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–+ servings
a bowl of pasta salad loaded with veggies and tossed in dressing.
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5 from 2 votes

Vegetarian Pasta Salad

This vegetarian pasta salad is fresh, easy to make, and packed with colorful veggies tossed in a homemade vinaigrette. Perfect for meal prep, potlucks, or a quick side dish.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: Italian
Diet: Vegetarian
Skill Level: Beginner
Servings: 8
Author: Rena Awada

Ingredients

  • 1 pound Whole Wheat Short Pasta or any short pasta
  • 1 Cup Grape Tomatoes halved or quartered
  • 1 English Cucumber diced
  • 1½ Cups Shredded Red Cabbage
  • 1 Yellow Bell Pepper chopped
  • 1 Orange Bell Pepper chopped
  • 1 Cup Olives sliced
  • ½ Cup Grated Parmesan Cheese

Dressing

  • ¼ Cup Red Wine Vinegar
  • ⅓ Cup Fresh Lemon Juice
  • 1 tablespoon Raw Honey
  • 3 Garlic Cloves minced
  • 1 tablespoon Dijon Mustard
  • 2 teaspoons Italian Seasoning
  • ⅓ Cup Extra-virgin Olive Oil
  • Sea salt and freshly ground black pepper or to taste

Instructions

  • Bring a large pot of salted water to a boil, add the 1 pound Whole Wheat Short Pasta, and cook according to the package instructions until al dente.
  • Drain and set aside in a large bowl. Add in 1 Cup Grape Tomatoes, 1½ Cups Shredded Red Cabbage, 1 Yellow Bell Pepper, 1 Orange Bell Pepper, 1 Cup Olives, 1 English Cucumber, and ½ Cup Grated Parmesan Cheese.
    veggies in a bowl topped with grated parmesan cheese.
  • In a small bowl, whisk all the dressing ingredients until well combined. (¼ Cup Red Wine Vinegar, ⅓ Cup Fresh Lemon Juice, 1 tablespoon Raw Honey, 3 Garlic Cloves, 1 tablespoon Dijon Mustard, 2 teaspoons Italian Seasoning, ⅓ Cup Extra-virgin Olive Oil .
  • Pour dressing over and gently toss to evenly coat. Season with Sea salt and freshly ground black pepper. Enjoy!
    pouring the dressing over the veggies and pasta in a bowl.

Video

Notes

  • Preparing the Pasta: After you cook the pasta, drain and rinse it with cold water to prevent it from sticking together and stop the pasta from cooking further. You may even leave the pasta in a slightly iced water bath for a few minutes. Drain and add just a bit of olive oil. Toss, and start making your salad.
  • Pasta: Use any shape pasta of your choice. You may use any kind of pasta as well. I love using whole wheat, and sometimes I use protein pasta.
  • Veggies: Add in any veggies you prefer. Tastes great with celery as well.

Nutrition

Calories: 365kcal | Carbohydrates: 53g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 5mg | Sodium: 406mg | Potassium: 372mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1007IU | Vitamin C: 64mg | Calcium: 117mg | Iron: 3mg