Veggie Pasta Salad Recipe -
Veggie Pasta Salad Recipe
  • READY IN hrs

Veggie Pasta Salad

Recipe by  

"This is a different and healthy pasta salad. Use whole-grain or low-carb pasta if you like and substitute veggies to suit your taste. Wear plastic gloves while chopping hot pepper and be sure you don't touch your eyes or nose."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    2 hrs 30 mins


  1. Bring a large pot of lightly salted water to a boil; cook the pasta spirals at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain.
  2. Toss drained pasta, sweet onion, green bell pepper, chile pepper, tomatoes, and cucumber together in a large bowl.
  3. Whisk olive oil, tomato sauce, lime juice, red wine vinegar, garlic powder, salt, and black pepper together in a separate bowl; drizzle over the pasta mixture and stir to coat.
  4. Chill in refrigerator 2 hours; stir to serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 19, 2012

I had just reviewed this when it was an unpublished recipe. I also submitted a photo! Great salad! I used a red tomato and a brown (Mexican) one. Next time, I might add some herbs, but this recipe is good the way it is written.

Most Helpful Critical Review
Jan 23, 2013

not bad


18 Ratings

May 05, 2012

Great pasta salad, I used a yellow bell and cherry tomatoes, and added some black olives. This salad was a hit with my family and my youngest son who usually doesn't like pasta salad fought me over the leftovers, which were even better. Thanks Janet, love the tomato sauce addition in the dressing.

Jul 22, 2012

Very good. I liked the addition of tomato sauce to the dressing.

Sep 14, 2012

A pasta salad that just keeps better and better with time. I made this using fresh veggies from our garden with the exception of the purple onion. The dressing is a wonderful blend of ingredients. We liked the salad the first day, but thought the taste just improved with time. A real plus factor with this salad is that it keeps very well in the fridge for 4-5 days without it getting mushy. Janet, thanks for sharing this recipe. My DH and I enjoyed it for our lunches last week.

Sep 04, 2012

Made this for a family party and except for leaving out the onion because I didn't have one I followed the recipe exactly. This is the best tasting pasta salad I have ever made, mine usually come out dry. Thanks for sharing and this will be a summertime recipe in my house from now on.

Aug 01, 2012

Definately a repeat. Great way to use cucumbers, tomatoes and peppers from the garden. I used a yellow bell pepper and tri-color rotini for even more color.

Mar 17, 2014

There was nothing glaringly wrong with this recipe. The dressing was decent and had a nice, light zip to it. But I just wanted something with a little bit more flavor.


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  • Calories
  • 190 kcal
  • 9%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 336 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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