This Summer Pasta Salad is a colorful, refreshing dish brimming with fresh vegetables, al dente pasta, and a zesty homemade vinaigrette. Ideal for picnics, barbecues, or light meals, it’s as versatile as it is delicious.
Why You’ll Love This Recipe
- Quick and easy to prepare
- Bursting with summer flavors and textures
- Customizable with your favorite veggies and proteins
- Perfect make-ahead dish for busy days
- Great for gatherings and outdoor dining
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salad
- Short pasta (like rotini or penne)
- Cherry tomatoes, halved
- Cucumber, chopped
- Bell pepper, chopped
- Red onion, thinly sliced
- Kalamata or green olives, sliced
- Crumbled feta cheese
- Fresh parsley or basil
For the Dressing
- Olive oil
- Lemon juice or vinegar
- Dijon mustard
- Minced garlic (optional)
- Dried oregano or Italian seasoning
- Salt and black pepper
Directions
- Cook the pasta: Boil in salted water until al dente. Drain and rinse under cold water.
- Prep the vegetables: Chop tomatoes, cucumber, peppers, onions, and herbs.
- Make the dressing: Whisk together olive oil, lemon juice, mustard, garlic, oregano, salt, and pepper.
- Combine: Toss pasta, veggies, olives, and feta in a large bowl. Drizzle with dressing and toss gently to combine.
- Chill: Refrigerate for at least 30 minutes before serving.
- Serve: Taste, adjust seasoning, and garnish with extra herbs before serving.
Servings and timing
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Chill Time: 30 minutes or more
- Total Time: About 1 hour
Variations
- Add grilled chicken, shrimp, or chickpeas for protein
- Try different cheeses like mozzarella or parmesan
- Use a creamy or pesto-based dressing
- Include corn, artichokes, or avocado for extra flavor
- Skip the cheese for a vegan version
storage/reheating
- Store in the refrigerator for up to 4 days in an airtight container
- Best served cold or at room temperature
- Stir in extra dressing before serving if the pasta absorbs too much
FAQs
What kind of pasta is best for pasta salad?
Short pasta shapes like rotini, penne, or fusilli work best for holding the dressing and mixing evenly.
Do I need to rinse the pasta after cooking?
Yes, rinsing cools the pasta and prevents it from sticking, making it ideal for salad.
Can I make it ahead of time?
Absolutely, it tastes even better after chilling for a few hours or overnight.
Can I use store-bought dressing?
Yes, Italian or balsamic vinaigrette are great options, but homemade adds more flavor.
How do I keep the salad from drying out?
Add extra dressing just before serving to refresh the texture.
Is it okay to add meat or beans?
Yes, grilled chicken, tuna, or beans like chickpeas make it more filling.
Can I make it dairy-free?
Yes, just omit the cheese or use a dairy-free alternative.
Will it stay fresh for a picnic?
Yes, keep it chilled in a cooler until ready to serve.
Can I use gluten-free pasta?
Definitely—just follow the same steps and use your preferred gluten-free variety.
How do I make it more flavorful?
Add fresh herbs, garlic, or a splash of vinegar for extra zest.
Conclusion
This Summer Pasta Salad is a simple, crowd-pleasing recipe that’s perfect for any occasion. Fresh, tangy, and full of texture, it’s sure to become a seasonal favorite. Customize it with your favorite ingredients and enjoy the bright flavors of summer in every bite.
PrintSummer Pasta Salad
A fresh, colorful summer pasta salad tossed with crisp vegetables, tangy vinaigrette, and optional protein—perfect for warm-weather gatherings.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins + 30 mins chill
- Yield: 6–8 servings 1x
- Category: Salad
- Method: Boiled pasta, Tossed salad
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 12 oz (340 g) tri‑color rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 3/4 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- For the dressing:
- 1/3 cup extra‑virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey (or agave for vegan)
- 1 tsp dried oregano
- Salt & pepper, to taste
- Optional protein: 1 cup cooked chickpeas or diced grilled chicken
Instructions
- Cook pasta in salted boiling water according to package directions until al dente. Drain, rinse under cold water, and set aside to cool.
- Whisk olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, oregano, salt, and pepper in a small bowl until emulsified.
- In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, red pepper, red onion, black olives, and basil.
- Pour dressing over salad and toss gently to coat evenly.
- Fold in feta cheese and optional protein (chickpeas or chicken) if using.
- Taste and adjust seasoning—add more salt, pepper, or lemon juice if needed.
- Cover and chill for at least 30 minutes to allow flavors to meld.
- Before serving, give a final toss and garnish with extra basil or feta if desired.
Notes
- For vegan version, skip feta or use a plant‑based alternative.
- Can be made a day ahead—flavors deepen in the fridge.
- Add extras like artichoke hearts, peas, or sun‑dried tomatoes for variety.
- If salad seems dry after chilling, add a splash of olive oil or vinegar before serving.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 12 mg