Chilled Pasta Salad Recipe

Vegetarian Pasta Salad is made with fresh vegetables and pasta cooked al dente. A delightful vegetarian meal and addition to plant-based meal options. This vegetarian pasta salad tantalises your taste buds with vegetables, textures and flavours.

The best time to enjoy this chilled salad is summer. It is also perfect for a picnic, potluck or tiffin box in the office if you have a refrigeration facility.

This salad I first made for my daughter’s pasta party. It was inspired by this 7-layer pasta salad and was the most popular dish that day.

We love pasta while my girls and I love Arrabitta hubby likes white sauce. Then Pesto Rosso is also a sauce that the girls appreciate. Casserole, Pasta Salad in Chaat Masala Vinaigrette, Pav Bhaji flavoured Curried Pasta or Cauliflower Cheese with Walnuts and Bread Crumbs is our favourite on weekends.

Ingredients

These are the ingredients I used. For quantities, see the recipe card.

• Pasta- I have used elbow Gomiti or Chifferi  
• Water- to boil the pasta
• Salt- table salt is fine add enough to salt the pasta
• Oil- use some EVO while boiling pasta
• Mixed herbs- using herbs to boil the pasta is strictly optional but it flavours the pasta
• Mushroom- I have used button mushrooms here
• Onion- sliced lengthwise I have used one red onion
• Garlic- sliced or diced the aroma it lends to the salad is delicious
• Cauliflower- use small florets or bites sided pieces 
• Carrots- I used julienned carrots dicing them also is an option
• Cabbage-  sliced fine lengthwise 
• Coloured capsicum or bell pepper- I have used yellow, red and green bell peppers 
• Cucumber-  I have sliced the cucumber dicing them is also okay
• Tomato- medium-sized red tomatoes give an awesome flavour 
• Boiled eggs-  boiled and peeled eggs are optional they make the salad nice and creamy
• Apple- I use the Delicious variety 
• Thousand Island dressing - we love the flavour so used readymade dressing
• Buttermilk- homemade Indian dahi makes awesome buttermilk
• Pepper- freshly ground 
• Salt- as needed

Instructions

• In a small bowl add the thousand island salad dressing sauce and stir. Gradually add the buttermilk and mix well. If using mayo add some chilli flakes, pepper or hot sauce to suit your taste. Cover and set it in the fridge to chill.
• Slice the onions. Make julienne of carrots, cabbage and apples. I sliced garlic you can dice it.
• Boil the pasta as per instructions on the package in water with salt, oil and 2 teaspoon of mixed herbs. Once cooked al dente strain and reserve the water. Rinse the pasta in cold water then toss the pasta with oil. Set aside.

• In the reserved water add the cauliflower and blanch the cauliflower. Drain and set aside.
  • To blanch is to drop the vegetable in boiling water. Once it changes colour and texture you stop the cooking process by dropping them in iced water. In case you are planning to use broccoli and beans you can follow the same method. However, do not add them together. The cooking times for them are different. It is easier if you do it individually.
• Boil the eggs. I dropped them in the same boiling water. Boil for 10-12 minutes. Then add the eggs to cold water change the water 2 times this prevents the black ring around the yolk. Peel and cut into pieces.
• Now, in a non-stick pan fry the garlic till brown then add the sliced onions. Fry till translucent and the flame is medium to high.
• Add the mushrooms and fry on high flame. Due to the high flame, the water from the mushrooms evaporates and prevents them from being mushy. Once done add the drained and blanched cauliflower, carrots and cabbage. Switch off the flame and let the pan cool. Do not cover the pan. This is strictly optional I did this as my father-in-law needs soft food.
• To Assemble: In a big bowl add the mushrooms, blanched cauliflower, julienned carrots, cucumber and cabbage. Sliced capsicum, cooked pasta, the eggs and stir. Reserve 2-3 tablespoon of the dressing and mix in the rest.

• Cover the bowl with a tight-fitting lid. Or use either cling film or aluminium foil and place it in the refrigerator.
• To serve: Add the sliced apples and customise the seasonings, herbs and spices as per taste just as you serve.

Substitutions

• Mushroom - I have used button mushrooms. You can use oyster mushrooms or others easily available in your area. You can also leave them out if you do not consume them.
• Eggs - leave them out if you wish, you can always substitute with paneer, tofu or chickpeas.
• Apple - use any firm fruit like pears
• Pasta- I have used small elbow Gomiti or Chifferi you can choose, shell kind too. I have used Futtuccine and Farfalle pasta to make the salad.

Variations

Now my salad is very mild with ingredients easily available at my place. But you can adjust the ingredients and spices to make a salad you like.

• Spicy - add heat with chilli flakes, pepper, Sriracha sauce and tabasco. You can also chop some jalapeños.
• Protein - as vegetarian options you can use chickpeas, beans, edamame, tofu, and lentils. You can also use boiled shredded chicken, steamed prawns and crab sticks. For a desi touch, add shredded tandoori chicken,
• Fruit - use firm fruits like pears, persimmon and pomegranate.
• Greens - add lettuce like iceberg lettuce, baby spinach, rocket leaves or dandelion leaves.
• Cheese-You can add cheese feta, cheddar tastes awesome.
• Dressing-In place of the dressing use avocado or guacamole to the salad. If using mayo as the dressing add some chilli flakes, pepper or hot sauce to suit your taste.
• In the past, I used to blanch the mushrooms. Now I stir fry them.

Equipment

You will need the following everyday equipment

• Pan to boil pasta
• Sieve
• Chopping board and knife
• Plates
• Bowls
• Spoons and ladles

Storage

The storage tips and pro tips will help make a lovely salad ahead of time and enjoy summer.

• Cool the pasta before mixing it into the salad. Chill the salad in the refrigerator.
• Store the pasta salad in an air-tight container. You can also use a cling film or aluminium foil to cover the salad tightly.
• You can store this salad in the refrigerator for up to 3 to 4 days.
• Beyond this timeframe, the quality and freshness may start to decline.

Pro Tips

With these tips, you can create the best pasta salad every time.

• As in any salad use fresh ingredients.
• Follow the package instructions and cook the pasta al dente. Overcooking will result in mushy pasta.
• Keep the salad in the refrigerator at all times. Dole out a small batch as needed.
• Do not leave the served pasta at room temperature for long.
• In case you are using meats or seafood in your salad, keep the raw and cooked foods separate. Keep all the surfaces, cutting board and vessels separate.

• Adjust the seasonings, spices and herbs as per individual taste just as you serve.
• In case the salad shows signs of spoilage like it smells bad. If there is a different texture or is discoloured discard it.

FAQ

1. Can the pasta salad be ahead?

   Yes, make-ahead and store the chilled pasta salad in an airtight container in the fridge.

2. Will the chilled pasta salad not become dry when I make it ahead?

   

   Yes, the pasta salad will become slightly dry if you make it ahead with all the dressing. Keep a little extra dressing to add later. Or you can mix the dressing just before serving.

3. My leftover pasta is dry how do I fix it?

   

   Leftover pasta at times does dry out. So add some dressing, lemon juice and EVO and mix well.

4. Is it safe to freeze chilled pasta salad?

   

   No, do not try freezing this chilled pasta salad. The taste, texture and freshness may not be up to the mark. Enjoy the chilled pasta salad fresh.

5. Can I use different types of pasta for chilled pasta salad?

   

   Yes, you can make pasta salad with any kind of pasta that can hold shape and ingredients. So use fusilli, penne, bowtie, chefferi elbow or rotini.
   

6. Can I customize my chilled pasta salad?

   

   Of course, you can. Use fresh vegetables, herbs, cheese, spices and protein of your choice. Chicken and shrimp taste yummy in the salad.
   

7. Why is my pasta salad mushy?

   

   Have you overcooked the pasta? Your pasta should be cooked al dente, according to package instructions. Remember to rinse it under cold water. This stops the cooking process and helps maintain a firm texture of the pasta.

8. How do I fix mushy pasta?

   

   First, rinse the pasta well under running cold water. This helps to remove extra starch. Drain and toss the pasta well.
   

Related

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Pairing

What do you serve this salad with? Though it does not need any side dishes the salad tastes good with

In conclusion, our chilled vegetarian pasta salad is the choice for a refreshing and flavorful meal. A mix of veggies, perfectly cooked pasta, and dressing, it is a satisfying meal of colours, textures, and tastes. A make-head dish is perfect for a picnic, potluck, or for a quick and healthy lunch option.  Try our chilled vegetarian pasta salad today and experience the goodness for yourself!

Visit our website for the full recipe and get ready to enjoy a bowl of deliciousness. Bon appétit!

Chilled Pasta Salad Recipe

Chilled  Pasta Salad with a medley of flavours and textures perfect for vegetarians. Try it today!

5 from 9 votes

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Course: Appetizer, Brunch, Dinner

Cuisine: American

Keyword: Kid Friendly Food, Party Dishes, Pasta, Picnic Food, Potluck Dishes, Salad, Side dish

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Chilling time:: 3 hours hours

Total Time: 3 hours hours 25 minutes minutes

Servings: 4 servings

Calories: 913kcal

Author: ArchanaPotdar

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Equipment

• 1 Pan
• 1 Sieve
• 1 Knife and board
• Plates
• Bowls
• Spoons and Ladles

Ingredients

For the Pasta:

• 1 cup pasta
• 4 cups water
• 2 tablespoon salt
• 1 tablespoon oil
• 2 teaspoon mixed herbs

For the Dressing:

• ½ cup thousand island dressing
• ¼ cup buttermilk

For the Salad:

• 200 grams mushroom
• 1 onion medium-sized
• 4-5 garlic cloves
• ½ cup cauliflower
• 1 carrots
• ½ cup cabbage
• ½ cup coloured capsicum or bell pepper
• 2 tomato
• 1 cucumber sliced length wise
• 3 boiled eggs
• 1 apple
• ¼ teaspoon pepper
• salt to taste

Instructions

For the Dressing:

• In a small bowl mix the thousand island salad dressing sauce and buttermilk. Add the buttermilk gradually as needed. Cover and set it in the fridge to chill.

Prep for the salad:

• Slice the onions, tomatoes and mushrooms. Make julienne of carrots, cucumber, bell peppers, cabbage and apples. Make bite-sized pieces of cauliflower. I sliced garlic. You can dice it.
• Boil the pasta as per instructions on the package in water with salt, oil and 2 teaspoon of mixed herbs. Once cooked al dente strain and reserve the water. Rinse the pasta in cold water then toss the pasta with oil. Set aside.
• In the reserved water add the cauliflower and blanch the cauliflower. Drain and set aside.
• Boil the eggs in the same boiling water for 10-12 minutes. Once cool peel and cut into pieces.
• In a non-stick pan fry the garlic till brown. Fry the sliced onions till translucent on medium to high flame.
• Fry the mushrooms in the same pan on high flame. This prevents mushy mushrooms.
• Once done add the drained and blanched cauliflower, carrots and cabbage. Switch off the flame and let the pan cool. Do not cover the pan. This is strictly optional I did this as my father-in-law needs soft food.

To Assemble:

• In a big bowl add the cooked pasta, the veggies and protein and stir. Reserve 2-3 tablespoon of the dressing and mix in the rest.
• Cover the bowl with a tight-fitting lid, cling film or aluminium foil and place in the refrigerator.

To serve:

• Add the sliced apples adjust the seasonings, herbs and spices to taste. Serve immediately.

Notes

Pro Tips:

• Use fresh ingredients.
• Cook the pasta al dente as per the package instructions. 
• Keep the salad chilled at all times. Do not leave the served pasta at room temperature for long.
• If using meats or seafood in your salad, keep the raw and cooked foods separate. maintain hygiene.
• Customise the seasonings, spices and herbs as per individual taste.
• If the salad smells bad or the texture differs or is discoloured discard it.

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

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