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Veggie Pasta Salad

Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week.
  • Total Time
    Prep: 20 min. Cook: 15 min. + chilling
  • Makes
    10 servings


  • 8 ounces uncooked tricolor spiral pasta
  • 3 small tomatoes, chopped
  • 1 cup thinly sliced green onions
  • 1 cup each chopped celery, sweet red pepper, zucchini and carrots
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup grated Parmesan cheese


  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper.
  • Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts
1 cup: 108 calories, 5g fat (1g saturated fat), 4mg cholesterol, 352mg sodium, 13g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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  • Ruffshse
    Apr 29, 2014

    My family really enjoyed this pasta. Will be making this again for sure. Good for a hot day very refreshing. doubled the dressing.

  • ilovethemountains
    Jul 6, 2013

    I made this for my family and a friend on the 4th of July, and we really enjoyed it! It is very flavorful, and I love the veggies in it. I added carrots, and left out the onions and garlic, but I'm going to make it again today and use all the ingredients. :)

  • ConnieK
    May 27, 2013

    Great pasta salad!!! Easy to make and makes a nice amount. (grilled leftover veggies to put on other salads). I'll be making this salad often this summer and will be taking this to my next pot luck.

  • Rnin1998
    Oct 25, 2012

    What a wonderful pasta salad. I doubled the recipe for a party and it was an amazing hit. I also used all the veggies from our local farmers market to get the freshest organic ones. Will be making this one again!!

  • hollykillz
    Jun 28, 2011

    i loved it, me & my sister are vegans so we didn't add the cheese and we just used 1/2 tbsp of agave instead of sugar. And cucumber instead of zuchinni because we were out. But totally delish. Looks like a good before a run meal.

  • km25lis
    Jun 5, 2011

    I took this to work for a lunch buffet and everyone loved it! I would definitely make it again!

  • lurky27
    Feb 7, 2011

    Yummy! A great way to get my husband to gobble up some vegetables!~ Theresa

  • Veggiequeen
    May 1, 2009

    Made this for a picnic last Sunday...delicious! Even my eight-year-old grandniece went back for seconds.