Best 3 Vegetable Garden Pasta Salad Recipes

With the arrival of summer, fresh vegetables from your garden are ready to be harvested and enjoyed. A vegetable garden pasta salad is a delicious and easy way to make use of these fresh ingredients. You can choose from a wide variety of vegetables, including tomatoes, cucumbers, bell peppers, carrots, and zucchini. Add some cooked pasta, a flavorful dressing, and some herbs, and you have a refreshing and healthy salad that is perfect for a light lunch or dinner.

Check out the recipes below so you can choose the best recipe for yourself!

GARDEN VEGETABLE PASTA SALAD

Garden Vegetable Pasta Salad image

My family has been fixing grilled mixed vegetables as a side dish for a long time. To make them more substantial, I added pasta. Then, to give the salad a Mediterranean flair, I tossed in some olives and feta cheese. -Tina Repak Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 26 servings (3/4 cup each).

Number Of Ingredients 23

Ingredients

1 pound fusilli or pasta of your choice
2 medium eggplant
2 medium zucchini
2 medium yellow summer squash
1 large red onion, cut into 1/2-inch slices
1 medium sweet red pepper, cut in half and seeds removed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped
1-1/2 cups (6 ounces) crumbled feta cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 tablespoons minced fresh parsley
PARMESAN VINAIGRETTE:
3/4 cup olive oil
1/3 cup grated Parmesan cheese
1/3 cup white wine vinegar
3 tablespoons lemon juice
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper

Steps:

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside., Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes., Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 185 calories, Fat 11g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 262mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

VEGETABLE GARDEN PASTA SALAD

Vegetable Garden Pasta Salad image

Fresh produce is showcased in this salad. My husband, Richard, is not too crazy about plain vegetables, so I came up with this colorful salad. He loves it, and so does our son.-Rhonda Knight, Hecker, Illinois

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 cups uncooked spiral pasta
1 cup fresh broccoli florets
1/4 cup sliced carrots
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup sliced zucchini
1/2 cup ranch salad dressing
1 tablespoon Dijon mustard

Steps:

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the broccoli, carrots, peppers and zucchini. , Drain and rinse pasta in cold water; add to vegetables. Combine salad dressing and mustard; pour over pasta mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 239 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

GARDEN VEGETABLE COLD PASTA SALAD

GARDEN VEGETABLE COLD PASTA SALAD image

Categories Pasta Buffet Healthy

Yield 6 bowls

Number Of Ingredients 15

Ingredients

1 lb. Pasta (mezzi rigatoni)
1 Yellow or Orange Pepper cut bitesized
1 Red Onion sliced thinly
6-7 Cloves Garlic minced
2-3 Hard Boiled Eggs, cut up
3-4 Radishes, sliced
1 can Lg. Black Olives,sliced
7 Cooked, Sliced Ital. Sausage
1 pt. Grape Tomatoes
1 reg. jar Roasted Red Pepper, cut up in pieces
Handful (1/2 C.)Basil chopped
Handful (1/2 C.)Parsley chopped
Crushed Red Pepper Flakes to taste
Good Quality Extra Virgin Olive Oil
Large Handful Parmesan or Romano Cheese

Steps:

Cook pasta al dente and drain. Add and mix some olive oil to coat the pasta and all the garlic and toss. Add all other ingredients (saving parsley and basil for last) Add additional olive oil and parmesan/romano to taste. Cover and chill til serving. Good to use at parties, for a dinner accompanied with a salad, and for a lunch dish. To keep this a vegetarian dish simply omit the italian sausage.

Tips:

Use fresh vegetables for the best flavor and texture.
Cook the pasta al dente according to the package instructions.
If you don't have a spiralizer, you can use a vegetable peeler to create long, thin strips of vegetables.
Add cooked chicken, shrimp, or tofu to the salad for extra protein.
Top the salad with crumbled feta cheese, grated Parmesan cheese, or toasted pine nuts for extra flavor.
Serve the salad immediately or chill it for later.

Conclusion:

This vegetable garden pasta salad is a delicious and healthy dish that is perfect for a summer meal. It is packed with fresh vegetables, cooked pasta, and a light dressing. The salad can be easily customized to your liking by adding different vegetables, proteins, and toppings. It is a great way to use up any leftover vegetables you have on hand.