Vegetarian Pasta Salad

fresh vegetarian pasta salad bowl with tomatoes and dressing

Here is a colorful Vegetarian Pasta salad recipe tossed in a simple red wine vinaigrette dressing. It’s fun, festive, creative and best served at all your summer parties and BBQs – with the option to make ahead!


Units Scale
  • 1 pound short pasta (rotini, orecchiette, bowtie, etc.)
  • 4 Persian cucumbers (the small ones), diced
  • 1 pint cherry tomatoes, sliced in half, lengthwise
  • 1 yellow bell pepper, diced
  • 1/2 medium red onion. diced
  • 8 ounces fresh mozzarella cheese, chopped
  • 1/4 cup freshly chopped parsley



  • 1/2 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 tablespoon granulated sugar
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning (or a mix of dried oregano and basil)
  • 1 1/2 teaspoons fine sea salt
  • Red pepper flakes, to taste


  1. Cook pasta to al dente, according to package directions. Rinse with cold water and set aside.
  2. Prepare vegetables and dressing: While the pasta is cooking, prepare all of the vegetables and make the dressing by stirring everything together in a separate jar.
  3. Combine: In a large bowl combine the pasta, layer in about half of the vegetables and some mozzarella, drizzle on some dressing and then toss to combine. Add in the remaining vegetables, mozzarella and fresh parsley; add the remaining dressing and toss again to fully coat.
  4. Serve immediately or cover and chill until ready to serve.


STORAGE – Store, tightly covered in plastic wrap or airtight container, for up to 5 days in the fridge.

Keywords: vegetarian pasta salad, pasta salad for vegetarians, vegetarian pasta salads