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Home » Recipes » Pasta

Garden Vegetable Pasta

Aug 16, 2013 by Kaitlin · 2 Comments

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A quick and easy Garden Vegetable Pasta recipe with a tangy vinegar-herb dressing! Such a great way to enjoy fresh summertime garden veggies. (Vegan, gluten-free, oil-free.)

Bowl of fresh garden vegetable pasta with basil

This is a great, easy side dish (or meal) when you have a bounty of fresh, summertime garden vegetables.

I really enjoy the combination of zucchini, tomatoes, and onion. But mushrooms, bell pepper, or other veggies would be fantastic as well.

Plus the leftovers are awesome, becoming even more flavorful after the vinegar-herb dressing has a chance to sit and get cozy with the pasta.

So it makes a great take-along cold lunch as well!

Ingredients for garden vegetable pasta

Ingredients for Garden Vegetable Pasta

For this recipe, you will toss together in a large bowl:

  • Pasta of your choice: Use gluten-free noodles if desired. I use brown rice and quinoa fusilli pasta.
  • Ripe garden tomatoes: Or substitute cherry tomatoes or grape tomatoes for a bolder, sweeter flavor. You could even use roasted cherry tomatoes for even more flavor.
  • Zucchini
  • Yellow squash
  • Yellow onion: Or you can use red onion or white onion instead.
  • Fresh basil: Or substitute other herbs like fresh parsley, cilantro, dill, fresh chives, etc.
  • Fresh garlic cloves
  • Red wine vinegar
  • Dried oregano: If you don't have oregano, then dried basil or dried Italian seasonings work great too.

Customizing

Vegetables: Add other veggies as you see fit or based on whatever is in season. Try red bell pepper, mushrooms, asparagus, etc. You could also stir in finely chopped greens like baby spinach, arugula, or baby kale.

Make it spicy: If you like things spicy, feel free to sprinkle on red pepper flakes to taste before serving.

Make it cheesy: Add vegan crumbled feta cheese or dairy-free goat cheese on top before serving if desired. Kalamata olives would also be a tasty addition!

Storing

Store leftovers in an airtight container in the refrigerator. We find they keep for about 2-3 days. You can either enjoy the leftovers cold or warmed in the microwave.

Vegan garden vegetable pasta in a bowl with basil

For more inspiration, also browse all pasta and noodle recipes.

Bowl of fresh garden vegetable pasta with basil

Garden Vegetable Pasta

Fusilli pasta is tossed with garden vegetables and a light vinegar-herb dressing. A great way to enjoy garden veggies in the summertime!
5 from 1 vote
Print Recipe Pin Recipe Comment
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Side Dish
Cuisine: Gluten-Free Option, Oil-Free, Vegan
Servings: 5 side servings

Ingredients

  • 8 oz. pasta (gluten-free if desired*)
  • 1 small yellow onion
  • 1 medium zucchini
  • 1 yellow summer squash
  • 3 medium ripe tomatoes
  • 2 cloves garlic
  • 1/4 cup fresh basil (or parsley, etc.)

For the vinegar-oregano dressing:

  • 2 1/2 Tbsp. red wine vinegar
  • 1/2 tsp. dried oregano
  • 1/8 tsp. salt

Instructions

  • Cook pasta according to package directions, leaving al dente (slightly firm, not mushy). Drain when finished.
  • Meanwhile, chop the onion. Dice zucchini and yellow squash. Chop tomatoes.
  • In a skillet over medium-high heat, sauté onions for about 4 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)
  • Add zucchini and yellow squash. Stir and sauté 6-7 minutes.
  • Meanwhile, mince garlic.
  • Add chopped tomatoes and garlic to pan. Sauté 2-3 minutes, stirring occasionally.
  • Combine dressing ingredients in a small bowl and whisk to combine.
  • Add cooked (drained) pasta to a large bowl. Add dressing, cooked vegetables, and chopped fresh basil. Toss to combine.
  • Salt/pepper to taste as needed. Add a splash more vinegar, or more basil if desired.

Notes

*For gluten-free: I use brown rice + quinoa fusilli pasta.
Garlic: If you want a more pronounced garlic flavor, simply add it to the dressing and keep it raw, instead of sautéing it with the vegetables.
Variations: Try this with other vegetables (bell pepper, mushroom, etc.) or herb combinations.

Nutrition Per Serving (Estimate)

Nutrition Facts
Garden Vegetable Pasta
Amount per Serving
Calories
196
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Potassium
 
429
mg
12
%
Carbohydrates
 
41
g
14
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
6
g
12
%
Vitamin A
 
844
IU
17
%
Vitamin C
 
26
mg
32
%
Calcium
 
37
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this vegan Garden Vegetable Pasta recipe, also feel free to check out:

  • Balsamic Green Bean Salad
  • Garden Harvest Vegetable Soup
  • Summer Vegetable Chili
  • Avocado Corn Summer Salad

Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

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Comments

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  1. Anonymous says

    January 29, 2015 at 7:46 pm

    Made this dish last night and what a hit!!! Excellent!! One of the best parts about this meal was feeling full without the bloat and overstuffed feeling. Definitely will keep this in the rotation of weekday meals! Thanks for a clean recipe with bold flavor!

    Reply
    • Kaitlin | The Garden Grazer says

      January 30, 2015 at 4:15 pm

      So great to hear! Thanks for sharing!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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