This pasta salad is the stuff of summer daydreams—al dente noodles tossed with crisp veggies, creamy dressing, and a zingy burst of lemon and herbs in every bite. Whether you’re packing it for a beach picnic or making it ahead for easy lunches, this one’s a game-changer. The textures? Unreal. The flavor? Chef’s kiss. Plus, it gets even better after chilling in the fridge. Trust me, you’re going to want this in your rotation.
Why You’ll Love This Recipe
- Colorful, crunchy, and super satisfying
- Perfect for meal prep or potlucks
- Easily customizable with your favorite veggies or protein
- Quick to throw together—ready in under 30 minutes
- Vegetarian-friendly and easy to make vegan
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Lunch / Side Dish |
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Chill Time | Optional (but worth it!) |
| Servings | 6–8 |
| Key Flavor | Tangy, herby, fresh |
| Diet | Vegetarian (vegan adaptable) |
Ingredients
Here’s what you’ll need to build this vibrant pasta salad:
- Short pasta – Think rotini, penne, or bowtie. These shapes soak up all that dressing and hold on to the goodies.
- Cherry tomatoes – Juicy little bursts of summer.
- Cucumber – For that refreshing crunch.
- Red bell pepper – Sweet and crisp, it adds bold color.
- Red onion – Just a little, thinly sliced for zing and bite.
- Black olives – Briny, salty contrast.
- Feta cheese – Creamy and tangy; swap for a vegan feta if you like!
- Fresh herbs – Parsley, dill, or basil—don’t skip this. Herbs take it to the next level.
- Lemon juice & zest – The brightness booster.
- Olive oil – Smooth, rich base for the dressing.
- Dijon mustard – Adds a little sharpness and helps emulsify.
- Garlic – Because garlic makes everything better.
- Salt & pepper – Season to taste.
Heads up: full ingredient list with measurements is in the recipe card below!
How to Make Zesty Veggie Pasta Salad
Step 1: Cook the Pasta
Bring a big pot of salted water to a boil and cook your pasta until al dente. Drain and rinse under cold water to stop the cooking—and keep it from sticking.
Step 2: Chop the Veggies
While the pasta cools, dice up your tomatoes, cucumber, bell pepper, red onion, and olives. You want everything bite-sized and beautiful.
Step 3: Make the Dressing
In a jar or bowl, whisk together olive oil, lemon juice and zest, Dijon mustard, minced garlic, salt, and pepper. Taste and adjust—this dressing should be tangy and punchy!
Step 4: Toss It All Together
Combine pasta, veggies, feta, and fresh herbs in a big bowl. Drizzle over that dreamy dressing and toss until everything’s coated.
Step 5: Chill (Optional but Recommended)
Pop it in the fridge for 30 minutes to let the flavors mingle. This salad just gets better with time.
Pro Tips
- Add a splash more olive oil before serving if it looks dry after chilling.
- Want extra crunch? Toss in some sunflower seeds or chopped nuts.
- Use a mix of fresh herbs for a more complex flavor profile.
Flavor Variations
- Mediterranean Vibes: Add artichoke hearts and swap feta for goat cheese.
- Protein Boost: Toss in chickpeas, grilled chicken, or tuna.
- Creamy Version: Mix in a spoonful of Greek yogurt or mayo to the dressing.
Serving Suggestions
- Serve with grilled meats, sandwiches, or burgers.
- Pack it in jars for lunch on the go.
- Set it out at your next BBQ—it vanishes fast!
- Craving something sweet to go with it? Pair this pasta salad with our nostalgic, citrusy Orange Dreamsicle Salad for the ultimate summer spread.
Make-Ahead & Storage
- Make-Ahead: Totally! It gets tastier as it sits.
- Storage: Keep in an airtight container in the fridge for up to 4 days.
Leftovers, Freezing & Reheating
- Leftovers: Still crisp and flavorful after a day or two.
- Freezing: Not recommended—the fresh veggies get mushy.
- Reheating: No need! It’s best served cold or at room temp.
FAQ
Can I use gluten-free pasta?
Absolutely! Just make sure to rinse it well after cooking, as some GF pastas can get sticky.
What’s the best pasta shape for pasta salad?
Short, sturdy shapes like rotini, farfalle, or penne work best because they catch all the dressing and hold up to mixing.
Can I make this vegan?
Yes! Just skip the feta or use a dairy-free alternative.
How far in advance can I make pasta salad?
It’s best made 1 day ahead and stored in the fridge—it actually tastes better the next day.
Final Thoughts
This Zesty Veggie Pasta Salad is more than just a side—it’s a little bowl of sunshine. It’s crunchy, creamy, tangy, and endlessly riffable. Keep it in your fridge for easy lunches, share it with friends at your next gathering, or make a big batch just for you (zero judgment). However you serve it, it’s going to vibe so hard with your summer menu.
Zesty Veggie Pasta Salad
Ingredients
Salad Ingredients
- 12 oz short pasta (rotini, penne, or farfalle) cooked and cooled
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 red bell pepper diced
- 1/4 red onion thinly sliced
- 1/3 cup black olives sliced
- 1/2 cup feta cheese crumbled (or vegan alternative)
- 2 tbsp fresh herbs parsley, dill, or basil, chopped
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice plus zest from 1 lemon
- 1 tsp Dijon mustard
- 1 clove garlic minced
- salt & pepper to taste
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water. Set aside.
- Chop the tomatoes, cucumber, red bell pepper, red onion, and olives. Add to a large bowl with pasta.
- In a jar or small bowl, whisk together olive oil, lemon juice and zest, Dijon mustard, minced garlic, salt, and pepper.
- Add the dressing to the pasta and vegetables. Toss to coat evenly.
- Mix in feta cheese and fresh herbs.
- Refrigerate for 30 minutes before serving, if time allows. Serve chilled or at room temperature.