Pin A vibrant, budget-friendly salad featuring tender pasta, crisp seasonal vegetables, and a zesty homemade dressing—perfect for a light meal or picnic.
Sharing this salad with friends always brings cheerful conversation to summer picnics. One bite brings back memories of experimenting with different vegetables from my garden each season.
Ingredients
- Pasta: 300 g budget-friendly dried pasta (fusilli, penne, or rotini), salt for cooking water
- Seasonal Vegetables: 1 small zucchini (diced), 1 red bell pepper (diced), 1 cup cherry tomatoes (halved), 1 cup cucumber (diced), 2 carrots (grated or thinly sliced), 1/2 small red onion (thinly sliced)
- Simple Dressing: 4 tbsp extra-virgin olive oil, 2 tbsp lemon juice (or white wine vinegar), 1 tsp Dijon mustard, 1 clove garlic (minced), 1 tsp honey (or maple syrup for vegan option), salt and freshly ground black pepper (to taste)
- Optional Add-ins: 50 g feta cheese (crumbled, omit for vegan), 2 tbsp chopped fresh herbs (parsley, basil, or dill), 2 tbsp toasted sunflower or pumpkin seeds
Instructions
- Cook Pasta:
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare Vegetables:
- While the pasta cooks, prepare the vegetables: wash, dice, and slice as needed.
- Make Dressing:
- In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified.
- Combine Salad:
- Add the cooled pasta and prepared vegetables to the bowl with the dressing. Toss gently to coat everything evenly.
- Add-Ins & Season:
- Stir in optional add-ins like feta, fresh herbs, or seeds if using. Adjust seasoning to taste.
- Serve:
- Serve immediately, or chill for 30 minutes for enhanced flavor. Toss again before serving.
Pin My kids love helping chop cucumbers and stirring the salad. They often request it for next-day lunchboxes, making me smile seeing them enjoy fresh veggies.
Required Tools
Large pot, strainer/colander, large mixing bowl, whisk, cutting board and knife
Allergen Information
Contains wheat (gluten) in pasta, dairy in feta (omit for dairy-free/vegan), possible allergens from mustard and seeds. Check labels if sensitive.
Nutritional Information
Calories: 350, Total Fat: 15 g, Carbohydrates: 45 g, Protein: 8 g (per serving)
Pin This easy recipe brightens up busy weekdays or picnic tables. Every colorful bite is a celebration of the season.
Recipe Questions
- → What pasta types work best with this dish?
Short pasta shapes like fusilli, penne, or rotini hold the dressing well and complement the vegetables' textures.
- → Can I use different vegetables?
Absolutely. Feel free to swap in any fresh seasonal veggies such as green beans, peas, corn, or broccoli for variety.
- → How can I make the dressing vegan?
Replace honey with maple syrup or another plant-based sweetener to keep the dressing vegan-friendly.
- → Is this dish served warm or cold?
It can be served immediately warm, or chilled for about 30 minutes to enhance flavors before serving.
- → What are some suggested add-ins for extra flavor?
Adding crumbled feta, fresh herbs like parsley or basil, and toasted seeds brings extra taste and texture.
- → How long does this dish keep refrigerated?
Stored in an airtight container, it stays fresh for up to two days in the refrigerator.