This healthy pasta salad with vegetables is an easy-to-make recipe that comes together in just 25 minutes. Rigatoni noodles are tossed with sautéed veggies, toasted walnuts, capers, parmesan cheese, lemon juice, and a bounty of fresh herbs. It tastes delicious warm and cold.
And it's super easy to turn this into a tasty Vegan Pasta Salad with one simple switch!
I'm sure we can all agree that everyone needs one crowd-pleasing pasta salad recipe for potlucks, backyard BBQs and get-togethers. Well, this healthy, vegetarian pasta salad recipe fits the bill!
This recipe is inspired by Alison Roman's pasta salad that my niece made for us on our recent visit (thanks N!).
Perfectly cooked noodles tossed with colorful vegetables, then smothered in vibrant and zesty capers, lemon juice, and a ton of fresh herbs. It is the perfect side dish for backyard BBQs or picnics!
It's easy to customize too- use whatever vegetables and herbs you have on hand! And since it's mayonnaise-free, it's great for picnics and potlucks. On weeknights, I serve this as a side dish with grilled chicken or fish.
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Ingredients - Notes & Substitutions
This vegetable pasta salad is made with healthy, seasonal ingredients that bring so much flavor to the table. Here is what we need:
For Salad
Rigatoni: you can also use penne or rotini. I recommend using a medium pasta shape for a more balanced bite.
Extra Virgin Olive Oil: used to lightly sauté the veggies and to add flavor. Also acts as the base for the pasta salad sauce.
Walnuts: I highly recommend toasting the walnuts to intensify their nutty flavor. If you don't like walnuts, you can also use slivered almonds, pine nuts, or even pistachios.
Garlic: you will need 2 teaspoons of minced garlic (about 2 cloves).
Veggies: I use a combination of scallions, cherry or grape tomatoes, bell pepper, and zucchini, but you can really get creative with the veggies you use. Try it with cauliflower, broccoli, carrot, onion, mushroom, etc. Be sure to use small pieces so everything incorporates together well.
Seasonings: you'll need salt, black pepper, dried basil, and crushed red pepper flakes for a little kick of heat.
Capers: They add a delicious salty, tanginess to the dish. If you don't like capers, feel free to omit them or substitute them with olives of choice.
For Finishing
Lemon Juice: You'll need 1 large lemon, which yields about 2 tablespoons of juice. Alternatively, use apple cider vinegar.
Parmesan: I love the nutty flavor of parmesan in this recipe. You can also use feta, mozzarella or goat cheese crumbles instead.
Fresh Herbs: Use any combination of fresh parsley, mint, dill, cilantro, or basil depending on your preferences or what you have on hand.
Variation Tip: This pasta salad is easily customizable, so play around with the ingredients! Use seasonal vegetables to match your meal. For example, add butternut squash or pumpkin cubes to compliment your fall dinner table.
How to Make Healthy Pasta Salad
Here are the step-by-step instructions for making the best vegetarian pasta salad. Scroll below for the printable recipe card and specific ingredient measurements.
Cook the pasta in the instant pot by adding water, salt, olive oil, and pasta to the pot. Stir the mixture, close the lid, then pressure cook for 5 minutes at high pressure. Wait 5 minutes, then release the pressure manually. Drain and set aside. Alternatively, cook the pasta al dente on the stove according to package directions.
Heat olive oil in a large pan, then add in walnuts. Sauté until golden-brown, then remove.
In the same pan, add more oil, green onions, bell pepper, salt, pepper, red pepper flakes, and dried basil.
Add in zucchini, tomatoes, capers, and minced garlic, then sauté again until the zucchini is soft.
Add the cooked pasta to the pan, stir to combine, then top with lemon juice and additional green onions. Toss together.
Top off with grated parmesan, toasted walnuts, and fresh herbs.
Serving Suggestions
I recommend finishing this easy pasta salad with fresh herbs, a drizzle of lemon juice, and grated parmesan cheese. It can be served right away or chilled in the fridge.
This makes for a perfect meal by itself, or as a side dish. To make it a balanced and filling meal, mix in a protein like hard-boiled egg, chickpeas, cooked bacon bits, grilled chicken, or ham.
Fill out your meal by pairing this healthy pasta salad with grilled mediterranean chicken, lamb chops, salmon patties or quinoa patties.
How to Store
Leftover pasta salad will last in an airtight container in the fridge for up to 5 days. To reheat, microwave or warm on the stove with a drizzle of olive oil or splash of water to moisten.
I don't recommend freezing it because the texture of the pasta and vegetables will be affected.
