Summer Pasta Salad Recipe
There’s just something about a big, colorful bowl of Summer Pasta Salad that instantly feels like a celebration. This dish is a true crowd-pleaser, packed with vibrant veggies, briny olives, creamy feta, and a zippy homemade vinaigrette. Whether you’re heading to a backyard BBQ, prepping for a quick weeknight dinner, or looking to brighten up your lunch routine, you’ll love how this salad balances freshness, flavor, and pure Mediterranean sunshine in every bite. It’s the kind of recipe you’ll want to make all season long and share with friends and family—because good food is even better when enjoyed together!
Ingredients You’ll Need
This Summer Pasta Salad comes together with simple, wholesome ingredients that each play an important role in taste, texture, and color. Every addition brings something special—crunch, tang, creaminess, or a burst of garden-fresh flavor.
- Rotini or farfalle pasta (12 ounces): These shapes are perfect for catching the dressing and holding up to hearty veggies.
- Cherry tomatoes (1 cup, halved): Sweet, juicy, and bursting with color, they add a summery brightness.
- Cucumber (1 cup, diced): Cool and crisp, cucumber brings refreshing crunch to every bite.
- Red onion (1/2, thinly sliced): Adds sharpness and beautiful color contrast—soak in cold water to mellow if you prefer.
- Bell pepper (1 cup, diced, any color): Use red, yellow, or orange for sweetness and a rainbow effect.
- Black olives (1/2 cup, sliced): Briny and savory, these give the salad a classic Mediterranean twist.
- Feta cheese (1/2 cup, crumbled): Creamy, tangy, and salty, feta ties all the flavors together.
- Fresh parsley (1/4 cup, chopped): Herbaceous and bright, parsley adds a final burst of freshness.
- Olive oil (1/4 cup): The base of the dressing for a rich, silky texture.
- Red wine vinegar (3 tablespoons): Adds zingy acidity and balances the richness of the cheese and oil.
- Dijon mustard (1 teaspoon): Gives the dressing a subtle kick and helps it emulsify.
- Honey (1 teaspoon): A touch of sweetness to round out the tangy flavors.
- Salt (1 teaspoon): Essential for bringing out all the flavors—adjust to taste.
- Black pepper (1/2 teaspoon): Adds gentle heat and depth.
- Dried oregano (1/2 teaspoon): Classic Mediterranean flavor in every bite.
How to Make Summer Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the rotini or farfalle according to the package instructions until just al dente. This ensures the pasta holds its shape and has a pleasant bite. Once cooked, drain and rinse the pasta under cold water to cool it down quickly and stop further cooking. Set aside to let it dry slightly—nobody wants a watery salad!
Step 2: Prep the Veggies and Cheese
While the pasta is cooling, gather your cherry tomatoes, cucumber, red onion, bell pepper, black olives, feta cheese, and parsley. Chop, dice, slice, and crumble as needed, then toss everything into a large mixing bowl. This step is where the salad truly comes alive with color and texture—don’t be shy about mixing up the colors of your bell pepper or using a blend of red and yellow tomatoes for extra vibrancy.
Step 3: Whisk Up the Dressing
In a small bowl or a jar with a tight lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, salt, black pepper, and dried oregano. Whisk or shake well until the dressing is fully blended and slightly thickened. The Dijon and honey help the oil and vinegar emulsify, creating a dressing that clings beautifully to every piece of pasta and veggie.
Step 4: Bring It All Together
Add the cooled pasta to the bowl with your prepared veggies and cheese. Pour the dressing evenly over the top and toss gently but thoroughly to ensure every morsel is coated. Be gentle—especially with the feta—to keep the salad looking fresh and inviting.
Step 5: Chill and Serve
For the best flavor, cover your Summer Pasta Salad and let it chill in the refrigerator for at least an hour. This rest time allows all the flavors to mingle and deepen. Just before serving, give it a quick toss and adjust seasoning if needed. You’ll be amazed at how much the flavors pop after a little chill time!
How to Serve Summer Pasta Salad
Garnishes
Amp up your Summer Pasta Salad by finishing it with extra crumbled feta, a sprinkle of chopped fresh parsley, or even a few ribbons of basil. A light drizzle of olive oil just before serving adds a lovely sheen and subtle richness, making your salad look as mouthwatering as it tastes.
