Garden Fresh Vegetable and Vinaigrette Pasta Salad

Name: Garden Fresh Vegetable and Vinaigrette Pasta Salad
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb (454 g) rotini or penne pasta; 2 tablespoons (36 g) kosher salt for pasta water; 1 large (200 g) red bell pepper, cored, seeded, and diced into ½-inch pieces; 1 large (200 g) yellow bell pepper, cored, seeded, and diced into ½-inch pieces; 2 medium (300 g) medium zucchini, halved lengthwise, seeded with a spoon, then diced into ½-inch pieces; 2 cups (300 g) cherry tomatoes, halved; ½ medium (75 g) red onion, finely diced; ⅓ cup (20 g) fresh flat-leaf parsley, finely chopped; ½ cup (120 ml) extra-virgin olive oil; 3 tablespoons (45 ml) red wine vinegar; 1 tablespoon (15 ml) balsamic vinegar; 1 tablespoon (15 g) Dijon mustard; 2 clove (10 g) garlic clove, minced; 1½ teaspoon (3 g) dried oregano; to taste freshly ground black pepper; to taste sea salt

From the MyKitchenBank Kitchen

A vibrant, make-ahead pasta salad loaded with crisp vegetables and tossed in a tangy Italian vinaigrette. This colorful dish is perfect for picnics, potlucks, and summer gatherings—the flavors deepen as it chills.

Prep: 25 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 7 min
Makes: 6 servings (about 8 cups)

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Ingredients

6 servings

1 lb (454 g) rotini or penne pasta
2 tablespoons (36 g) kosher salt for pasta water
1 large (200 g) red bell pepper, cored, seeded, and diced into ½-inch pieces
1 large (200 g) yellow bell pepper, cored, seeded, and diced into ½-inch pieces
2 medium (300 g) medium zucchini, halved lengthwise, seeded with a spoon, then diced into ½-inch pieces
2 cups (300 g) cherry tomatoes, halved
½ medium (75 g) red onion, finely diced
⅓ cup (20 g) fresh flat-leaf parsley, finely chopped
For the vinaigrette
½ cup (120 ml) extra-virgin olive oil
3 tablespoons (45 ml) red wine vinegar
1 tablespoon (15 ml) balsamic vinegar
1 tablespoon (15 g) Dijon mustard
2 clove (10 g) garlic clove, minced
1½ teaspoon (3 g) dried oregano
to taste freshly ground black pepper
to taste sea salt

Equipment (7)

Large pot (6–8 quart)
Colander
Large mixing bowl (4–5 quart capacity)
Small bowl or jar with a lid
Whisk or fork
Sharp chef's knife
Vegetable peeler (optional)

Steps

Before you start

Bring a large pot of salted water to a boil for the pasta
Gather and prep all vegetables before you start cooking
Have the vinaigrette ingredients measured and ready to whisk

