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Summer Pasta Salad

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A fresh, colorful summer pasta salad tossed with crisp vegetables, tangy vinaigrette, and optional protein—perfect for warm-weather gatherings.

Ingredients

Scale
  • 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

  1. Cook pasta in salted boiling water according to package directions until al dente. Drain, rinse under cold water, and set aside to cool.
  2. Whisk olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, oregano, salt, and pepper in a small bowl until emulsified.
  3. In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, red pepper, red onion, black olives, and basil.
  4. Pour dressing over salad and toss gently to coat evenly.
  5. Fold in feta cheese and optional protein (chickpeas or chicken) if using.
  6. Taste and adjust seasoning—add more salt, pepper, or lemon juice if needed.
  7. Cover and chill for at least 30 minutes to allow flavors to meld.
  8. 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

Find it online: https://ukfinda.com/summer-pasta-salad/