Rainbow Veggie Pasta Salad

Name: Rainbow Veggie Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 250 g pasta (dry, fusilli or rotini); 1 tbsp salt (for pasta water); 1 pcs bell pepper (red, diced small); 1 pcs carrot (medium, shredded); 100 g red cabbage (thinly sliced); 100 g broccoli (cut into small florets); 150 g cherry tomato (halved); 3 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 1 tbsp red wine vinegar; 2 pcs garlic (cloves, minced); 1 tsp dried oregano; 1 tsp dried basil; 1 pinch black pepper; 0.5 tsp sugar; 2 tbsp parsley (fresh, chopped)

RATING

0.0/5

TASTE SCORE

8/10

A vibrant, colorful pasta salad bursting with fresh, crunchy vegetables and tender pasta, all tossed in a zesty homemade dressing. This easy, make-ahead dish is perfect for summer picnics, potlucks, or a healthy weeknight side. It's delicious served chilled or at room temperature.

PREP

20m

COOK

10m

SERVES

1 CUP

372 cal

SERVINGS

METHOD · 5 STEPS

boil · ~10 min
Cook the pasta until al dente.
Bring a large pot of water to a rolling boil. Add salt, then the pasta. Cook according to package directions until just tender. Reserve 1/4 cup of the pasta water, then drain the pasta in a colander.
TIPRinse the drained pasta under cold water to stop the cooking process and cool it down quickly for the salad.
other · ~2 min
Blanch the broccoli florets.
Bring a small pot of water to a boil. Add the broccoli florets and cook for 1 minute until bright green and slightly tender. Immediately drain and transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
TIPThe ice bath is essential for keeping the broccoli vibrant and crisp-tender.
mix · ~1 min
Whisk together the zesty dressing.
1.In a small bowl, combine olive oil, lemon juice, and red wine vinegar.
2.Add the minced garlic, dried oregano, dried basil, black pepper, salt, and sugar.
3.Whisk vigorously until the dressing is well emulsified.
assemble · ~2 min
Combine all the salad ingredients.
1.In a large mixing bowl, add the cooled pasta, blanched broccoli, red and yellow bell peppers, carrot, red cabbage, and cherry tomatoes.
2.Pour the dressing over the salad and toss gently until everything is evenly coated.
3.Add the fresh parsley and toss one more time.
TIPIf the salad seems dry, add a splash of the reserved pasta water to loosen it.
rest · ~15 min
Chill before serving to let flavors meld.
Cover the bowl and refrigerate for at least 15 minutes before serving. This allows all the flavors to come together and makes the salad more refreshing.
TIPThis salad tastes even better the next day, making it a perfect make-ahead dish.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook pasta to al dente so it holds up to the dressing without getting mushy.
2
Rinse the cooked pasta under cold water to stop cooking and cool it quickly.
3
Blanch broccoli in boiling water for exactly 1 minute, then plunge into ice water for a crisp-tender bite.
4
Reserve some pasta water before draining — a splash loosens the salad if it seems dry.
5
Whisk the dressing vigorously to emulsify the oil and vinegar for a cohesive coat.
6
Let the salad chill for at least 15 minutes so the flavors meld; it's even better the next day.
7
If making ahead, store the dressing separately and toss just before serving to keep veggies crunchy.