Garden Vegetable Pasta Salad Recipe
Prep time
Cook time
Total time
Serves: 8 servings
For the salad:
  • 2.5 cups uncooked pasta
  • 20 cherry tomatoes, sliced in half
  • 1 green zucchini, thinly sliced
  • 1 yellow zucchini, thinly sliced
  • 1 broccoli crown, chopped into small florets
  • ½ red onion, sliced
  • ½ red bell pepper, sliced
For the dressing:
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 3 Tablespoons fresh lemon juice (the juice from half a lemon)
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • ½ clove garlic, minced
  • ½ teaspoon salt
  • pepper to taste
  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, chop the vegetables into salad sized pieces.
  3. Combine all of the ingredients for the dressing in a small bowl and whisk until well combined.
  4. When the water comes to a boil, cook the pasta for 6 to 9 minutes until it's al dente. Drain the pasta.
  5. Stir about 1 Tablespoon of olive oil into the pasta to prevent it from sticking together and set aside the pot to cool, uncovered.
  6. Add the dressing and all of the vegetables to the pot. Toss to mix it all together and then transfer to a serving bowl.
  7. You can serve it immediately, but it tastes best if you let it marinate in the fridge overnight.
Time Saving Tip: In a hurry? Use 1 cup of store bought Italian Salad Dressing instead of making the dressing yourself.
Recipe by One Little Project at