Name: Ma Recette de Salade de Pâtes aux Légumes Frais
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Méditerranéenne
Ingredients: 250 g de pâtes (fusilli ou penne); 1 concombre moyen, coupé en dés; 2 tomates mûres, épépinées et coupées en dés; 1 poivron rouge, coupé en lanières; ½ oignon rouge, finement émincé; 50 g d’olives noires dénoyautées, tranchées; 100 g de feta émiettée (optionnel); 10 feuilles de basilic frais, ciselées; 3 c. à soupe d’huile d’olive extra vierge; 2 c. à soupe de jus de citron frais; Sel et poivre du moulin

A light and colorful pasta salad combining al dente pasta with crisp, garden-fresh vegetables and a bright, tangy herb dressing—perfect for picnics, potlucks, or a simple weekday lunch.

Why You’ll Love This Recipe

This pasta salad delivers a harmonious blend of textures and flavors: tender pasta, crunchy vegetables, and a zesty dressing that ties everything together. It’s easy to prepare, fully customizable, and holds up well when made ahead of time—ideal for busy schedules and gatherings alike.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

250 g fusilli or rotini pasta
1 cup cherry tomatoes, halved
1 medium cucumber, seeded and diced
1 red bell pepper, diced
½ red onion, thinly sliced
½ cup Kalamata olives, pitted and halved
¼ cup fresh basil leaves, torn
2 tablespoons fresh parsley, chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
½ teaspoon salt (adjust to taste)
¼ teaspoon freshly ground black pepper

Directions

Cook the pasta.
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until just al dente. Drain and immediately rinse under cold water to halt the cooking process and cool the pasta.
Prepare the vegetables.
While the pasta cooks, halve the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and halve the olives. Tear the basil and chop the parsley.
Make the dressing.
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper until the dressing is smooth and emulsified.
Combine and toss.
In a large mixing bowl, add the cooled pasta, prepared vegetables, basil, and parsley. Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
Chill before serving.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, toss again and adjust seasoning if needed.

Servings and timing

Servings: 4–6
Preparation time: 15 minutes
Cooking time: 10 minutes
Chill time: 30 minutes
Total time: 55 minutes

Variations

Protein enhancement: Stir in 200 g grilled chicken strips, cooked shrimp, or 1 can (240 g) drained chickpeas.
Cheese addition: Fold in 100 g feta cheese crumbles or mozzarella pearls.
Grain alternative: Substitute cooked quinoa, orzo, or farro for the pasta.
Roasted vegetables: Add roasted zucchini, eggplant, or bell peppers for a deeper flavor profile.
Herb swaps: Use fresh dill, mint, or chives in place of basil and parsley.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, stir gently and, if needed, add a splash of olive oil or a squeeze of vinegar to refresh the dressing. This salad is best enjoyed cold and does not require reheating.

FAQs

What type of pasta is best for this salad?

Short, ridged varieties such as fusilli, rotini, penne, or farfalle are ideal because their grooves hold the dressing and small vegetable pieces well.

Can I prepare this salad in advance?

Yes. You may assemble and dress the salad up to 24 hours ahead. Keep it chilled and give it a gentle stir before serving to redistribute the dressing.

How do I prevent the vegetables from becoming soggy?

Pat moisture-prone vegetables—such as cucumber and tomatoes—dry with paper towels after chopping, and avoid adding vegetables that release excess water (e.g., untreated zucchini) until serving.

Is there a dairy-free version?

Certainly. Omit any cheese additions, and ensure your mustard and other condiments are free from dairy-derived ingredients.

Can I freeze pasta salad?

Freezing is not recommended, as the texture of both the pasta and vegetables will degrade, and the dressing may separate upon thawing.

How can I adjust the acidity of the dressing?

Increase or decrease the red wine vinegar (or substitute lemon juice) to suit your taste. A typical ratio is two parts oil to one part acid.

What can I add for extra crunch?

Toasted pine nuts, slivered almonds, or sunflower seeds make excellent additions for texture and flavor.

How should I transport this salad for picnics or potlucks?

Use a leakproof container and keep the salad chilled with ice packs until serving time. Pack the dressing separately if you anticipate a long transit.

Can I make this gluten-free?

Yes. Replace the wheat pasta with a certified gluten-free variety made from rice, corn, quinoa, or legumes.

What is the best way to re-dress the salad if it becomes dry?

Simply add a drizzle of extra-virgin olive oil or a splash of vinegar, then toss gently to redistribute the flavors.

Conclusion

This pasta salad with fresh vegetables is a versatile, make-ahead dish that celebrates crisp, seasonal produce and lively, herby flavors. Its ease of preparation, customizable nature, and crowd-pleasing appeal make it an excellent choice for any occasion—from casual lunches to festive gatherings. Enjoy it chilled straight from the fridge or let it sit at room temperature for fifteen minutes to enhance its aromatic qualities.