Summer Vegetable Pasta Salad Recipe

Name: Summer Vegetable Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 roma tomatoes, diced; 1 head broccoli, chopped into small pieces; 1 cup frozen peas; 1/2 cup walnuts, halves and pieces; 3 garlic cloves, minced; 1 cup mushroom, sliced; 1/4 cup onion; 2 cups rotini pasta, dried; 1/4 cup olive oil; 1/4 cup apple cider vinegar; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon garlic powder; 1 teaspoon cajun seasoning; 1/2 cup mayonnaise (optional); 1/2 cup parsley, chopped (optional); 1 avocado, diced (optional)

Servings: persons

3 -4 roma tomatoes, diced
1 head broccoli, chopped into small pieces
1 cup frozen peas
1/2 cup walnuts, halves and pieces
3 garlic cloves, minced
1 cup mushroom, sliced
1/4 cup onion
2 cups rotini pasta, dried
1/4 cup olive oil
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon cajun seasoning
1/2 cup mayonnaise (optional)
1/2 cup parsley, chopped (optional)
1 avocado, diced (optional)

1
Boil dried pasta under a rapid boil for approximately 10 minutes, or until pasta is just tender (al dente).
2
Chop up your vegetables and mix with olive oil, vinegar, and seasonings.
3
Other vegetables can be used in addition to or instead of the ones listed, though those are my favorites. Some other ideas include yellow or red bell pepper, zucchini, cucumber, fennel etc.
4
Once pasta is done drain and rinse with cool water.
5
Mix pasta with vegetables and mayonnaise if using. The pasta is great with or without.
6
Taste and adjust seasonings to your liking.
7
Add parsley and avocado on top if you like.
8
The longer this sits in the refrigerator the better it is, but it's great fresh as well.
9
It's great to make extra of this and leave out mayo and avocado. If I feel like eating my pasta with mayo or avocado, I just add it to my serving. This way the pasta will keep in the refrigerator for a few days no problem. It makes great left overs to bring to work for lunch.

1154

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 -4 roma tomatoes, diced, 1 head broccoli, chopped into small pieces, 1 cup frozen peas, 1/2 cup walnuts, halves and pieces, and more.

Yes, Summer Vegetable Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Summer Vegetable Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions