Get ready to meet your new favorite potluck hero! This vibrant Veggie Rotini Pasta Salad is a guaranteed crowd-pleaser, disappearing from the bowl every time I make it. I love using a mix of whole wheat and classic white rotini; the whole wheat adds a wonderful nutty depth and a boost of fiber, while the white pasta keeps the overall flavor light and familiar. It’s a combination that wins over everyone, and kids can’t resist the fun, corkscrew shapes—perfect for little hands to grab!
Ingredients
• For the Salad (Serves 6)
• ½ pound / 225g whole wheat rotini
• ½ pound / 225g white rotini
• 3 cups / 225g sliced mushrooms
• 1 tablespoon olive oil
• 3 cups / 300g broccoli florets
• 1 cup / 150g peas, fresh or frozen
• 15 cherry tomatoes, halved
• ½ cup chopped fresh parsley
• ¼ cup finely diced red onion
• For the Zesty Herb Dressing
• ⅔ cup olive oil
• 3 tablespoons red wine vinegar
• 4 cloves garlic, minced
• ½ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon dried tarragon, crumbled
• ¼ teaspoon red pepper flakes
• 1 teaspoon salt
• Freshly ground black pepper, to taste
Instructions
1. Cook the Pasta: In a large pot of boiling, salted water, cook both the whole wheat and white rotini together until al dente. Drain immediately in a colander and rinse with cold water to stop the cooking process. Drain thoroughly and transfer to a large serving bowl.
2. Sauté the Mushrooms: While the pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until tender and nicely browned. Add the cooked mushrooms to the pasta and toss.
3. Prepare the Veggies: Steam the broccoli florets until tender-crisp and still bright green. Plunge them into an ice bath or run under cold water to preserve their color, then drain well. If using fresh peas, steam them for about 5 minutes. If using frozen, simply thaw them. Pat the vegetables dry and add them to the bowl along with the halved cherry tomatoes, parsley, and red onion.
4. Make the Dressing: In a small jar with a tight-fitting lid, combine all dressing : olive oil, red wine vinegar, minced garlic, basil, oregano, tarragon, red pepper flakes, salt, and pepper. Shake vigorously until well emulsified.
5. Combine and Chill: Pour the dressing over the pasta and vegetable mixture. Toss gently until everything is evenly coated. Cover the bowl and chill in the refrigerator for at least 2 hours to allow the flavors to meld.
6. Serve: Before serving, allow the salad to sit at room temperature for about 20-30 minutes for the best flavor and texture. Toss again and enjoy!
Nutritional Information
• Nutritional Highlights
• This salad is a powerhouse of nutrients! It’s rich in fiber from the whole wheat pasta and vegetables, packed with vitamins from the broccoli, tomatoes, and peas, and features healthy fats from the olive oil. A delicious way to eat the rainbow!
Pro Tips
• for the Perfect Pasta Salad
• For the best flavor and texture, use a 50/50 blend of whole wheat and white rotini. Using all whole wheat can be overpowering, while the mix provides a nutty flavor and extra nutrients without being too heavy.
• Don’t waste the stalks! Finely slice or julienne the leftover broccoli stalks. They are delicious sautéed with lemon and garlic or can be added to stir-fries and soups.
• This salad tastes even better the next day! You can prepare it up to 48 hours in advance, which allows the flavors to deepen and meld together beautifully.
• For the best flavor, pull the salad out of the fridge about 20-30 minutes before serving. This allows the olive oil in the dressing to loosen up and the flavors to shine.
FAQ
Q: How can I add more protein to this vegetarian pasta salad
A: To boost the protein, consider adding 1 cup of rinsed and drained chickpeas (garbanzo beans) or white beans. For a non-vegan option, ½ cup of cubed mozzarella or crumbled feta cheese also works wonderfully and adds a creamy, salty flavor.
Q: Can I make this pasta salad gluten-free
A: Absolutely! To make this recipe gluten-free, simply substitute the whole wheat and white rotini with your favorite brand of gluten-free rotini or a similar spiral-shaped pasta. Cook according to the package directions, and the rest of the recipe remains the same.
Q: What other vegetables can I use in this meatless pasta salad
A: This recipe is very versatile. Feel free to swap in other fresh vegetables based on what’s in season or your personal preference. Chopped bell peppers, sliced zucchini, black olives, or steamed asparagus are all excellent additions.
Q: How long does this veggie pasta salad last in the fridge
A: This salad can be stored in an airtight container in the refrigerator for up to 4 days. The flavors meld and deepen over time, making it a perfect make-ahead dish for meal prep or parties. You may want to toss it with a fresh splash of olive oil before serving.
