Vegetarian Pasta Salad

Recipe from Lily Moore
Vegetarian Pasta Salad
Cooking time: 25 min
Servings 3
Introducing a colorful and nourishing vegetarian pasta salad that is sure to become your new fav. With a medley of fresh and juicy cherry tomatoes, crisp cucumbers, sweet peppers, and tender onions, this dish is not only delicious but also a visual feast.


  • Cucumber
    2 pcs.
  • Pasta
    4,2 oz.
  • Red onion
    3,2 oz.
  • Cherry tomatoes
    5,3 oz.
  • Bell pepper
    2 pcs.
  • Salt and pepper
    1 tsp.
  • Broccoli florets
    3,9 oz.
  • Finely chopped parsley
    2 tsp.
  • Olive oil
    3 tbsp.

Nutrition facts per serving

  • Calories

    354 kcal

  • Protein

    6 g

  • Fat

    11 g

  • Carbohydrates

    58 g


  • Boil the broccoli florets in salted water for about 7 minutes. Drain the water and let the broccoli cool. Cook the pasta in boiling salted water according to the package instructions.

  • While the pasta is cooking, prepare the vegetables. Wash and thoroughly dry all the vegetables. Cut the cherry tomatoes in half and place them in a deep bowl. Cut the cucumbers into half-circles and add them to the tomatoes.

  • Peel the red onion and cut it into half-rings. Remove the core and seeds from the bell pepper, then cut it into strips. Mix the chopped pepper and onion with the tomatoes and cucumbers.

  • Drain the pasta and drizzle with olive oil. Add the pasta to the vegetable mixture, season with spices and sprinkle with finely chopped parsley. Mix well and serve.


  • If you're looking for a more substantial meal, consider adding some tofu, tempeh, or beans to the salad for extra protein.

  • Feel free to add your favorite ingredients to make this salad truly your own. Try adding some chopped nuts, crumbled cheese, or even some fresh fruit.

Bon Appetit!

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