Nothing says “pure sunshine on a plate” quite like this Summer Pasta Salad Recipe. Imagine a tangle of perfectly cooked rotini, tossed with crisp cucumbers, sweet cherry tomatoes, colorful bell peppers, sharp red onion, and salty feta, all tied together with a tangy homemade vinaigrette and a sprinkling of fresh basil. This salad is the ultimate warm-weather crowd-pleaser, bringing a pop of color, loads of veggies, and layers of fresh flavor to your table—whether you’re heading to a picnic, packing lunch, or just want a taste of summer any day of the year.
Ingredients You’ll Need
One of the things I adore most about this Summer Pasta Salad Recipe is how each ingredient plays its own special role in the finished dish. These are simple, everyday ingredients, but together they create a salad that feels vibrant, bold, and utterly satisfying.
- 12 oz rotini or bowtie pasta: These shapes trap the dressing and veggies perfectly, giving you flavor in every forkful.
- 1 cup cherry tomatoes (halved): Their juicy sweetness bursts with summer freshness.
- 1 cup cucumber (diced): Adds a cool, crisp bite that keeps things light.
- 1/2 cup red bell pepper (chopped): Brings crunch and a gentle sweetness to every bite.
- 1/2 cup yellow bell pepper (chopped): For extra crunch and a sunny pop of color.
- 1/4 cup red onion (thinly sliced): Slices of zingy sharpness that wake up the entire salad.
- 1/2 cup crumbled feta cheese: Creamy, tangy, and a touch salty—irresistible!
- 1/4 cup fresh basil (chopped): For an aromatic, herbaceous lift that screams “summer.”
- 1/3 cup olive oil: The backbone of your silky, flavorful homemade vinaigrette.
- 2 tablespoons red wine vinegar: Adds the perfect hit of tang to balance the richness.
- 1 teaspoon Dijon mustard: The secret to that punchy, classic vinaigrette flavor.
- 1 garlic clove (minced): Delivers just the right amount of garlicky goodness.
- Salt and black pepper to taste: Essential for drawing out every vibrant flavor.
How to Make Summer Pasta Salad Recipe
Step 1: Cook and Cool the Pasta
Start by boiling the rotini or bowtie pasta according to the package instructions, making sure to keep it al dente for the best texture. Once it’s done, drain well and rinse it under cold water. This not only stops the cooking process but also helps chill the pasta, so your salad is perfectly cool and refreshing.
Step 2: Whisk the Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, and a good pinch of salt and black pepper. Give it a quick taste—you want it to be bright, tangy, and lively, as this dressing is what ties the whole salad together.
Step 3: Toss the Veggies and Pasta Together
Grab a large mixing bowl and add your cooled pasta, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, feta cheese, and chopped basil. The colors alone will make you swoon! Pour your freshly whisked vinaigrette over the top and gently toss everything together, making sure every bit is coated with dressing.
Step 4: Chill and Let the Flavors Mingle
Cover the bowl or transfer your salad to a serving dish, then pop it into the refrigerator for at least 30 minutes. This resting time lets all the amazing summery flavors blend together—the salad actually gets better as it chills.
Step 5: Serve and Savor
Give the Summer Pasta Salad Recipe a final toss before serving. If you like, add a little extra fresh basil or crumble of feta on top for extra flair. Every bite is a glorious celebration of summer!
How to Serve Summer Pasta Salad Recipe
Garnishes
You can have so much fun with finishing touches for this salad. A sprinkle of extra feta, a handful of chopped fresh basil, or even a few grinds of black pepper provide both color and flavor. If you have them on hand, toasted pine nuts or lemon zest make it feel extra special.
Side Dishes
This Summer Pasta Salad Recipe pairs effortlessly with classic summer fare. Think grilled chicken or fish, corn on the cob, juicy watermelon wedges, or a simple green salad. It’s just as comfortable on a backyard barbecue buffet as it is on your lunch plate.
Creative Ways to Present
For a party or picnic, serve the salad in a large, clear bowl to show off those gorgeous colors. You can also scoop portions into mason jars for portable, Instagram-worthy servings, or pile some onto crisp lettuce leaves for a fresh twist on serving individual portions.
Make Ahead and Storage
Storing Leftovers
Leftover Summer Pasta Salad Recipe is one of life’s little blessings. Store it in an airtight container in the fridge, and it will stay delicious for up to three days. The flavors actually deepen overnight, making it a fantastic make-ahead option.
Freezing
Freezing is not recommended for this one. The crisp veggies and delicate feta tend to lose their appeal once thawed, and the texture of the pasta can get a bit soggy. It’s best to enjoy this salad fresh from the fridge.
Reheating
There’s no need to reheat the Summer Pasta Salad Recipe—this is a dish best enjoyed cold or at room temperature. If it’s been chilling for hours, let it sit out for 10 to 15 minutes before serving to take off the fridge chill and let the flavors shine.
FAQs
Can I use a different type Salad
Absolutely! Any short, sturdy pasta shape will work well, such as penne, fusilli, or even shells—just choose a style that can hold onto the dressing and veggies.
How can I make this salad gluten-free?
Simply swap in your favorite gluten-free pasta. There are plenty of great options available, and the salad will still be just as delicious and colorful.
What protein can I add to make it a meal?
Grilled chicken, chickpeas, or even grilled shrimp make perfect additions for a heartier dish. They all soak up the vinaigrette beautifully and keep the summer vibe going strong.
Can I prepare Summer Pasta Salad Recipe a day in advance?
Yes! In fact, many find the flavors improve as the salad sits overnight. Just give it a gentle toss before serving and freshen up with extra basil or feta, if you like.
What other vegetables could I add?
Get creative with what’s in season or what you have! Roasted zucchini, artichoke hearts, baby spinach, or even lightly blanched asparagus make fabulous additions and keep the salad interesting all summer long.
Final Thoughts
If you’re searching for a bright, easy-to-make dish that captures all the best parts of summer, you absolutely need to try this Summer Pasta Salad Recipe. It’s sunshine in a bowl—crisp, fresh, and bursting with flavor. I can’t wait for you to make it and share it with those you love!
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Summer Pasta Salad Recipe
- Total Time: 25 minutes (plus chilling)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Summer Pasta Salad recipe is a refreshing and colorful dish that’s perfect for picnics, potlucks, or as a light meal on a hot day. Packed with fresh vegetables, feta cheese, and a tangy dressing, it’s a crowd-pleaser that’s easy to make and can be customized to suit your preferences.
Ingredients
Pasta:
- 12 oz rotini or bowtie pasta
Salad:
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red bell pepper (chopped)
- 1/2 cup yellow bell pepper (chopped)
- 1/4 cup red onion (thinly sliced)
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil (chopped)
Dressing:
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- Salt and black pepper to taste
Instructions
- Cook the pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
- Assemble the salad: In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, feta, and basil. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Chill and serve: Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
- Add grilled chicken, chickpeas, or olives for extra protein and flavor.
- Use gluten-free pasta if needed.
- This salad is perfect for picnics and potlucks and can be made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg
