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Summer Veggie Pasta Salad

Enjoy a rainbow of vegetables in this easy-to-make summer veggie pasta salad that is tasty and delicious and serves up perfectly at any barbecue.
Course Side Dish
Cuisine Italian
Keyword Summer Veggie Pasta Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10
Author Ali Randall


  • 1 box mini penne pasta
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 3 carrots, peeled and chopped
  • 1 cup grape tomatoes
  • 2 ears of corn, cooked and cut off the cob
  • 1 cucumber, peeled and chopped
  • 1 zucchini, chopped and sautéed
  • 1 yellow squash, chopped and sautéed
  • 1/2 cup feta cheese
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried parsley
  • 1/2 teaspoon minced garlic
  • Kosher salt and pepper


  • Cook the pasta according to the box directions. Cook until al dente and drain and rinse in cold water and drain again.
  • Place the veggies, feta cheese and pasta in a large bowl.
  • In a small bowl, mix together olive oil, balsamic vinegar, oregano, parsley, garlic and salt and pepper to taste. Drizzle enough of the dressing over the pasta salad mixing well. Refrigerate for about an hour before serving.