By Becky Hardin
Updated Jun 26, 2025
This rainbow-colored Veggie Pasta Salad recipe is filled with fresh vegetables and tossed with a balsamic vinaigrette. I’ve taken a bed of rotini pasta and mixed it with tomatoes, corn, sweet peas, olives, and bell peppers for a healthy and flavorful dish you’ll want to bring to every potluck! It’s the perfect summer dish for easy lunches and cookouts.
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Easy Vegetable Pasta Salad
I’ve changed up the classic Italian pasta salad by adding tons of fresh and frozen vegetables for a colorful, rainbow veggie pasta salad. It’s healthy, quick to make, and perfect for BBQs, parties, and light lunches.
Tips for Beginners
- I recommend rinsing the pasta after cooking. This helps rinse off any excess starch and stops the pasta from overcooking, allowing it to cool much faster.
- Pasta easily absorbs liquids, so it’s best to toss the warm pasta with only ⅔ of the dressing. If too much gets absorbed, the pasta will be dry. Toss the cooled pasta salad with the remaining ⅓ of the dressing just before serving.
- Start seasoning early and often. Boil the pasta in generously salted water and taste as you go to make sure the pasta isn’t being over or under seasoned.
Ingredients1x2x3x
For the Balsamic Vinaigrette
- ▢ 1 tbsp Dijon mustard
- ▢ ½ tsp grated garlic
- ▢ ¼ tsp Italian seasoning store-bought or homemade, or try herbs de Provence
- ▢ 3 tbsp balsamic vinegar
- ▢ ⅓ cup olive oil
For the Pasta Salad
- ▢ 8 oz. dry rotini pasta (½ box), or try fusilli, penne, or farfalle
- ▢ 1 cup frozen peas
- ▢ 1 cup frozen corn
- ▢ 1 pint cherry tomatoes halved
- ▢ 1 cup mixed-color diced bell pepper
- ▢ 1 cup Persian cucumbers sliced into half moons
- ▢ ½ cup sliced olives green or black
- ▢ fresh basil leaves for garnish
Video
Instructions
For the Balsamic Vinaigrette
- In a large bowl, whisk the mustard, grated garlic, and Italian seasoning together. Add the balsamic vinegar and whisk to combine. Slowly drizzle in the olive oil while whisking constantly. Season with salt and pepper to taste. Set aside. 1 tbsp Dijon mustard, ½ tsp grated garlic, ¼ tsp Italian seasoning, 3 tbsp balsamic vinegar, ⅓ cup olive oil
For the Pasta Salad
- Bring a large pot of salted water to a boil.
- Cook the pasta to al dente, according to the package directions. One minute before draining the pasta, add the peas and corn to the pot with the pasta. 8 oz. dry rotini pasta, 1 cup frozen peas, 1 cup frozen corn
- Drain the pasta, peas, and corn and run them under cool water, just until they are no longer hot to the touch.
- Add the pasta, peas, and corn to the bowl with the vinaigrette and toss to combine.
- Add the remaining vegetables—tomatoes, bell pepper, cucumbers, and olives. Toss to combine. 1 pint cherry tomatoes, 1 cup mixed-color diced bell pepper, 1 cup Persian cucumbers, ½ cup sliced olives
- Season with additional salt and pepper, if needed. Garnish with fresh basil, if desired. fresh basil leaves
- Enjoy immediately or chill until ready to serve. This pasta salad is delicious at room temperature or cold.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Veggie Pasta Salad Step by Step
Gather your ingredients.
Make the dressing: In a large bowl, whisk 1 tbsp Dijon mustard, ½ tsp grated garlic, and ¼ tsp Italian seasoning together. Add 3 tbsp balsamic vinegar and whisk to combine, and then slowly drizzle in ⅓ cup of olive oil while whisking constantly. Season with salt and pepper to taste. Set aside.
Make the pasta: Bring a large pot of salted water to a boil and cook the pasta to al dente, according to the package directions. One minute before draining the pasta, add 1 cup of peas and 1 cup of corn to the pot with the pasta.
