Veggie-Packed Pasta Salad

I think you are  going to love this delicious pasta salad just as much as I do. It’s loaded with veggies and flavor, and it takes less than half an hour to prepare. I made it for make-ahead lunches for the week, but it’d also be great to bring to a dinner party or BBQ with friends and family. 

You can substitute anything you want in this salad. If you want to use different veggies- go for it. If you want to change up the viniagrette- go for it. If you want to try a different cheese or omit the cheese all together for a dairy-free option- go for it. Make this pasta salad your own!

I added chick peas for some great texture and an extra dose of protein and fiber. I highly recommend them, but if you’re not a fan, try a different bean!

*This should keep in the refrigerator for up to 5 days.

Veggie-Packed Pasta Salad
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    For the salad
  • 8 oz. whole wheat or gluten free penne
  • 1.5 cups grape tomatoes- sliced
  • 1 red bell pepper- diced
  • 3 cups arugula
  • 2 tbsp. capers- drained
  • 1/4 cup sundried tomatoes- drained and chopped
  • 1/2 lb. feta cheese- cubed or crumbled
  • 1 can chick peas- drained & rinsed
  • For the dressing
  • 2 tbsp. olive oil
  • 1 tbsp. balsamic viniagrette
  • 1/2 tsp. kosher salt


  1. Cook pasta to box instructions for al dente.
  2. Drain and rinse with cold water.
  3. Add to bowl with all of the other salad ingredients.
  4. Combine oil, balsamic, and salt in a small bowl with a whisk.
  5. Add to pasta salad and toss to combine.
  6. Refrigerate for 1 hour before eating.

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