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Rainbow Veggie Pasta Salad

Colorful rainbow veggie pasta salad with creamy dressing and fresh crisp vegetables.
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A vibrant, crunchy pasta salad packed with colorful vegetables and tossed in a creamy herb dressing. This dish is a fun, make-ahead meal perfect for potlucks, picnics, or busy weeknights, turning a full serving of veggies into a celebration.

Ingredients

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  • 1 pound short pasta (like rotini, fusilli, or farfalle)
  • 1 cup cherry tomatoes, halved
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 cup broccoli florets, cut small
  • 1 cup shredded carrots
  • 1/2 red onion, finely diced
  • 1 cup frozen peas, thawed
  • 1/2 cup sliced black olives
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh parsley or basil
  • 1 cup mayonnaise
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse briefly under cool water. Let drain well.
  2. While pasta cooks, wash and chop all vegetables.
  3. In a medium bowl, whisk together mayonnaise, sour cream, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt, and pepper to make the dressing.
  4. In a very large mixing bowl, combine the drained pasta, all chopped vegetables, olives, and fresh herbs.
  5. Pour about three-quarters of the dressing over the pasta mixture and gently toss until evenly coated. Add remaining dressing if a creamier salad is desired.
  6. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Top with crumbled feta cheese just before serving, if using.

Notes

For best results, cook pasta al dente and drain it thoroughly to prevent a watery salad. The salad can be made up to 24 hours in advance; add fresh herbs and feta just before serving. For gluten-free, use gluten-free pasta. For dairy-free, omit feta and use vegan mayo and yogurt.

Nutrition

Find it online: https://harmonymeal.com/rainbow-veggie-pasta-salad/