Vegetable Pasta Salad

This pasta salad is incredibly quick to prepare. You can literally use any vegetables that you have on hand. There is no limit. It is a perfect summer dish, especially for a last minute meal. It goes great with BBQ, or on its own.  It is colourful, full of flavour and easy to prepare. It does not have mayonnaise in the dressing, as does a traditional pasta salad, making it a healthier option.


  • 1 package pasta
  • 1 cup corn ( grilled, frozen or canned)
  • 1 red bell pepper
  • 1/2 cup chopped parsley
  • 1 large broccoli crown
  • 4 tbsp dijon mustard
  • 3 tablespoons avocado oil
  • 3 tablespoons rice wine vinegar
  • Salt and pepper to taste
  • 2 tbsp water
  • Bring a large pot of water to a boil
  • Cook the pasta according to package directions until al dente
  • Drain the pasta and then rinse under cool water
  • While the pasta is cooking, steam broccoli for 3 minutes
  • Trim the stems so pieces are roughly the same size and add to bowl
  • Core and cut the pepper into strips and add to bowl
  • Add corn kernels and chopped parsley
  • Add drained pasta to the bowl with the vegetables
  • Whisk together oil, mustard, vinegar and water until combined
  • Carefully toss everything together until well coated in the dressing
  • Add salt and pepper to taste
  • Cover and refrigerate until ready to serve
  • Enjoy!




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