Recipe Tips
- Cook the pasta al dente. If it's overcooked, then the noodles will become mushy as the salad sits.
- If you're letting the noodles sit for a while before mixing them with the other ingredients, toss them in a drizzle of olive oil to prevent them from sticking together too much.
- Play around with ingredients. This pasta salad is super customizable so add or omit ingredients to fit your tastes. Try adding other veggies like broccoli, cauliflower, carrot, onion, mushroom. You could also mix in a protein like hard-boiled egg, chickpeas, cooked bacon bits, shredded chicken, or ham.
- Make it seasonal. During summer, add squash, asparagus or green beans to boost the flavors. For fall, add winter squash, pumpkin, carrots or brussels sprouts.
- Vegan Pasta Salad: You can easily turn this recipe into a vegan pasta salad by either omitting the parmesan cheese or using dairy-free parmesan instead. That easy!
Frequently Asked Questions
Absolutely! In fact, it's usually even better the next day since the pasta and veggies have time to soak in the flavors from the dressing and seasonings.
Yes. This stops the pasta from cooking and rinses away any excess starch so the noodles don't stick together too much.
Usually no, but since the veggies in this particular recipe are sautéed, this pasta salad actually tastes delicious both warm and cold.
More Vibrant Salad Recipes
Check out more a variety of salads and side dishes.
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📖 Recipe
Healthy Pasta Salad
Equipment
Ingredients
Pasta
- 8 ounces rigatoni pasta can use penne or rotini (about 3 cups/ ½ a box)
- 3 tablespoons olive oil divided
- ½ cup walnuts coarsely chopped or slivered almonds
- 2 teaspoon minced garlic 2 garlic cloves
- 2 scallions thinly sliced
- 1 cup bell pepper, thinly sliced any color
- 1 large zucchini, thinly sliced or 2 medium
- 1 cup cherry or grape tomatoes halved
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½-1 teaspoon crushed red pepper flakes adjust to taste (skip for mild)
- ½ teaspoon dried basil or Italian seasoning mix
- 3 tablespoons capers drained
For Finishing
- 2 tablespoons fresh lemon juice (1 large lemon) or 2 tablespoon apple cider vinegar
- ¼ cup grated parmesan
- 1 cup fresh herbs any combination of parsley, mint, dill, cilantro or basil
Instructions
- Cook pasta in the Instant Pot by adding 4 cups water, ½ teaspoon salt, 1 teaspoon olive oil and pasta to the pot. Give it a stir and close the lid. Cook for 5 minutes at high pressure. (Check pasta cooking time chart for other shapes). Wait 5 minutes, then release pressure manually. Drain pasta and set aside. Alternatively, cook pasta in a large pot of salted water with 1 teaspoon olive oil, as per package directions, or until it is cooked all the way. Drain and set aside.
- Heat 2 tablespoons olive oil in a large pan over medium heat. Add walnuts and saute them till light golden brown (about 45 seconds). Remove the nuts and transfer to a paper-towel lined plate. Set aside for later.
- Add the remaining 1 tablespoon of olive oil. Reserving 2 tablespoons for garnish, add the thinly sliced green onions, bell pepper along with salt, pepper, red pepper flakes and dried basil. Stir and saute for 2 minutes.
- Add zucchini along with tomatoes, capers, minced garlic and saute another 3-4 minutes, until the zucchini softens a bit. Turn off the heat.
- Add cooked pasta to the pan. Add lemon juice, reserved green onions and toss everything until well combined. Check for seasoning and add more salt and pepper if needed.
- Add the grated or shaved parmesan cheese, toasted walnuts and chopped herbs. Toss until well combined. Transfer to a serving bowl and serve with extra grated or shaved parmesan cheese on the side.
Video
Notes
- Cook the pasta al dente. If it's overcooked, then the noodles will become mushy as the salad sits.
- If you're letting the noodles sit for a while before mixing them with the other ingredients, toss them in a drizzle of olive oil to prevent them from sticking together too much.
- Play around with ingredients. This pasta salad is super customizable so add or omit ingredients to fit your tastes. Try adding other veggies like broccoli, cauliflower, carrot, onion, mushroom. You could also mix in a protein like hard-boiled egg, chickpeas, cooked bacon bits, shredded chicken, or ham.
- Make it seasonal. During summer, add squash, asparaguss or green beans to boost the flavors. For fall, add winter squash, pumpkin, carrots or brussels sprouts.
Sonny says
Thought recipe great, great latitude. Added green olives was a bit overwhelming unless you like olives.
Aneesha says
So glad you enjoyed this recipe! Thanks for taking the time to rate the recipe.