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Top view of Vegetable Penne Pasta Salad in serving dish. Salad sits on wooden board. Wood spoon, baby spinach, lemon, ear of corn, and fresh oregano sprigs also in partial view.
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Vegetable Penne Pasta Salad

Brighten your next summer meal with this fresh and colorful vegetable penne pasta salad. It's packed with veggies like baby spinach, corn, roasted red peppers, carrots, and peas with a tangy homemade olive oil and Dijon dressing.
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Author Jessica

Equipment

  • 1 medium pot
  • 1 large mixing bowl
  • 1 small mixing bowl

Ingredients

For the pasta:

  • 6 oz. penne pasta
  • 3 cups baby spinach
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 cup green peas fresh or frozen
  • 1 cup roasted red peppers roughly chopped
  • 3/4 cup carrot peeled and diced

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 3 tbsps. red wine vinegar
  • 1 tbsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 1/4 tsp. paprika
  • 1 tsp. dried oregano
  • Salt and pepper to taste

Instructions

  • Cook pasta until al dente, about 10 minutes. Drain and rinse with cold water. Set aside.
  • If using frozen vegetables, allow them to thaw first. Then, add vegetables to a large mixing bowl.
  • in a small bowl, whisk dressing ingredients together.
  • Add pasta to bowl of vegetables and toss. Pour dressing over the pasta salad and toss to combine.
  • Chill at least 20-30 minutes before serving.