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Fresh Rainbow Veggie Pasta Salad

fresh rainbow veggie pasta salad - featured image
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A colorful, fresh, and healthy pasta salad featuring a medley of crunchy vegetables tossed with a tangy honey-mustard vinaigrette. Perfect for quick lunches or light dinners.

Ingredients

Scale
  • 8 ounces (225g) rotini or penne pasta (whole wheat or chickpea pasta optional for added fiber and protein)
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1 large carrot, shredded or thinly sliced
  • 1 cup fresh spinach, roughly chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • Optional: feta cheese crumbles or sliced olives

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely.
  3. While pasta cooks, dice red and yellow bell peppers, halve cherry tomatoes, dice cucumber, finely chop red onion, shred carrot, and roughly chop spinach and parsley. Keep pieces bite-sized.
  4. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until fully combined and slightly thickened.
  5. In a large mixing bowl, combine cooled pasta and chopped veggies. Pour dressing over salad and toss gently but thoroughly to coat evenly.
  6. Taste and adjust seasoning with more salt, pepper, or vinegar if needed. Fold in feta cheese or sliced olives if using.
  7. Cover and refrigerate the salad for at least 30 minutes to let flavors meld before serving. Optionally, stir in a splash more olive oil or vinegar if salad seems dry after chilling.

Notes

Rinse pasta under cold water to stop cooking and prevent sogginess. Chop veggies uniformly for balanced texture. Let salad chill for at least 30 minutes to deepen flavors. Add protein like grilled chicken or chickpeas for a more filling meal. Use gluten-free pasta for gluten-free diet. Optional feta cheese can be omitted for dairy-free version.

Nutrition

Keywords: pasta salad, veggie pasta salad, healthy lunch, rainbow salad, easy pasta salad, vegetarian, gluten-free option

Find it online: https://twirltaste.com/fresh-rainbow-veggie-pasta-salad-recipe-easy-healthy-lunch-ideas/