Linguine Pasta Salad Recipe
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Jump to RecipeThis linguine pasta salad recipe is loaded with vegetables, and great to twirl in a easy homemade vinaigrette dressing. A favorite summer pasta salad recipe to bring to a cookout, tailgate, potluck, or BBQ!
This easy pasta salad with long noodles is easy to make ahead of time. This is one crowd pleaser pasta salad that everyone will love. It’s a great vegetarian side dish, and can easily be made vegan, dairy or gluten free!
There’s nothing more fun to eat than long, twirly pasta! This linguine pasta salad is a bright, tangy, and a fresh take on classic pasta salads. The fresh vegetables add flavor, and are so good tossed with an easy garlicky homemade pasta salad dressing.
I normally make pasta salads with medium or short pastas, but I couldn’t resist switching it up and using a longer, thicker noodle like linguine. It makes the perfect vehicle for the chopped veggies, so you get a delicious crunch in every bite.
This Linguine Pasta Salad Recipe Is
- Bright
- Tangy
- Vibrant
- Loaded with Flavor
- Fresh
- Simple to Make
- Vegetarian
What Are Linguine Noodles?
Linguine pasta is a long ribbon-shaped pasta, that is slightly flattened. The word linguine in Italian means little tongues, owing to it’s flat shape.
Linguine is traditionally used in dishes like pasta and clam sauce, and can be a great choice for creamy pasta sauces. I love using it in this pasta salad, as it’s fun to twirl and soaks up the vinaigrette dressing.
What’s In This Pasta Salad with Linguine?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Linguine Pasta – I used regular durum semolina linguine pasta, but you can use a whole wheat or gluten free version if desired. Make sure you use one that fits in with your dietary needs.
- Cucumber
- Tomatoes
- Bell Pepper – I used a yellow pepper for color, but you can add red or green if desired.
- Good Extra Virgin Olive Oil
- Red Wine Vinegar: I used red wine vinegar for the marinade to give this dish a really nice bright Mediterranean flavor – for that, red wine vinegar is my go-to!
- Oregano: a spice I always put in my pasta salads! This dried oregano has a bright and earthy flavor, and goes so well with the fresh crunchy vegetables.
- Olives – optional, if you like them!
- Salt & Pepper
- Parsley
How Do I Make this Linguine Vegetable Pasta Salad?
- Boil a large pot of salted water, and cook linguine 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 parsley, and add all veggies to a bowl.
- In a separate bowl, mix the dressing ingredients together.
- Add the pasta, and dressing – toss well to coat all the ingredients together. Garnish with extra parsley and feta cheese if desired.
- 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!
Dietary Modifications
- This recipe is vegetarian. To make vegan or dairy free, you can omit the feta cheese or use a plant-based substitute.
- To make this gluten free, ensure you use a certified gluten free pasta and dressing ingredients. Always check labels to be certified gluten free before using.
Fresh Salads with Linguine You’ll Make Again & Again
We absolutely love big bold salads, with fresh flavors and bold dressings. This linguine pasta salad is the perfect combination of savory with pops of sweetness from the fresh veggies, herbs, and homemade dressing.
There are NO boring salads here, we bring our best ingredients to each & every salad pairing. Some are light and delicate, some are hearty and satisfying. Browse through all our trending salad recipes to find your next favorite.
More Vegetable Pasta Salad Recipes You’ll Love
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Linguine Pasta Salad
Equipment
- Large Pot
Ingredients
For the Linguine Pasta Salad
- 1 16 ounce box linguine
- 1 large cucumber diced
- 1 large tomato diced
- 1 bell pepper diced, I used yellow
- 1 cup fresh parsley chopped
- 1/2 cup kalamata olives drained
- 1 cup feta cheese crumbled
For the Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup sunflower oil
- 1/3 cup red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon oregano
- 2 cloves garlic pressed or finely minced
- 1/4 teaspoon Sea Salt
Instructions
- Boil a large pot of salted water, and cook linguine according to package. Drain and rinse noodles under cold water to stop them cooking. Set the cooled noodles aside in a large mixing bowl.
- Dice the cucumber and tomatoes, slice the peppers into fine bite-sized ribbons, chop the parsley. Add the chopped vegetables to the bowl with the pasta, and add in the kalamata olives and the feta cheese.
- In a separate bowl, mix the dressing ingredients together until well combined.
- Pour the dressing over the pasta and vegetables, and toss well to coat all the ingredients together. Garnish with extra parsley and feta cheese if desired.
Nutrition
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Love the combination of flavors. Dey