The Best Easy Vegetarian Pasta Salad Recipe for You!

When you need a dish that is bright, fresh, satisfying, and a guaranteed hit at any potluck or picnic, a classic vegetarian pasta salad is the perfect answer.

This is a recipe that’s less about cooking and more about assembling beautiful, fresh ingredients into a truly delicious and satisfying meal.

This recipe is a celebration of texture and color. We’ll be using a fun, corkscrew-shaped pasta that’s perfect for catching the zesty dressing.

We’ll load it up with a rainbow of crunchy, fresh vegetables like juicy cherry tomatoes, crisp bell peppers, and cucumbers.

To make it a truly hearty and satisfying dish, we’re adding protein-packed chickpeas and creamy mozzarella pearls, all tossed in a simple but incredibly flavorful homemade Italian vinaigrette.

This is a make-ahead marvel that is endlessly customizable and perfect for any occasion. Let’s get mixing and create the ultimate summer side dish.

Essential Tools

• Large Pot for Cooking Pasta
• Colander
• Large Salad Bowl
• Small Jar or Bowl for the Dressing
• Whisk
• Sharp Knife and Cutting Board

Quick Recipe Snapshot

Here’s a quick look at how incredibly fast this fresh and classic salad comes together.

Ingredients

This simple, fresh recipe uses classic summer ingredients for a bright and flavorful result.

For the Pasta Salad:

• Rotini Pasta: 1 lb. The corkscrew shape is perfect for catching all the delicious bits.
  • 5-6 servings: 8 oz
  • 10-12 servings: 1 lb
• Chickpeas (Garbanzo Beans): 1 (15 oz) can, rinsed and drained.
• Cherry or Grape Tomatoes: 1 pint, halved.
• Cucumber: 1 large, seeded and diced.
• Bell Pepper: 1 (any color, like red, orange, or yellow), diced.
• Red Onion: ½, finely chopped.
• Black Olives: 1 (6 oz) can, drained and sliced.
• Mozzarella Pearls: 8 oz. You can also use a block of fresh mozzarella, cubed.
• Fresh Parsley: ¼ cup, chopped.

For the Italian Vinaigrette:

• Extra Virgin Olive Oil: ½ cup.
• Red Wine Vinegar: ¼ cup.
• Dijon Mustard: 2 tsp.
• Garlic: 1-2 cloves, minced.
• Dried Italian Seasoning: 2 tsp.
• Salt and Black Pepper: ½ tsp each, or to taste.

The Flavor Architects A Look at the Ingredients

• Chickpeas: The key to making this a hearty vegetarian dish, chickpeas add a wonderful, slightly nutty flavor, a creamy texture, and a substantial boost of plant-based protein and fiber.
• Italian Vinaigrette: The simple homemade dressing is what brings everything together. The olive oil provides richness, the red wine vinegar adds a sharp, robust tang, and the Dijon mustard helps to emulsify it all into a creamy, cohesive dressing.
• Mozzarella Pearls: These small, soft balls of fresh mozzarella add a creamy texture and a mild, milky flavor that provides a wonderful contrast to the tangy vinaigrette and salty olives.
• A Rainbow of Vegetables: The combination of juicy tomatoes, crisp cucumber, sweet bell pepper, and sharp red onion provides the essential fresh, crunchy, and vibrant element that makes this salad so refreshing and satisfying.
• Rotini Pasta: The shape of the pasta is important. The tight spirals of rotini are fantastic at trapping the dressing and holding onto all the finely chopped ingredients, ensuring a perfect bite every time.

Cooking Instructions

This crowd-pleasing salad is a simple process of cooking the pasta and tossing it all together with a bright, homemade vinaigrette.

Step 1: Cook and Cool the Pasta

First, bring a large pot of generously salted water to a rolling boil. Add your rotini pasta and cook according to the package directions until it is al dente (tender but still has a firm bite).

It is very important not to overcook the pasta, as it will soften a bit more as it sits in the dressing. Once the pasta is cooked, drain it in a colander and immediately rinse it thoroughly under cold running water.

Rinsing is a key step that stops the cooking process and washes away excess starch, which prevents the pasta from clumping together as it cools.