1
Cook the pasta
- In a large pot, bring 6 quarts of water to a rolling boil over high heat.
- Add 2 tablespoons of kosher salt, then add the pasta and stir gently.
- Cook according to package directions, about 9–11 minutes, until al dente (still slightly firm when you bite a piece).
- Do not overcook.
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Ready when: Pasta should be tender but still have a slight firmness in the center when bitten
Tip: Stir the pasta once right after adding it to the water to prevent sticking.
2
Drain and cool pasta
- Pour the pasta into a colander and drain well.
- Rinse with cold water, swirling the pasta as you rinse, until it feels cool to the touch (about 1 minute).
- This stops the cooking and prevents the pasta from clumping.
- Shake the colander gently to remove excess water, then transfer the cooled pasta to a large 4–5 quart mixing bowl.
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Ready when: Pasta feels cool to the touch and is well drained
Tip: Don't use hot water to rinse; cold water stops cooking and prevents the pasta from becoming mushy.
3
Prepare the vegetables
- While the pasta cooks, prepare all the vegetables.
- Cut the red and yellow bell peppers in half, remove and discard the seeds and white ribs, then dice the flesh into ½-inch pieces (you should have about 2 cups total).
- Halve the zucchini lengthwise, use a spoon to gently scoop out and discard the seeds, then dice the flesh into ½-inch pieces.
- Halve the cherry tomatoes.
- Finely dice the red onion.
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Ready when: All vegetables are cut into uniform pieces and ready to combine
Tip: Scooping out zucchini seeds prevents the salad from becoming watery as the zucchini releases moisture.
4
Make the vinaigrette
- In a small bowl or jar with a lid, combine the minced garlic, Dijon mustard, dried oregano, red wine vinegar, and balsamic vinegar.
- Whisk together for about 30 seconds until the mustard is fully incorporated.
- Slowly drizzle in the olive oil while whisking constantly until the vinaigrette is emulsified and well combined.
- Season to taste with sea salt and freshly ground black pepper.
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Ready when: Vinaigrette is smooth, emulsified, and creamy in appearance
Tip: If using a jar with a lid, cover and shake vigorously for 30 seconds instead of whisking—it's just as effective.
5
Combine pasta and vegetables
- Add the diced red and yellow bell peppers, diced zucchini, halved cherry tomatoes, and diced red onion to the cooled pasta in the large bowl.
- Toss gently with two wooden spoons or salad hands until all vegetables are evenly distributed throughout the pasta.
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Ready when: Vegetables are evenly mixed throughout the pasta
Tip: Use gentle motions to avoid breaking the pasta or crushing the delicate vegetables.
6
Dress and chill
- Pour the prepared vinaigrette over the pasta and vegetables.
- Toss gently but thoroughly for about 1–2 minutes until every piece of pasta and vegetable is evenly coated with the dressing.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
- The flavors will meld and deepen during this time.
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Ready when: All ingredients are evenly coated and salad is well chilled
Tip: Don't add the parsley until just before serving or up to 4 hours ahead; it will wilt and darken if it sits too long in the vinaigrette.
7
Finish and serve
- Just before serving, stir in the fresh chopped parsley and taste for seasoning.
- Add more salt and pepper if needed.
- If the salad seems a bit dry after chilling (the pasta absorbs liquid), whisk together an extra 2–3 tablespoons of olive oil and 1 tablespoon of red wine vinegar and toss it in.
- Serve chilled or at room temperature.
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Ready when: Parsley is evenly distributed and flavors are well balanced
Tip: The pasta will continue to absorb the vinaigrette as it sits, so you may need to adjust the dressing just before serving.

Good to know

Tips

Choose vegetables that are fresh and crisp; avoid overripe tomatoes or soft peppers, as they'll continue to soften in the vinaigrette.
This salad is excellent for picnics and potlucks because it actually tastes better the next day as the flavors blend. Transport it in a covered container with an ice pack to keep it chilled.
For a heartier salad, toss in 1 cup of cubed mozzarella cheese, diced ham, or cooked white beans about 30 minutes before serving.
To add a finishing touch of richness, scatter fresh basil leaves or torn mozzarella balls on top just before serving.

Make ahead

You can prepare this salad up to 2 days ahead. Assemble the pasta, vegetables, and vinaigrette as directed, cover, and refrigerate. Add the fresh parsley no more than 4 hours before serving. If the salad dries out, toss it with an additional light vinaigrette before serving.

Storage & reheating

Room temperature: Serve within 2 hours of tossing. Refrigerator: Cover tightly and store for up to 3 days; the pasta will continue to absorb the dressing, so re-toss and taste for seasoning before serving. Freezer: Not recommended, as the vegetables will become mushy and the texture will suffer when thawed.

Substitutions

red wine vinegar → white wine vinegar or apple cider vinegar. Use the same amount; white wine vinegar is slightly more delicate, while apple cider vinegar adds more sweetness.
red bell pepper → orange or green bell pepper, or a combination. Use any color or combination you prefer; orange and red are slightly sweeter, while green is more savory.
medium zucchini → yellow summer squash or cucumber (English or seedless variety). Yellow squash has a slightly milder flavor; cucumber is crisper but should not be seeded.
fresh flat-leaf parsley → fresh basil or fresh mint. Basil adds an Italian herb note; mint adds a fresh, bright finish. Use the same amount.