Name: Easy Pasta Salad with Fresh Veggies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 12 oz tri-color rotini pasta; 1 pint grape tomatoes, halved; 1 1/2 cups diced English cucumber; 1 1/2 cups tiny chopped broccoli florets; 1 cup chopped yellow bell pepper; 1 cup olives, sliced; 3/4 cup thinly sliced baby carrots; 1/3 cup chopped red onion; 1/2 cup finely shredded parmesan cheese; 1 1/3 cups bottled Italian salad dressing

Jump to Recipe· 4.5 from 19 reviews

If you’re on the hunt for a bright, flavorful, and downright easy lunch or side dish, this Easy Pasta Salad with Fresh Veggies Recipe is a total winner. It’s one of those dishes I turn to when I want something fresh but fuss-free — packed with crisp veggies, zesty Italian dressing, and that satisfying al dente pasta bite. Plus, it comes together quickly, making it perfect for busy weeknights, potlucks, or even prepping ahead for the week.

What I love most about this Easy Pasta Salad with Fresh Veggies Recipe is how versatile it is. The fresh, crunchy veggies play beautifully with the tangy dressing and the parmesan adds just the right hint of richness. This salad not only keeps well but tastes better after chilling, so you can make it in advance and have a grab-and-go meal or easy entertaining option that everyone will ask you to bring again.

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Why This Recipe Works

Fresh, Crisp Veggies: The grape tomatoes, cucumbers, and broccoli add great texture and vibrant flavor.
Easy Prep: No complicated steps or exotic ingredients; it’s straightforward and quick.
Flavorful Italian Dressing: Provides the perfect tang and zest without overpowering the veggies.
Make-Ahead Friendly: Tastes even better after chilling, so you can prep it in advance with zero stress.

A clear glass bowl filled with colorful pasta salad sits on a white marbled surface. The salad has four main layers: the base is tri-color spiral pasta in white, orange, and green. The second layer is sliced black olives, bright red cherry tomatoes halved, and small broccoli florets scattered evenly. The next layer includes thin carrot rounds, diced yellow bell peppers, and small pieces of cucumber adding fresh green tones. Finally, small bits of red onion and light sprinkles of shredded cheese cover the salad, with two wooden spoons resting in the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

All fresh and simple, these ingredients come together for a bright and colorful salad that’s both healthy and satisfying. When shopping, I always pick crisp, firm veggies and a good-quality bottled Italian dressing that really brings the flavors together.

Tri-color rotini pasta: The twists hold onto dressing and mix-ins beautifully, plus the colors add a fun, inviting look.
Grape tomatoes: Naturally sweet and juicy, they balance the salad with bursts of flavor.
English cucumber: Adds cool crunch and hydration without overpowering the other ingredients.
Broccoli florets: Tiny chopped florets add great texture and mild earthiness.
Yellow bell pepper: Sweet and crunchy, they brighten the salad and add a lovely pop of color.
Olives: Sliced olives bring a bit of briny depth that contrasts with the fresh veggies.
Baby carrots: Thinly sliced for a subtle sweetness and extra crunch.
Red onion: Provides a mild punch of sharpness without being too overpowering.
Parmesan cheese: Finely shredded for a touch of creamy, nutty richness that ties everything together.
Bottled Italian salad dressing: A convenient zesty binder that infuses flavor with minimal effort.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m a big fan of making this pasta salad truly mine by switching it up now and then. Whether you want it lighter, heartier, or with a different flavor profile, there are lots of easy ways to customize so it fits your cravings or what you have on hand.

Adding Cheese: I sometimes toss in cubed mozzarella for an even creamier texture — it’s amazing and adds a fresh, mild touch.
Different Dressings: If you prefer, try a lemon vinaigrette or a creamy Italian-style dressing to change things up.
Protein Boost: Grilled chicken, chickpeas, or even crispy bacon bits work well to turn this side into a satisfying main.
Seasonal Veg: Swap in whatever veggies are fresh and in season — like snap peas, roasted red peppers, or thinly sliced radishes.

Step-by-Step: How I Make Easy Pasta Salad with Fresh Veggies Recipe

Step 1: Cook your pasta just right

I usually start by boiling my tri-color rotini pasta just until it’s al dente — that perfect tender-but-still-firm bite. Don’t salt the water since the Italian dressing adds plenty of flavor later. Once cooked, drain and rinse the pasta under cold water to stop the cooking and cool it down quickly, which keeps the salad fresh and prevents it from becoming mushy.

Step 2: Chop and prep your fresh veggies

While the pasta cooks, get to chopping! Half your grape tomatoes, dice the cucumber, break down broccoli florets into tiny pieces, and chop your bell peppers and red onions. Thinly slice the baby carrots because the thinner, the better for blending into the salad without overwhelming every bite.

