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Fresh Rainbow Veggie Pasta Salad

fresh rainbow veggie pasta salad - featured image
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A quick, easy, and vibrant pasta salad packed with fresh colorful veggies and a light lemon-herb vinaigrette, perfect for a healthy and satisfying lunch.

Ingredients

Scale
  • 8 ounces small pasta shapes like rotini or farfalle
  • 1 cup cherry tomatoes, halved
  • 1 medium yellow bell pepper, diced
  • 1 medium cucumber, diced, peeled if preferred
  • ½ cup shredded carrots
  • ½ cup fresh corn kernels (about 1 small ear, optional)
  • ¼ cup thinly sliced radishes
  • ¼ cup red onion, finely diced (optional)
  • ½ cup fresh chopped parsley or basil
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove, minced (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente, about 8–10 minutes. Stir occasionally to prevent sticking.
  2. Drain pasta in a colander and rinse immediately under cold water to stop cooking and cool it down. Set aside to drain completely.
  3. While pasta cooks, halve the cherry tomatoes, dice the bell pepper and cucumber, shred the carrots, slice the radishes thinly, finely dice the red onion, and chop fresh herbs. If using fresh corn, slice kernels off the cob.
  4. In a small bowl or jar, combine olive oil, lemon juice, Dijon mustard, honey or maple syrup, and minced garlic if using. Whisk or shake vigorously until emulsified. Season with salt and pepper to taste.
  5. In a large mixing bowl, add the cooled pasta and all the prepped vegetables and herbs. Pour the dressing over the salad and toss gently but thoroughly to coat evenly. Taste and adjust seasoning if needed.
  6. Let the salad rest in the fridge for at least 15 minutes to allow flavors to meld. If in a hurry, it can be served immediately.

Notes

Do not overcook the pasta to avoid mushiness. Rinse pasta under cold water after draining to stop cooking and prevent clumping. Whisk mustard and lemon juice first to help emulsify the dressing. Chill salad for at least 15 minutes before serving for best flavor. Add more olive oil or lemon juice if salad seems dry after chilling.

Nutrition

Keywords: pasta salad, rainbow veggie salad, healthy lunch, easy pasta salad, vegan pasta salad, gluten-free pasta salad, quick lunch, colorful salad

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