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Karens's Very Veggie Pasta Salad with Parsley Vinaigrette

Karen’s Very Veggie Pasta Salad with Parsley Vinaigrette

THE pasta salad for any gathering, picnic or barbecue. Healthy Veggies surround Pasta and a Zesty Parsley Vinaigrette. See all my methods and tips for success! Perfect for your Memorial Day Celebration!
Karens's Very Veggie Pasta Salad with Parsley Vinaigrette
Karen’s Very Veggie Pasta Salad with Parsley Vinaigrette
Karens's Very Veggie Pasta Salad with Parsley Vinaigrette
Karen’s Very Veggie Pasta Salad with Parsley Vinaigrette

Also See: 22 Spring Memorial Day Recipes

Vegetables for the Pasta Salad
Vegetables for the Pasta Salad (see notes) 
Adding some Parsley Vinaigrette to the al dente Orecchiette Pasta
Adding some Parsley Vinaigrette to the al dente Orecchiette Pasta

How to make the BEST Pasta Salad:

  • Choose the right pasta – a small sized on that will grab the Vinaigrette & Veggies – I Love Orecchiette!
  • Cook the pasta al dente – not soft!
  • Add the Parsley Vinaigrette while the pasta is WARM – Just shake off any excess water
  • Can make the Parsley Vinaigrette ahead of time for a quicker recipe
  • Choose a variety of Vegetables – I use some raw, some blanched (quickly cooked), and I always love adding roasted peppers!
  • Add crumbled feta at the end (optional) or a cheese you desire
  • Do not forget fresh herbs! They are essential

Parsley Vinaigrette:

Ingredients for the Parsley Vinaigrette
Ingredients for the Parsley Vinaigrette – I love BOTH Curly Parsley & Flat Leaf Parsley! They really do have different flavor profiles.
Chopping Parsley for the Vinaigrette
Chopping Parsley for the Vinaigrette
The finished Parsley Vinaigrette
The finished Parsley Vinaigrette – it’s zesty… a good amount of vinegar in the recipe adds tang! 

This Vinaigrette is a snap to make!

I make in my 4 cup food processor. Process parsley coarsely – add the rest of the ingredients and pulse until chopped. Lastly, stream in Olive Oil… done!!
Karens's Very Veggie Pasta Salad with Parsley Vinaigrette
Karens’s Very Veggie Pasta Salad with Parsley Vinaigrette
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Enjoy this special Pasta Salad!
Karen

 

Karens's Very Veggie Pasta Salad with Parsley Vinaigrette

Karen's Very Veggie Pasta Salad with Parsley Vinaigrette

THE pasta salad for any gathering, picnic or barbecue. Healthy Veggies surround Pasta and a Zesty Parsley Vinaigrette.
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 12
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Ingredients

Pasta & Veggies:

  • 12 ounces Orecchiette pasta or your favorite small pasta shape
  • 4 cups assorted Vegetables (see my list of what I used)
  • 1/4 cup fresh herbs chives, marjoram, basil (or your favorites)

Parsley Vinaigrette:

  • 2 cups freshest parsley curly & flat; cleaned and dried
  • 1/3 cup red wine vinegar
  • 1 tablespoon garlic (2 t. garlic if you like less)
  • 1/3 cup shallots peeled, rough chop
  • 1 teaspoon pure cane sugar
  • 1/2 teaspoon sea salt (more if needed)
  • 1/2 cup extra virgin olive oil

Optional Ingredients:

  • 2/3 cups crumbled feta cheese (or goat cheese)

Instructions

  • Cut your desired vegetables into small sizes; see below for all varieties and tips.
  • Cook the pasta until al dente (not soft!)
    Make the Parsley Vinaigrette while pasta cooks - you will add the vinaigrette to the warm pasta.

Parsley Vinaigrette:

  • In a food processor or blender add: parsley and pulse until lightly chopped. Hint: parsley needs to be dry!
    Add the next 5 ingredients, red wine vinegar through sea salt. Process until well blended (parsley will not be fine in texture.) Add oil on a stream until emulsified; set aside. (If made ahead refrigerate in a clean glass jar or container.
  • Drain pasta, shake off excess water - do do not run water over. Add to a large bowl.
    Add 3/4's of the Parsley Vinaigrette and toss well.
  • Add all the veggies and toss well. Add remaining vinaigrette to your taste before serving.
    Add crumbled feta cheese if desired.

Notes

Vegetables I have used: 
Orange and Yellow Pepper Circles, Thinly Sliced Zucchini, Thinly Sliced Radishes, Orange & Yellow Carrot Matchsticks, Thinly Sliced Scallions, Small Cucumber Squares, Quick Steamed Corn Kernels, Thinly Sliced Roasted Red Pepper, Quickly Steamed Green Beans - One Inch Lengths. 
This recipe may not be reproduced without the consent of its author, Karen Sheer
COURSE: First Course & Sides, Main course salad
CUISINE: American
KEYWORDS: Parsley Vinaigrette, Pasta Salad with Parsley Vinaigrette, Vegetarian Pasta Salad, Very Veggie Pasta Salad
Nutrition Facts
Karen's Very Veggie Pasta Salad with Parsley Vinaigrette
Amount per Serving
Calories
258
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
7
mg
2
%
Sodium
 
230
mg
10
%
Potassium
 
287
mg
8
%
Carbohydrates
 
32
g
11
%
Fiber
 
4
g
17
%
Sugar
 
2
g
2
%
Protein
 
7
g
14
%
Vitamin A
 
4064
IU
81
%
Vitamin C
 
22
mg
27
%
Calcium
 
82
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Karens's Very Veggie Pasta Salad with Parsley Vinaigrette

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

    • Caralyn
    • 29 May 2024
    Reply

    5 stars
    Five stars! Made this pasta salad this weekend and was a big hit with my crowd. Made 12 generous portions with some leftovers (that tasted great the next day.)
    Used some of the vegetables Karen recommended with some steamed broccoli.
    Really loved the parsley vinaigrette and will make again!
    Great tip to add dressing to warm pasta , yes did grab the flavors. Thank you, Caralyn

    1. Reply

      Thank you Caralyn. So happy to hear was a hit and that you would make again. Love the parsley vinaigrette too! Nice you added broccoli too – I mention add the veggies you like. I appreciate the review! 😀Karen

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