Cold Pasta Salad with Vegetables 🥗❄️ Colorful, Crisp, and Dressed to Chill

Cold Pasta Salad with Vegetables is your go-to for a light, refreshing, and veggie-forward side dish.

It’s built with chilled al dente pasta, raw and roasted vegetables, and a zippy vinaigrette that keeps everything tasting garden-fresh — perfect for warm days, lunchboxes, or picnic baskets.

Ingredients (Serves 4–6)

• 12 oz short pasta (bowtie, fusilli, rotini, or penne)
• 1 cup cherry tomatoes, halved
• ¾ cup cucumber, chopped
• ½ cup shredded carrots
• ½ red bell pepper, diced
• ½ cup corn kernels (fresh, frozen, or roasted)
• ¼ cup red onion, thinly sliced
• ¼ cup chopped fresh parsley or dill
• Optional: baby spinach or arugula tossed in at the end
• Salt and black pepper to taste

Lemon-Herb Vinaigrette

• ¼ cup olive oil
• 2 tbsp lemon juice (or white wine vinegar)
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• ½ tsp dried oregano or Italian seasoning
• Salt and pepper to taste

Instructions

Step 1: Cook the Pasta

Boil pasta in salted water until al dente. Drain and rinse under cold water to cool and stop cooking. Shake off excess moisture.

Step 2: Make the Dressing

Whisk together olive oil, lemon juice, Dijon, garlic, oregano, salt, and pepper in a bowl or shake in a jar.

Step 3: Mix It All Up

In a large bowl, combine cooled pasta, vegetables, and herbs. Pour dressing over the top and toss gently to coat.

Step 4: Chill and Serve

Refrigerate for 30 minutes to let flavors meld. Toss again before serving. Add more herbs, greens, or a final drizzle of olive oil if needed.

Flavor Variations

• Add feta or goat cheese for creaminess
• Toss in chickpeas or white beans for protein
• Use grilled zucchini, asparagus, or eggplant for a smoky twist
• Try a creamy tahini-lemon dressing instead of vinaigrette

Serving Ideas

• Serve as a light lunch, side dish, or meal prep base
• Excellent with grilled meats, sandwiches, or wraps
• Keeps 3–4 days chilled — ideal for advance prep
• Top with toasted seeds or nuts for added texture

Pro Tips

• Don’t overdress — you can always add more later
• Cut veggies into bite-size, even pieces for easier eating
• Add leafy greens right before serving so they don’t wilt
• A touch of lemon zest brightens the whole bowl

Final Thoughts

Cold Pasta Salad with Vegetables is fresh, flexible, and endlessly riffable — a perfect way to eat colorfully and cool off at the same time. It’s make-ahead magic for hot weather and busy weeks.

Chill the pasta. Brighten the bowl. Serve it fresh. 🥗❄️🌈