Step 2: Prepare the Italian Vinaigrette

While the pasta is cooking and cooling, you can prepare your vibrant and simple dressing.

In a small bowl or a glass jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried Italian seasoning. Add the salt and black pepper.

Whisk the ingredients together vigorously, or seal the jar and shake it very well, until the dressing is emulsified and slightly thickened.

Step 3: Combine all the Salad Ingredients

In a very large salad bowl, combine the cooled and well-drained pasta with all of your fresh, chopped ingredients.

Add the rinsed and drained chickpeas, the halved cherry tomatoes, the diced cucumber, the diced bell pepper, the finely chopped red onion, and the sliced black olives.

Add the fresh mozzarella pearls and the chopped parsley to the bowl as well.

Step 4: Dress, Toss, and Chill

Just before you are ready to serve, or up to a few hours before, give your vinaigrette one last good shake or whisk. Pour about two-thirds of the dressing over the pasta and other ingredients in the bowl.

Gently fold and toss everything together until all the pasta and mix-ins are evenly and lightly coated in the zesty dressing. For the best flavor, cover the bowl and let the vegetarian pasta salad chill in the refrigerator for at least 1-2 hours.

This essential step allows the pasta to absorb the delicious flavors of the dressing.

Recipe Variations

This easy pasta salad is a perfect base for your own favorite mix-ins.

• Make it Spicy: For a spicy kick, add ¼ to ½ teaspoon of red pepper flakes to the vinaigrette, or toss in some chopped pepperoncini with the other vegetables.
• Add More Greens: For an extra boost of nutrients, fold in a few large handfuls of fresh baby spinach or arugula just before serving.
• Add a Cheesy Boost: For even more flavor, add ½ cup of grated Parmesan cheese to the salad along with the mozzarella.

Serving Suggestions

This versatile pasta salad is the ultimate side dish for a huge variety of meals.

• At a Barbecue: It’s the perfect, classic side dish to serve alongside grilled veggie burgers, corn on the cob, or other grilled vegetables.
• For a Potluck: This is a go-to recipe for potlucks and parties because it can be made ahead, travels well, is vegetarian-friendly, and is always a huge crowd-pleaser.
• As a Light Lunch: A bowl of this pasta salad is a great and satisfying light lunch on its own, perfect for meal prepping for the week.

Storage & Reheating Tips

This pasta salad is a fantastic make-ahead dish, and the flavors get even better overnight.

• Storage: Store the vegetarian pasta salad in an airtight container in the refrigerator for up to 5 days.
• Reheating: This salad is designed to be eaten cold or at room temperature. Do not reheat it.
• Freshening Up: The pasta will absorb a lot of the dressing as it sits. Before serving leftovers, you may want to stir in a few extra tablespoons of the vinaigrette (it’s a good idea to reserve some) or a squeeze of fresh lemon juice to freshen it up and make it vibrant again.

Common Mistakes & Fixes

FAQs

Can I make this pasta salad a day ahead?

Yes, this is a perfect make-ahead recipe. You can prepare it a full 24 hours in advance. The flavors will have even more time to meld.

Just be prepared to add a little extra dressing or a squeeze of lemon juice to freshen it up before you serve it, as the pasta will absorb a lot of the vinaigrette overnight.

Can I use a different kind of pasta?

Of course. While rotini is great, this salad is also fantastic with other short pasta shapes like fusilli, penne, or bowtie pasta (farfalle).

You can also use a tri-color pasta for an even more colorful salad.

Can I make this salad vegan?

Yes, it’s very easy to make this recipe vegan. The only ingredient you need to swap is the cheese.

Simply omit the mozzarella pearls or substitute them with your favorite vegan mozzarella or a sprinkle of nutritional yeast for a cheesy flavor.

Enjoy Your Perfect Potluck Side Dish!

You are now ready to make an incredibly easy vegetarian pasta salad that is a guaranteed hit for any occasion.

It’s the perfect, stress-free recipe to have in your collection for summer parties, potlucks, and easy weeknight meals.

Enjoy every fresh and zesty bite!