Go Back
+ servings

Weekend Night Pasta Salad

Nothing like a pasta salad in season vegetables but the best part is this pasta is vegan.
Prep Time 35 mins
Course dinner, lunch, Salad, Side Dish
Cuisine American
Servings 6


  • 16 oz uncooked farfalle pasta
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 large cucumber, cubed
  • 1 large tomato, diced
  • 1/2 large red onion, chopped
  • 2 cups fresh spinach, chopped
  • 1 lemon juiced
  • 1 tbsp Italian seasoning
  • 1/2 cup vinaigrette dressing
  • salt
  • fresh ground pepper


  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • Chopped all veggies. In a large bowl combine veggies and pasta.
  • Add Italian seasoning and vinaigrette dressing. Then add salt and pepper to taste.
  • Serve or chill in the refrigerator.


Pro Tip: Make the pasta salad at least 2 hours. Pasta salad taste better when it has had a chance to chill.
Keyword bellpepper, cookoutdish, farfalle, pastasalad, spinach, vegan
Tried this recipe?Let us know how it was!