Best 3 Colorful Veggie Pasta Salad Recipes

In this culinary adventure, we present a vibrant and refreshing Colorful Veggie Pasta Salad that bursts with flavors and textures. This delightful dish is not just a salad; it's a symphony of colors, flavors, and textures that will tantalize your taste buds. With a rainbow of fresh vegetables, tender pasta, and a tangy dressing, this salad is a feast for the eyes and a delight for the palate. This recipe is just one of the many culinary delights we have in store for you. From the classic Caesar Salad with its creamy, garlicky dressing to the Mediterranean Orzo Pasta Salad brimming with flavors of sun-dried tomatoes and Kalamata olives, our collection of pasta salad recipes will satisfy every craving. Whether you're hosting a summer barbecue, packing a picnic lunch, or simply looking for a light and healthy meal, our pasta salad recipes have got you covered.

Here are our top 3 tried and tested recipes!

COLORFUL VEGGIE PASTA SALAD

Colorful Veggie Pasta Salad image

Provided by Katie Lee Biegel

Categories side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 pound fusilli
2 ears corn, husked
1 yellow squash, sliced lengthwise into 1/2-inch-thick planks
1 zucchini, sliced lengthwise into 1/2-inch-thick planks
1 orange bell pepper, cut into 1-inch strips
4 scallions
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly cracked black pepper
3 tablespoons store-bought pesto
Juice and zest of 1 lemon
1 pint grape tomatoes, halved
1/4 cup fresh parsley, chopped

Steps:

Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool.
Brush the corn, yellow squash, zucchini, bell pepper and scallions lightly with oil and season lightly with salt and pepper. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side. Grill the pepper slices until they are charred on both sides, about 3 minutes per side. Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes.
Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper.
Cut the yellow squash, zucchini and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley, toss and season to taste. Serve at room temperature.

COLORFUL VEGETABLE SALAD

Colorful Vegetable Salad image

With its Christmasy colors, this salad is a very merry part of my holiday menu. It serves a big group, but since it also keeps well in the refrigerator, you can look forward to the tasty leftovers, too.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 20 servings.

Number Of Ingredients 8

Ingredients

6 cups fresh broccoli florets
6 cups fresh cauliflowerets
2 cups cherry tomatoes, halved
1 large red onion, sliced
1 can (6 ounces) pitted ripe olives, drained and sliced
1 envelope ranch salad dressing mix
2/3 cup canola oil
1/4 cup vinegar

Steps:

In a large bowl, combine the broccoli, cauliflower, tomatoes, onion and olives. In a jar with a tight-fitting lid, combine dressing mix, oil and vinegar; shake well. Pour over salad; toss to coat. Refrigerate for at least 3 hours.

Nutrition Facts : Calories 94 calories, Fat 8g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

RAINBOW PASTA SALAD II

Rainbow Pasta Salad II image

This is a really quick and easy pasta salad. Great for picnics and BBQ's.

Provided by JENNIEANNE

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 5

Ingredients

1 (16 ounce) package tri-colored pasta assortment
2 large tomatoes, diced
1 large cucumber, peeled and diced
1 red onion, finely chopped
1 (16 ounce) bottle Italian-style salad dressing

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 51.7 g, Fat 16.7 g, Fiber 2.5 g, Protein 8.3 g, SaturatedFat 2.7 g, Sodium 924 mg, Sugar 7.9 g

Tips:

Prep your veggies in advance: To save time, chop and prepare your vegetables ahead of time. This will make assembling the salad a breeze.
Use a variety of colors and textures: The more colorful your salad, the more visually appealing it will be. Aim for a mix of crunchy, soft, and chewy textures.
Don't overcook your pasta: Al dente pasta is the best choice for a pasta salad. It will hold its shape and won't get mushy.
Use a light and flavorful dressing: A simple vinaigrette or olive oil dressing is a great option for a pasta salad. You can also add herbs, spices, or cheese to taste.
Chill the salad before serving: This will help the flavors to meld and the salad will be more refreshing.

Conclusion:

Colorful veggie pasta salad is a delicious and healthy dish that is perfect for summer gatherings. It is packed with fresh vegetables, flavorful dressing, and al dente pasta. With a few simple tips, you can make a pasta salad that is sure to impress your friends and family.