Healthy Pasta Salad Vegetarian

And it’s super easy to turn this into a tasty Vegan Pasta Salad with one simple switch! I’m sure we can all agree that everyone needs one crowd-pleasing pasta salad recipe for potlucks, backyard BBQs and get-togethers. Well, this healthy, vegetarian pasta salad recipe fits the bill!

This recipe is inspired by Alison Roman’s pasta salad that my niece made for us on our recent visit (thanks N!). Perfectly cooked noodles tossed with colorful vegetables, then smothered in vibrant and zesty capers, lemon juice, and a ton of fresh herbs. It is the perfect side dish for backyard BBQs or picnics! It’s easy to customize too- use whatever vegetables and herbs you have on hand! And since it’s mayonnaise-free, it’s great for picnics and potlucks. On weeknights, I serve this as a side dish with grilled chicken or fish.

Ingredients - Notes & Substitutions

This vegetable pasta salad is made with healthy, seasonal ingredients that bring so much flavor to the table. Here is what we need:

For Salad

Rigatoni: you can also use penne or rotini. I recommend using a medium pasta shape for a more balanced bite. Extra Virgin Olive Oil: used to lightly sauté the veggies and to add flavor. Also acts as the base for the pasta salad sauce. Walnuts: I highly recommend toasting the walnuts to intensify their nutty flavor. If you don’t like walnuts, you can also use slivered almonds, pine nuts, or even pistachios. Garlic: you will need 2 teaspoons of minced garlic (about 2 cloves). Veggies: I use a combination of scallions, cherry or grape tomatoes, bell pepper, and zucchini, but you can really get creative with the veggies you use. Try it with cauliflower, broccoli, carrot, onion, mushroom, etc. Be sure to use small pieces so everything incorporates together well. Seasonings: you’ll need salt, black pepper, dried basil, and crushed red pepper flakes for a little kick of heat. Capers: They add a delicious salty, tanginess to the dish. If you don’t like capers, feel free to omit them or substitute them with olives of choice.

For Finishing

Lemon Juice: You’ll need 1 large lemon, which yields about 2 tablespoons of juice. Alternatively, use apple cider vinegar. Parmesan: I love the nutty flavor of parmesan in this recipe. You can also use feta, mozzarella or goat cheese crumbles instead. Fresh Herbs: Use any combination of fresh parsley, mint, dill, cilantro, or basil depending on your preferences or what you have on hand. Variation Tip: This pasta salad is easily customizable, so play around with the ingredients! Use seasonal vegetables to match your meal. For example, add butternut squash or pumpkin cubes to compliment your fall dinner table.

How to Make Healthy Pasta Salad

Here are the step-by-step instructions for making the best vegetarian pasta salad. Scroll below for the printable recipe card and specific ingredient measurements. Cook the pasta in the instant pot by adding water, salt, olive oil, and pasta to the pot. Stir the mixture, close the lid, then pressure cook for 5 minutes at high pressure. Wait 5 minutes, then release the pressure manually. Drain and set aside. Alternatively, cook the pasta al dente on the stove according to package directions. Heat olive oil in a large pan, then add in walnuts. Sauté until golden-brown, then remove. In the same pan, add more oil, green onions, bell pepper, salt, pepper, red pepper flakes, and dried basil. Add in zucchini, tomatoes, capers, and minced garlic, then sauté again until the zucchini is soft. Add the cooked pasta to the pan, stir to combine, then top with lemon juice and additional green onions. Toss together. Top off with grated parmesan, toasted walnuts, and fresh herbs.

Serving Suggestions

I recommend finishing this easy pasta salad with fresh herbs, a drizzle of lemon juice, and grated parmesan cheese. It can be served right away or chilled in the fridge. This makes for a perfect meal by itself, or as a side dish. To make it a balanced and filling meal, mix in a protein like hard-boiled egg, chickpeas, cooked bacon bits, grilled chicken, or ham. Fill out your meal by pairing this healthy pasta salad with grilled mediterranean chicken, lamb chops, salmon patties or quinoa patties.

How to Store

Leftover pasta salad will last in an airtight container in the fridge for up to 5 days. To reheat, microwave or warm on the stove with a drizzle of olive oil or splash of water to moisten. I don’t recommend freezing it because the texture of the pasta and vegetables will be affected.