Step 3: Combine and toss generously

Once everything’s ready, pour cooked pasta into a large bowl. Add all the veggies and olives, sprinkle in that finely shredded parmesan, then drizzle your Italian dressing over everything. Toss gently but thoroughly, making sure every bit of pasta and veggie is coated evenly. This helps the flavors meld beautifully as it chills.

Step 4: Chill and serve

Pop it in the fridge for at least 30 minutes so the flavors come together and the salad cools. I often make this the day before a barbecue or picnic — it holds up really well. Before serving, give it a quick toss; sometimes I add a little more dressing if it’s soaked in too much.

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Pro Tips for Making Easy Pasta Salad with Fresh Veggies Recipe

Rinse Pasta Thoroughly: I’ve learned rinsing pasta really makes a difference—it cools it fast and stops the cooking so your salad stays perfectly al dente.
Chop Veggies Uniformly: Keeping the veggies in similar bite-sized pieces helps with balanced texture and every forkful tastes consistent.
Chill At Least 30 Minutes: This gives time for the Italian dressing to soak in and the flavors to blend—trust me, it’s worth the wait.
Add Dressing Gradually: I add a little dressing at the start and save some to add later after chilling, in case it needs a flavor boost.

How to Serve Easy Pasta Salad with Fresh Veggies Recipe

A clear glass bowl filled with a colorful pasta salad, showing several layers of rotini pasta in white, green, and orange shades mixed with halved cherry tomatoes in bright red, sliced black olives, small broccoli florets, round orange carrot slices, diced yellow bell peppers, chopped red onions, and small cucumber pieces. The salad is topped with a light sprinkling of grated cheese. A wooden spoon is placed inside the bowl, stirring the ingredients. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish this pasta salad with a sprinkle of extra parmesan or fresh herbs like chopped basil or parsley—both add color and an herbal pop that pairs perfectly. Sometimes I add a pinch of crushed red pepper flakes if I want a subtle zing.

Side Dishes

Serving this alongside grilled chicken, crusty garlic bread, or even skewers fills out the meal nicely. It’s easy to make it a light lunch or a hearty side at BBQs and casual dinners—works great every time!

Creative Ways to Present

For special occasions, I’ve served this pasta salad layered in a trifle bowl for a festive centerpiece, or packed it into colorful bell pepper ‘bowls’ for an eye-catching, edible presentation. It’s also fun scooped into mason jars for picnics or packed lunches.

Make Ahead and Storage

Storing Leftovers

Leftover pasta salad stays fresh in an airtight container in the fridge for up to 3 days. I keep it chilled and toss gently before serving again to redistribute the dressing and refresh the texture.

Freezing

Freezing isn’t my go-to for this salad because the veggies, especially cucumbers and tomatoes, don’t freeze well—they get watery and lose crunch. It’s better to enjoy fresh or store for a few days refrigerated.

Reheating

This pasta salad is best served cold or at room temperature, so I simply let leftovers sit out for 15 minutes before serving again—no reheating needed. It’s refreshing and keeps the veggies crisp.

FAQs

Can I use different types of pasta in the Easy Pasta Salad with Fresh Veggies Recipe?

Absolutely! While tri-color rotini is great for holding dressing and supporting the veggies, you can easily use penne, bowtie, or even shells. Just make sure to cook al dente and rinse well to keep the salad from getting soggy.
How long can I prepare this pasta salad ahead of time?

You can make the salad up to one day in advance. Just keep it covered and chilled, then toss again before serving to refresh flavors and texture. Beyond 24 hours, veggies like cucumber and tomato may start to lose their crunch.
Is this recipe suitable for a vegetarian diet?

Yes! The Easy Pasta Salad with Fresh Veggies Recipe is naturally vegetarian. Just double-check the dressing ingredients if you’re using bottled versions to ensure no anchovies or animal-derived components.
Can I make this salad gluten-free?

Definitely—just substitute the pasta for your favorite gluten-free version. Gluten-free rotini or penne works great, and the rest of the ingredients are naturally gluten-free.
What’s the best way to serve this pasta salad at a party?

I like to serve it chilled in a large bowl alongside a colorful spread of other finger foods. Adding fresh herb garnishes and arranging veggies on top makes it look festive and inviting. Individual portions in mason jars are also a hit for casual gatherings.

Final Thoughts

This Easy Pasta Salad with Fresh Veggies Recipe really feels like a reliable friend in my kitchen — always there when I want something tasty, fresh, and effortless. Whether you’re feeding family, meal prepping, or bringing a dish to share, I hope you enjoy making it as much as I do. Give it a try and tweak it your way; once you nail it, it just might become one of your go-to salads, too!