Karen’s Very Veggie Pasta Salad with Parsley Vinaigrette
May 24, 2024, Updated May 31, 2024
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!
Also See: 22 Spring Memorial Day Recipes
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:
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!!
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Enjoy this special Pasta Salad!
Karen
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.
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
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
Nutrition
Calories: 258kcalCarbohydrates: 32gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 7mgSodium: 230mgPotassium: 287mgFiber: 4gSugar: 2gVitamin A: 4064IUVitamin C: 22mgCalcium: 82mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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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
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