This Vegetable Pasta Salad is a crowd favorite! My sister (Mudd) has to make it for every family event! It’s a running joke that she brings that and I bring pecan coffee cake! This easy, vegan pasta salad recipe is fun twist on a summer classic with fresh vegetables and pasta tossed with Italian dressing and served cold.

If you don’t want to use Italian dressing I recommend a French vinaigrette or a simple oil and vinegar dressing. They’re simple dressings that taste great from the bottle and don’t have milk or cheese in them. I love milk and cheese, but sometimes we all need a more refreshing salad!

Ingredients

• Pasta of your choice
• Italian dressing (or alternate choice)
• Broccoli
• Cucumber
• Cherry tomatoes
• Olives
• Carrots (baby or shredded)
• Olive oil

Pasta

Let’s get started with the pasta! While the vegetables are being cut, cook the pasta in a large pot of salted water. I like to cook them according to the directions for al dente. Once they’re cooked, drain them in a colander and rinse them with cold water until they’re cool to the touch. Toss them with a drizzle of olive oil prevent them from sticking together.

Veggies

Time to prep the veggies. Chop the vegetables into bite size pieces. Some people like to blanch their broccoli for a few minutes. I like the flavor of the broccoli raw. You can add any veggies you would like! My sister started her recipe like this so it stays this way. Don’t change something that is good! I’m picky with my cucumbers. I like to take a fork and run it down the sides and rinse them. After quartering them long ways, I take a spoon and scrap all the seeds out. Then cut them into a 1/4 pieces. I like to keep the tomatoes and olives whole. I like the pop of a cherry tomato in my pasta salad.

FAQs about pasta salad

Can you make pasta salad ahead of time?

Yes. This recipe is perfect for making in advance. I like to cut the veggies and cook the pasta ahead of time, but I think it’s best to only add half of the dressing when you’re prepping it. Then add the rest before serving to keep the salad fresh and flavorful.

How do you keep pasta salad from drying out?

You can keep pasta salad from drying out my adding olive oil immediately after rinsing the pasta. You should also reserve a bit of dressing to add before serving because pasta will naturally absorb liquid regardless of how you prep it.

Does pasta salad need to be refrigerated?

This recipe doesn’t need to be kept cold like a mayonnaise based salad, but it should be refrigerated until you’re ready to serve, and if there are any leftovers. Since it’s not mayo-based, you have a little more flexibility as far as how long it can sit out while you’re serving it.

How long does pasta salad last in the refrigerator?

This salad should last in the fridge for at 5 – 7 days depending on the freshness of the veggies that are used.

Can you freeze pasta salad?

You can’t freeze all pasta salads, but you could freeze this one since it has a vinaigrette dressing. But, I would recommend eating this fresh for best flavor.

Tips for making the best pasta salad

• Be sure to rinse the cooked pasta with cold water after draining it to keep it from cooking past al dente.
• Reserve a bit of the salad dressing to add just before serving if you’re making this ahead of time.
• You can swap out the pasta if you want, but choose one with texture because that helps the dressing stick to it.
• Liberally salt the water when you’re cooking your pasta to make sure it doesn’t end up bland.
• For the best flavor, don’t make your pasta salad more than a day in advance.

Making this for your next barbecue or pot luck will be a hit for sure! Beware you may be asked to make it for every occasion!