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Fresh veggie pasta salad recipe

Whether you eat it as a packed lunch or a side dish, this pasta salad from Inspired Taste is so quick and easy to make.

Bringing together a wonderful homemade dressing with plenty of veggies and cheese, it’ll be a real hit with the whole family.

You can even adjust the recipe to use any leftover veg in your kitchen, so get creative with the ingredients and show us the results! Share a picture to @eroegomena with #eroegolife.

Nutritional content

Servings: 10 people

Prep time: 20 minutes


363 kcal Total Fat

19.1g Carbs

36.6g Sugar

2g Protein

11.7g Fiber



455g dried penne

70ml red wine vinegar

1/2 tsp sea salt

1/2 tsp black pepper

1/2 tsp dried oregano

120ml extra-virgin olive oil

1 bell pepper, sliced

1/2 a zucchini, thinly sliced

200g tomatoes, chopped

5 spring onions, thinly sliced

180g mixed olives, pitted & sliced

18g fresh parsley, chopped

60g parmesan, grated

170g mozzarella, chopped


  1. Boil a large pot of water, add the pasta and cook for 6 to 10 minutes, until tender.

  2. Once cooked, drain the pasta well then rinse under cold water.

  3. While the pasta is cooking, prepare the homemade dressing. In a large bowl, whisk the red wine vinegar, salt, pepper, oregano and olive oil until well combined.

  4. Add the cooked pasta to the bowl and mix, until it’s covered in the dressing.

  5. Add the pepper, zucchini, tomatoes, spring onion, olives, parsley, parmesan and mozzarella to the bowl, then mix well. Feel free to add more seasoning if you need to.

  6. Cover the bowl and put it in the fridge for at least 30 minutes, then serve.


To store: Once the pasta has fully cooled, put this salad in an airtight container and keep it in the fridge for up to 5 days.

Vegan: To make this dish vegan, try substituting the parmesan and mozzarella for your favourite vegan-friendly cheese.


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