This is my go-to pasta salad when I want something fresh, colorful, and super satisfying.
It’s loaded with crisp veggies, tossed with tender pasta, and dressed in a zesty homemade vinaigrette.
It looks like a party in a bowl
It’s one of those “feel-good” recipes that’s easy to throw together and perfect for any gathering.
Plus, it holds up well in the fridge, making it a great make-ahead option.
I first made this salad for a family picnic and it disappeared fast. Ever since, it’s become a staple anytime I need something quick and crowd-pleasing.
- It’s bright, colorful, and fun to look at.
- It works for lunch, dinner, or meal prep.
- You can make it ahead and it tastes even better the next day.
- The homemade vinaigrette is super simple but packs a punch.
- It’s endlessly customizable—just use whatever veggies you love.
👩🍳 Servings & Time
Serves: 6
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
🛒 What You’ll Ne
Bring a large pot of salted water to a boil. Add rotini and cook until al dente, about 8–10 minutes. Drain and rinse with cold water.
Veggies & Pasta
- 12 oz rotini pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup broccoli florets, chopped small
- ½ cup shredded carrots
- ¼ red onion, thinly sliced
- ¼ cup fresh parsley, chopped
Dressing
- ⅓ cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- ½ tsp dried oregano
- Salt & pepper, to taste
🔥 Pro Tips
- Salt your pasta water well—it makes a huge difference in flavor.
- Don’t overcook the pasta; al dente is best for texture.
- Let the pasta cool before mixing with the veggies so it doesn’t get mushy.
- Toss everything with the dressing while it’s still slightly warm to help it soak in.
- This salad gets better as it sits—make it a few hours ahead if you can.
🧰 Tools You’ll Need
- Large pot for boiling pasta
- Strainer
- Large mixing bowl
- Small jar or whisk for dressing
- Cutting board & knife
- Measuring cups & spoons
🔄 Substitutions & Variation
- Swap rotini for bowties, penne, or any short pasta.
- Add chickpeas or grilled chicken for protein.
- Use any crunchy veggies you love—zucchini, corn, snap peas, etc.
- Make it spicy with red pepper flakes.
- Add feta or shredded cheddar for a cheesy kick.
🧊 Make-Ahead Tip
Make this salad up to a day ahead. Store in the fridge, and give it a quick toss before serving. If it seems a little dry, drizzle a bit more olive oil or vinegar.
👩🍳 Instructions
1. Boil the Pasta
While the pasta cooks, dice the red and yellow bell peppers, halve the cherry tomatoes, dice the cucumber, chop the broccoli small, shred the carrots, and thinly slice the red onion.
2. Prep the Veggies
While the pasta cooks, dice the red and yellow bell peppers, halve the cherry tomatoes, dice the cucumber, chop the broccoli small, shred the carrots, and thinly slice the red onion.
3. Make the Dressing
In a small jar or bowl, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Shake or whisk until blended.
4. Toss It All Together
In a large bowl, add the cooled pasta and all the chopped veggies. Pour in the dressing and toss well to coat everything evenly.
5. Finish and Serve
Add chopped fresh parsley. Give it one final toss and taste for seasoning. Serve right away or chill until ready to eat.
🧊 Leftovers & Storag
Store leftovers in an airtight container in the fridge for up to 4 days. Give it a stir before serving. Add a splash of vinegar or oil if it needs reviving.
🧠 Why This Recipe Works (Quick Science
- The vinegar in the dressing brightens up the veggies and cuts through the pasta’s starch.
- Pasta absorbs flavor better when slightly warm, helping the vinaigrette soak in.
- The variety of textures keeps every bite interesting and satisfying.
📅 Meal Plan Ideas
- Lunchbox Staple: Pack with a side of fruit and hummus.
- Dinner Side: Serve with grilled chicken or fish.
- Picnic Must-Have: Tastes great even at room temperature.
- Meal Prep: Make a big batch on Sunday for easy weekday lunches.
⚠️ Common Mistakes
- Overcooking the pasta—it gets mushy.
- Not cooling pasta before mixing—it can wilt the veggies.
- Under-seasoning—don’t forget to taste and adjust.
- Using too many watery veggies (like zucchini) without draining—they can water down the salad.
🍽️ What to Serve With
- Grilled chicken
- BBQ ribs
- Turkey sandwiches
- Baked salmon
- Garlic bread or focaccia
❓ FAQ
Can I make this gluten-free?
Yes! Just use your favorite gluten-free pasta.
What’s the best pasta for this?
Short, twisty ones like rotini or fusilli—they hold the dressing and veggies well.
Can I use bottled dressing?
Sure, but homemade tastes fresher and you control the flavor.
How long does it last?
Up to 4 days in the fridge, just stir before serving.
🥄 Wrap Up
This rainbow veggie pasta salad is simple, colorful, and bursting with fresh flavors. Whether you’re meal prepping or bringing it to a BBQ, it’s a dish that always gets compliments. Give it a try and let me know how it turns out—drop a comment if you have questions or want to share your twist!