Vegetable Pasta Salad with Maple Dijon Mustard
This colorful Vegetable Pasta Salad is loaded with fresh veggies and tossed in a sweet and tangy homemade maple Dijon dressing. It's an easy, oil-free side dish that's perfect for meal prep, potlucks, picnics, and summer cookouts.
Servings: 6 servings
Calories: 185kcal
Ingredients
Salad Ingredients
- 2 cups uncooked pasta (4 cups cooked)
- 1/2 cup sliced cucumbers
- 1/2 cup cherry tomatoes (or diced red bell pepper)
- 1/2 cup purple onion, diced
- 1/4 cup black olives, sliced
- pinch of sea salt if needed
Dressing Ingredients
- 1/4 cup maple syrup
- 1/4 cup Dijon mustard
- 1 tablespoon apple cider vinegar
- 1.5 tablespoons low-sodium soy sauce
- 2 tablespoons orange juice
- 1 tablespoon minced garlic I used the jarred
- 1/2 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
Instructions
- Cook the pasta according to the package directions, adding a pinch of salt to the water if desired. For the best texture, cook it just until al dente.
- Drain and rinse pasta with cool water. This will help stop the cooking process and keep the pasta from sticking together.
- Prep and dice all the vegetables while the pasta cooks.
- In a large bowl, combine the cooked pasta and vegetables.
- To make dressing, in a small bowl, mix all the ingredients and whisk together. Taste-test and adjust any seasonings as needed.
- Pour the dressing over the salad and stir gently. Adjust seasoning to your taste preferences. Serve and eat!
Video
Notes
Tips & Suggestions:
Step-by-step photos are included above to guide you through the recipe and make it easier to follow. Storage instructions and FAQ are also available in the article about this recipe.
Best Pasta to Use:
Short pasta shapes like rotini, fusilli, penne, bow ties, or elbow macaroni work best because they hold the dressing well. Cook the pasta just until al dente for the best texture. Whole grain, gluten-free, or chickpea pasta are all excellent options. We used chickpea pasta for the photos, and it added extra protein and fiber while holding up beautifully in the salad.
Storage Instructions:
Leftovers store beautifully, making this pasta salad perfect for meal prep and easy lunches throughout the week.
- Refrigerate: Store the pasta salad in an airtight container in the refrigerator for up to 4-5 days.
- Give it a stir: Before serving leftovers, give the salad a good stir to redistribute the dressing.
- Refresh the flavors: If the pasta has absorbed much of the dressing during storage, add a splash of orange juice or drizzle on a little extra maple Dijon dressing to brighten it back up.
- Do not freeze: Freezing isn't recommended because the vegetables will lose their crisp texture, and the pasta can become soft once thawed.
Nutrition
Serving: 1cup | Calories: 185kcal | Carbohydrates: 38g | Protein: 6g | Fat: 2g | Sodium: 353mg | Fiber: 1g | Sugar: 10g