Summer Vegetable Pasta Salad

by Mary Papoulias-Platis

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This Summer Vegetable Pasta salad is a family favorite and can be changed to your family’s favorite vegetable choices. Most popular in the summertime for it’s easy vinaigrette dressing, this can be brought to a BBQ without any worries about spoiling, therefore can be set out for all to enjoy. For a substitute for pasta, you can use bulgur, rice, or quinoa. You may need to adjust the dressing. Serve this  dish alone or with a slice of bread, or protein. You can change this salad by adding cooked chicken, grilled lamb chops, or simply a can or two of tuna fish. This salad can be made ahead and refrigerated until ready to use. The salad improves as the dressing has time to coat the pasta and vegetables.

Summer Vegetable Pasta Salad

This summer pasta can be changed with the season's available garden vegetables. With this vinaigrette dressing it can be taken to any outdoor party to be enjoyed.

Servings 8 people
Author Mary Papoulias-Platis


  • 1 12 oz. box of regular or tri-colored pasta of your choice
  • 1 each red, yellow and orange bell pepper, coarsely chopped
  • 2 heads of fresh broccoli, separated and blanched
  • 1 cucumber, peeled and chopped
  • 2 cloves fresh garlic, minced
  • 1 bunch of green onions, chopped
  • 1 box of cherry tomatoes, cut in halves
  • 1/2 pound green beans, cut into 2 inch pieces, blanched
  • 1/2 pound Greek Feta, cubed
  • 1 cup Greek Kalamata olives, pitted


  • 3/4 cup extra virgin olive oil
  • 3/4 cup red wine vinegar
  • 2 cloves fresh garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons Dijon Mustard


  1. Cook pasta in a large pot according to the package directions. Drain and place in a large mixing bowl. Add 2 tablespoons of olive oil to the pasta to keep it from sticking. Let cool for 15 minutes.

  2. While the pasta is cooking, make the dressing. Cut up all the vegetables and set them aside.

  3. Bring a medium pot or steam basket of water to a boil. Add the green beans and blanch for 2-3 minutes. Remove and set aside to cool. Do not throw out the water.

  4. To the same water bring it to a boil and add the broccoli, blanch for 2-3 minutes. Set aside to cool with the beans.

  5. Add all the rest of the ingredients and blanch vegetables to the pasta. Pour dressing over the pasta and mix well.

Dressing Instructions

  1. In a bowl or glass jar, add the vinegar, salt and pepper, garlic and mustard. Whisk until well blended.

  2. Add the olive oil slowly and whisk until combined.

Recipe Notes

Additional ingredients can be added such as Parmesan cheese, toasted pine nuts, sliced red onion, fresh herbs such as; parsley, basil, mint.

You many also enjoy:

My Greek Traditional Salad

My Chicken Caesar Salad

Enjoy your Summer BBQ’S!




© 2010 – 2022, Mary Papoulias-Platis. All rights reserved.

{ 5 comments… read them below or add one }

1 tobias cooks!

Looks delicious. I love light pasta salads.

2 admin

Hi there!
Thank-you, as you can see I love everything about summer and fresh vegis! What is your specialty?
Thanks for visiting.

3 Mary Papoulias-Platis

Staying on the right track with our health is very imprtant to me! Thank-you for your sincere comment.

4 Susan A

I make a dressing almost identical. Mine uses balsamic vinegar in place of the red wine vinegar. All other ingredients are the same. Everyone in my family is always asking for the recipe. I can’t wait to try your version. I have a feeling it will be a new family favorite. ♡

5 Mary Papoulias-Platis

Hi Susan,
I do love balsamic as well. But, in this pasta salad it will muddle the fresh look of the salad.
Red wine vinegar, is very common in the Greek diet.

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