Name: Veggie Loaded Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 60 min
Ingredients: ⅓ cup olive oil; ¼ cup seasoned rice vinegar; 2 tbsp red wine vinegar; 1 clove of garlic (to taste); Pinch of white sugar (to taste); Pinch of crushed red pepper flakes (to taste); Sea salt and freshly cracked pepper (to taste); 8 oz cavatappi pasta; ½ cup mini mozzarella balls (drained); A hand ful of small cherry tomatoes (larger ones halved); ½ cup baby spinach (chopped); ½ zucchini (diced); ½ yellow squash (diced); 1-2 orange baby bell peppers (sliced); ¼ red onion (sliced thinly); 2 tbsp toasted pine nuts; Fresh basil leaves (torn, to taste); Sea salt and freshly cracked pepper (to taste)

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This delicious veggie-loaded pasta salad with a tangy vinaigrette is easy to make and filled with healthy, fresh summer vegetables. Perfect for a light main, a hearty side dish, or a meal prep recipe.

This veggie-loaded pasta salad recipe is one I created by cleaning out my fridge–I love those kinds of recipes! I had mini mozzarella balls that were about to expire and some spinach that had seen better days, so I tossed them together with a bunch of other veggies and made this easy pasta salad recipe. The pasta salad was a big hit and pairs nicely with grilled steak, corn on the cob, and some freshly baked focaccia bread.

Veggie-Loaded Pasta Salad

Tangy Vinaigrette:

⅓ cup olive oil
¼ cup seasoned rice vinegar
2 tbsp red wine vinegar
1 clove of garlic, to taste
Pinch of white sugar, to taste
Pinch of crushed red pepper flakes, to taste
Sea salt and freshly cracked pepper, to taste

Pasta Salad:

8 oz cavatappi pasta
½ cup mini mozzarella balls, drained
A handful of small cherry tomatoes, larger ones halved
½ cup baby spinach, chopped
½ zucchini, diced
½ yellow squash, diced
1-2 orange baby bell peppers, sliced
¼ red onion, sliced thinly
2 tbsp toasted pine nuts
Fresh basil leaves, torn, to taste
Sea salt and freshly cracked pepper, to taste

How to Make a Veggie-Loaded Pasta Salad

Prepare the tangy vinaigrette by combining olive oil, seasoned rice vinegar, red wine vinegar, garlic, sugar, crushed red pepper flakes, sea salt, and freshly cracked black pepper in a small glass jar. Seal with lid and shake to combine; set aside to allow flavors to mingle.

Prepare the pasta by cooking the cavatappi in a large pot of well-salted boiling water according to the package instructions until al dente.

Drain the pasta and pour it into a large bowl.

Add half of the well-shaken tangy vinaigrette over the warm pasta and toss to coat evenly. Set aside to come to room temperature, about 20-30 minutes.

Prepare the pasta salad once the pasta has cooled completely by adding the mini mozzarella balls, tomatoes, spinach, zucchini, squash, bell pepper, red onion, pine nuts, and basil to the pasta.

Drizzle the remaining well-shaken tangy vinaigrette on top and toss to coat evenly.

Set aside for 15 minutes to allow flavors time to mingle. Toss, serve, and enjoy.

Veggie Loaded Pasta Salad

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Prep Time: 15

Cook Time: 10

Cooling Time & Flavor Mingling Time:: 35

Total Time: 1

Course: Lunch, Main, Salad, Sides

Cuisine: American

Servings:

Author: Pam - For the Love of Cooking

Equipment

Ingredients

Tangy Vinaigrette:

⅓ cup olive oil
¼ cup seasoned rice vinegar
2 tbsp red wine vinegar
1 clove of garlic to taste
Pinch of white sugar to taste
Pinch of crushed red pepper flakes to taste
Sea salt and freshly cracked pepper to taste

Pasta Salad:

8 oz cavatappi pasta
½ cup mini mozzarella balls drained
A hand ful of small cherry tomatoes larger ones halved
½ cup baby spinach chopped
½ zucchini diced
½ yellow squash diced
1-2 orange baby bell peppers sliced
¼ red onion sliced thinly
2 tbsp toasted pine nuts
Fresh basil leaves torn, to taste
Sea salt and freshly cracked pepper to taste

Instructions

Prepare the tangy vinaigrette by combining olive oil, seasoned rice vinegar, red wine vinegar, garlic, sugar, crushed red pepper flakes, sea salt, and freshly cracked black pepper in a small glass jar. Seal with lid and shake to combine; set aside to allow flavors to mingle.
Prepare the pasta by cooking the cavatappi in a large pot of well-salted boiling water according to the package instructions until al dente.
Drain the pasta and pour it into a large bowl.
Add half of the well-shaken tangy vinaigrette over the warm pasta and toss to coat evenly. Set aside to come to room temperature, about 20-30 minutes.
Prepare the pasta salad once the pasta has cooled completely by adding the mini mozzarella balls, tomatoes, spinach, zucchini, squash, bell pepper, red onion, pine nuts, and basil to the pasta.
Drizzle the remaining well-shaken tangy vinaigrette on top and toss to coat evenly.
Set aside for 15 minutes to allow flavors time to mingle. Toss, serve, and enjoy.