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Italian Veggie Pasta Salad

Italian Veggie Pasta Salad

This Italian Veggie Pasta Salad is a vibrant, healthy cold pasta salad loaded with fresh vegetables and tossed in a bold homemade Italian dressing. Light, colorful, and packed with flavor, it’s perfect for meal prep, gatherings, or a refreshing everyday meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Salad
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g rotini or penne pasta
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 200 g cherry tomatoes, halved
  • 0.5 English cucumber, diced
  • 150 g broccoli florets
  • 1 cup Kalamata olives, halved
  • 1 can artichoke hearts, drained and quartered
  • 0.25 red onion, thinly sliced
  • 0.33 cup red wine vinegar
  • 0.5 cup olive oil
  • 1 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp dried basil
  • 0.5 tsp sugar
  • salt and black pepper to taste
  • 1 handful fresh basil, torn
  • 1 handful fresh parsley, chopped

Equipment

  • large pot
  • colander
  • mixing bowl
  • whisk or jar
  • knife and cutting board

Method
 

  1. In a jar or bowl, whisk together red wine vinegar, olive oil, Dijon mustard, garlic, oregano, basil, sugar, salt, and pepper until emulsified.
  2. Bring a pot of salted water to a boil and blanch broccoli florets for 90 seconds. Transfer to ice water, then drain and dry.
  3. Cook pasta in salted boiling water until al dente. Drain and rinse under cold water until fully cooled, then drain thoroughly.
  4. Dice and prepare all vegetables: zucchini, bell peppers, tomatoes, cucumber, olives, artichokes, and red onion.
  5. Combine cooled pasta, vegetables, and broccoli in a large bowl and toss gently.
  6. Pour most of the dressing over the salad and toss until evenly coated. Reserve some dressing for later.
  7. Cover and refrigerate for at least 1–2 hours to allow flavors to develop.
  8. Before serving, add remaining dressing, toss well, and fold in fresh basil and parsley. Adjust seasoning and serve cold.

Notes

For best flavor, let the salad marinate for at least 2 hours before serving. Reserve extra dressing to refresh before serving. You can customize with chickpeas, grilled chicken, or feta cheese. Add fresh herbs just before serving to maintain brightness.