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A close-up view of a vibrant vegetarian pasta salad recipe in a white bowl, showcasing spiral pasta, broccoli florets, halved red tomatoes, and crumbled white cheese, with fresh herbs and a glimpse of a green surface below.

Easy Vegetarian Pasta Salad Recipe

Bitty
A fresh, flavorful, and incredibly easy vegetarian pasta salad loaded with crisp veggies and tossed in a vibrant lemon-herb dressing. Perfect for potlucks, picnics, BBQs, or a healthy make-ahead lunch. Customizable and always a crowd-pleaser!
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Prep Time 20 minutes
Cook Time 10 minutes
29 minutes
Total Time 1 hour
Course Salad, Side Dish
Cuisine American, Mediterranean
Servings 6
Calories 350 kcal

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small Bowl (for dressing)
  • Whisk
  • Knife
  • Cutting Board

Ingredients
  

For the Pasta Salad

  • 1 lb short pasta e.g., rotini, fusilli, penne
  • 1 pint cherry tomatoes halved
  • 1 large English cucumber seeded and diced
  • 1 large bell pepper any color, seeded and diced
  • ½ medium red onion finely diced
  • ½ cup Kalamata olives pitted and halved
  • 1 can 14 oz quartered artichoke hearts (packed in water or brine, drained and chopped)
  • ½ cup fresh parsley chopped
  • ½ cup crumbled vegetarian feta cheese Optional - ensure vegetarian rennet
  • ½ cup small fresh mozzarella balls Optional - bocconcini

For the Zesty Lemon-Herb Dressing

  • ½ cup extra virgin olive oil
  • ¼ cup fresh lemon juice from 1-2 lemons
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1-2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp maple syrup or agave nectar Optional
  • ¾ tsp salt or to taste
  • ½ tsp black pepper freshly ground, or to taste

Instructions
 

  • Cook pasta in a large pot of generously salted boiling water according to package directions until al dente (firm to the bite). Drain well. Optional: Rinse quickly under cold water to cool and stop the cooking process.
  • While pasta cooks, wash and prepare all vegetables: halve tomatoes, dice cucumber and bell pepper, finely dice red onion (soak in cold water for 10 mins to mellow, if desired), halve olives, and chop artichoke hearts and parsley. Place prepared vegetables in a large mixing bowl.
    Ingredients for a vegetarian pasta salad recipe laid out on a white marble surface, including uncooked spiral pasta in a bowl with sliced zucchini, halved cherry tomatoes, yellow bell pepper pieces, ricotta cheese sprinkled with pepper, and fresh basil leaves. Next to the bowl are a brown egg, a small glass bowl of mixed peppercorns, two whole zucchinis on a wooden board, and a single eggplant.
  • Make the dressing: In a small bowl or jar, whisk or shake together the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, optional sweetener, salt, and pepper until well combined and emulsified.
  • Add the drained (and potentially rinsed) pasta to the large bowl with the vegetables.
    A rustic bowl filled with vegetarian pasta salad recipe on a light gray linen cloth, featuring spiral pasta, broccoli, cherry tomatoes, and grated cheese, with a wooden spoon resting inside. The background is softly blurred, suggesting an outdoor setting.
  • Pour about two-thirds of the prepared dressing over the pasta and vegetables. Toss gently until everything is evenly coated.
  • If using feta or mozzarella, gently fold it into the salad now.
  • Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
  • Before serving, give the salad another gentle toss. Taste and adjust seasoning if needed, adding more dressing, salt, or pepper as desired. Garnish with extra fresh parsley, if you like.
    A close-up of a bowl filled with a prepared vegetarian pasta salad recipe featuring spiral pasta, broccoli florets, halved cherry tomatoes, green herbs, and grated cheese. A jar with a white lid is partially visible in the lower left corner, and another bowl is slightly blurred in the upper right. The background is a textured gray surface.

Notes

Vegetarian Cheese: Always check cheese labels (like feta or Parmesan alternatives) to ensure they use microbial/vegetarian rennet and are suitable for vegetarians.
Pasta Rinsing: Rinsing cooked pasta cools it quickly for salad but removes starch that helps dressing cling. If you skip rinsing, toss warm pasta with a tiny bit of olive oil to prevent sticking while it cools slightly.
Make Ahead: This salad is excellent made ahead! Prepare fully up to 24 hours in advance and store, covered, in the refrigerator. Flavors deepen overnight. Alternatively, store components separately and combine before serving for maximum vegetable crispness.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Stir well before serving again.
Customization: See the main article text above for ideas on variations (vegan, gluten-free, different veggies, adding beans/chickpeas).
Keyword easy pasta salad, vegetarian pasta salad, veggie pasta salad