Garden Vegetable Pasta Salad





  1. Cook pasta according to box directions. I cook mine until it’s al dente.
  2. While pasta is cooking, half tomatoes or chop into 1/4 pieces if using large tomatoes. Also, slice cucumber into 1/4 pieces and half olives.
  3. Once pasta is cooked, drain and rinse with cold water. Set aside.
  4. Place everything for the dressing in a small bowl and whisk until combined.
  5. Place sliced cucumber, tomatoes, olives, and pasta into a large bowl.
  6. Pour dressing over pasta mixture and toss to coat.
  7. Enjoy immediately or refrigerate and eat later.


* If you have large garden tomatoes instead of grape tomatoes you can use those as well. Pasta will stay fresh in the refrigerator for up to one week. I do not recommend freezing.

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