Garden Pasta Salad Recipe

This pasta salad is an old-fashioned recipe that makes an appearance at every potluck and holiday. It is filled with fresh vegetables, like cucumber, tomatoes, and green pepper, and tossed with a delicious and easy vinegar dressing.

Garden Pasta Salad

I love anything you can make ahead. This quick pasta salad is easy to whip up and serve. It’s best if you make it ahead so the juices can really marinate, so that makes it the perfect make-ahead pasta salad. Like all of the salads on the blog, this one is old-fashioned and tried and true. Another great salad recipe is this black-eyed pea salad. Some people call it cowboy caviar. Or, this three bean salad. It’s another classic salad recipe. One more salad that I wanted to share is my grandma’s recipe for German Potato Salad. It’s such a classic. I know you’ll love it!

What I love about this recipe

• It’s a tried and true recipe that comes from family and friends
• This is a simple recipe that has very few ingredients
• Always a big hit at any potluck or summer BBQ

Ingredients

Rotini – Rotini noodles have a lot of folds for the dressing to settle into making if very flavorful

Red Onion – I love the flavor that red onion lends to this pasta salad. It gives a fresh flavor and texture

Tomatoes – I feel like tomatoes are an essential part of any summer salad or pasta salad. The juiciness and acidity are so wonderful. Cut tomatoes into wedges.

Cucumber – Cucumber is another fresh summer vegetable to add to your salad. Cut cucumbers into bite-sized chunks

Green Pepper – Green pepper not only provides a great family but also a great crunch and texture. Cut green pepper into bite-sized pieces

Parsley – Parsley is mixed with the oil and used to coat the noodles

Vegetable Oil – Oil and parsley are used as a coating for noodles. The starchiness of the noodles really allows the oil mixture to grab on and hold

Dressing:

Sugar – Sugar is so vital to this dressing. It gives it it’s sweetness that tastes so great with the vegetables

Vinegar – I like apple cider vinegar

Salt – salt will help balance out the sweetness

Pepper – pepper lends a little spice to the dressing

Onion Powder – onion powder is such a great flavor in dressings

Garlic Powder – I don’t know what I’d do without garlic as a seasoning

Coat the Noodles

Instructions

Cook noodles according to package directions. Al dente is probably a great softness to go for

Drain the noodles and rinse with cold water

Mix the parsley and oil – pour over the noodles and toss to coat

Add chopped vegetables and toss

In a saucepan, mix sugar, vinegar, salt, pepper, onion powder, and garlic powder

Heat until the sugar and seasonings are dissolved

Pour over the noodles and vegetables – toss to coat

Cover and refrigerate for a couple of hours or overnight

Expert Tip

Only cook the noodles to the time that it takes to cook to al dente. If you cook them too long, they will get soft and mushy.

Use fresh vegetables. Previously frozen vegetables or canned vegetables will not go well with this pasta recipe

Variations

Add-ins to consider for this summer pasta salad:

Cucumber

Green onion

Carrots

Black Olives

What to Serve With

• Slow Cooker French Dip
• Cincinnati Ham Sandwiches
• Roast Beef with Peperoncinis
• Hamburgers
• Hot Dogs
• Grilled Steak

Storing

Storage: Store pasta salad covered and in the refrigerator for up to 5 days

How far in advance can I make pasta salad?

You can make pasta salad up to 5 days in advance, however it is best served within 2 days

More Side Recipes You’ll Enjoy

Serving Size

This summer side will feed a crowd

Make double or triple to feed more

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