This easy pasta salad hasn’t failed me yet! It’s perfect for potlucks, picnics, and BBQs, packed with fresh cucumber, juicy tomatoes, crunchy broccoli, and cauliflower tossed in a zesty homemade Dijon vinaigrette.
Nothing says “Welcome to the cookout” like a homemade pasta salad. This recipe is my ultimate summer side dish, along with more favorites like this Italian pasta salad and macaroni salad.
If I had to narrow down my site to a handful of ride-or-die side dishes, this easy pasta salad makes the list. It’s one of those homemade favorites that works well, and it works for everyone. No bells or whistles, just a delicious combination of crisp veggies tossed with tender pasta and a zesty homemade dressing. It’s simple and satisfying, as any crowd-pleasing recipe should be! Everyone always raves about how tasty it is, little do they know it’s the EASIEST pasta salad ever.
What Makes This My Favorite Pasta Salad Recipe
- Loaded with vegetables. I used to call this recipe a “potluck salad” because it brings all the veggies to the party. It has crunchy cucumber, green broccoli, cauliflower florets, and a pint of grape tomatoes tossed together with tender corkscrew pasta.
- Light and tangy dressing. The Dijon vinaigrette is packed with all the tangy, bright, zesty flavor that I live for in homemade salad dressings. Don’t be surprised when you’re tempted to slurp it up with a spoon.
- Quick and easy. I mean, it’s in the title! This easy pasta salad takes minutes to make, and you can prep all your veggies and whisk up the dressing in the time it takes to cook the pasta. I recommend chilling it in the fridge for a bit before serving, but it’s delicious served right away, too.
Ingredients You’ll Need
My easy pasta salad is basic in the best possible way. As in, you can count the ingredients on 5 fingers. Below, I go over what you’ll need, along with some notes and possible substitutions. Scroll down to the recipe card for the printable details and a step-by-step afterward with photos.
- Dry Pasta – I use fusilli, also called corkscrew pasta. Any short pasta variety will work in a pasta salad. Other good choices are penne, macaroni, rigatoni, shells, and farfalle. You can even make a tortellini pasta salad.
- Cucumber – English cucumbers are longer, while Persian (Mediterranean) cucumbers are shorter. Both work well in salads.
- Tomatoes – Grape or cherry tomatoes are best. Larger kinds, like Roma tomatoes, will need to be diced.
- Broccoli – I use fresh broccoli florets, but you can also make this pasta salad with leftover steamed broccoli or roasted broccoli.
- Cauliflower Florets – I love the broccoli and cauliflower combination in my broccoli cauliflower Salad, and it’s great here, too.
For the Dijon Dressing
- Lemon Juice – Freshly squeezed lemon juice is hard to beat, but bottled lemon juice is fine, in a pinch.
- Dijon Mustard – You could also use yellow mustard or hot brown mustard.
- Worcestershire Sauce – If you don’t have it, soy sauce makes a good substitute for the umami flavor.
- White Wine Vinegar – My favorite is white wine vinegar. You can substitute red wine vinegar, apple cider vinegar, or balsamic if needed.
- Olive Oil – Garlic-flavored olive oil is my fave to use here. If you can get your hands on it, use it, but any good-quality extra virgin olive oil works, flavored or not.
- Parsley – Freshly chopped, in addition to salt and pepper for seasoning.
What Else Can I Add to a Pasta Salad?
You’ll need about 7 to 8 cups of vegetables for this pasta salad. Which veggies you choose is up to you! I’m always finding fun ways to customize this recipe with different add-ins. Try the following ideas, and see the Tips section below for more variations.
Tips and Variations
- Drain and rinse the pasta. It’s important to rinse the cooked pasta under cold water before you combine it with the other ingredients. It stops the pasta from cooking, cools it down quickly, and washes away the excess starch that can make the pasta gummy.
- Dry the pasta well. I like to take the extra step to pat the pasta dry with paper towels after I’ve rinsed it. It’s double insurance against a watery salad.
- Save some dressing for serving. After assembling and dressing the pasta salad, set ¼-½ of the dressing aside. Right before serving, toss the pasta salad with the reserved dressing. It instantly boosts the flavors!
- Make it creamy. If you prefer a creamy dressing, stir in ½ cup of plain yogurt, Greek yogurt, or mayonnaise.
- Different dressing. You can easily adapt this pasta salad with your favorite dressing recipe. Try my zesty Italian dressing, homemade ranch dressing, or the lightened-up Caesar dressing from my Caesar pasta salad.
Storing Leftovers
Store this pasta salad covered in the fridge until you’re ready to serve it, and keep any leftovers refrigerated. The cucumbers and tomatoes tend to release liquid over time, so enjoy the leftover salad within 3 days for the best flavor and texture.
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For the Dijon Vinaigrette
Cook the pasta. Cook pasta according to the directions on the package; rinse under cold water until cool and pat it dry with paper towels.
Assemble the salad. Transfer the pasta to a salad bowl. Add the diced cucumbers, tomatoes, broccoli, and cauliflower. Set aside.
Make the dressing. Prepare the salad dressing by combining the lemon juice, mustard, Worcestershire, vinegar, olive oil, parsley, salt, and pepper in a mixing bowl. Whisk until thoroughly combined. Taste for salt and pepper, and adjust accordingly.
Dress the salad. Add as much salad dressing as you think you will need to the prepared pasta salad. Toss everything to coat.
Finish and serve. Cover and chill the pasta salad for at least 20 minutes to let the flavors meld, or just keep it in the fridge until you’re ready to serve.
- You will need around 6 to 8 cups of vegetables.
Serving: 1cup | Calories: 249kcal | Carbohydrates: 31g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 37mg | Potassium: 365mg | Fiber: 3g | Sugar: 4g | Vitamin A: 608IU | Vitamin C: 36mg | Calcium: 33mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make This Easy Pasta Salad
Here’s how to make the perfect flavorful, quick pasta salad in 3 steps:
- Cook the pasta. First, boil your choice of pasta according to the package directions. Afterward, immediately rinse the cooked pasta under cold water and drain it well.
- Assemble the salad. Next, add the pasta to a bowl with the diced cucumbers, tomatoes, broccoli, and cauliflower.
- Toss with the dressing. Meanwhile, whisk together the ingredients for the Dijon vinaigrette. Pour that over the salad, and toss to coat. Chill the pasta salad in the fridge until you’re ready to serve.
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