Loaded Vegetable Pasta Salad with Sweet Basil Vinaigrette

This delicious pasta salad is a lighter take on a summertime favorite—loaded with fresh vegetables, crunchy bacon, and tossed in a sweet basil vinaigrette for a dish that feels like both comfort food and a healthy choice.

Let’s talk pasta salads. They’re the go-to side dish for summer cookouts, potlucks, and backyard meals, so having a reliable, lighter version in your recipe box is essential. Many classic pasta salads rely heavily on mayonnaise, cheese, and added sugar—ingredients that can weigh the dish down. This Loaded Veggie Pasta Salad keeps all the flavor while trimming the heaviness by adding lots of fresh vegetables and a bright, herb-forward vinaigrette instead of a mayo-based dressing.

This recipe also sneaks in zucchini noodles (zoodles) alongside whole wheat spaghetti to add extra texture, color, and nutrition without overshadowing the familiar pasta taste. If someone at your table is hesitant about zoodles, pairing them with regular pasta is a gentle introduction—most people won’t notice unless you point it out. And yes, there’s bacon; the salty crunch on top gives the salad a satisfying, familiar comfort-food element.

For convenience, many shoppers use grocery store-brand products like the Signature line available at Safeway and other Albertsons family stores. These lines include pantry staples, fresh produce, sauces, and meats—all at reasonable prices—and can simplify pulling recipes together quickly when you don’t want to hunt for specialty items.

This salad is extremely versatile. Add or omit vegetables to suit your tastes or what’s in season—cherry tomatoes, bell peppers, or blanched green beans would all be excellent additions. Serve it warm straight from the pan for a cozy side, or chill it and serve cold for a refreshing picnic dish. It keeps and reheats well, so it’s great for meal-prep or bringing to gatherings.

The star of this dish is the Sweet Basil Vinaigrette. It’s vibrant and bright, combining fresh basil, white wine vinegar, Dijon mustard, honey, and olive oil. Blend the dressing for a smooth, emulsified finish that coats the pasta and vegetables beautifully. Compared to heavy mayo-based dressings, this vinaigrette is lighter but still delivers a rounded, slightly sweet-tangy flavor that pairs wonderfully with the salty bacon and Parmesan.

This salad works as an easy weeknight side, a potluck contribution, or a make-ahead main for a light lunch. If you plan to transport it to a picnic, you can make it in advance and serve cold from a cooler. The textures—from tender pasta to crisp zucchini noodles and peas—stay appealing even when the dish cools down.

Hope you enjoy this Loaded Veggie Pasta Salad! If you make it, consider leaving a comment to share how yours turned out.

Loaded Veggie Pasta Salad with Sweet Basil Vinaigrette

This delicious pasta salad is a lighter take on your favorite summer side dish—loaded with fresh veggies, crunchy bacon, and a sweet basil vinaigrette for a meal that is both healthy and satisfying.

Ingredients

• 8 oz whole wheat spaghetti
• 2 medium zucchini, spiralized
• 1 Tbsp olive oil (for pasta/veggies)
• 3 cloves garlic, minced
• 2 cups fresh or frozen peas, thawed
• 1 bunch thin asparagus, trimmed and cut into 1½-inch pieces
• ¼ cup freshly grated Parmesan cheese
• 4 slices bacon, cooked and crumbled

For the Sweet Basil Vinaigrette:

• ½ cup fresh basil leaves
• 2 Tbsp white wine vinegar
• 2 tsp Dijon mustard
• 2 tsp honey
• 1 tsp minced shallots
• ½ tsp salt
• ¼ cup olive oil

Instructions

1. Bring a large pot of salted water to a boil and cook the whole wheat spaghetti according to package directions. Drain and set aside.
2. While the water is heating or pasta is cooking, make the basil vinaigrette: combine the basil leaves, white wine vinegar, Dijon mustard, honey, minced shallots, salt, and olive oil in a blender or food processor. Blend until smooth, about 30–60 seconds. Taste and adjust seasoning if needed; set aside.
3. In a large skillet over medium heat, add 1 tablespoon olive oil. Sauté the minced garlic, peas, and asparagus until the garlic is fragrant and the vegetables are just tender, about 3–5 minutes. Add the spiralized zucchini and cook 1–2 more minutes—just long enough to warm them without losing their crunch.
4. In a large bowl, toss the warm spaghetti with the zucchini noodles, sautéed vegetables, and grated Parmesan. Pour the basil vinaigrette over the mixture and toss gently to coat everything evenly.
5. Top with the crumbled bacon and serve warm or chilled, as desired. Enjoy!

Serving Suggestions and Tips

• Serve this salad warm for a comforting side or chilled for a refreshing picnic dish.
• Make it vegetarian by substituting toasted nuts (walnuts or almonds) for bacon and using a vegetarian Parmesan or nutritional yeast.
• Leftovers will keep in an airtight container in the refrigerator for 3–4 days. Store the dressing separately if you plan to keep the salad very crisp.
• Feel free to swap or add vegetables according to seasonality—cherry tomatoes, roasted bell peppers, or blanched green beans all work well.

Nutrition

Serving: 1/6 of recipe | Calories: 229 kcal | Carbohydrates: 23.2 g | Protein: 9.2 g | Fat: 12.1 g | Saturated Fat: 2.4 g | Sodium: 367 mg | Fiber: 4.8 g | Sugar: 6.6 g

Nutrition information is automatically calculated and should be used as an approximation.