Summer Vegetable Pasta Salad Recipe

Let’s talk pasta salad. Not the heavy, mayo-laden kind that tastes like it’s been sitting in the fridge since the last solar eclipse. Nope — this is the light , fresh , bursting-with-summer-colors kind.

It’s got pasta, yes. But it’s not a carb bomb. It’s got veggies, yes. But it’s not some sad rabbit food. It’s the kind of salad that shows up to a potluck and gets eaten first. Twice.

Perfect for BBQs, picnics, or just when you’re tired of the same boring lunch. You can meal prep it, bring it to a party, or eat it straight from the bowl while standing in your kitchen in your pajamas. No judgment here.

Pasta, roasted red peppers, zucchini, squash, tomatoes, broccoli, and fresh parsley — all tossed in a zesty homemade vinaigrette that doesn’t taste like a bottle from 2015.

No dairy. No meat. Just good, honest ingredients that actually taste like themselves. And yes, it’s filling enough to be a main dish. Because sometimes, you just don’t feel like cooking meat. We get it.

Can I Make This Ahead of Time?

Absolutely — and it might even taste better the next day. The pasta soaks up some of that dressing, and the flavors really get to know each other.

BUT — here’s the catch: if you’re meal prepping, store the dressing separately and toss it in right before eating. Otherwise, your salad might dry out or get soggy. Especially if you’re adding avocado or feta later. Those guys don’t like to wait around.

Ingredients Notes (Because Every Veggie Has a Role)

Let’s break it down — not like a science fair, but more like we’re chopping side by side at the counter.

• Bowtie pasta (12 oz): Shaped pasta holds the dressing better. No plain, boring bites. You could use fusilli, rotini, or penne too.
• Roma tomatoes (2): Less water, more flavor. They don’t turn your salad into a soup halfway through the day.
• Yellow squash & zucchini (1 each): Light, crisp, and mild. Adds color and texture. Don’t skip both — they’re a team.
• Broccoli (1 crown): Adds a little crunch. A little green. And yes, it works raw in this salad. Trust us.
• Roasted red peppers (1 jar): Sweet, smoky, soft. Adds that rich, grilled flavor without firing up the grill.
• Red onion (½): Sharp bite. Soak in cold water for 5 minutes if you want it milder.
• Fresh parsley (½ cup): Bright, fresh, herby. Don’t substitute with dried. It’s worth the extra chop.
• Vinaigrette ingredients:
  • Olive oil: Base of the dressing. Rich, fruity, holds everything together.
  • Red wine vinegar: Tangy without being harsh.
  • Dijon mustard: Adds depth. Also helps the dressing emulsify and stick to the pasta.
  • Oregano, garlic, salt & pepper: Flavor boosters. Don’t skip any.

How to Make This Summer Vegetable Pasta Salad

Step 1: Make the Dressing

Grab a bowl. Whisk together:

• ½ cup olive oil
• ⅓ cup red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp oregano
• 1 minced garlic clove
• ¾ tsp salt
• ¼ tsp black pepper

Taste it. Too sharp? Add a tiny pinch of sugar or honey. Done.

Step 2: Cook the Pasta

Boil 12 oz of bowtie pasta for 7–10 minutes, or until al dente. Drain. Rinse under cold water to stop the cooking and cool it down. Let it drain well.

No cold rinse? Pasta keeps cooking and gets mushy. Don’t let that happen.

Step 3: Chop the Veggies

While the pasta cooks, chop:

• 2 Roma tomatoes
• 1 yellow squash
• 1 zucchini
• 1 crown broccoli (into small florets)
• ½ red onion
• 1 jar roasted red peppers (drained)
• ½ cup fresh parsley

Everything should be bite-sized. Uniform = happy bites.

Step 4: Toss It All Together

Big bowl. Add cooled pasta + chopped veggies. Pour in that dressing. Toss. Taste. Adjust salt and pepper.

You can eat it now or chill it for later. Either way — it’s ready.

Pro Tip – How to Keep Your Pasta Salad JUICY (Without Using Tons of Oil)

Here’s the secret: Don’t drown it in dressing. Instead, toss it lightly, then let it sit for 10–15 minutes. The pasta will soak in some flavor, and you can always add a splash more before serving.

Also: Add juicy veggies like tomatoes and roasted peppers last. They’ll release moisture into the salad as it sits — no extra oil needed.

Bonus hack: If it’s sitting out and starts to dry, stir in a few drops of vinegar or lemon juice. Instant refresh.

Vegetables for Pasta Salad – What to Use

You can play around with this. The base recipe is just a starting point. Try:

• Cucumber
• Bell peppers (any color)
• Cherry tomatoes
• Carrots (shredded or julienned)
• Snap peas
• Kale or spinach (massage it a bit with dressing first)
• Avocado (add right before serving)
• Feta or goat cheese (if you’re not vegan)

Just keep the mix colorful and crunchy.

Is This Salad Good for Meal Prep?

Totally. Just store it in individual containers in the fridge for up to 3 days. And like we said — keep the dressing separate if you can.

This way, your pasta stays fresh, the veggies stay crisp, and you don’t end up with a sad, soggy mess by day three.

Marinade-Dressing for Vegetables (Double Duty!)

This dressing doesn’t just coat the pasta — it marinates the veggies a bit. Especially the red onion and peppers.

Letting the salad sit for 15–30 minutes before eating lets the flavors deepen. The onion softens. The veggies soak up some tang. It’s like magic, but tastier.

So if you’ve got time, make it ahead. Let it chill. Then enjoy the payoff.

Variations (Because Sometimes You Want to Mix It Up)

• Add protein: Chickpeas, white beans, grilled chicken, shrimp, or tofu cubes.
• Switch the cheese: Feta, mozzarella, or Parmesan (if you’re not vegan).
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the dressing.
• Change the herbs: Basil or cilantro instead of parsley — both are great.
• Try different pastas: Fusilli, rotini, farfalle, or even gluten-free pasta if needed.

Storage and Leftovers

Keep it in an airtight container in the fridge for 2–3 days. After that, things start to get soggy or wilted.

If you’re meal prepping:

• Divide into containers.
• Add a small side of extra dressing (if you like it saucy).
• Top with fresh herbs or cheese right before eating.

Don’t freeze it — pasta doesn’t bounce back after freezing. It turns into sad, chewy ghosts of itself.

So go ahead. Make this salad. It’s easy. It’s fresh. It’s packed with summer. And it’s one of those recipes that just works — whether you’re feeding a crowd or just yourself on a lazy Tuesday.