Side Dishes
This salad shines alongside grilled meats like chicken, shrimp, or steak, but it’s also fantastic with veggie burgers or a big platter of grilled vegetables. For a Mediterranean feast, serve it with warm pita and a side of hummus—your guests will swoon over the flavors.
Creative Ways to Present
Serve your Summer Pasta Salad in a big, rustic wooden bowl for casual gatherings, or portion it into individual mason jars for picnics and lunchboxes. For a festive touch at parties, scoop small servings into lettuce cups or onto crispy crostini for a colorful appetizer everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover Summer Pasta Salad keeps beautifully in an airtight container in the refrigerator for up to three days. If it looks a little dry after sitting, simply stir in a splash of olive oil or a squeeze of lemon juice to revive the flavors.
Freezing
While this salad is best enjoyed fresh, you can freeze just the cooked pasta if you want to prep ahead. The veggies and dressing are best added after thawing, as freezing can change their texture and flavor.
Reheating
Summer Pasta Salad is designed to be served cold or at room temperature, so there’s no need to reheat. If you prefer it slightly warmer, let it sit out of the fridge for 15-20 minutes before serving to take the chill off.
FAQs
Can I make Summer Pasta Salad gluten-free?
Absolutely! Simply swap in your favorite gluten-free pasta—the salad will be just as delicious and satisfying. Be sure to follow the package directions for best texture, as gluten-free pasta can vary.
What protein can I add to make it a main dish?
Grilled chicken, shrimp, or chickpeas are all fantastic choices to bulk up your Summer Pasta Salad. Just toss them in with the other ingredients, and you’ll have a hearty, complete meal.
How far in advance can I prepare this salad?
You can make Summer Pasta Salad a day ahead and store it in the fridge. In fact, the flavors only get better as they mingle overnight, making it the perfect make-ahead dish for gatherings.
What other vegetables can I use?
Feel free to get creative! Roasted zucchini, artichoke hearts, or even blanched green beans are tasty additions. Use whatever’s in season or on hand to put your own spin on this classic.
Can I use a different cheese instead of feta?
Of course! Goat cheese, mozzarella pearls, or even shaved Parmesan work beautifully if you’re not a feta fan. Each brings its own unique flavor and texture to the salad.
Final Thoughts
There’s nothing quite like sharing a big, beautiful bowl of Summer Pasta Salad with the people you love. It’s fresh, easy, endlessly customizable, and guaranteed to brighten up any table. Give this recipe a try—you’ll find yourself coming back to it again and again, all summer long!
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Summer Pasta Salad Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing Summer Pasta Salad featuring rotini pasta, fresh cherry tomatoes, cucumber, bell peppers, olives, and crumbled feta cheese, all tossed in a tangy red wine vinegar and Dijon mustard dressing. Perfect for picnics, potlucks, or a light side dish during warm weather.
Ingredients
Pasta
- 12 ounces rotini or farfalle pasta
Vegetables & Cheese
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup bell pepper, diced (any color)
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
Instructions
- Cook Pasta: Cook the pasta according to the package directions until al dente. Drain the pasta, rinse under cold water to stop the cooking process and cool it down, then set aside.
- Combine Vegetables and Cheese: In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, diced bell pepper, sliced black olives, crumbled feta cheese, and chopped fresh parsley.
- Make Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, black pepper, and dried oregano until the mixture is well blended and emulsified.
- Toss Salad: Add the cooled pasta to the bowl with the vegetables and cheese, then pour the dressing over the top. Toss gently but thoroughly until all ingredients are evenly coated with the dressing.
- Chill and Serve: Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld and develop for the best taste. Serve chilled.
Notes
- This salad can be prepared a day in advance, making it ideal for picnics, potlucks, or meal prep.
- For added protein, consider mixing in grilled chicken, shrimp, or chickpeas.
- Use gluten-free pasta to make this salad suitable for a gluten-free diet.
- Adjust the seasoning and honey to your taste preference for sweetness and tang.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook (after pasta boiling)
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg
