If you are looking for a refreshing, colorful dish that feels like summer in every bite, the Vegetable Pasta Salad with Cherry Tomatoes and Fresh Herbs Recipe is exactly what you need. This vibrant salad combines tender pasta with crisp vegetables, juicy cherry tomatoes, and a bright, herbaceous dressing that will have you reaching for seconds. It’s simple to make, wonderfully satisfying, and perfect for picnics, potlucks, or a light weeknight dinner. Trust me, once you try this Vegetable Pasta Salad with Cherry Tomatoes and Fresh Herbs Recipe, it will quickly become one of your go-to crowd-pleasers for any occasion.
Ingredients You’ll Need
Gathering fresh, straightforward ingredients is the key to the success of this salad. Each ingredient plays an indispensable role—from the tender pasta that serves as the base to the pop of sweetness from cherry tomatoes and the fragrant herbs that tie everything together. Here’s what you’ll need to create a bowl brimming with flavor and texture.
- 8 oz elbow macaroni or rotini pasta: These shapes hold the dressing beautifully and provide the perfect bite-sized texture.
- 1 cup cherry tomatoes, halved: Sweet and juicy, they add a lovely burst of color and freshness.
- 1 cup cucumber, diced: Crisp and cooling, cucumber adds a refreshing crunch to the salad.
- 1/2 cup red bell pepper, diced: Its natural sweetness and vibrant red color brighten the dish.
- 1/4 cup red onion, thinly sliced: Adds a mild sharpness that balances the sweetness of the tomatoes and peppers.
- 1/4 cup black olives, sliced (optional): Adds a salty, briny contrast, perfect if you love a Mediterranean twist.
- 1/4 cup fresh parsley, chopped: This herb breathes fresh life into the salad with a burst of color and flavor.
- 1/2 cup mayonnaise (or Greek yogurt for a healthier option): Creates a creamy dressing that clings perfectly to every morsel.
- 2 tablespoons olive oil: Adds richness and helps emulsify the dressing for balanced flavor.
- 1 tablespoon white wine vinegar (or apple cider vinegar): Provides a subtle tang that brightens the entire salad.
- 1 teaspoon Dijon mustard (optional): Adds a gentle kick and depth to the dressing.
- Salt and pepper, to taste: Essential for enhancing and balancing all the flavors.
- 1 teaspoon dried oregano or Italian seasoning: Infuses the salad with classic herbaceous notes that complement fresh parsley.
- 1/4 cup shredded cheddar cheese (optional): For a melty, savory addition that pairs surprisingly well with the fresh veggies.
How to Make Vegetable Pasta Salad with Cherry Tomatoes and Fresh Herbs Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cooking the pasta just right is crucial—follow the package instructions and aim for al dente, where the pasta is tender but still has a bit of bite. Once cooked, drain it and rinse under cold water to halt the cooking process. This step is important because it cools the pasta and prevents it from clumping, making it ready to absorb the delicious dressing later on.
Step 2: Prepare the Vegetables
While the pasta is cooking, take this time to chop your vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, and if you’re using olives, slice those as well. The fresh, raw veggies will add both crunch and bursts of juiciness, creating a wonderfully textured salad.
Step 3: Mix the Dressing
In a small bowl, whisk together the mayonnaise (or Greek yogurt), olive oil, vinegar, Dijon mustard if you’re using it, salt, pepper, and dried oregano or Italian seasoning. This creamy dressing is the flavor powerhouse of the Vegetable Pasta Salad with Cherry Tomatoes and Fresh Herbs Recipe, perfectly balancing tang, creaminess, and herbal aromas. Taste and adjust the seasoning so it complements your veggies perfectly.
Step 4: Combine Pasta and Vegetables with Dressing
Once your pasta has cooled and drained well, transfer it to a large bowl. Add all the chopped vegetables and pour the dressing over the top. Toss everything gently but thoroughly so every bite is coated with that rich, herby dressing. This mix of cool pasta and fresh vegetables is what makes this salad so irresistible.
Step 5: Chill and Garnish
For the best flavor, refrigerate the salad for at least one hour before serving. This resting time allows the flavors to marry and develop. Just before serving, toss the salad once more and sprinkle fresh parsley and shredded cheddar cheese on top if you’re using it. These final touches lift the salad, adding bursts of freshness and a slight savory richness.
How to Serve Vegetable Pasta Salad with Cherry Tomatoes and Fresh Herbs Recipe
Garnishes
Fresh parsley is a must as it adds a vibrant green pop and a fresh herbal note. You can also top with shredded cheddar cheese for an extra layer of cheesy goodness. For a touch of elegance, add a few basil leaves or sprinkle some toasted nuts for crunch.
