Vegetable Pasta Salad

Vegetable Pasta Salad

Sarah Kaminski
Prep Time 10 mins
Cook Time 20 mins
Servings 4


What You’ll Need:

  • 2 c brown rice quinoa or chickpea pasta

For the dressing:

  • ½ c olive oil
  • .25oz about 1/4c fresh basil, leaves sliced into thin strips
  • 1/8 c red wine vinegar
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • 1 clove minced garlic
  • ½ tbsp. Dijon mustard
  • 2 broccoli crowns broken into florets
  • 1 c frozen shelled edamame thawed
  • 1 sweet bell pepper diced
  • 1 zucchini diced
  • ½ pint cherry tomatoes halved
  • ½ c kalamata olives halved
  • additional .25oz about 1/4 c basil, sliced in strips
  • ½ c about 4oz Parmesan cheese, shredded


  • Bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions.
  • Meanwhile, combine 1/4 c basil & olive oil in a small bowl & set aside. Basil will begin to infuse the oil. It will be awesome.
  • In a the bottom of a separate, large bowl, whisk remaining ingredients for the dressing.
  • Then, chop up those veggies & toss into the bowl with prepared dressing.
  • Drain & rinse cooked pasta with cool water. Add to veggie bowl.
  • Add basil infused oil & Parmesan cheese. Toss to coat.
  • Trust me when I say you will never make another pasta salad with bottled Italian dressing again. Ever.
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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