Pasta Salad with Fresh Veggies
This pasta salad is light and refreshing, perfect for summer days. The dressing is versatile enough to add any vegetables you enjoy - fresher the better.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Dinner
Keyword: cold dinner, dinner, fresh, pasta, pasta salad, Salad, summer, vegetables
- 900 g pasta, such as shells, rotini or penne approx 1 large package
- 1 ½ cups olive oil
- ¼ cup vinegar
- 1 tbs dijon mustard
- 1 tsp salt
- 2 large cloves garlic minced
- ½ cup fresh parsley, chopped
- ½ cup cilantro, chopped
- 1 tbs dried italian seasoning
- 1 tsp dried dill
- 1 tsp dried chili
- 1 small zucchini
- 1 large carrots
- 2 bell peppers
- 1 cucumber
- 1 cup cherry or grape tomatoes
- 1/2 cup mini bocconcini (can be omitted to remain vegan)
- 1/2 cup feta cheese (can be omitted to remain vegan)
Pasta
Cook pasta in salted water according to package directions.
Once cooked allow to cool, or if using fresh vegetables, I like to put the veggies in while the pasta is hot as the steam will slightly soften them.
Dressing
Mix together the oil, vinegar and mustard until combined.
Chop all the herbs and vegetables into bite size pieces and place into a bowl with the liquids.
Mix together well and then add in the pasta.
Mix again and top with any cheeses or more delicate toppings you want to add such as feta cheese or bocconcini. Enjoy!