If you’re craving a vibrant, fresh, and incredibly easy dish to brighten your summer meals, this Summer Pasta Salad is an absolute winner. It’s packed with crisp vegetables, al dente pasta, and a zingy homemade vinaigrette that brings everything together beautifully. Whether you’re heading to a picnic, throwing a backyard barbecue, or just want a light and healthy lunch, this salad is a refreshing go-to that’s sure to impress.
Ingredients
To make this delicious pasta salad, gather these fresh and simple ingredients:
- 8 oz rotini pasta (or penne, fusilli—any short pasta that holds dressing well)
- 1 cup cherry tomatoes, halved for that juicy burst of flavor
- 1 cup cucumber, diced adds crunch and coolness
- ½ cup red bell pepper, diced for sweetness and color
- ¼ cup red onion, finely chopped to give a mild tang
- ½ cup black olives, sliced for briny depth
- ½ cup crumbled feta cheese — creamy, salty, and perfect here
- ¼ cup fresh basil, chopped for an herbaceous pop
For the dressing:
- ¼ cup extra-virgin olive oil — the foundation of any good vinaigrette
- 2 tablespoons red wine vinegar (or substitute lemon juice for a fresher zing)
- 1 teaspoon Dijon mustard adds a subtle kick and helps emulsify the dressing
- 1 clove garlic, minced (optional but highly recommended for flavor)
- Salt and freshly cracked black pepper, to taste
You’ll love how these ingredients come together effortlessly to create a salad full of texture, color, and flavor. Plus, it’s so customizable!
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil and cook the rotini according to the package instructions until al dente—meaning it’s tender but still has a slight bite. Drain the pasta and rinse under cold water to stop cooking and cool it down. This step helps keep the pasta from sticking and ensures it’s perfect for a salad.
Make the Dressing
While the pasta cooks, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a large mixing bowl. The mustard not only adds flavor but also helps the oil and vinegar combine into a smooth, tangy dressing.
Combine Everything
Add the cooled pasta into the bowl with the dressing and toss to coat every piece evenly. Then fold in the cherry tomatoes, cucumber, bell pepper, red onion, olives, feta, and fresh basil. Give it a gentle toss so all those fresh veggies and cheese mingle beautifully with the tangy dressing.
Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes. This chilling time lets the flavors meld together and makes the salad even more delicious. Before serving, give it a quick stir, taste, and adjust seasoning if needed. Garnish with extra basil or a sprinkle of feta for a gorgeous presentation.
Tips and Tricks for the Best Pasta Salad
- Choose the Right Pasta: Short shapes like rotini, penne, or fusilli are best because they catch the dressing and veggies in every bite.
- Don’t Skip the Rinse: Cooling pasta under cold water after cooking stops it from overcooking and keeps the texture perfect.
- Make Ahead: This pasta salad tastes even better the next day when the flavors have had time to marry. It keeps well in the fridge for up to 4 days.
- Customize Freely: Swap veggies according to what’s fresh and in season—corn, artichokes, or even avocado make great additions.
- Protein Power: Add grilled chicken, shrimp, or chickpeas if you want a more substantial meal.
- Dairy-Free Version: Simply omit the feta or use a vegan cheese alternative without sacrificing flavor.
- Extra Flavor Boost: Fresh herbs like parsley, dill, or mint can be mixed in for new flavor twists.
- Refreshing Dressing: If your salad seems dry after refrigeration, toss in a splash more olive oil or vinegar to freshen it up.
Serving Suggestions
This pasta salad is wonderfully versatile and pairs beautifully with a range of dishes. Serve it as a light main for a quick summer lunch or alongside grilled veggies or kebabs for a satisfying dinner. It’s also a crowd-pleaser at picnics and potlucks because it travels well and can be served chilled or at room temperature.
For a Mediterranean-inspired meal, add some warm pita bread and hummus on the side. Or make it the star of your next BBQ alongside grilled chicken or fish. If you want to elevate it further, a sprinkle of toasted pine nuts or a handful of sun-dried tomatoes add an extra layer of texture and flavor.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The salad is best served cold or at room temperature. If the pasta has absorbed too much dressing and feels dry, stir in a little extra olive oil or vinegar before serving.
Because it’s a cold dish, reheating isn’t necessary, but if you prefer, you can enjoy it slightly warmed by letting it sit at room temperature for 15 minutes.
Frequently Asked Questions
What kind of pasta works best for pasta salad?
Short pasta shapes like rotini, penne, or fusilli are ideal because their curves and tubes hold the dressing and mix with the veggies perfectly.
Should I rinse the pasta after cooking?
Yes! Rinsing cools the pasta and prevents it from sticking, making it ideal for cold salads.
Can I make this salad ahead of time?
Definitely! It tastes even better after chilling for a few hours or overnight as the flavors meld wonderfully.
Can I use store-bought dressing?
Sure! Italian or balsamic vinaigrette works well, but homemade dressing brings more vibrant flavor.
How do I keep the salad from drying out?
Add a splash more dressing just before serving to refresh the texture and keep everything moist.
Is it okay to add meat or beans?
Absolutely! Grilled chicken, shrimp, tuna, or beans like chickpeas turn this salad into a filling meal.
Can I make this dairy-free?
Yes, simply omit the cheese or swap in a dairy-free alternative.
Will this salad keep fresh for a picnic?
Yes! Just keep it chilled in a cooler until ready to serve.
Can I use gluten-free pasta?
Definitely! Just cook as usual and enjoy.
Final Thoughts
This Summer Pasta Salad is a simple yet stunning dish that celebrates the best of seasonal produce and bold, fresh flavors. It’s quick to prepare, endlessly adaptable, and perfect for all kinds of occasions—from casual lunches to festive gatherings.
Once you try this recipe, you’ll see why it quickly becomes a summer staple. The combination of crisp vegetables, tangy feta, and zesty dressing makes every bite a little celebration of fresh, healthy eating.
Give it a try at your next meal and enjoy the sunshine on your plate!
Summer Pasta Salad
Ingredients
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- to taste salt and black pepper
Instructions
- Cook rotini pasta in salted boiling water according to package instructions until al dente.
- Drain pasta and rinse under cold water to cool and stop cooking.
- In a large mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
- Add the cooled pasta to the bowl and toss to coat evenly with the dressing.
- Fold in cherry tomatoes, cucumber, bell pepper, red onion, olives, feta cheese, and chopped basil.
- Adjust seasoning with extra salt and pepper if needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
