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Vegetable Pasta Salad

A vibrant mix of fresh vegetables and pasta, this Vegetable Pasta Salad is easy to prepare and perfect for family gatherings or light dinners.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 2 cups pasta (any shape) Cook according to package instructions
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1 cup broccoli florets
  • 1/4 cup red onion, diced
  • 1/4 cup olives, sliced
  • 1/4 cup feta cheese (optional) Crumble into small pieces if using
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish Optional but recommended

Method
 

Preparation
  1. In a large pot, bring salted water to a boil. Add your pasta of choice and cook until al dente (about 8-10 minutes). Drain and let it cool for a few minutes.
  2. While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, broccoli, red onion, and olives.
  3. In a large mixing bowl, combine the cooled pasta and all the chopped vegetables. Drizzle with olive oil and lemon juice.
  4. Sprinkle salt and pepper to taste. Mix everything gently until thoroughly combined.
  5. Finish off with fresh basil or parsley for that beautiful touch and extra flavor!
  6. You can enjoy this dish immediately or let it chill in the refrigerator for 30 minutes to allow the flavors to meld.

Notes

Feel free to switch out vegetables based on what’s in season or what you have on hand. Avoid overcooking the pasta—it should be firm and able to hold its shape in the salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.