How many servings does this recipe make?

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

What ingredients do I need for Vegetable Pasta Salad?

You need 9 ingredients. The key ingredients include: 12 oz (336 grm). uncooked small Pasta Shells, 2 medium tomatoes, chopped and seeded, 1 (4 oz (112 grm).) can sliced ripe olives, drained, 1 chopped green onion, and more.

Is Vegetable Pasta Salad suitable as pasta & noodles?

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

How do I store leftover Vegetable Pasta Salad?

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

Vegetable Pasta Salad Recipe

Name: Vegetable Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz (336 grm). uncooked small Pasta Shells; 2 medium tomatoes, chopped and seeded; 1 (4 oz (112 grm).) can sliced ripe olives, drained; 1 chopped green onion; 1 medium zucchini; 1 cup (225 ml) cooked shrimp; 1 cup (225 ml) Olive Oil; 6 tsp (30 ml). Dijon Mustard; 3/4 cup (175 ml) Red Wine Vinegar

Fresh, crisp and full of flavor — this Vegetable Pasta Salad is a must-try. Made with Pasta Shells, tomatoes, olives and green onion. Easy step-by-step …

This Vegetable Pasta Salad relies on simple, everyday ingredients such as chopped green onion, medium zucchini, (225 ml) cooked shrimp and (225 ml) olive oil. It comes together quickly and makes 4 servings, at about 939 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

12 oz (336 grm). uncooked small Pasta Shells
2 medium tomatoes, chopped and seeded
1 (4 oz (112 grm).) can sliced ripe olives, drained
1 chopped green onion
1 medium zucchini
1 cup (225 ml) cooked shrimp
1 cup (225 ml) Olive Oil
6 tsp (30 ml). Dijon Mustard
3/4 cup (175 ml) Red Wine Vinegar

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
939 kcal
Category
Pasta & Noodles

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Vegetable Pasta Salad

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