Pasta salad doesn’t have to be boring—and this one certainly isn’t. Packed with color, crunch, and fresh flavor, this 20-Minute Rainbow Veggie Pasta Salad is your go-to dish for quick lunches, summer cookouts, or weekday meal prep. It’s as beautiful to look at as it is satisfying to eat.
This salad brings together a medley of crisp, raw vegetables with perfectly cooked pasta and a light vinaigrette. Think red bell peppers, juicy cherry tomatoes, crunchy cucumbers, shredded carrots, and purple cabbage all tossed together for a vibrant explosion of flavor and texture.
What sets this pasta salad apart is the balance. It’s fresh but filling, crunchy but tender, light but flavorful. You can enjoy it straight out of the fridge or at room temperature, making it a perfect make-ahead dish.
The vinaigrette is simple but punchy—olive oil, lemon juice, Dijon mustard, and a bit of garlic bring it all together. No creamy dressings, no mayo, just bright, clean flavors that let the vegetables shine.
You can make this recipe your own by switching out the pasta shape, adding chickpeas or grilled chicken for protein, or throwing in some olives or feta. But as written, it’s a vegetarian delight that satisfies without weighing you down.
This salad is also incredibly portable. Great for picnics, school lunches, or desk lunches at work. It holds up well and actually tastes even better after sitting for a few hours, which gives the flavors time to meld.
Best of all, everything comes together in 20 minutes. While the pasta cooks, you chop your veggies and whisk up the dressing. Toss it all together, and you’ve got a colorful, healthy dish ready to go.
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 8 oz rotini or penne pasta
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup shredded carrots
- 1/2 cup shredded purple cabbage
- 1/4 cup red onion, thinly sliced
- 2 tablespoons chopped parsley (optional)
For the vinaigrette:
- 3 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Cook pasta according to package instructions. Drain and rinse under cold water.
- While pasta cooks, prep all veggies and place in a large mixing bowl.
- In a small bowl, whisk together all vinaigrette ingredients.
- Add cooled pasta to the veggies.
- Pour vinaigrette over the salad and toss to combine.
- Taste and adjust seasoning. Chill or serve immediately.
Tips:
- Use tri-color pasta for an extra color boost.
- Add protein like chickpeas, grilled chicken, or tofu.
- Make a double batch for meal prep.
- Let it sit 30 minutes for best flavor absorption.
Why You Will Love This Recipe:
- Ready in just 20 minutes
- Packed with veggies and flavor
- Great for make-ahead meals
- Perfect for potlucks, lunches, or BBQs
- Light, fresh, and customizable
This 20-Minute Rainbow Veggie Pasta Salad is a fast, flavorful, and colorful dish that’s perfect for any occasion. Full of crunchy vegetables and tossed in a lemony vinaigrette, it’s as delicious as it is easy.
