Mini Veggie-Packed Pasta Salad with Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A colorful pasta salad featuring mini pasta shapes tossed with crisp veggies and a bright lemon vinaigrette, perfect for kids’ lunches or snacks. This italian-inspired kid friendly (vegetarian) ready in about 25 minutes pairs cherry tomatoes, cucumber, shredded carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (11 ratings) Prep: 15 min Cook: 10 min Serves 4 Italian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 8 oz mini pasta shapes and cook for 7-9 minutes until al dente. Drain and rinse under cold water to cool.
  2. Step 2: In a large bowl, combine the cooled pasta with 1 cup halved cherry tomatoes, 1 small diced cucumber, 1/2 cup shredded carrot, and 1/2 cup thawed frozen peas.
  3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp honey, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Pour the lemon vinaigrette over the pasta and vegetables. Toss gently to coat everything evenly.
  5. Step 5: Sprinkle 1/4 cup grated Parmesan cheese over the salad and toss once more just before serving.
  6. Step 6: Serve immediately or chill for 30 minutes for flavors to meld. This salad keeps well refrigerated for up to 2 days.

Frequently asked questions

How long does Mini Veggie-Packed Pasta Salad with Lemon Vinaigrette take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mini Veggie-Packed Pasta Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes from drying out.

Can I substitute ingredients in Mini Veggie-Packed Pasta Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mini Veggie-Packed Pasta Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mini Veggie-Packed Pasta Salad with Lemon Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes