Why You’ll Love This Recipe

This Summer Pasta Salad is not only delicious but also incredibly versatile. The combination of fresh ingredients, al dente pasta, and a tangy vinaigrette dressing makes every bite pop with flavor. It’s packed with crunch from cucumbers, bell peppers, and red onions, while the cherry tomatoes add sweetness and color. The dressing, made with olive oil, vinegar, and mustard, brings the perfect balance of tanginess and richness. Plus, it’s easily customizable with your favorite veggies, herbs, and protein, making it a perfect go-to dish for any occasion.

Ingredients

12 oz pasta (rotini, penne, or farfalle work well)
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced (red, yellow, or orange)
1/4 cup red onion, thinly sliced
1/4 cup black olives, sliced (optional)
1/4 cup feta cheese, crumbled (optional)
2 tbsp fresh parsley, chopped
1/4 cup olive oil
2 tbsp red wine vinegar (or white wine vinegar)
1 tbsp Dijon mustard
1 tsp honey (optional, for sweetness)
Salt and pepper to taste
1/2 tsp garlic powder (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions, until al dente. Drain the pasta, rinse it under cold water to stop the cooking process, and set it aside to cool.
Prepare the vegetables: While the pasta is cooling, chop the cherry tomatoes, cucumber, bell pepper, red onion, and olives (if using). Place them in a large mixing bowl.
Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey (if using), garlic powder (optional), salt, and pepper until fully combined.
Combine the pasta and veggies: Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the pasta and vegetables and toss everything together until evenly coated.
Garnish and chill: Gently stir in the crumbled feta cheese (if using) and chopped parsley. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve: Once chilled, give the pasta salad a quick toss and serve. It’s best enjoyed cold, but can be kept in the fridge for a few hours or even overnight.

Servings and Timing

Servings: 6-8 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes to 1 hour
Total Time: 45 minutes to 1 hour 15 minutes

Variations

Add protein: Make the salad more filling by adding grilled chicken, shrimp, or even chickpeas for a vegetarian option.
Cheese options: If you’re not a fan of feta, you can use mozzarella, goat cheese, or Parmesan for a different flavor.
Greens: Add some mixed greens or spinach to the salad for extra color and nutrition.
Spicy version: If you like a bit of heat, add diced jalapeños or a pinch of red pepper flakes to the dressing.
Herb variations: Try using fresh basil, oregano, or thyme instead of parsley for a different herbal flavor.

Storage/Reheating

Storage: Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and develop as it sits.
Freezing: This pasta salad does not freeze well due to the fresh vegetables and dressing, so it’s best to enjoy it fresh.
Reheating: This salad is best served cold, so there’s no need to reheat. Simply remove it from the fridge and give it a quick stir before serving.

Conclusion

Summer Pasta Salad is the perfect dish to enjoy during warm months. It’s light, refreshing, and packed with flavor, making it an ideal side dish for BBQs, picnics, or potlucks. With its easy-to-follow recipe and customizable ingredients, you can make this salad your own. Whether you’re looking for a quick meal, a crowd-pleasing side, or a refreshing dish for hot days, Summer Pasta Salad is sure to hit the spot!