Italian Pasta Salad (Vegetarian) Recipe

Italian Pasta Salad tosses al dente rotini with chickpeas, cherry tomatoes, bell peppers, olives, and feta in zesty homemade Italian dressing for vibrant summer sides. Ready in 25 minutes, it’s make-ahead potluck perfection.

Why This Recipe Works

• Chickpeas add protein and heartiness without meat.
• Veggies stay crisp in oil-vinegar dressing.
• Fresh herbs brighten classic Italian flavors.
• No mayo keeps it picnic-safe.
• Flavors improve after chilling.

Ingredients & Prep

• 1 lb rotini or fusilli pasta
• 1 (15 oz) can chickpeas, drained
• 1 pint cherry tomatoes, halved
• 1 cup mini sweet peppers, sliced
• 1 cup cucumber, diced
• ½ cup black olives, sliced
• ½ cup feta cheese, crumbled
• ¼ cup red onion, diced
• ¼ cup fresh parsley, chopped

Italian Dressing:

• ½ cup olive oil
• ¼ cup red wine vinegar
• 2 tbsp pepperoncini brine
• 1 tbsp Dijon mustard
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper

Step-by-Step Instructions

1. Cook pasta al dente in salted water; drain, rinse cold, and toss with 1 tbsp oil.
2. Whisk dressing ingredients until emulsified.
3. Combine pasta, chickpeas, tomatoes, peppers, cucumber, olives, onion, parsley, and feta in large bowl.
4. Pour dressing over; toss well. Chill 1+ hour before serving.

Flavor Variations

Storage Tips

Refrigerate up to 4 days. Dressing may settle; stir before serving.

FAQs

Pasta mushy?
Cook al dente and rinse cold immediately.

Dressing oily?
Use less oil or more vinegar.

Gluten-free?
Swap GF pasta.

Conclusion

Italian Pasta Salad delivers fresh Mediterranean crunch ideal for BBQs or lunches.

Italian Pasta Salad (Vegetarian) Recipe

Print Recipe

A classic vegetarian Italian pasta salad tossed with tender pasta, fresh vegetables, cheese, and a zesty homemade Italian dressing. Bright, flavorful, and perfect for picnics, potlucks, or meal prep.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiled
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 12 oz rotini or fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup black olives or kalamata olives, sliced
• 1 cup mozzarella pearls or cubed fresh mozzarella
• 1/4 cup grated Parmesan
• 2 tbsp fresh basil, chopped
• Italian Dressing:
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp Italian seasoning
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

• 1. Cook pasta according to package directions until al dente. Drain and rinse with cold water.
• 2. In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, Parmesan, and basil.
• 3. In a small bowl, whisk olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic, salt, and pepper.
• 4. Pour dressing over pasta salad and toss gently to coat.
• 5. Refrigerate for at least 30 minutes before serving to let flavors meld.
• 6. Serve chilled or at room temperature.

Notes

• Add chickpeas or white beans for extra protein.
• Use gluten-free pasta if needed.
• Keeps well refrigerated for up to 3 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 340
• Sugar: 4g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 11g
• Cholesterol: 25mg

Keywords: Italian pasta salad vegetarian, vegetarian pasta salad, cold pasta salad