Party Menu Ideas: Veggie Pasta Salad + {Video}

Friday, September 04, 2020

This easy to make Pasta Salad has graced so many Potlucks & Parties that its about time it deserves a permanent spot on my blog. 

The first time I ate this Pasta Salad was at my friend's Ashwini's place many years ago  & I have been recreating this in my own kitchen since then, This salad is quite filling & is a meal in itself. If I have leftover cooked pasta, then this salad is usually what my next meal is. 

Veggie Pasta Salad

This recipe is very easy to make in large quantities so it fits perfectly in a party menu. The kids love it too. Plus, it can me made way ahead of time. It also makes for a good lunch box option if you have leftover cooked pasta from previous night's dinner.

You Will Need:

  • 1.5 cups uncooked Pasta - Macaroni or any Small sized Pasta
  • 1/2 Red Bell Pepper - finely diced
  • 1/2 Yellow Bell Pepper - finely diced
  • 1/2 Green Bell Pepper - finely diced
  • 1/2 Orange Bell Pepper - finely diced
  • 10-12  Cherry Tomatoes 
  • Black Olives  
  • Salt to taste

For the Dressing:

  • 3 tbsp Extra Virgin Olive Oil
  • 2 tsp Tabasco Sauce
  • 1 tsp Garlic Powder 
  • 1 tsp Chili Flakes
  • 2 tsp Apple Cider Vinegar
  • 2 tsp Italian Seasoning 
  • 1 teaspoon dried Oregano 
  • A handful of Mint - finely chopped

How To:

Cook Pasta according to Package Instructions. I have used Mini Penne Pasta here.  Drain & Set aside. Dice the Bell Peppers. Slice the Cherry Tomatoes & Olives

For the Dressing, whisk together Extra Virgin Olive Oil, Tabasco Sauce, Minced Garlic Powder, Chili Flakes, Dried Oregano, Italian Sesaoning and Apple Cider Vinegar with a little bit of Salt

In a large bowl, add cooked pasta, Diced Peppers, Cherry Tomatoes, olives & chopped mint. Pour the dressing & some salt to taste. Mix well with a fork.

Let it sit for at least 30 minutes before serving, for the flavours to infuse. Serve with a crusty bread & some Soup on the side for a complete meal 
Veggie Pasta Salad What I really love about this recipe is the flavour. The dressing is very light unlike the ones that used Mayonnaise 

The heat from the tabasco sauce & chilli flakes, the slight sweet & tart flavor from the Apple Cider Vinegar, The flavor of Garlic & Italian2 Seasoning all mixed in Extra Virgin Olive Oil blend beautifully & I love the subtle freshness that mint adds. Don't go overboard on the mint though.

Veggie Pasta Salad

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