Big-Batch Veggie Pasta Salad:
A Meal-Prep & Budget-Friendly Favorite

A large bowl of whole-grain pasta tossed with cherry tomatoes, cucumbers, black olives, and a light vinaigrette, topped with crumbled feta and fresh herbs. Served with lemon wedges on the side, the salad sits in a simple white dish, surrounded by prep containers filled with portions for the week. Natural light highlights the fresh and vibrant colors.

Looking for a delicious, budget-friendly dish that’s perfect for meal-prep? This Big-Batch Veggie Pasta Salad is fresh, flavorful, and packed with colorful vegetables. Whether you need a quick lunch, a side for gatherings, or a make-ahead meal, this easy recipe has you covered. It’s light yet satisfying, and the best part? It stays fresh for days in the fridge!

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Why You’ll Love This Recipe

  • Meal-Prep Friendly: Stays fresh for days, making it perfect for weekday lunches.
  • Budget-Friendly: Uses affordable, everyday ingredients.
  • Light & Refreshing: A mix of crisp veggies, pasta, and a zesty dressing.
  • Customizable: Swap in your favorite veggies or add protein for a heartier meal.

Ingredients

Makes 4 serverings

For the Pasta Salad:

  • 12 oz pasta (rotini, bowtie, or penne)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers, diced (any color)
  • ½ cup red onion, thinly sliced
  • ½ cup black olives, sliced
  • ¼ cup fresh parsley, chopped
  • ½ cup feta cheese, crumbled (optional)

For the Dressing:

  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • Salt & pepper, to taste

Step-by-Step Instructions

  1. Cook the Pasta:
    Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
  2. Prepare the Dressing:
    In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper. Set aside.
  3. Chop the Veggies:
    While the pasta cools, dice and slice the vegetables.
  4. Combine Everything:
    In a large bowl, toss the cooked pasta with the chopped veggies, olives, and feta cheese (if using). Pour the dressing over and mix well.
  5. Chill & Serve:
    Refrigerate for at least 30 minutes to let the flavors meld. Serve cold and enjoy!

Nutritional Information (Per Serving)

  • Calories: 420
  • Protein: 11g
  • Carbohydrates: 60g
  • Fat: 15g
  • Fiber: 6g
  • Sugar: 7g

Why This Recipe Works

This Big-Batch Veggie Pasta Salad is a perfect meal-prep dish that’s budget-friendly and easy to make. The combination of fresh vegetables, hearty pasta, and tangy dressing makes for a satisfying yet light meal that can be enjoyed throughout the week.

Additional Tips & FAQs

  • Can I make this gluten-free?
    Yes! Just swap regular pasta for your favorite gluten-free alternative.
  • How long does it last in the fridge?
    Stored in an airtight container, it stays fresh for up to 4-5 days.
  • Can I add protein?
    Absolutely! Try adding grilled chicken, chickpeas, or tofu for extra protein.

Let’s Stay Connected!

Tried this Big-Batch Veggie Pasta Salad? Snap a pic and tag @BlomBites on Instagram—I’d love to see your creations!

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