My Go-To Summer BBQ Pasta Salad (Vegetarian, Gluten Free)

This is a perfect Summer BBQ Pasta Salad to bring to a cookout, tailgate, potluck, or brunch! Loaded with veggies and easy to make ahead.

There’s nothing better than a big batch of pasta salad for a summer cookout and BBQ! We had been living in our new home for less than 2 weeks when we hosted our first gathering of friends for Labor Day- about 20 people showed up! Since this was my first time has a proper hostess, I wanted to make something that I could cook ahead of time and would be ready for company without any fussing.

My mom sent me over this recipe, and was raving about it! Pasta salads are big in our family, and this one was exceptional! It was hearty, healthy, and the lemon juice was so great in the dressing. I posted my recipe for my Swim Meet pasta salad before, and this is another variation on it. As with all pasta salads, the leftovers just get better and better, so I made a double batch for lunches for the rest of the week. The below recipe is a single batch (serves 8) but is very easy to double, or half. This recipe is vegetarian, and can easily be veganized by leaving out the feta.

IMG_5025

Whats In This Summer BBQ Pasta Salad?

1 box (16 oz) of Whole Grain or Vegetable Pasta (I used garden rotini)
1 diced cucumber
2 tomatoes, large-to-medium
1 green bell pepper
1 orange bell pepper
2 large carrots, sliced
1 8 oz jar or can of kalamata olives, sliced into halves
1/2 cup fresh spinach
1/4 fresh dill, chopped
1 lemon, juiced
1 cup Italian dressing
Pinch of Oregano
Salt and Pepper to taste
1 cup fresh feta cheese, crumbled (optional)

delicious healthy pasta salad to feed a crowd

How Do I Make this Pasta Salad?

Boil a large pot of salted water, and cook pasta according to package. Drain and rinse noodles under cold water to stop them cooking. Set aside.

Dice the cucumber and tomatoes, slice the peppers into fine bite-sized ribbons, chop the carrot and the spinach, and all all veggies to a bowl. Add the pasta, olives, and dressing – toss to coat. Squeeze the lemon juice over the salad and toss once more. Add a pinch of oregano, and season with Salt and Pepper if needed! Crumble feta on top and voila!

For leftovers – I like to take a quart sized mason jar, fill half with pasta salad, and half with fresh spinach and enjoy for a quick and easy lunch!

My Go-To Summer BBQ Pasta Salad (Vegetarian, Gluten Free)

This is a perfect Summer BBQ Pasta Salad to bring to a cookout, tailgate, potluck, or brunch! Loaded with veggies and easy to make ahead.
0 from 0 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins

Ingredients
  

  • 1 box 16 oz of Gluten Free or Vegetable Pasta (I used garden rotini)
  • 1 diced cucumber
  • 2 to matoes large-to-medium
  • 1 green bell pepper
  • 1 orange bell pepper
  • 2 large carrots sliced
  • 1 8 oz jar or can of kalamata olives sliced into halves
  • 1/2 cup fresh spinach
  • 1/4 fresh dill chopped
  • 1 lemon juiced
  • 1 cup Italian dressing
  • Pinch of Oregano
  • Salt and Pepper to taste
  • 1 cup fresh feta cheese crumbled (optional)

Instructions
 

  • Boil a large pot of salted water, and cook pasta according to package. Drain and rinse noodles under cold water to stop them cooking. Set aside.
  • Dice the cucumber and tomatoes, slice the peppers into fine bite-sized ribbons, chop the carrot and the spinach, and all all veggies to a bowl. Add the pasta, olives, and dressing - toss to coat. Squeeze the lemon juice over the salad and toss once more. Add a pinch of oregano, and season with Salt and Pepper if needed! Crumble feta on top and voila!
  • For leftovers - I like to take a quart sized mason jar, fill half with pasta salad, and half with fresh spinach and enjoy for a quick and easy lunch!
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.