I’ve always loved how simple ingredients can come together to create something fresh and exciting, and this garden pasta salad is no exception. With the crisp bite of jicama, the peppery kick of radishes, and a mix of colorful veggies, it’s a dish that feels both light and satisfying. Perfect for summer gatherings or a quick lunch, it’s a recipe that surprises with its balance of textures and flavors. Ready to give it a try?
What You’ll Love About This Recipe
This Garden Pasta Salad is a revitalizing and versatile dish that’s perfect for any occasion.
- Quick and Easy: Ready in under 30 minutes with simple, fresh ingredients.
- Customizable: Swap in your favorite veggies or add protein for a personalized twist.
- Crowd-Pleasing: A vibrant, flavorful side that’s sure to impress at gatherings.
Recipe
A revitalizing and versatile dish perfect for summer gatherings, Garden Pasta Salad combines vibrant vegetables with tender pasta for a delightful mix of flavors and textures. This recipe is easy to prepare and customizable to suit your preferences.
Ingredients:
- 12 oz pasta (rotini, penne, or farfalle work well)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup broccoli florets
- 1/2 cup shredded carrots
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup fresh parsley, chopped
- 1/2 cup Italian dressing (or homemade vinaigrette)
Instructions:
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, broccoli, carrots, and black olives.
- Toss the mixture with Italian dressing until evenly coated.
- Add feta cheese and parsley, if desired, and gently mix to incorporate.
- Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
Notes:
For a vegan version, omit the feta cheese or use a plant-based alternative. Add grilled chicken, shrimp, or tofu for extra protein. Adjust the dressing quantity based on your preference.
Time:
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes
Serving: 6 servings
Calories: Approximately 250 calories per serving
Cuisine: American
Equipment
Preparing a garden pasta salad requires basic kitchen tools to streamline the process and guarantee efficiency. Here are the essential pieces of equipment you’ll need:
- Large pot for boiling pasta
- Colander for draining pasta
- Mixing bowl for combining ingredients
- Cutting board and knife for chopping vegetables
- Measuring cups and spoons for precise ingredient portions
- Whisk for blending the dressing
Nutrition
This Garden Pasta Salad is a nutritious and invigorating dish, perfect for a healthy meal or side. It combines fresh vegetables, whole-grain pasta, and a light dressing.
- High in fiber from vegetables and whole grains
- Rich in vitamins A and C from colorful veggies
- Low in saturated fat due to a light dressing
- Provides essential minerals like potassium and magnesium
- Contains plant-based protein from legumes or cheese (if included)
What to Serve With This Recipe
I love pairing my garden pasta salad with fresh bread rolls or crusty garlic bread for a satisfying crunch. Grilled chicken pieces add a hearty touch, while roasted veggie platters or a mixed green salad bring extra freshness. These sides make the meal feel complete without stealing the spotlight from the star dish.
Fresh Bread Rolls
Nothing complements a vibrant garden pasta salad quite like a basket of warm, fresh bread rolls. I love experimenting with baking techniques to create soft, golden rolls that feel homemade. There’s something freeing about kneading dough and watching it rise, filling the kitchen with that comforting aroma. These rolls are perfect for soaking up the salad’s flavors, adding warmth and texture to every bite. Trust me, they’re worth it.
Grilled Chicken Pieces
Often, grilled chicken pieces can turn a light pasta salad into a hearty, satisfying meal. I love how the smoky flavor pairing complements the fresh veggies and tangy dressing. It’s simple to prepare and versatile—marinate with lemon and herbs for brightness or add a touch of spice for kick. Grilled chicken brings an easy, protein-packed upgrade, making the dish feel complete without weighing it down.
Mixed Green Salad
A crisp mixed green salad is the perfect partner for this garden pasta salad, adding a fresh, light contrast to the dish. I love mixing greens like arugula, spinach, and romaine for a variety of textures. Salad variations are endless—try adding herbs or a tangy vinaigrette. It’s a simple way to balance the hearty pasta while letting your creativity shine. Freedom in the kitchen is my favorite kind!
Roasted Veggie Platter
Roasting veggies is one of my go-to moves when I’m looking to add a flavorful, vibrant side to a meal. I love tossing seasonal veggies like zucchini, bell peppers, and carrots with olive oil, salt, and pepper, then roasting them until they’re tender and slightly caramelized. Mastering simple roasting techniques, like spacing them out on the pan, lets their natural sweetness shine, making this platter a crowd-pleaser.
Crusty Garlic Bread
After enjoying a roasted veggie platter, there’s nothing better than pairing it with a side of crusty garlic bread. I love how its golden edges and crisp crusty texture soak up flavors while adding a satisfying crunch. Toasted with garlic butter, it’s simple yet indulgent, making every bite feel like a treat. It’s the kind of side that brings comfort and joy to any meal.
Frequently Asked Questions
Can I Substitute Jicama With Another Vegetable?
Jicama’s 90% water content gives it a crisp, rejuvenating bite, but I’d swap it with alternative vegetables like cucumber or celery for similar texture considerations. Both keep that crunch while letting flavors shine.
How Long Can This Salad Be Stored in the Fridge?
I’d store it in an airtight container—keeps fresh for 3-4 days. Watch for soggy veggies or off smells. My storage tip? Keep dressing separate ’til serving to stretch that fridge lifespan.
Is This Recipe Suitable for a Vegan Diet?
Steering a vegan diet is like walking through an open field—limitless and freeing. This recipe’s vegan benefits shine with fresh, plant-based ingredients. If needed, I’d make simple ingredient adjustments, ensuring it aligns with my values and tastes.
Can I Use a Different Type of Pasta?
I can definitely swap the pasta—it’s my choice! I’d go for gluten-free pasta if I’m avoiding gluten or whole wheat pasta for extra fiber. It’s all about what works best for me and my preferences.
How Do I Prevent the Pasta From Becoming Mushy?
I’ll prevent mushy pasta by using proper cooking techniques: I’ll boil it al dente, rinse it in cold water to stop cooking, and toss it with oil. These pasta tips guarantee it stays firm and perfect.
