Fresh Crunchy Pasta Salad

For a quick and satisfying meal, try this crunchy fresh pasta salad. The pasta is filling and celery, bell pepper, and onions add a ton of crunch. Mustard, vinegar, lemon juice and dill add delicious, tangy flavor.

Try a different type of pasta! Beet, spinach, and chickpea pasta are great alternatives. Many of the healthier grocers carry new pastas, which are often gluten free and sometimes even full of protein. The texture might be slightly different, but that’s a small sacrifice to make for better nutrients.

This recipe is so easy to make, and it keeps for several days in the fridge. Make a large batch and have a little every night. Great for food prep!

Any shape of pasta can be used to make this salad, but short types work the best: rotini, macaroni, or shells, for instance. If using shells or a tube pasta, like ziti or penne, try to drain as much water as possible from inside the noodles. Water left in noodles can make a mess of a salad. Most pastas are vegan, but be sure to check the label. They sometimes contain egg, but that’s typically in fresh noodles.

If you love Dijon mustard, you can substitute it instead of yellow mustard.

Take this salad on the road to picnics, potlucks and get-togethers. Because it doesn’t contain any mayo or other items that would need to be immediately refrigerated, this salad is great for a buffet table in all but the hottest environments. So you don’t need to worry if guests don’t start eating right away – your salad will hold up and won’t harm anyone! A perfect dish for all of the summer and fall holidays.

You might also like to try:

Cranberry Arugula Pasta Salad

Maryland Old Bay Vegan Pasta Salad

Summer Squash Penne

Other Salads

Print Recipe

Fresh Crunchy Pasta Salad

A fresh, crunchy pasta salad with bell pepper, red onion, and celery. Dill, mustard and lemon juice give it great flavor!

Course

Salad, Side Dish

Cuisine

American, Italian

Keyword

apple cider vinegar, bell pepper, celery, dijon mustard, dill weed, dried dill, lemon juice, pasta, yellow mustard

Prep Time

15 minutes

Cook Time

10 minutes or pasta cooking time

Servings

servings

Ingredients

• 8 ounces pasta any kind, cooked, rinsed, and cooled. Use gluten free pasta for a gluten free salad.
• 1/2 cup red onion chopped
• 1/2 cup bell pepper chopped
• 2 stalks celery washed, threads removed, sliced
• 1 tablespoon yellow mustard or Dijon mustard
• 1 tablespoons oil
• 1 tablespoon apple cider vinegar
• 1-1/2 tablespoons lemon juice
• 1 tablespoon dried dill weed or fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Course Salad, Side Dish Cuisine American, Italian Keyword apple cider vinegar, bell pepper, celery, dijon mustard, dill weed, dried dill, lemon juice, pasta, yellow mustard Prep Time 15 minutes Cook Time 10 minutes or pasta cooking time Servings servings Ingredients 8 ounces pasta any kind, cooked, rinsed, and cooled. Use gluten free pasta for a gluten free salad. 1/2 cup red onion chopped 1/2 cup bell pepper chopped 2 stalks celery washed, threads removed, sliced 1 tablespoon yellow mustard or Dijon mustard 1 tablespoons oil 1 tablespoon apple cider vinegar 1-1/2 tablespoons lemon juice 1 tablespoon dried dill weed or fresh dill 1/2 teaspoon salt 1/4 teaspoon pepper

Instructions

1. Cook the pasta according to package directions. Drain, rinse with cold water and set aside to cool.
2. Add the chopped onion, bell pepper, and celery to the cooled pasta and carefully toss to combine.
3. Add the mustard, oil, vinegar, and dill to the salad and mix again.
4. Season with salt and pepper to taste. Serve immediately or place in the refrigerator until serving.
5. Store in an airtight container in the fridge for up to four to five days.

   

Recipe Notes

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