If you’re looking for a vibrant, flavor-packed dish that belongs at every picnic, barbecue, or potluck, this Summer Pasta Salad Recipe is your answer. Bursting with crisp vegetables, creamy feta, briny olives, and tossed in a zingy homemade dressing, this salad is more than just a side—it’s an invitation to celebrate the season’s freshest flavors. Whether you’re meal prepping lunches or gathering with friends, this Summer Pasta Salad Recipe is easy to make, gloriously colorful, and guaranteed to be a crowd-pleaser!
Ingredients You’ll Need
This lineup of simple, everyday ingredients is the secret to a salad that’s exciting in every bite! Each component brings its own taste, texture, or pop of color—making your Summer Pasta Salad Recipe absolutely irresistible.
- Pasta (12 oz rotini or bowtie): Rotini or bowtie pasta hold the dressing beautifully and give the salad its fun, hearty base.
- Cherry Tomatoes (1 cup, halved): These juicy gems add sweetness and vibrant color.
- Cucumber (1 cup, diced): Crisp and refreshing, cucumber keeps every forkful light and crunchy.
- Red Bell Pepper (1/2 cup, diced): Red bell pepper adds crunch and subtle sweetness.
- Yellow Bell Pepper (1/2 cup, diced): For extra color and a slightly milder flavor than red bell pepper.
- Red Onion (1/4 cup, finely chopped): A little zing and sharpness balances the bowl.
- Black Olives (1/2 cup, sliced): Their briny flavor gives a Mediterranean touch you’ll love.
- Feta Cheese (1/2 cup, crumbled): Creamy, tangy feta makes every bite a little decadent.
- Fresh Parsley (1/4 cup, chopped): A boost of fresh flavor and gorgeous green color.
- Olive Oil (1/4 cup): The silky, rich base for the homemade dressing.
- Red Wine Vinegar (2 tbsp): Adds the perfect punchy tanginess.
- Dijon Mustard (1 tsp): For depth and a gentle kick in the dressing.
- Garlic (1 clove, minced): Brings aromatic warmth and flavor to the dressing.
- Dried Oregano (1/2 tsp): Classic Mediterranean herb that ties everything together.
- Salt and Pepper (to taste): Balances flavors and brings out the best in every ingredient.
How to Make Summer Pasta Salad Recipe
Step 1: Cook the Pasta
Begin by cooking the rotini or bowtie pasta according to the package instructions until it’s perfectly al dente. You want the pasta to have a little bite—you don’t want it mushy. Once cooked, drain and rinse the pasta thoroughly under cold water. This not only brings the temperature down for a refreshing salad but also stops the cooking process right in its tracks. Give it a gentle shake to remove excess water.
Step 2: Chop and Combine the Veggies
While the pasta is cooling, prep all your veggies. Slice the cherry tomatoes in half, dice both the cucumber and bell peppers, finely chop the red onion, and slice the black olives. Add all these colorful ingredients to a large bowl along with the crumbled feta cheese and fresh parsley. Every vegetable brings a burst of color, crunch, and freshness, truly celebrating what a Summer Pasta Salad Recipe should be!
Step 3: Make the Dressing
In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and season with salt and pepper. Whisk vigorously—or shake if you’re using a jar—until everything is fully emulsified and creamy. A flavorful homemade dressing takes this salad from good to unforgettable!
Step 4: Toss Everything Together
Add the cooled pasta into the bowl with the veggies, cheese, and herbs. Pour the zippy dressing over the top and toss gently but thoroughly to make sure every piece is fabulously coated. The dressing will start soaking into the pasta, and all those flavors will mingle and meld beautifully.
Step 5: Chill and Serve
Cover the bowl and let the Summer Pasta Salad Recipe chill in your refrigerator for at least 30 minutes before serving. This rest time isn’t just a bonus—it’s essential for letting the flavors blend and deepen. Before serving, give it one last toss, taste, and adjust the seasoning if needed. Now you’re ready to share your masterpiece!