Side Dishes
This vegetable pasta salad pairs beautifully with grilled chicken, roasted vegetables, or even a casual barbecued meal. It’s a fantastic way to add a fresh contrast to heavier mains and works wonderfully as a picnic or potluck dish, standing out with its bright flavors and appealing colors.
Creative Ways to Present
Serve the salad in a clear glass bowl to highlight its beautiful colors or scoop it into individual mason jars for an on-the-go option. You can also use little lettuce cups as edible scoops, turning it into a fun finger food for parties and gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Vegetable Pasta Salad with Cherry Tomatoes and Fresh Herbs Recipe keeps well in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and prevent it from drying out. Give it a gentle stir before serving again to redistribute the dressing.
Freezing
This salad is best enjoyed fresh or chilled rather than frozen. Freezing can alter the texture of the fresh vegetables and mayonnaise-based dressing, resulting in a less appealing consistency once thawed. To keep the salad at its best, avoid freezing.
Reheating
Since this is a cold pasta salad, reheating is not recommended. It shines brightest when served chilled or at room temperature. If you want a warm dish, consider making a warm pasta dish instead, but for this recipe, cool is definitely the way to go.
FAQs
Can I make this pasta salad vegan?
Absolutely! Swap out the mayonnaise for a vegan alternative like vegan mayo or a creamy avocado dressing. Also, omit the cheddar cheese or use a vegan cheese substitute to keep it fully plant-based.
What pasta works best for this salad?
Elbow macaroni and rotini are ideal because their shapes hold onto the dressing beautifully. However, you can use fusilli, penne, or any short pasta you have on hand.
How far in advance can I prepare this salad?
You can prepare the salad up to 24 hours ahead. Just keep it refrigerated in an airtight container and dress it just before serving, or if dressed early, give it a good toss before serving.
Can I add protein to this salad?
Definitely! Grilled chicken, chickpeas, or even cooked shrimp make great protein additions and help turn this salad into a complete meal.
What can I use instead of mayonnaise?
Greek yogurt is a fantastic substitute as it adds creaminess with a tangy twist and lowers the fat content. For a dairy-free option, try a creamy cashew sauce or store-bought vegan mayo.
Final Thoughts
This Vegetable Pasta Salad with Cherry Tomatoes and Fresh Herbs Recipe is easily one of the most delightful, simple salads you can whip up that brings big flavors without any fuss. It’s fresh, colorful, and full of texture, making it a perfect addition to any meal or gathering. I can’t wait for you to make this at home and watch it become a family favorite just like it has for me!
Print
Vegetable Pasta Salad with Cherry Tomatoes and Fresh Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes plus 1 hour chilling
- Yield: 6 to 8 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This refreshing Pasta Salad combines al dente elbow macaroni with fresh cherry tomatoes, cucumber, red bell pepper, and red onion, all tossed in a creamy homemade dressing made from mayonnaise, olive oil, and vinegar. Enhanced with optional ingredients like black olives, Dijon mustard, shredded cheddar cheese, and fresh parsley, this salad is perfect for summer picnics, potlucks, or a quick side dish. It’s easy to prepare, served chilled, and offers a delightful balance of textures and flavors.
Ingredients
Pasta
- 8 oz elbow macaroni or rotini pasta
Vegetables and Add-ins
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup black olives, sliced (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup shredded cheddar cheese (optional)
Dressing
- 1/2 cup mayonnaise (or Greek yogurt for a healthier option)
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar (or apple cider vinegar)
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
- 1 teaspoon dried oregano or Italian seasoning
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop further cooking. Allow it to drain thoroughly.
- Prepare the Vegetables: While the pasta is cooking, chop the cherry tomatoes, cucumber, red bell pepper, red onion, and black olives if using. Set aside.
- Make the Dressing: In a small bowl, whisk together mayonnaise, olive oil, white wine vinegar, Dijon mustard if using, salt, pepper, and dried oregano or Italian seasoning. Taste and adjust seasonings as needed.
- Toss Salad: In a large bowl, combine the cooled pasta with the prepared vegetables. Pour the dressing over the pasta mixture and toss thoroughly until everything is evenly coated.
- Chill and Serve: Refrigerate the pasta salad for at least 1 hour before serving to let the flavors meld together. Before serving, sprinkle with fresh parsley and shredded cheddar cheese if desired.
Notes
- For a healthier version, substitute mayonnaise with Greek yogurt.
- Add black olives and shredded cheddar cheese based on personal preference to elevate flavor.
- Make sure to rinse the pasta well under cold water to keep it firm and prevent it from sticking.
- This salad is best served chilled and can be prepared up to a day in advance.
- Feel free to customize the vegetables based on seasonal availability or taste.
