Marinated Vegetable Pasta Salad

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Italian Marinated Vegetable Pasta Salad recipe by Barefeet In The Kitchen

If you haven’t yet tried Marinated Tomatoes, you are missing out on one of my favorite summer foods. Bite size tomatoes are marinated in a combination of oil, vinegar and spices with just the right amount of sweetness. 

I’ve always liked tomatoes, but these are irresistible!

I find myself snacking on them all afternoon, as they marinate on the counter and in the refrigerator. Those tomatoes along with their marinade are the dressing for this salad.

The pasta and vegetables absorb all of that delicious marinade and the flavors are wonderful together.

Pasta salads are a great main dish or side dish all summer long. I love having a bowl ready to go in the refrigerator for busier days and the nights when I just don’t feel like cooking.

I’ve found myself making pasta salad almost every week for a while now. Here are a few of our favorites:

Bacon Avocado Pasta Salad

Champagne Tomato Pasta Salad

Creamy Summer Pasta Salad

Creamy Parmesan Pasta with Basil and Spinach

Balsamic Mozzarella and Tomato Pasta Salad

Italian Artichoke Pasta Salad

Tangy Pasta Salad with Tomatoes, Peppers, and Olives

If you’re looking for even more cool summer salad inspiration, this collection of Easy Summer Salad Recipes can all be made in ten minutes or less!

Marinated Vegetable Pasta Salad recipe by Barefeet In The Kitchen

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Marinated Vegetable Pasta Salad

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Servings: 6 servings

Ingredients 

  • 8 ounces salad macaroni
  • 1 cup tiny broccoli florets
  • 1/2 cup small diced cucumber
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced green bell pepper
  • 1/4 cup finely diced red onion
  • 1 cup marinated tomatoes
  • 1 cup marinade liquid
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon freshly ground pepper adjust to taste

Instructions

  • Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Rinse well with cold water.
  • Place the drained pasta, broccoli, cucumber, bell peppers, onion, tomatoes, and marinade liquid in a large bowl. Toss well to coat thoroughly. Sprinkle with salt and pepper, stir again and taste. Adjust seasonings as needed. Cover and refrigerate until ready to eat. Stir again before serving. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      I tend to use red and green onions almost interchangeably in salads. I've made this one both ways, which is why my notes didn't match the photo! I'm glad you liked it so much. (Those tomatoes are crazy good, aren't they?)

  1. Linda says

    I made this a week or so ago. It was a BIG hit with the Hubs. We are not wild about mayo-style macaroni salads but this sure hits the spot! Much lighter and you can add all the veggies that you want. Thumbs UP!

  2. Trish says

    I made this a few days ago. Perfectly delicious just the way it is. I do prefer a creamy dressing, so for my left overs i stirred in a bit of mayo, just enough to moisten. Loved it that way too.

  3. Anonymous says

    This looks delicious! Where did you find the pasta cut like that? Does it have a special name? Thanks – can't wait to try this!

  4. Anonymous says

    Did you use white or regular balsamic vinegar. I usually use regular but am thinking the pasta will take on a dark hue.

    • Mary says

      I use both at different times. Traditional balsamic doesn't change the pasta color that much. Enjoy!

  5. Brenda Corter says

    Hi Mary, your recipe looks delicious….I will definitely try it. 🙂
    May I ask where are you from? I am from PA and my father was a Younkin also. Not a name you see often.