Quick Pasta Salad Recipe – Chilli Garlic & Veggie Delight

Last Updated on 6 months ago by Neha Deshmukh

Quick Pasta Salad Recipe – Chilli Garlic & Veggie Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, easy, and seriously delicious meal that doesn’t require hours in the kitchen. This Chilli Garlic & Veggie Pasta Salad is exactly that. I first whipped this up on a busy weeknight when I was craving something fresh and flavourful, and it’s been a family favourite ever since. It’s perfect for a light lunch, a side dish at a BBQ, or even a quick dinner. Let’s get cooking!

Why You’ll Love This Recipe

This pasta salad is a winner for so many reasons. It’s incredibly fast – ready in about 20 minutes! The chilli garlic dressing is a flavour bomb, and the crunchy veggies add a lovely texture. Plus, it’s super versatile. Feel free to swap out the veggies for whatever you have on hand. Honestly, it’s a lifesaver when you need a tasty meal in a hurry.

Ingredients

Here’s what you’ll need to make this vibrant pasta salad:

• 1 ½ cups pasta (about 180g)
• 4 cups water
• Salt to taste
• Few drops of oil
• ¼ cup oil (about 60ml)
• 1 tablespoon mayonnaise
• 1 teaspoon vinegar
• 1 teaspoon oregano
• 1 teaspoon chilli flakes
• 1 ½ teaspoons garlic powder
• 1 teaspoon crushed pepper
• ½ teaspoon sugar
• ¼ cup onion, diced (about 30g)
• ¼ cup tomatoes, diced (about 30g)
• ¼ cup capsicum (bell pepper), diced (about 30g)
• ¼ cup carrot, diced (about 30g)

Ingredient Notes

Let’s talk ingredients!

• Pasta: I usually use penne or fusilli for this salad because their shapes hold the dressing really well. But honestly, any short pasta will work – rotini, farfalle, even macaroni!
• Oil: You can use any neutral-flavoured oil like sunflower or canola. I sometimes like to use a little bit of olive oil for extra flavour, but it’s not essential.
• Spice Level: Chilli flakes can vary a lot in heat. Start with 1 teaspoon and add more to taste. In my family, we love a good kick, so I usually add a bit extra! You can also use Kashmiri chilli powder for colour and mild heat.
• Vinegar: White vinegar or apple cider vinegar both work beautifully here.

Step-By-Step Instructions

Alright, let’s make some pasta salad!

1. First, bring 4 cups of water to a boil in a large pot. Add a generous pinch of salt and a few drops of oil – this prevents the pasta from sticking together.
2. Add the pasta and cook according to package directions, usually around 7-10 minutes, until it’s al dente (tender but still firm to the bite).
3. Once cooked, drain the pasta immediately and rinse it under cold water. This stops the cooking process and keeps the salad from getting mushy. Set aside.
4. Now, let’s make the dressing. In a bowl, whisk together ¼ cup oil, 1 tablespoon mayonnaise, 1 teaspoon vinegar, 1 teaspoon oregano, 1 teaspoon chilli flakes, 1 ½ teaspoons garlic powder, 1 teaspoon crushed pepper, ½ teaspoon sugar, and salt to taste. Give it a good mix!
5. In a large bowl, combine the cooked pasta, diced onion, tomatoes, capsicum, and carrot.
6. Pour the dressing over the pasta and vegetables. Toss everything together until it’s evenly coated.

Expert Tips

• Don’t overcook the pasta! Al dente is key for a good texture.
• Rinsing the pasta with cold water is crucial. Trust me on this one!
• Taste the dressing and adjust the seasonings as needed. More chilli flakes? A little extra vinegar? Go for it!

Variations

This recipe is a blank canvas for your creativity!

• My friend Priya loves adding some chopped cilantro and a squeeze of lime juice for a fresh, zesty twist.
• For a bit of protein, add some cooked chicken, shrimp, or chickpeas.
• My kids love it with a little bit of sweetcorn thrown in.

Vegan Adaptation

Want to make this salad vegan? It’s super easy! Simply swap the mayonnaise for a vegan mayonnaise alternative. There are some great options available in most supermarkets now.

Gluten-Free Adaptation

Need a gluten-free version? Just use gluten-free pasta! There are tons of different types available now, made from rice, corn, or quinoa.

Spice Level Adjustment

If you’re not a fan of spice, reduce the amount of chilli flakes or omit them altogether. You can also add a pinch of sugar to balance the flavours.

Quick Weekday Meal Adaptation

To make this even quicker, use pre-cut vegetables! You can find them in most supermarkets.

Serving Suggestions

This pasta salad is delicious on its own, but it also pairs well with grilled chicken or fish. It’s also a great side dish for a picnic or potluck.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the dressing over time, so you might want to add a little extra before serving.

FAQs

What type of pasta works best for this salad?

Short pasta shapes like penne, fusilli, or rotini are ideal because they hold the dressing well.

Can I make this pasta salad ahead of time?

Yes, you can! But the pasta will absorb some of the dressing, so you might want to add a little extra before serving.

How can I adjust the tanginess of the dressing?

Add more or less vinegar to adjust the tanginess to your liking.

What vegetables can I substitute or add?

Feel free to swap out the vegetables for your favourites! Cucumber, bell peppers of different colours, or even broccoli florets would be great additions.

Is it possible to make this salad without mayonnaise?

Yes! You can replace the mayonnaise with a mixture of yogurt and a little lemon juice. It won’t be exactly the same, but it will still be delicious.