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    You are here: Home / Recipes / Side Dishes

    Easy Pasta Salad with Tons of Veggies

    Published: May 20, 2020 · Modified: Sep 8, 2021 by Susie Weinrich · This post may contain affiliate links. 1 Comment

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    This is a completely Easy Pasta Salad recipe that is heavy on the fresh veggies! Cooked pasta is mixed with tomatoes, cucumbers, black olives, peppers, and peas and then dressed with a store bought Zesty Italian dressing. It is the perfect cold side dish, especially for a bbq!

    Veggie pasta salad in a white bowl with peas, black olives, tomatoes, and peppers

    Being stuffed with all the fresh veggies this is a pretty healthy side dish too.

    If you are looking for other salad side dishes that are perfect for a cookout or bbq check out my Instant Pot Potato Salad or Broccoli Bacon Salad.

    Tips For Cooking The Pasta

    For this pasta salad recipe you will be adding the pasta to the veggies while it is still warm without rinsing with cold water. Because of this you will want to make sure you cook your pasta to al dente, meaning it still has a little bite to it and it isn’t cooked completely soft. The pasta will continue to cook just a bit while it cools in the fridge.

    veggie pasta salad in a white bowl with cavatappi pasta and olives, peppers, tomatoes, cucumbers, and peas
    Easy Pasta Salad Recipe

    By adding the pasta to the salad warm it soaks in some of the salad dressing, giving your pasta salad better flavor throughout.

    How to Make Easy Pasta Salad

    Start by cooking your pasta (I like rotini or cavatappi) to an al dente per the package instructions.

    While the pasta is cooking prep all your veggies and place them in a large serving bowl. You can just put the peas in frozen since the warm pasta will thaw them perfectly. It is optional to add onions. I like to add about a ¼ cup of red onions

    TIP: rinse your onion so that the flavor does not take over the salad. It will also help prevent you from tasting onion for the next 4 hours!

    • Black olives, peppers, tomatoes, cucumbers, and peas in a white bowl
    • cavatappi pasta over top of the veggies in a white bowl

    When the pasta is done cooking drain the water but do not rinse. Pour the warm pasta over the veggies and then dress with 1 cup zesty Italian dressing. Give it a good stir.

    Could also use this Basil Vinaigrette for a change in flavors!

    pasta salad with lots of veggies that has been all stirred together in a white bowl

    Cover and refrigerate for 2 hrs up to 12 hours before serving. If you can stir it a couple times while it refrigerates it will distribute the flavor better.

    BBQ Menu

    This pasta salad recipe is the perfect addition to a bbq or cookout. Here is a great menu to plan for your next backyard party:

    • Burgers topped with Bacon Jam and Boursin Cheese
    • Easy Pasta Salad
    • Instant Pot Potato Salad or Classic Potato Salad
    • Instant Pot Corn on the Cob
    • Raspberry Jello Fluff
    • Fresh Squeezed Lemonade and/or Vodka Lemonade
    • Apple Pie Bars for dessert

    Related Recipes

    • Fresh Basil Vinaigrette- plus ways to use it!
    • Easy Basil Pesto Pasta
    • Pasta with Roasted Cherry Tomatoes

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    pasta salad with lots of veggies that has been all stirred together in a white bowl

    Easy Pasta Salad with Tons of Veggies

    This is a super easy Pasta Salad recipe that is loaded with tons of veggies and dressed with a store bought salad dressing! It makes a great cold side dish for a bbq or cookout!
    5 from 1 vote
    Print Pin Rate SaveSaved to Grow
    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Refrigerate: 2 hours
    Total Time: 2 hours 18 minutes
    Servings: 8 people
    Author: Susie Weinrich

    Ingredients

    • 1 cup black olives
    • 1 cup cucumbers seeded and chopped in half
    • 1 cup frozen peas
    • 1 cup cherry tomatoes halved
    • 1 cup bell pepper any color, cut into 1 inch chunks
    • ¼ cup red onion, chopped **These Are Optional rinse your red onion so the flavor doesn't take over the salad. Could also use green onion.
    • ½ lb pasta, cooked to al dente per package instructions, do not rinse I like to use rotini or cavatappi
    • 1 cup Zesty Italian Dressing see notes*
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Cook your pasta to al dente according to package instructions.
    • Meanwhile prep your veggies and place in the bottom of a large serving bowl – 1 cup black olives, 1 cup peppers, 1 cup cherry tomatoes, 1 cup cucumbers, 1 cup frozen peas, and ¼ red onion (optional).
    • Drain the pasta but DO NOT rinse. Place the hot pasta over the veggies then pour 1 cup Zesty Italian Dressing over top. Give it a few stirs to coat.
    • Cover and place in the fridge for 2 hours up to 12 hours before serving. If you are able, stir it a few times while it refrigerates to redistribute any dressing.

    Notes:

    Dressing – could also sub this amazing Homemade Basil Vinaigrette in place of the Zesty Italian.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
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    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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      Recipe Rating




    1. John

      May 20, 2020 at 5:24 pm

      5 stars
      Perfect spring and summer recipe. Loved this dish!!

      Reply

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