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Rotini pasta salad with cherry tomatoes, cucumber, broccoli, zucchini, red and yellow bell peppers, shredded carrots, red onion, black olives, and parsley in a white serving bowl.

Easy Garden Vegetable Pasta Salad

Nesting Lane
Easy Garden Vegetable Pasta Salad with rotini, fresh vegetables, black olives, parsley, and Italian vinaigrette.
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Prep Time 20 minutes
Cook Time 8 minutes
Chill Time 1 hour 30 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American
Servings 8

Equipment

Large Pot
Colander
Large Mixing Bowl
Small Bowl
Whisk
Cutting Board
Sharp Knife
Measuring Spoons
Measuring Cup

Ingredients
 

  • 12 ounces rotini pasta
  • 1 cup cherry tomatoes halved
  • 1 cup cucumbers diced
  • 1 cup broccoli florets finely chopped
  • ¾ cup zucchini diced
  • ½ cup red bell pepper diced
  • ½ cup yellow bell pepper diced
  • ½ cup shredded carrots
  • ⅓ cup red onion finely diced
  • ¼ cup sliced black olives
  • ¼ cup chopped fresh parsley

Italian Vinaigrette:

Instructions
 

  • Bring a large pot of salted water to a boil.
  • Add the rotini pasta. Cook the pasta according to the package directions until tender.
  • Drain the pasta in a colander. Rinse the pasta under cold water until cooled. Drain the pasta well.
  • Add the cooled pasta to a large mixing bowl. Add the cherry tomatoes, cucumbers, broccoli, zucchini, red bell pepper, yellow bell pepper, shredded carrots, red onion, black olives, and parsley.
  • In a small mixing bowl, add the olive oil, red wine vinegar, lemon juice, Dijon mustard, Italian seasoning, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes. Using a wire whisk, mix well.
  • Pour the dressing over the pasta mixture. Toss until the pasta and vegetables are evenly coated.
  • Cover the bowl. Refrigerate for at least 1 hour.
  • Stir before serving. Add a splash of red wine vinegar or lemon juice before serving if the pasta absorbs too much dressing.

Notes

Tips and Tricks

Cut the vegetables small - Smaller pieces mix better with the pasta and make the salad easier to serve.
Drain the pasta well - Extra water can thin out the dressing and make the salad bland.
Taste after chilling - Cold pasta can soften the flavor. Add a little more salt, lemon juice, or red wine vinegar if needed.
Keep the pasta from overcooking - Tender pasta works best, but pasta that is too soft can break apart when tossed.

Storing

Store in the Refrigerator - Place the pasta salad in an airtight container and refrigerate for up to 3 days.
Stir Before Serving - The dressing may settle at the bottom of the container, so stir well before serving.
Refresh if Needed - Add a small splash of red wine vinegar or lemon juice if the pasta absorbs too much dressing.

Nutrition

Calories: 271kcalCarbohydrates: 38gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 251mgPotassium: 328mgFiber: 3gSugar: 4gVitamin A: 2043IUVitamin C: 50mgCalcium: 38mgIron: 1mg
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