Summer Pasta Salad Recipe
When summer hits its stride, nothing hits the spot quite like a bowl of Summer Pasta Salad. This dish is vibrant, packed with garden-fresh veggies, briny olives, tangy feta, and tossed in a zippy vinaigrette that ties everything together. Whether you’re headed for a sunny picnic, planning a potluck, or just looking for a refreshing weeknight side, this recipe delivers Mediterranean flavors, irresistible color, and a cool relief from the heat. Trust me, once you’ve tasted this Summer Pasta Salad, you’ll be craving it all season long!
Ingredients You’ll Need
Summer Pasta Salad’s beauty lies in its simplicity—each ingredient does its part to add crunch, tang, saltiness, or creamy balance. Here’s what you’ll need for the ultimate bowl of cold, zesty comfort:
- Rotini pasta (12 oz): These corkscrew noodles hold onto the dressing and veggie bits for the perfect flavorful bite every time.
- Cherry tomatoes (1 cup, halved): Sweet, juicy bursts of summer color and freshness.
- Cucumber (1 cup, diced): Adds crispness and a cool crunch that’s super refreshing.
- Red bell pepper (1/2 cup, diced): Brings vibrant color and a light, sweet flavor to every forkful.
- Black olives (1/2 cup, sliced): Offer salty Mediterranean depth that pairs beautifully with the veggies.
- Red onion (1/2 cup, finely diced): Adds just the right bit of sharpness and color to balance the salad.
- Feta cheese (1/2 cup, crumbled): Creamy and tangy, this cheese gives the salad its signature Mediterranean character.
- Fresh parsley (1/4 cup, chopped): Lends herbal brightness and a pop of green that ties everything together.
- Olive oil (1/3 cup): The base of your dressing—use the good stuff for best results!
- Red wine vinegar (3 tbsp): Brings the perfect acidity and brightness to the vinaigrette.
- Dijon mustard (1 tsp): Helps emulsify the dressing and adds a mild, zesty kick.
- Garlic (1 clove, minced): Gives a subtle, savory bite that really wakes up the flavors.
- Dried oregano (1 tsp): Classic Mediterranean seasoning that adds earthy flavor.
- Salt (1/2 tsp): Pulls everything together and heightens each flavor.
- Black pepper (1/4 tsp): Rounds out the dressing with just a touch of warmth.
How to Make Summer Pasta Salad
Step 1: Cook and Cool the Pasta
Start by boiling your rotini in generously salted water until just al dente—think tender with a slight bite. This prevents the noodles from getting mushy once the salad is dressed and chilled. Once the pasta is cooked, drain and rinse it under cold water to immediately stop the cooking and keep the noodles springy and cool.
Step 2: Prep the Veggies and Mix-ins
While the pasta cools, chop, halve, and dice your way through the fresh veggies. Toss the cherry tomatoes, cucumber, red bell pepper, olives, red onion, feta, and parsley together in a large mixing bowl. This vibrant mix will be a riot of freshness and Mediterranean flair by the time we’re done.
Step 3: Make the Homemade Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper. You’ll notice the dressing coming together into a slightly creamy, fragrant emulsion—the vinaigrette that takes Summer Pasta Salad from good to genius.
Step 4: Toss Everything Together
Pour the cooled rotini into the bowl with your colorful vegetable mix. Drizzle over the vinaigrette, then toss gently but thoroughly, making sure every bit of pasta and every veggie is coated in that herby, tangy dressing. The feta will mingle throughout, adding creamy pockets of flavor.
Step 5: Chill Before Serving
This one step is key: pop your salad in the fridge for at least 30 minutes. Chilling allows all the flavors to meld, and the pasta to soak up the zesty dressing. Just before serving, give the salad one more gentle toss, and you’re ready to go!
How to Serve Summer Pasta Salad
Garnishes
A handful of extra chopped parsley, a final sprinkle of crumbled feta, and perhaps a few extra sliced olives make this salad absolutely irresistible. Garnishes add a dash of elegance and extra bursts of flavor and color—perfect for when you want your Summer Pasta Salad to look as good as it tastes.
