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Packed with crisp vegetables and tossed in a creamy, herbed dressing, this garden veggie macaroni salad is a bright and hearty side dish perfect for warm weather meals. It features tender pasta, vibrant garden produce and a tangy dressing made with Greek yogurt, avocado and hard-boiled eggs for richness. Whether you’re bringing it to a picnic or serving it alongside grilled mains, this veggie-loaded salad will stand out. It’s fresh, colorful and satisfying enough to be a meal on its own.
This garden veggie macaroni salad is full of fresh vegetables, tender pasta and a creamy dressing. It’s colorful, hearty and perfect for any summer gathering.
If you love Italian food, you might also want to try ricotta beef stuffed pasta shells, this pink pasta sauce or any of these baked pasta recipes.
Why You’ll Love It
Fresh and crisp: Loaded with colorful vegetables that add crunch and brightness.
Creamy dressing: The avocado, yogurt and egg blend gives it a smooth, tangy finish.
Meal prep friendly: Great made ahead and holds up well in the fridge.
Versatile side: Works with grilled meats, sandwiches or on its own for lunch.
Packed with texture: Every bite has a mix of soft pasta, crunchy veg and creamy dressing.
Garden Veggie Macaroni Salad Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Pasta: Cavatappi holds the dressing well and adds a fun shape and texture.
Bell peppers: Add sweetness and color.
Celery: Brings a fresh, crunchy contrast.
Red onion: Adds sharpness and bite to balance the creamy elements.
Baby carrots: Mild and sweet with a satisfying crunch.
Roma tomatoes: Juicy and firm, ideal for pasta salad.
Cucumber: Refreshing and hydrating with a crisp texture.
Broccoli: Adds fiber and a hearty bite.
Radishes: Peppery and crunchy, they liven up the salad.
Shallot: Mild and slightly sweet, great for layering flavor.
Fresh dill: Adds brightness and herby depth.
Avocado: Provides creaminess and richness to the dressing.
Greek yogurt: Thickens the dressing and adds protein.
Sour cream: Gives tang and smooth texture.
Hard-boiled eggs: Add richness and body to the dressing.
Red wine vinegar: Provides acidity to balance the creaminess.
Apple cider vinegar: Adds fruitiness and depth to the dressing.
Dijon mustard: Brings sharpness and helps emulsify the dressing.
Horseradish: Adds a bit of zing and subtle heat.
Garlic powder: For mellow, savory depth.
How to Make Macaroni Salad with Vegetables
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the pasta: Boil until tender, then drain and rinse under cold water.
Prep the vegetables: Dice all vegetables and add to a large bowl with the cooled pasta.
Make the dressing: Blend avocado, yogurt, sour cream, eggs, vinegar and seasonings until smooth.
Combine and toss: Pour the dressing over the pasta and veggies, then toss to coat evenly.
Substitutions and Variations
Make it dairy free: Swap yogurt and sour cream with plant-based alternatives.
Add protein: Stir in chickpeas, diced chicken or steak, or grilled tofu for a full meal.
Use different herbs: Try parsley, basil or chives instead of dill.
Serving Suggestions
With meat: Pair your smoked tomahawk, roasted chicken or air fryer short ribs with this veggie pasta salad.
With seafood: It would also go well with scallop skewers or pistachio crusted salmon.
How to Store Garden Vegetable Pasta Salad
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 to 4 days.
Freeze: I don’t recommend freezing it, as that would change the vegetable texture and separate the dressing.
Top Tips
Chop vegetables evenly: This gives the salad better texture and a uniform look.
Cool the pasta fully: Prevents wilting the vegetables or thinning the dressing.
Use ripe avocado: It blends smoothly and adds richness to the dressing.
Taste the dressing: Adjust salt, vinegar or mustard if needed before mixing.
Let it rest: Give the salad time to chill so the flavors meld together.
Colourful Rainbow Pasta Salad FAQs
Cavatappi, macaroni, penne, and rigatoni are just some options. You can use pretty much any pasta shape you want. Follow the directions on the package and cook the pasta to al dente.
Yes, a blender or food processor works just as well to create a smooth dressing.
You can use any creamy dressing you like. To change the flavor up, consider a rich blue cheese dressing or even peach and poppy seed which is one of my favorites! If you still want to include the boiled eggs, simply dice them and add them to the pasta with the vegetables, before tossing the salad with the dressing.
Garden Veggie Macaroni Salad and Creamy Avocado Dressing Recipe
Garden Veggie Macaroni Salad
Ingredients
- 1 Pound pasta, such as macaroni or cavatappi
- 2 bell peppers, diced
- 3 Stalks celery, diced
- 1 red onion, diced
- 1 Cup baby carrots, diced
- 3 roma tomatoes, diced
- 1 cucumber, diced
- 1 Cup broccoli, florets, diced
- 1 Cup radishes, quartered and thinly sliced
- 3 Tablespoons shallot, minced
- 2 Tablespoons dill weed, fresh
For the Dressing
- 1 avocado, ripe
- 1/2 Cup greek yogurt
- 1/2 Cup sour cream
- 3 eggs, hard boiled
- 1 Tablespoon red wine vinegar
- 3 Tablespoons apple cider vinegar
- 1 Tablespoon dijon mustard
- 1 Teaspoon horseradish
- 1 Teaspoon garlic powder
- 1 Teaspoon black pepper, coarse
- 1 Teaspoon kosher salt
Instructions
- Prepare the noodles according to the package. Drain and rinse under cold water to cool.
- Finely dice the vegetables. Add to a large bowl with the noodles and toss.
- Prepare the dressing. Combine all ingredients in a bowl. Use a hand mixer (or stand mixer) and beat on medium speed until smooth.
- Pour dressing into the macaroni salad and toss to coat.
Notes
Cool the pasta fully: Prevents wilting the vegetables or thinning the dressing.
Use ripe avocado: It blends smoothly and adds richness to the dressing.
Taste the dressing: Adjust salt, vinegar or mustard if needed before mixing.
Let it rest: Give the salad time to chill so the flavors meld together.
Nutrition
Garden veggie macaroni salad is the kind of dish that turns heads at any potluck or picnic. It combines fresh produce, hearty pasta and a flavorful dressing that’s both creamy and bright. The combination of textures and vibrant colors makes each bite interesting and satisfying. It works beautifully as a side or a main and is easy to make ahead. This is the kind of salad you’ll be asked to bring again and again.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Adding the veggies is so good. It takes this dish to the next level.
That dressing was divine! This recipe is my new fave!
yum! i like the noodles you used in this.