How to Serve Summer Pasta Salad Recipe
Garnishes
Sprinkle the salad generously with a fresh handful of chopped parsley or a few extra crumbles of feta right before serving. If you want extra flair, a little zest of lemon or a pop of cracked black pepper over the top can really elevate your presentation and flavor.
Side Dishes
This Summer Pasta Salad Recipe pairs well with practically everything! Enjoy it with grilled chicken, fish, or as a hearty side next to burgers, sandwiches, or even a summery soup. It’s also a fantastic vegetarian main dish if you bulk it up with chickpeas or grilled tofu.
Creative Ways to Present
For a showstopping presentation, spoon the salad into individual mason jars for portable picnics or layer it in a clear trifle bowl to showcase all those gorgeous colors. You can even skewer chunks of pasta and veggies onto wooden sticks for a fun, appetizer-friendly version to wow your guests.
Make Ahead and Storage
Storing Leftovers
This Summer Pasta Salad Recipe is a champion for meal prep! Store any leftovers in an airtight container in the fridge and it will stay fresh and flavorful for up to 3 days. If it looks a bit dry after chilling, just toss with a splash of olive oil or vinegar.
Freezing
Unfortunately, pasta salads like this one don’t freeze well—the veggies lose their crunch and the dressing can separate. To enjoy this dish at its best, keep it in the fridge and make only what you’ll enjoy within a few days.
Reheating
This is a no-reheat wonder! The Summer Pasta Salad Recipe is meant to be served cold or at room temperature. If it’s been in the fridge for a while, let it sit at room temperature for 10-15 minutes before serving to brighten the flavors again.
FAQs
Can I use a different type Side Dish
Absolutely! Bowtie, penne, or fusilli all work beautifully. The key is choosing a shape with plenty of nooks and crannies to catch the dressing and veggies.
What proteins can I add for a more filling salad?
You can add grilled chicken, chickpeas, cannellini beans, or even cubes of salami to the Summer Pasta Salad Recipe. These additions make it heartier and turn it into a full meal.
Is this recipe gluten-free?
Not as written, but you can easily substitute your favorite gluten-free pasta, and the salad will be just as delicious and safe for gluten-free eaters.
Can I make the Summer Pasta Salad Recipe ahead of time?
Yes! In fact, it tastes even better after the flavors blend for a few hours. Just wait to add the final garnishes until just before serving, and give it a quick toss if any dressing settles at the bottom.
What’s the best way to avoid watery pasta salad?
Be sure to drain and rinse your pasta well to cool it completely, and blot any extra moisture off the veggies before adding them to the bowl. This keeps your salad fresh and crisp, not soggy.
Final Thoughts
This Summer Pasta Salad Recipe is a true celebration of fresh flavors and easy gathering—fun to make, gorgeous to serve, and even better to eat. Dive in, give it your own twist, and let it become the centerpiece of your next warm-weather meal. I can’t wait for you to try it!
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Summer Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This refreshing Summer Pasta Salad is a colorful and flavorful dish perfect for picnics, potlucks, or as a light meal on a hot day. Loaded with fresh veggies, tangy feta cheese, and a zesty dressing, it’s a crowd-pleaser that comes together in no time.
Ingredients
Pasta Salad:
- 12 oz rotini or bowtie pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow 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 chopped fresh parsley
Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
- Prepare Salad: In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, bell peppers, red onion, olives, feta cheese, and parsley.
- Make Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
- Combine: Pour the dressing over the pasta salad and toss to coat evenly.
- Chill and Serve: Chill in the refrigerator for at least 30 minutes before serving. Toss again just before serving.
Notes
- You can add grilled chicken, chickpeas, or salami for extra protein.
- Use gluten-free pasta if needed.
- This salad keeps well in the fridge for up to 3 days, making it perfect for meal prep or potlucks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook (after boiling pasta)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
