Summer Vegetable Pasta Salad Recipe
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There are so many different kinds of pasta salads both hot and cold. When I think of summer and backyard BBQs I always have pasta salad on the menu, and this summer vegetable pasta salad is one of my favorites. Not only is it healthy, but it also goes with a variety of main dishes.
I like this cold pasta salad because there is no mayo so you don’t have to worry so much about spoiling like you do with mayonnaise-based salads. It’s also the perfect vegan pasta salad recipe as there is no mayo or cheese, just make sure you use a Vegan Italian dressing.
I have been making all different kinds of healthy pasta salads for many many years and this summer vegetable pasta salad recipe is one of my favorites. It can be combined with lots of different vegetables, for the most part, whatever vegetables that you may already have in your fridge.
It really can hold up to a variety of different fruits & vegetables. You can add or omit any that you would like to my summer vegetable pasta salad recipe.
What You Need To Make My Summer Vegetable Pasta Salad Recipe
Funny story (well at least I think it's funny) I usually like making my summer vegetable pasta salad with the tri-color rotini pasta. I also had a box of mini bow tie pasta in my pantry. So looking at the rotini I grabbed the bow tie pasta, opened it, and in the boiling water it went. Of course, it still tasted amazing, just a different shape. I usually use the bow tie pasta for my Greek pasta salad, which is another one of my favorites to bring to BBQs.
- Your favorite noodles ( I like to use Tri-Color Rotini or Mini Bow Ties)
- Red Onion
- Celery
- Carrots
- Sweet Peppers ( Combo of Red, Orange & Yellow )
- Cucumber
- Grape Tomatoes
- Black Olives
- Green Olives
- Italian Dressing
- Salt & Pepper
Summer Vegetable Pasta Salad Recipe
Ingredients
- 1 Box (16oz) Pasta Tri-color rotini, bow tie, or your favorite pasta.
- 1 Bottle (16oz) Italian Dressing I like Ken's Steakhouse Zesty Italian.
- 1 Red Onion
- 1 Cucumber
- 2 Sweet Peppers I like to use orange and yellow peppers.
- 2 Carrots
- 1 Small Container Grape Tomatoes
- 2 Stalks Celery
- 1 Small Can of Black Olives, drained
- 1 Jar Green Olives, drained Add as many as you like,
- 1 To Taste Salt & Pepper
Instructions
- Cook pasta according to package directions.
- Once pasta is done drain and rinse with cold water. Place pasta in a large bowl. I like to put just a little dressing on so the noodles don't stick and then I refrigerate for about an hour to cool the pasta.
- Chop all your vegetables while your pasta is cooling
- Once pasta is cooled I add a little more dressing ( you may not need the whole bottle, really it's to taste) Then add in all your chopped vegetables, olives, salt and pepper and a little more dressing just to combine everything.
- Keep refrigerated until ready to serve.
Notes
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