Garden Veggie Pasta Salad
This Garden Veggie Pasta Salad is a colorful, refreshing dish that brings together crisp vegetables and tender pasta in a creamy dressing. Perfect for potlucks, picnics, or as a light lunch, this salad comes together quickly and tastes even better when made ahead. It’s a crowd-pleaser that works well for any occasion.
Ingredients
- 1 pound pasta, any shape
- 3 cups fresh broccoli florets
- 2 cups cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Cook pasta according to package directions, drain and rinse with cold water until cooled completely.
- Blanch broccoli florets in boiling salted water for 2 minutes, then drain and cool in ice water.
- In a large bowl, whisk together mayonnaise, vinegar, sugar, salt, pepper, and garlic powder until smooth.
- Add cooled pasta and all vegetables to the dressing and toss until everything is evenly coated.
- Refrigerate for at least 30 minutes before serving.
Practical Tips
Prepare ahead: Make this salad a few hours ahead or the night before so the flavors have time to blend together beautifully.
Keep vegetables crisp: Cut your vegetables just before assembling the salad to maintain their crunch and freshness throughout serving.
Customize your pasta: Use any pasta shape you prefer—rotini, penne, or fusilli all work wonderfully and hold the dressing well.
Storage Instructions
Store your Garden Veggie Pasta Salad in an airtight container in the refrigerator for up to 3 days. The salad is best served chilled and may release some liquid over time, which is normal. You can drain excess liquid before serving if needed.
Common Questions
Can I use frozen broccoli instead of fresh? Yes, you can use frozen broccoli, but thaw and blanch it briefly to ensure it’s cool and maintains a pleasant texture in the salad.
Is this salad vegetarian? Yes, this recipe is completely vegetarian as written. All ingredients are plant-based.
Can I make substitutions to the vegetables? Absolutely. Feel free to add or swap vegetables based on what you have available—carrots, celery, zucchini, or radishes all work wonderfully in this salad.