A change from your typical pasta salad, this Linguine Pasta Salad is loaded with veggies and made with an easy vinaigrette! This is the perfect side dish to enjoy any time of the year!
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Even though most people think of pasta salads as a menu item at summer parties, they really can be enjoyed all through the year. This cold linguine salad is loaded with fresh veggies and keeps perfectly at room temperature since there is no mayo in the dressing.
This easy pasta salad recipe is a refreshing side dish for any barbecued meat. It would go perfectly with chicken thighs or chicken drumsticks!
Don't forget to check out these other delicious pasta salads!
- Chicken and Bacon Caesar Pasta Salad
- Orzo Pesto Pasta Salad
- Garden Vegetable and Herb Pasta Salad
- Tuscan Tortellini Pasta Salad
- Halloween Pasta Salad
Jump to:
Why This Recipe Is Great!
- It can be made ahead of time! This pasta salad can be made a few days in advance, kept in an airtight container and served when you are ready.
- It's versatile! Add your favorite ingredients to this pasta salad. You can load it up with your favorite veggies, proteins, or cheeses. You can also keep it completely vegan!
- It's unique! It's the perfect salad when you need a change from the standard pasta salad. Linguine is not often associated with pasta salad, so it's a nice change!
- It's an easy way to use up veggies! At the end of the week, we often have veggies that we purchased at the grocery stores that we didn't use. Chop them up and add them to this Italian pasta salad.
Ingredients In Linguine Pasta Salad
You only need a few simple ingredients that you probably already have in your kitchen.
- Linguine. One pound of your favorite variety.
- Black olives. One 15 ounce can of large black olives, sliced.
- Red onion. Half of a large red onion is plenty for this salad. You can substitute one cup of green onions if you prefer.
- Cherry tomatoes. One pint of fresh tomatoes.
- Cucumbers. I like the mini cucumbers, but you can use a medium cucumber if that it what you have on hand. You'll want one cup of sliced cucumbers.
- Olive oil. Extra virgin olive oil is best.
- Red wine vinegar. To make homemade Italian dressing.
- Garlic powder. For an added little kick.
- Fresh parsley. Fresh herbs give the salad a lighten up flavor.
- Salt and black pepper to taste.
Equipment To Gather
Let's Make Linguine Pasta Salad!
Fill a large pot with water. Bring the water to a full rolling boil. Add a generous amount of salt (about 3 tablespoons) to the water. Cook the linguine according to package directions.
While the linguine cooks, mix the olive oil, red wine vinegar, garlic, and salt and pepper in a small bowl. Set the dressing aside.
Wash all the vegetables. Cut the tomatoes and cucumbers into bite sized pieces. Add them to a large bowl. Chop the red onion and add it to the bowl. Slice the olives and add them to the bowl. Chop the parsley into small pieces and add it to the bowl.
When the linguine is done cooking (you want the pasta al dente), drain the linguine into a colander. Run cold water over the linguine to stop the linguine from cooking. Drain the linguine well and add the cooked pasta to the large bowl.
Add the dressing to the large bowl and mix the salad well. Season with more salt and pepper.
Tips and Tricks
- Let it hang! You can eat this salad immediately after making it, but it is best to let it refrigerate for at least 2 hours to meld all the flavors together.
- Running cold water over the linguine stops the cooking process and makes sure that the linguine does not overcook.
- The linguine should be al dente (meaning "to the tooth") this gives the linguine a little chew instead of being mushy.
Variations
- Add protein! Grilled chicken, shredded chicken, chicken sausage, cannellini beans, or chickpeas can all be added to make this a full meal instead of a side dish.
- Add cheese! Chunked or shredded parmesan cheese or Romano cheese, pearls of fresh mozzarella cheese, and feta cheese can all be added to the salad.
- Change up the veggies! Red bell peppers, green peppers, sliced carrots, steamed broccoli, or crunchy celery can all be added to this easy pasta salad.
- Change up the dressing! Use lemon juice instead of the red wine vinegar or add some crushed red pepper to the dressing to give it a little kick!
- Serve with your favorite cocktail! Like a Kentucky Mule!
Frequently Asked Questions
Yes! If you do not have linguine or prefer not to use linguine, feel free to use ziti, rotini, farfalle, or one of your favorite heart pasta shapes found at the grocery store. Ditalini or elbows will be too small for this salad though.
This will stay fresh in an airtight container for up to 5 days. Enjoy this salad throughout the week for lunches or dinners.
I used plain linguine, but if you can find it feel free to use gluten free, whole wheat, or chickpea linguine. Your favorite type of linguine will work in this recipe.
Other Recipes To Try!
Did you love this Linguine Pasta Salad? If you did, don't forget to tag me on social media on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
📖 Recipe
Cold Linguine Pasta Salad
Ingredients
- 1 lb Linguine
- 1 pint Cherry Tomatoes
- 1 can Black Olives 15 ounces
- 3 mini Cucumbers or 1 medium
- ½ Red Onion
- ½ cup Fresh parsley chopped
For the Dressing
- ½ cup Olive oil
- ⅓ cup Red Wine Vinegar
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Fill a large pot with water. Bring the water to a full rolling boil. Add a generous amount of salt (about 3 tablespoons) to the water. Cook the linguine according to package directions.
- While the linguine cooks, mix the olive oil, red wine vinegar, garlic, and salt and pepper in a small bowl. Set the dressing aside.
- Wash all the vegetables. Cut the tomatoes and cucumbers into bite sized pieces. Add them to a large bowl. Chop the red onion and add it to the bowl. Slice the olives and add them to the bowl. Chop the parsley into small pieces and add it to the bowl.
- When the linguine is done cooking (you want the pasta al dente), drain the linguine into a colander. Run cold water over the linguine to stop the linguine from cooking. Drain the linguine well and add the cooked pasta to the large bowl.
- Add the dressing to the large bowl and mix the salad well. Season with more salt and pepper.
Notes
- Let it hang! You can eat this salad immediately after making it, but it is best to let it refrigerate for at least 2 hours to meld all the flavors together.
- Add protein! Grilled chicken, shredded chicken, chicken sausage, cannellini beans, or chickpeas can all be added to make this a full meal instead of a side dish.
- Add cheese! Chunked or shredded parmesan cheese or Romano cheese, pearls of fresh mozzarella cheese, feta cheese, can all be added to this salad.
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