A family favorite passed down by my sister-in-law, Dawn. This vegetarian pasta salad is loaded with veggies, feta, dried cranberries, and crunchy peas. It's irresistibly delicious and makes it to ALL family gatherings.
The BEST pasta salad:
I'm thrilled to finally share this veggie-loaded pasta salad!
It's my sister-in-law's recipe and she brings it to all family outings, parties, or get-togethers of ANY kind. Because frankly, it's just THAT good.
It's loaded with crunchy vegetables, creamy avocado, sweet dried cranberries, dried peas, and salty feta in a zippy balsamic dressing.
It's fresh, simple, and SO dang good.
Key Ingredients:
- Shells - We prefer shells for this one! Feel free to use another shape of pasta if you like. You can use regular or gluten-free pasta.
- Broccoli & cauliflower - Adds a nice crunch! Cut the florets into smaller florets/chunks.
- Green onions - Adds a mild onion flavor to the mix.
- Bell peppers - I chose orange and yellow for their sweet flavor and bright color contrast. Red work great too! Green bell peppers aren't as sweet.
- Dried cranberries - Don't skip these! The sweet and savory combo is super delicious!
- Crunchy peas - You can find these in a well-stocked grocery store near the dried chickpeas. They add a savory crunch! I eat them by the handful as a snack.
- Feta - Buy a block of feta in brine for the best results!
- Avocado - It should be ripe but firm. Mushy avocado won't hold it's shape!
- Grape tomatoes - No need to cut them!
How to Make Dawn's Pasta Salad:
This pasta salad recipe is super easy! The hardest part is cutting up all the veggies, which I find soothing.
- Cook the pasta: It should be slightly past al-dente, but not mushy or overcooked. Run it under cold water so it doesn't cook the veggies.
- Prep the veggies: Cut up the broccoli, dice the bell peppers, and slice the onions. They should be medium-sized chunks of veggies!
- Make the dressing: In a jar, combine all the dressing ingredients. Screw on a lid and shake, shake, shake!
- Toss to combine: Add everything to a very large bowl and toss to combine. Add the avocado last so it doesn't lose its shape. Enjoy immediately!
Storage Tips:
Store any leftover pasta salad in the refrigerator for up to 3 days.
You can just cover the bowl with saran wrap, or transfer it to an airtight container first.
Can I make this pasta salad ahead of time?
Absolutely! It tastes best when it's had time to sit in the fridge and chill for 12 to 24 hours. All the veggies merry with the dressing and taste even better!
Summer Recipes:
- Strawberry Cucumber Salad
- 15 Crowd-Pleasing Pasta Salad Recipes
- Mango Cucumber Salad
- Watermelon Fruit Salad
- Cherry & Arugula Salad
- Buttered Corn Ribs
- Peach Blueberry Fruit Salad
Vegetarian Pasta Salad
Equipment
- Large Bowl
Ingredients
- 12 ounces shells pasta regular or gluten-free
- 1½ cups broccoli florets
- 1½ cups cauliflower florets
- 1 red bell pepper, large diced
- 1 orange bell pepper, large diced
- ½ cup sliced green onions
- 1 cup dried cranberries
- ¾ cup crunchy peas I used Bhuja's crunchy seasoned peas
- 6 ounces feta cheese, crumbled
- 1 pint grape tomatoes
- 1 avocado, cut into chunks
For the dressing:
- ⅓ cup balsamic vinegar
- ⅓ cup olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon cracked black pepper
Instructions
- Cook the pasta according to the package's directions, until it's tender but not mushy or overcooked.
- Drain the pasta and run under cool water briefly. Transfer the pasta to a very large bowl and add a teaspoon of olive oil to prevent the pasta from sticking. Stir to coat.
- Cut the broccoli and cauliflower florets into smaller florets or medium pieces. Dice the bell peppers into chunks and slice the green onions.
- In a jar with a lid, combine the balsamic vinegar, olive oil, onion powder, garlic powder, kosher salt, and pepper. Screw on the lid and shake until well combined.
- Add the broccoli, cauliflower, green onions, bell peppers, dried cranberries, crunchy peas, feta, and grape tomatoes to the cooled pasta.
- Add the balsamic dressing to the pasta and stir to combine everything. Finally, add the avocado chunks and stir gently to incorporate.
- Serve immediately or store in the refrigerator for up to 3 days.
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