliced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup Italian dressing
  • to taste Salt and pepper

Method
 

  1. Cook pasta according to package directions. Drain and rinse with cold water. Set aside.
  2. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, and black olives.
  3. In a small bowl, whisk together the Italian dressing, salt, and pepper.
  4. Pour the dressing over the pasta and vegetables. Toss to coat.
  5. Stir in the chopped parsley.
  6. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
  7. Serve chilled.

Notes

For a richer flavor, marinate the vegetables in the Italian dressing for a few hours before adding the pasta.