Drain: Drain the pasta, peas, and corn and run them under cool water, just until they are no longer hot to the touch.
Combine pasta with dressing: Add the pasta, peas, and corn to the bowl with the vinaigrette and toss to combine.
Add the remaining vegetables : Stir in 1 pint cherry tomatoes, 1 cup mixed-color diced bell pepper, 1 cup Persian cucumbers, and ½ cup sliced olives. Toss to combine. Season with additional salt and pepper, if needed.
Garnish and serve: Garnish with fresh basil, if desired. Enjoy immediately or chill until ready to serve. This pasta salad is delicious at room temperature or cold.
Variations on Pasta Salad
This veggie-packed pasta salad is so easy to change up. Instead of balsamic vinaigrette, try:
- Italian dressing
- Poppy seed dressing
- Spicy sweet dressing
Feel free to switch up the vegetables, adding what you love and subtracting what you don’t. Carrots, celery, snap peas, pepperoncini, broccoli, cauliflower, asparagus, mushrooms, radishes, or green onions would all be delicious! You can also toss in feta crumbles and other mix-ins.
How to Store
This pasta salad can be enjoyed right after it’s made or chilled before eating. You can also leave it overnight to allow the flavors to develop. I think it tastes best the next day. Store leftover veggie pasta salad in an airtight container in the refrigerator for up to 3 days. Serve chilled for the best taste.
Serving Suggestions
This is the perfect BBQ side dish or potluck recipe ! Serve it with any of your BBQ faves like tender, smoked pulled pork , summer favorite grilled BBQ chicken , or these succulent St. Louis Ribs .
More Pasta Salad Recipes We Love
BLT Pasta Salad Recipe
Buffalo Chicken Pasta Salad
Pesto Pasta Salad
Tortellini Pasta Salad
Veggie Pasta Salad Recipe
Ingredients
For the Balsamic Vinaigrette
- 1 tbsp Dijon mustard
- ½ tsp grated garlic
- ¼ tsp Italian seasoning store-bought or homemade, or try herbs de Provence
- 3 tbsp balsamic vinegar
- ⅓ cup olive oil
For the Pasta Salad
- 8 oz. dry rotini pasta (½ box), or try fusilli, penne, or farfalle
- 1 cup frozen peas
- 1 cup frozen corn
- 1 pint cherry tomatoes halved
- 1 cup mixed-color diced bell pepper
- 1 cup Persian cucumbers sliced into half moons
- ½ cup sliced olives green or black
- fresh basil leaves for garnish
Instructions
For the Balsamic Vinaigrette
- In a large bowl, whisk the mustard, grated garlic, and Italian seasoning together. Add the balsamic vinegar and whisk to combine. Slowly drizzle in the olive oil while whisking constantly. Season with salt and pepper to taste. Set aside. 1 tbsp Dijon mustard, ½ tsp grated garlic, ¼ tsp Italian seasoning, 3 tbsp balsamic vinegar, ⅓ cup olive oil
For the Pasta Salad
- Bring a large pot of salted water to a boil.
- Cook the pasta to al dente, according to the package directions. One minute before draining the pasta, add the peas and corn to the pot with the pasta. 8 oz. dry rotini pasta, 1 cup frozen peas, 1 cup frozen corn
- Drain the pasta, peas, and corn and run them under cool water, just until they are no longer hot to the touch.
- Add the pasta, peas, and corn to the bowl with the vinaigrette and toss to combine.
- Add the remaining vegetables—tomatoes, bell pepper, cucumbers, and olives. Toss to combine. 1 pint cherry tomatoes, 1 cup mixed-color diced bell pepper, 1 cup Persian cucumbers, ½ cup sliced olives
- Season with additional salt and pepper, if needed. Garnish with fresh basil, if desired. fresh basil leaves
- Enjoy immediately or chill until ready to serve. This pasta salad is delicious at room temperature or cold.
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
