Easy Veggie Pasta Salad
This Easy Veggie Pasta Salad is a colorful, plant-packed dish that proves meatless meals can be hearty and satisfying. Tender rotini pasta is tossed with crisp broccoli, juicy cherry tomatoes, vibrant bell peppers, black olives, shredded carrots, and red onion — all brought together with a bright, tangy Italian dressing. It comes together in just 27 minutes, travels beautifully, and tastes even better after a few hours in the fridge, making it the perfect make-ahead dish for potlucks, picnics, and busy weeknights.
Equipment
- Large pot For boiling pasta and blanching broccoli
- Colander For draining pasta
- Large mixing bowl For combining all ingredients
- Sharp chef's knife For chopping vegetables
- Cutting board
- Measuring cups and spoons
- Wooden spoon or large silicone spatula For tossing the salad
- Small bowl For ice water blanching bath
- Salad tongs For tossing and serving
Ingredients
- 12 oz rotini or penne pasta 340g
- 1 cup broccoli florets about 90g, blanched
- 1 cup cherry tomatoes about 150g, halved
- 1/2 cup yellow bell pepper about 75g, diced into 1/2-inch pieces, seeds and pith removed
- 1/2 cup orange bell pepper about 75g, diced into 1/2-inch pieces, seeds and pith removed
- 1/2 cup sliced black olives about 65g, drained
- 1/2 cup shredded carrots about 55g; pre-shredded or grated from 1 medium carrot
- 1/4 cup red onion about 40g, finely diced; soak in cold water 10 minutes for milder flavor
For the Dressing
- 1/2 cup Italian dressing 120ml; plus extra for refreshing leftovers
- salt to taste
- black pepper to taste
For Garnish
- fresh parsley roughly chopped; add just before serving
Instructions
- Bring a large pot of generously salted water to a boil, add the rotini or penne, and cook according to package directions until al dente (about 9–11 minutes). Drain through a colander and rinse immediately under cold running water; set aside in a large mixing bowl.
- Prepare a bowl of ice water. Add the broccoli florets to boiling water and blanch for 60–90 seconds until bright green and just tender, then immediately transfer to the ice bath. Drain, pat dry, and set aside.
- Halve the cherry tomatoes, dice the yellow and orange bell peppers into 1/2-inch pieces, drain the black olives, shred the carrots, and finely dice the red onion. Roughly chop the parsley and set it aside for garnish.
- Add the broccoli, cherry tomatoes, bell peppers, black olives, shredded carrots, and red onion to the bowl with the cooled pasta and toss gently to distribute evenly.
- Pour the Italian dressing over the pasta and vegetables and toss thoroughly until everything is evenly coated. Season with salt and pepper to taste, adding more dressing if desired.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Before serving, toss again, add a splash of extra dressing if the salad looks dry, and garnish with fresh parsley.
Notes
- Salt your pasta water generously — this seasons the pasta from the inside and is the most important step for a flavorful salad.
- Cook pasta to al dente, not soft. Overcooked pasta turns mushy after chilling and does not hold up well in a cold salad.
- Always rinse pasta with cold water after draining to stop the cooking process and prevent clumping.
- Blanch broccoli for no longer than 90 seconds to keep it bright green and crisp. Plunging it into ice water immediately is essential.
- To tame the sharpness of raw red onion, soak the diced pieces in cold water for 10 minutes, then drain before adding to the salad.
- Reserve a few tablespoons of Italian dressing on the side. Pasta absorbs dressing as it sits, so you may want to refresh the salad before serving.
- This salad is best made at least 30 minutes ahead, but it tastes even better after several hours or overnight in the fridge as the flavors deepen.
- Add fresh parsley garnish only right before serving to prevent wilting and browning.
- To add protein, stir in canned chickpeas, fresh mozzarella pearls, diced salami, or grilled chicken just before serving.
- Store in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended as the pasta and vegetables lose their texture.
Nutrition
Serving: 1ServingCalories: 280kcalCarbohydrates: 42gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5.5gSodium: 480mgPotassium: 310mgFiber: 4gSugar: 5gVitamin A: 45IUVitamin C: 80mgCalcium: 4mgIron: 10mg
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