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Best Veggie Pasta Salad EVER

Updated: Apr 20, 2022





Fall in love with tender pasta and marinated veggies smothered in a tangy lemon, mustard vinaigrette in this Best Veggie Pasta Salad (and just so happens to also be a gluten-free pasta salad!).

My new thing on Sunday (starting as of last week) is to make a different big salad for lunches instead of soup as the weather is warming up a bit. This was my first try at a fun and tangy salad and it came out awesome! It’s perfect for a side, snack, light meal or hearty dinner with the addition of a protein. I love adding some marinated, grilled tempeh or tofu.


What’s also great about this is it’s also great if you’ve got a potluck, BBQ or other party where you need to bring a plant-based dish or someone asks for a vegan pasta salad.




What makes this recipe shine? The pasta salad dressing.

Fresh lemon juice, fruity olive oil, lots of fresh garlic and tangy olive oil are mellowed out with a dash of agave for sweetness. Not only is this the perfect pasta salad dressing, it would also be an incredible marinade!




What makes a great gluten free pasta salad? The pasta, of course!

I’ve been asked lots of times what my favorite gluten free pastas are. I’ve tried quite a few because my daughter has lots of food sensitivities linked to Leaky Gut.


My favorites are:

(Rotelle is what I used in this recipe – cooked for 7 minutes to hold firmness.)


It holds it’s shape well, isn’t gritty and has great flavor and texture.




Best Veggie Pasta Salad


Best Veggie Pasta Salad (zucchini, tomato, onion, broccoli, pepper)
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Serves 12

Tender pasta and marinated veggies smothered in a tangy lemon, mustard vinaigrette in this Best Veggie Pasta Salad.


For The Salad


1 10 oz package rice or quinoa pasta

2 small zucchini, diced

2 small yellow squash, diced

1 red bell pepper, seeded and diced

1 green bell pepper. seeded and diced

1/4 purple onion, diced

1 pint grape tomatoes, halved

1 cup broccoli

1 cup of fresh or frozen (thawed) green peas (optional)


For The Dressing

1/4 cup fresh lemon juice

1/3 cup extra virgin olive oil

Agave or stevia, to taste (for vegetarian option use honey)

1 Tbsp coarse ground mustard

1/2 tsp salt

1/4 tsp pepper

1 tsp minced garlic

1 tsp dried oregano or 1 Tbsp fresh (I used Cuban oregano)


Directions


  1. In a large bowl whisk the dressing, top with the salad ingredients, toss to coat.


Notes

***To make this into a meal add some grilled tempeh or tofu


By Dawn Hutchins

Adapted from Weight Watchers Potluck Pasta Salad


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