Side Dishes
This salad shines at picnics or BBQ spreads, serving as a tasty companion to grilled chicken, salmon, or veggie skewers. You can also pair it with a crusty baguette or some homemade hummus for a light, delightful lunch. It’s the kind of dish that fits in anywhere from a casual lunch to your fanciest outdoor dinner party.
Creative Ways to Present
For a playful twist, serve Summer Pasta Salad in individual mason jars for portable picnics or potlucks. Want something a little more upscale? Plate it atop a bed of arugula with extra vinaigrette, or arrange in a large salad bowl with colorful vegetable “ribbons” on top. However you present it, the flavors always shine through!
Make Ahead and Storage
Storing Leftovers
Transfer leftover Summer Pasta Salad to an airtight container and store it in the fridge. The flavors often intensify as it sits, making for an even tastier bite the next day! Enjoy within 3 days for the best texture and freshness.
Freezing
Freezing is not recommended for this salad, as the fresh veggies and pasta can lose their crispness and become watery when thawed. Instead, make just what you need, or get creative with leftovers by adding them to a fresh leafy salad or wrap.
Reheating
This dish is truly at its best when enjoyed cold or at room temperature, so no reheating is needed (and actually discouraged). If you’d like to liven up leftovers, add a splash of olive oil or vinegar just before serving to refresh the flavors.
FAQs
Can I make Summer Pasta Salad gluten free?
Absolutely! Just substitute regular rotini with your favorite gluten-free pasta. Be sure to cook it al dente, as some gluten-free varieties can get soft quickly. The rest of the recipe remains the same and just as delicious.
What other vegetables can I add?
The possibilities are endless! Try adding blanched asparagus, artichoke hearts, roasted zucchini, or even blanched green beans for extra color and crunch. This Summer Pasta Salad works wonderfully as a flexible fridge-cleanout recipe.
Can I make this vegan?
You sure can. Simply leave out the feta or swap it for your favorite plant-based cheese, or add chickpeas for some satisfying protein and creaminess. The dressing is already vegan-friendly!
How far ahead can I prepare Summer Pasta Salad?
You can assemble the salad up to a day in advance. In fact, allowing it to chill overnight in the fridge can help the flavors deepen even more, making it a fabulous make-ahead option for gatherings.
Is this salad kid-friendly?
Most kids love the colorful veggies, fun pasta shapes, and cheesy bites. If you’ve got picky eaters, feel free to swap out any veggies or reduce the onion for a milder flavor. Make it your own and everyone will want seconds!
Final Thoughts
If you’re searching for a recipe that’s bright, nourishing, and guaranteed to be a crowd-pleaser, this Summer Pasta Salad delivers every time. It’s fun to make, endlessly customizable, and somehow tastes even better outdoors with friends and family. Give it a try this week—you might just discover your new go-to dish for every sunny occasion!
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Summer Pasta Salad Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Summer Pasta Salad is a refreshing and flavorful dish perfect for picnics, barbecues, or as a light meal on its own. Packed with colorful veggies, tangy feta, and a zesty dressing, it’s a Mediterranean-inspired treat that’s easy to make and even easier to enjoy.
Ingredients
Pasta:
- 12 oz rotini pasta
Veggies:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup black olives, sliced
- 1/2 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
Dressing:
- 1/2 cup feta cheese, crumbled
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the Pasta: Boil the rotini pasta until al dente, then cool under cold water.
- Prepare the Salad: Combine tomatoes, cucumber, bell pepper, olives, onion, parsley, and feta in a bowl.
- Make the Dressing: Whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper.
- Toss and Chill: Mix the pasta, veggies, and dressing. Chill before serving.
Notes
- This salad can be made a day ahead.
- For added protein, include grilled chicken or chickpeas.
- Try mozzarella pearls instead of feta for a different taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook (after pasta is boiled)
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
