Italian Fresh Vegetable Pasta Salad

Italian Fresh Vegetable Pasta Salad is a vibrant and refreshing dish that combines al dente pasta with fresh basil, fresh mozzarella and a variety of crisp, colorful vegetables. It’s the perfect summer vegetarian side dish or light meal that can easily be customized and ready in less than 30 minutes! 

This slightly chilled Italian fresh vegetable pasta salad is perfect for warm summer nights! I make it often in rotation with my favorite summer pasta salad as a side dish or light summer dinner. 

It’s loaded with so many delicious simple flavors and is the perfect way to use leftover grilled zucchini from my grilled zucchini lasagna. The leftovers are great for lunch and I have yet to meet a potluck that didn’t love a cold pasta salad! 

As is this salad is a vegetarian pasta salad recipe and has the perfect balance of carbs, veggies and cheese but you can customize it how you like. This easy Italian veggie pasta salad is a classic at BBQs for a reason, it’s flavorful, filling and easy to make ahead! 

Why You Will Love This Recipe

• Homemade: It’s easy to make pasta salad from scratch, no need to buy a boxed salad at the store.
  Fresh and flavorful: Loaded with veggies it is not only colorful but healthy too. 
• Adaptable: Customize your veggie Italian pasta salad how you like! Add more of what you like and omit what you don’t care for to make it your own.
• Served chilled: Enjoying a bowl of cold pasta salad with chilled white wine on a hot summer night is the perfect dinner! 
• Make ahead friendly: Make a large batch to have on hand all week for lunch! 

Italian Veggie Pasta Salad Ingredients

• Tomatoes: I like to use tomatoes that are firm but not overly ripe. You could use halved grape tomatoes or cherry tomatoes. Even sun dried tomatoes would work. 
• Fresh mozzarella: When fresh mozzarella is combined with slightly warm pasta, it’s the best! Pearl mozzarella or freshly diced mozzarella both work.
• Basil leaves: Fresh herbs add another layer of flavor to the pasta salad.
• Grilled zucchini: I like to use thinly sliced grilled zucchini.
• Black olives: Black pitted olives are my preference but kalamata olives or green olives work, too.
• Pepper: I love a pinch of red pepper flakes for a zesty Italian taste but ground black pepper works as well.
• Olive oil: Extra virgin olive oil adds moisture to the pasta and a rich taste.
• Short pasta: You will need approximately 2 1/4 -2 1/2 cups dry pasta.

How to Make Italian Fresh Vegetable Pasta Salad

To start, cook pasta in boiling salted water. Drain but do not rinse your pasta and toss it with 1 tablespoon of olive oil. Set aside to cool.

While pasta is cooking, in a medium to large bowl toss together the diced and seeded tomatoes, mozzarella, zucchini, olives, basil leaves and hot pepper flakes.

Add cooked pasta to the bowl and add remaining olive oil. Toss your Italian veggie pasta salad gently together, serve immediately or chill until ready to serve. Chilling will make it more flavorful.

Variations and Substitutions

• Dressing: I love just olive oil in this salad but free to use your favorite Italian salad dressing or even pesto. You could even make a creamy Italian pasta salad! 
• Other vegetables: Feel free to add chopped cucumbers, red onion, red bell pepper, mushrooms, artichokes, fresh spinach or beans. 
• Meat: While this salad is naturally vegetarian, you can add some extra protein from Italian meats. Try mini pepperonis, chopped salami, diced ham or prosciutto.
• Dried herbs: Add a pinch of  Italian seasoning for additional flavor.
• Fresh herbs: In addition or as a substitute to basil try fresh parsley or fresh dill. 
• Garnish: Garnish your salad with a squeeze of fresh lemon juice or Parmesan cheese if you would like.

Expert Tips

• Salted pasta water: Adding salt to your pasta water amplifies the taste of your pasta and adds to the overall seasoning of the pasta salad. 
• Chop veggies into evenly sized pieces: Roughly the size of the shape of your pasta. This makes it easier to get some in every bite! 
• Double for a crowd: This pasta salad serves 6 and is perfect for a family dinner. If you are serving guests or bringing it as a side dish to a barbecue, you might want to double it.
• Serving options: I like to serve this Italian veggie pasta salad with slightly warm pasta and chilled veggies but you can serve it cold if preferred. If brought to a potluck it is safe to sit out for a few hours and be served at room temperature. 

Storage and Make Ahead Instructions

• Storage: Store this Italian pasta salad in an airtight container in the refrigerator for 3-4 days. Do not freeze. 
• Make ahead: This pasta salad is great to make ahead. After assembling add only half of the additional olive oil. Then just before serving, add the remaining oil plus extra if needed. This will ensure that the pasta does not get too soggy and all flavors remain fresh. 

Can I use dried basil instead of fresh?

Fresh basil adds a vibrant, aromatic flavor that dried basil can’t quite replicate. However, if fresh isn’t available, use about one third of the amount of dried basil as you would fresh.

What kind of pasta is best in this salad?

The choice is up to you! Although I think a short pasta like rotini holds up better to being dressed in pasta salad. Bow tie pasta and macaroni shaped pasta are also popular choices. You could even use spaghetti noodles if that is all you have! Gluten-free pasta works as well as tricolor pasta. Use what fits your dietary needs and preferences.

Is fresh mozzarella necessary or can I use a different type of cheese?

Fresh mozzarella is ideal for its soft, creamy texture and mild flavor, but you can substitute with other soft cheeses like feta, firm mozzarella, or diced provolone if you prefer.

Why is my pasta salad dry?

The olive oil may settle at the bottom of the bowl. If this happens to you, just stir the salad gently to mix everything together again. The longer your veggie pasta salad sits the more the olive oil or dressing will be absorbed as well. Freshen up your salad with additional olive oil or preferred dressing if you would like.

How long does this Italian style pasta salad last in the fridge? 

You can store this pasta salad in the fridge in an airtight container for up to 3-4 days. It makes great leftovers for a cold pasta salad lunch! Before serving again gently stir it to evenly distribute the olive oil dressing.

Can I make pasta ahead of time for this veggie pasta salad? 

Yes! This is a great time saving tip! You can prepare your pasta up to 2 days in advance. Boil the pasta until al dente, toss in olive oil, cool and then store in an airtight container until you are ready to make this pasta salad. 

What goes well with pasta salad?

This Italian pasta salad is great to bring to potluck or even serve at your own backyard BBQ! Some main dish recipes that pair well with this pasta salad include these Italian eggplant meatballs, stuffed meatloaf or this grilled chicken salad. Browse all my main dish recipes to find your favorite pairing! 

So now everyone is happy, me because I get my pasta and the family because it isn’t hot! Trust me with this heat they do have a point. Buon Appetito!

Updated from July 14, 2015.