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Marinated Veggie Pasta Salad

Marinated Veggie Pasta Salad
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Marinated Veggie Pasta Salad is a vibrant and refreshing dish combining tender pasta with crisp vegetables and a tangy, zesty marinade. Perfect for picnics, potlucks, or easy weeknight meals, this salad bursts with color and flavor and can be made ahead to deepen its delicious taste.

Ingredients

Scale

Pasta

  • 2 cups bite-sized pasta (rotini, penne, fusilli, or farfalle)

Vegetables & Herbs

  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, chopped
  • 1 cup mixed bell peppers, chopped (use multiple colors)
  • ½ medium red onion, thinly sliced
  • ½ cup Kalamata olives, pitted and halved
  • ¼ cup fresh basil, roughly chopped
  • ¼ cup fresh parsley, roughly chopped

Marinade

  • ⅓ cup extra virgin olive oil
  • 3 tablespoons vinegar (red wine or apple cider) or substitute with fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and rinse under cold water to stop the cooking and cool the pasta for the salad.
  2. Prepare the vegetables: While the pasta cooks, wash and chop all vegetables into bite-sized pieces. Thinly slice the red onion and roughly chop the fresh herbs to maximize flavor.
  3. Make the marinade: In a small bowl, whisk together olive oil, vinegar (or lemon juice), minced garlic, Dijon mustard, salt, and pepper until fully emulsified. Taste and adjust seasoning as needed for balance.
  4. Combine everything: In a large mixing bowl, gently toss the cooled pasta with chopped vegetables, olives, and herbs. Pour the marinade over the salad and mix thoroughly so every bite is coated.
  5. Let it marinate: Cover the bowl and refrigerate for at least 1 hour or overnight. This resting time lets the flavors meld into a tangy, harmonious salad.

Notes

  • Use quality extra virgin olive oil for the best flavor in the marinade.
  • Do not overcook the pasta; keep it firm to maintain texture with the vegetables.
  • Add fresh herbs last minute before serving to preserve their aroma and brightness.
  • Marinate the salad overnight to intensify flavors if possible.
  • Adjust acidity by adding a touch of honey or sugar if the marinade tastes too sharp.
  • This salad can be customized with protein such as grilled chicken, chickpeas, or feta cheese.
  • For vegan and dairy-free options, skip cheese and consider adding toasted nuts for texture.
  • Spicy variations can be made by adding jalapeños or red pepper flakes.
  • Try alternate dressings like lemon-tahini or balsamic glaze for variety.
  • Use seasonal vegetables like zucchini ribbons, steamed broccoli, or roasted eggplant as desired.

Nutrition

Keywords: pasta salad, marinated vegetable salad, summer salad, picnic salad, gluten-free pasta salad, Mediterranean salad, make-ahead salad

Find it online: https://linacorner.com/marinated-veggie-pasta-salad/