Best 8 Chunky Veggie Pasta Salad Recipes

VEGGIE PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper. , Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.

BEST POTLUCK PASTA SALAD

Steps:

• Fill a large stockpot with water and bring to a boil over HIGH heat. Salt the water with about a tablespoon of salt. Add pasta and cook until just al dente (according to package instructions).
• Drain pasta and toss with a light drizzle of olive oil. Set aside to cool slightly.
• While pasta is cooling, chop tomatoes, cucumber, and red onion. Set aside in a large mixing bowl and add capers to the bowl.
• Add dressing ingredients, except for olive oil, to a bowl and whisk to combine. While whisking, slowly pour in the olive oil, and continue whisking until completely combined. Taste and adjust salt and pepper accordingly.
• Add the cooked pasta and crumbled feta cheese to the large bowl with the vegetables. Pour dressing over the top and toss to combine.
• Cover bowl with plastic wrap and refrigerate for several hours, up to 2 days.
• Serve cold or at room temperature, and enjoy!

CHUNKY VEGETABLE SPAGHETTI

Steps:

• Cook and drain spaghetti as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add zucchini, carrots, mushrooms, onions and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients except basil and cheese. Cook 3 to 5 minutes, stirring occasionally, until hot. Stir in basil. Serve sauce over spaghetti. Sprinkle with cheese. Makes about 5 1/2 cups sauce.

EASY VEGAN PASTA SALAD RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine pasta, chickpeas, grape tomatoes, broccoli, carrots, red onion, and parsley.
• In a small liquid measuring cup, combine olive oil, red wine vinegar, garlic, oregano, salt, and pepper, and whisk to combine.
• Pour dressing over pasta salad and stir until evenly distributed.
• Transfer pasta salad into 4 containers and refrigerate for up to 5 days.
• Enjoy!

CURLY PASTA AND VEGGIE SALAD

Steps:

• For the vegetables: Place an oven rack in the center of the oven and preheat to 375 degrees F. Coat a large rimmed baking sheet with vegetable oil spray. Combine all the vegetables in a large bowl. Drizzle with the olive oil and sprinkle with rosemary, salt and pepper. Toss to coat. Spread out the vegetables in a single layer on the prepared sheet. Roast until tender, 25 to 30 minutes.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
• For the dressing: In a medium bowl, whisk together the buttermilk, safflower oil, sour cream, lemon zest, lemon juice, chives, mint, parsley, salt and pepper until smooth.
• Add the roasted vegetables and dressing to the cooked pasta. Toss until all ingredients are coated and serve.

VEGETABLE CHUNK SALAD

Steps:

• Combine chopped vegetables in a medium bowl. Place oil, vinegar, sugar, and Italian seasoning in a small plastic container with a lid. Secure lid and shake dressing vigorously for 1 minute. Pour dressing over salad and toss. Season salad with salt and pepper, to taste.

VEGAN VEGGIE PASTA SALAD

Steps:

• Bring to boil 4 quarts of lightly salted water in a large pot; stir in pasta. Cook and stir until soft, about 7 minutes. Drain pasta through a strainer and rinse with cold water.
• Mix pasta, broccoli, cucumber, squash, green beans, jicama, Italian dressing, snow peas, cauliflower, and cherry tomatoes together in a bowl. Refrigerate until chilled.

CHUNKY VEGGIE SLAW

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt. Pour over salad; toss to coat. Top with walnuts and green onions. Refrigerate leftovers.