Wagon Wheel Vegetable Salad
Bright, colorful, and brimming with fresh produce, Wagon Wheel Vegetable Salad is a delightful fusion of wholesome ingredients and zesty flavors. This simple, quick-to-make dish combines fun wagon wheel pasta with a medley of crisp vegetables like bell peppers, zucchini, carrots, and cherry tomatoes, complemented by the crowd-pleasing tang of crumbled feta and sliced black olives. Tossed in a homemade vinaigrette of olive oil, red wine vinegar, Dijon mustard, and a touch of honey, this salad delivers the perfect balance of tangy, sweet, and savory in every bite. Ready in just 30 minutes and ideal for meal prep or entertaining, this chilled pasta salad is a crowd-pleasing choice for potlucks, summer picnics, or as a vibrant side dish to your favorite grilled entrees. Keywords: wagon wheel pasta salad, vegetable salad with feta, quick pasta salad recipe, cold pasta salad, summer salad recipes.
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Recipe Information
Ingredients
- 8 ounces wagon wheel pasta
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium zucchini
- 2 medium carrots
- 1 cup cherry tomatoes
- 0.5 cup black olives, sliced
- 0.5 cup feta cheese, crumbled
- 0.25 cup fresh parsley, chopped
- 0.25 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cook the wagon wheel pasta in a large pot of salted boiling water according to package directions. Drain, rinse under cold water, and set aside.
While the pasta is cooking, dice the red and yellow bell peppers into small, bite-sized pieces.
Slice the zucchini into thin half-moons, and peel and julienne the carrots.
Halve the cherry tomatoes and set all prepared vegetables aside.
In a large mixing bowl, combine the cooked pasta, diced bell peppers, zucchini, carrots, cherry tomatoes, black olives, and crumbled feta cheese.
In a small bowl, prepare the dressing by whisking together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until fully emulsified.
Pour the dressing over the pasta and vegetable mixture, and toss until evenly coated.
Sprinkle the chopped parsley over the salad and give it one final toss.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve cold as a refreshing side dish or light main course.
Nutrition Facts
Calories |
2133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 5482 mg | 238% | |
| Total Carbohydrate | 249.1 g | 91% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 42.3 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 857 mg | 66% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2853 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
