This creamy vegetable pasta salad is fresh, colorful, and packed with flavor. Tossed in a light, tangy dressing, it’s the perfect make-ahead side dish for lunches, picnics, or easy weeknight meals.
Why I Love This Recipe
This is the kind of pasta salad I keep coming back to because it hits that perfect balance of creamy, but not heavy. The mayo adds just enough richness, while the red wine vinegar and banana peppers keep everything bright and slightly tangy.
It’s also loaded with crunchy vegetables, so every bite has a mix of textures. And since it’s made with so many different veggies, it’s a great way to clean out whatever you have in your fridge!
Ingredients & Substitutions
- Whole wheat pasta- I recommend a short pasta like penne or fusilli. I used Barilla Protein Plus pasta as it has extra fiber and protein, making this recipe extra filling. You can use chickpea pasta if you want to keep this recipe gluten-free.
- Bell pepper– I used an orange bell pepper and a red bell pepper, but any color work great!
- English cucumber- I love the crisp texture of an English cucumber, and there is no need to peel. You can swap in Persian cucumbers or regular cucumbers, if needed.
- Banana pepper or pepperoncini- This is the secret ingredient! It adds tangy, briny flavor. I also like to add a little of the brine to the dressing.
- Cherry tomatoes- This adds a little sweetness. You can swap in grape tomatoes or chopped Roma tomatoes.
- Red onion- If raw onion is too sharp for you, soak it in cold water for a few minutes to give it a milder flavor if needed. Or you can swap in a shallot, instead.
- Mayonnaise- I add just enough to make it creamy without feeling heavy.
- Red wine vinegar: This brings brightness and balances the richness.
- Italian seasoning- This adds classic pasta salad flavor. You can swap in oregano if you prefer.
- Garlic powder– I prefer garlic powder instead of fresh garlic since it has a more mild flavor.
- Crushed red pepper flakes- This adds a little heat to the dressing. You can skip it if you don’t want it to be spicy.
How to Make Creamy Pasta Salad
Tips & Variations
- The vinegar cuts through the mayo, so it never feels heavy. But if you want to make a version without mayonnaise, try using olive oil instead. It won’t be creamy, but it’ll still be tasty!
- The banana peppers add an unexpected layer of flavor, which I love. This works great with pepperoncini, too. I always have a jar in the fridge!
- The veggie-to-pasta ratio is high, so you can feel great about enjoying this for a light lunch!
- Try adding in olives, Parmesan, or capers for a salty finish.
- You could also add in a can of drained white beans or chickpeas if you want to boost the protein and fiber.
What to Pair with Pasta Salad
This pasta salad pairs perfectly with:
Make Ahead Tips
- This creamy pasta salad is a great make-ahead recipe, and it actually tastes even better after a little time in the fridge.
- For best results, let the salad chill for at least 30 minutes before serving so the flavors can come together. If you’re prepping ahead, you can make it up to 24 hours in advance.
- Because the pasta will absorb some of the dressing as it sits, you may want to reserve a small amount of dressing and stir it in just before serving, or add an extra splash of red wine vinegar or a spoonful of mayo before serving to freshen it up.
- You could also prep the dressing separately and toss everything together right before serving.
How to Store Pata Salad
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavor will continue to develop, but the pasta may soften slightly over time. Before serving leftovers, give the salad a good stir and add a little extra dressing or vinegar if it seems dry.
More Pasta Salad Recipes
If you like this recipe, be sure to try my high-protein macaroni salad! The secret ingredient in the dressing makes it surprisingly healthy! You might also enjoy my vegan pasta salad for a different flavor profile.
PrintDescription
This creamy vegetable pasta salad is fresh, colorful, and packed with flavor. Tossed in a light, tangy dressing, it’s the perfect make-ahead side dish for lunches, picnics, or easy weeknight meals.
For the salad:
- 12 oz whole wheat pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup diced red onion
- 1/4 chopped banana peppers
For the dressing:
- 3 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- 1/2 teaspoon oregano
- 1/2 teaspoon Italian seasoning
- 1 tablespoon banana pepper brine
- 1/4 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- Cook the pasta according to package directions in salted water until al dente. Drain and rinse with cold water.
- In a large bowl, combine the pasta, bell peppers, cucumber, tomatoes, red onion, and banana peppers.
- In a small bowl, whisk together the mayonnaise, red wine vinegar, Italian seasoning, oregano, banana pepper brine, garlic powder, red pepper flakes, and salt.
- Pour the dressing over the pasta and toss until evenly coated.
- Taste and adjust seasoning as needed.