Easy Pasta Salad Recipe

Vegetarian Pasta Salad is fresh, healthy and packed full of flavor! All of my favorite veggies are inside this delicious bowl of yum. I know I’ll be making a lot this summer. 

This is a cold pasta salad, which means it’s perfect for summer. I also love that it can be made up to a day in advance. And let’s not forget the main reason this is perfect for summer — all those colorful garden veggies. It’s such a great way to use up the abundance of veggies in season from either your garden, the farmers market or the grocery store.


  • 1 pound bow tie pasta
  • 10 ounces cherry tomatoes sliced
  • 1 medium  broccoli diced
  • 1 large cucumber diced
  • 1 bell pepper diced
  • 2-3 carrot diced
  • 1 small red onion diced
  • 2 small cans sliced black olives

for the dressing:

  • 1/2 cup olive oil
  • 1/4 cup red or white wine vinegar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp onion powder
  • 1/2 tsp crushed red pepper
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 tsp lemon juice


  1. Add all ingredients for dressing to a jar, place the lid on the jar, and give it a good shake! The dressing will naturally settle as it sits, so give it a good whisk or shake before serving.
  1. Boil pasta in a large pot of water until al dente. Drain water then rinse pasta in cold water. Drain well.
  2. Place cooked, cooled pasta in a large bowl. Add all the diced veggies to pasta. Toss to combine.
  3. Pour dressing over pasta and veggies. Gently toss to combine everything. Cover with lid and refrigerate at least 4 hours or overnight. Serve and enjoy!

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