Loaded Veggie Pasta Salad Recipe with Sweet Basil Vinaigrette

This delicious pasta salad is a lighter take on a classic summer side dish, loaded with fresh vegetables and crunchy bacon, all tossed in a bright, sweet basil vinaigrette. It’s a satisfying dish that balances healthful ingredients with comforting flavor.

Let’s talk pasta salads. They’re a staple at summer cookouts, potlucks and backyard gatherings, so having a go-to recipe that’s both tasty and lighter in calories is essential. Many traditional pasta salads rely heavily on mayonnaise, lots of cheese and added sugar, which can make a side dish feel heavy. This version swaps much of that richness for fresh vegetables, herbs and a vibrant basil vinaigrette, so you get bold flavor without the heaviness.

Yes — there’s bacon. A small amount of crisp, crumbled bacon adds the nostalgic comfort-food finish that pairs beautifully with the bright basil dressing and garden-fresh vegetables.

For this recipe I replaced about half of the usual spaghetti with spiralized zucchini noodles (zoodles). They add extra nutrition, a pleasant crunch and lots of color, while blending seamlessly with the cooked pasta so even zucchini skeptics can enjoy them. Serving both spaghetti and zoodles together gives the texture and familiarity of pasta while lowering the overall calorie density and boosting vegetables.

Grocery store Signature-brand products make assembling this dish quick and affordable. Many supermarkets and store-brand lines offer pantry staples, fresh produce and convenient items that can speed prep time while still maintaining quality.

This salad is extremely versatile. Add as few or as many vegetables as you like—peas and asparagus are used here, but cherry tomatoes, bell peppers, cucumbers or blanched green beans would all work. It also tastes great served warm or chilled, which makes it convenient for bringing to picnics or potlucks: serve it warm straight from the skillet, or cool and pack it in a cooler to serve cold. Both ways deliver bright flavor.

The sweet basil vinaigrette is the key to this salad. It’s simple to make in a blender: fresh basil, white wine vinegar, Dijon mustard, honey, minced shallot, a pinch of salt and olive oil. The result is a light, tangy and slightly sweet dressing that complements the vegetables and pasta much better than a mayo-based dressing would. Toss the warm pasta with the zucchini, sautéed veggies and dressing, then finish with freshly grated Parmesan and crumbled bacon for a balanced combination of fresh, savory and slightly sweet flavors.

If you try this Loaded Veggie Pasta Salad and enjoy it, please leave a rating and share your version on social media—it’s always fun to see how readers customize the recipe!

Loaded Veggie Pasta Salad with Sweet Basil Vinaigrette

Ingredients

• 8 oz whole wheat spaghetti
• 2 medium zucchini, spiralized
• 1 Tbsp olive oil
• 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, make the vinaigrette: in a blender combine the basil, white wine vinegar, Dijon mustard, honey, minced shallot, salt and olive oil. Blend until smooth, about 30–60 seconds. 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 tender, about 3–5 minutes. Add the spiralized zucchini and cook an additional 1–2 minutes until just warmed through. Be careful not to overcook the zucchini so it retains some texture.
4. In a large bowl, toss the warm spaghetti with the zucchini noodles, sautéed vegetables and Parmesan cheese. Pour in the basil vinaigrette and toss gently to coat everything evenly. Top with crumbled bacon, serve and enjoy.

Nutrition (per serving)

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.

Tips, Variations and Storage

• Make it vegetarian: omit the bacon and add toasted walnuts or chickpeas for crunch and protein.
• Extra veggies: cherry tomatoes, diced bell pepper or blanched green beans make great additions.
• Zoodles: if you prefer raw zucchini noodles, toss them in at the end without cooking; they’ll stay crisp and refreshing.
• Make ahead: prepare the vinaigrette and cook the pasta and vegetables in advance. Store components separately and toss together just before serving to keep textures bright.
• Leftovers: refrigerate in an airtight container for up to 3 days. If the salad absorbs too much dressing, refresh with a splash of olive oil or a teaspoon of vinegar before serving.

If you make this recipe, consider leaving a comment or rating to let others know how it turned out. Enjoy this bright, veggie-forward pasta salad at your next picnic, barbecue or family meal.