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Marinated Veggie Pasta Salad

Marinated Veggie Pasta Salad
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Marinated Veggie Pasta Salad is a fresh, vibrant, and versatile dish combining crisp vegetables, tender pasta, and a tangy herbaceous marinade. Quick to prepare and nutritionally balanced, this salad is perfect for lunches, picnics, or light dinners and can be customized to suit various dietary preferences.

Ingredients

Scale

Pasta

  • 2 cups short pasta (rotini, penne, or farfalle)

Fresh Vegetables

  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers, chopped
  • 1/2 cup red onion, finely sliced

Marinade

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons vinegar (red wine or white) or lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • Salt, to taste
  • Black pepper, to taste

Optional Add-ins

  • 1/4 cup olives (sliced)
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup toasted nuts (pine nuts, walnuts, or almonds)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down for the salad.
  2. Prepare the Vegetables: While the pasta is cooking, chop cherry tomatoes, cucumber, bell peppers, and red onions into bite-sized pieces. Aim for a colorful mix to make the salad visually appealing and texturally diverse.
  3. Make the Marinade: In a small bowl, whisk together extra virgin olive oil, vinegar or lemon juice, minced garlic, salt, pepper, and the chopped fresh basil, parsley, and oregano. Taste and adjust the seasoning to create a bright, tangy, and savory dressing.
  4. Combine and Toss: In a large mixing bowl, gently toss the cooled pasta with the chopped vegetables. Pour the marinade over the mixture and stir until everything is evenly coated. Let the salad marinate for at least 30 minutes to allow the flavors to meld beautifully.

Notes

  • Cook Pasta Al Dente: Avoid mushy pasta by carefully timing the boil and promptly cooling it.
  • Chop Uniformly: Uniform vegetable pieces help distribute flavors evenly and improve texture.
  • Marinate Long Enough: Refrigerate the salad for at least 30 minutes; flavors intensify with time.
  • Use Fresh Herbs: Fresh herbs provide a brightness that dried herbs cannot fully replicate.
  • Adjust Acidity to Taste: Add extra lemon juice or vinegar before serving if you’d like a zestier finish.
  • Storage: Store leftovers in an airtight container refrigerated for up to 3 days. Do not freeze.
  • Serving Suggestion: Garnish with freshly grated Parmesan, chopped basil, or toasted pine nuts.

Nutrition

Keywords: pasta salad, marinated pasta salad, vegetable pasta salad, easy pasta salad, healthy pasta salad, Mediterranean salad, picnic recipe

Find it online: https://marycorner.com/marinated-veggie-pasta-salad/