Fresh Summer Pasta Salad Recipe You’ll Love
Why You’ll Love This Recipe
- Ready in under 30 minutes – perfect for busy weekdays.
- Bright, crunchy vegetables add texture and nutrition.
- The dressing balances tangy lemon with savory olive oil, no mayo needed.
- Make it ahead of time; flavors improve after a short chill.
Ingredients
- 8 oz (225 g) rotini or bow‑tie pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (seeds removed)
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup Kalamata olives, sliced
- ¼ cup feta cheese, crumbled
- 2 tablespoons fresh basil, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons extra‑virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
How to Make pasta salad recipe
- Cook the pasta. Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente, usually 9–11 minutes. Drain and rinse under cold water to stop cooking and cool the noodles.
- Prepare the dressing. In a small bowl whisk together olive oil, lemon juice, Dijon mustard, honey, dried oregano, a pinch of salt, and a grind of black pepper. The mixture should emulsify into a glossy vinaigrette.
- Combine the veggies. While the pasta cools, place the cherry tomatoes, cucumber, red bell pepper, red onion, and olives in a large mixing bowl. Toss gently so the pieces are evenly distributed.
- Mix everything together. Add the cooled pasta to the bowl of vegetables. Pour the dressing over the top and toss until every strand is lightly coated.
- Finish with herbs and cheese. Sprinkle the sliced basil, chopped parsley, and crumbled feta over the salad. Give one final gentle toss to incorporate the fresh herbs without breaking the feta.
- Let it rest. Transfer the salad to a serving dish, cover, and refrigerate for at least 20 minutes. This resting time lets the flavors meld and the pasta absorb a bit of the vinaigrette.
- Serve. Taste and adjust seasoning with extra salt or pepper if needed. Serve chilled or at room temperature, perfect alongside grilled chicken or as a standalone lunch.
Tips for Best Results
- Use a short‑shape pasta. Rotini, farfalle, or penne hold the dressing better than long strands.
- Rinse the pasta. Cold water stops cooking and prevents the noodles from becoming gummy.
- Don’t overdress. Start with three‑quarters of the vinaigrette; you can always add more if the salad looks dry.
- Fresh herbs at the end. Adding basil and parsley right before serving preserves their bright color and flavor.
- Make ahead. The salad keeps well for up to 3 days; just give it a quick toss before serving.
Variations
- Protein boost: Add grilled chicken breast, canned chickpeas, or cooked shrimp for a heartier meal.
- Greek twist: Swap feta for crumbled goat cheese and include artichoke hearts and sun‑dried tomatoes.
- Vegan version: Omit the feta and replace it with toasted pine nuts or diced avocado; use maple syrup instead of honey.
- Herb swap: Use dill and mint instead of basil and parsley for a fresh, summer feel.
Storage
Transfer any leftovers to an airtight container and refrigerate. The salad stays fresh for 3–4 days. Because the dressing is oil‑based, the pasta won’t become soggy. If you stored it for more than a day, give the salad a quick drizzle of olive oil and a squeeze of lemon before serving to revive the brightness.
Fresh Summer Pasta Salad Recipe You’ll Love
- Total Time: 15 mins
- Yield: 6 servings 1x
- Diet: Halal
Description
Discover a vibrant pasta salad recipe packed with veggies, herbs, and a tangy dressing—perfect for lunch or picnics.
Ingredients
Scale
- 8 oz (225 g) rotini or bow‑tie pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (seeds removed)
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup Kalamata olives, sliced
- ¼ cup feta cheese, crumbled
- 2 tablespoons fresh basil, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons extra‑virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente, usually 9–11 minutes. Drain and rinse under cold water to stop cooking and cool the noodles.
- Prepare the dressing. In a small bowl whisk together olive oil, lemon juice, Dijon mustard, honey, dried oregano, a pinch of salt, and a grind of black pepper. The mixture should emulsify into a glossy vinaigrette.
- Combine the veggies. While the pasta cools, place the cherry tomatoes, cucumber, red bell pepper, red onion, and olives in a large mixing bowl. Toss gently so the pieces are evenly distributed.
- Mix everything together. Add the cooled pasta to the bowl of vegetables. Pour the dressing over the top and toss until every strand is lightly coated.
- Finish with herbs and cheese. Sprinkle the sliced basil, chopped parsley, and crumbled feta over the salad. Give one final gentle toss to incorporate the fresh herbs without breaking the feta.
- Let it rest. Transfer the salad to a serving dish, cover, and refrigerate for at least 20 minutes. This resting time lets the flavors meld and the pasta absorb a bit of the vinaigrette.
- Serve. Taste and adjust seasoning with extra salt or pepper if needed. Serve chilled or at room temperature, perfect alongside grilled chicken or as a standalone lunch.
Notes
- Use a short‑shape pasta. Rotini, farfalle, or penne hold the dressing better than long strands.
- Rinse the pasta. Cold water stops cooking and prevents the noodles from becoming gummy.
- Don’t overdress. Start with three‑quarters of the vinaigrette; you can always add more if the salad looks dry.
- Fresh herbs at the end. Adding basil and parsley right before serving preserves their bright color and flavor.
- Make ahead. The salad keeps well for up to 3 days; just give it a quick toss before serving.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: pasta salad recipe
FAQs
- Can I use a different pasta shape?
- Absolutely. Short shapes like penne, fusilli, or orzo work well. Just keep the cooking time to al dente.
- Is the salad safe to eat after a day at room temperature?
- No. Because it contains a vinaigrette and cheese, keep it chilled. If left out for more than two hours, discard.
- How can I make the dressing creamier without dairy?
- Blend in a tablespoon of tahini or a splash of coconut milk; it adds silkiness while staying dairy‑free.
- What’s the best way to prevent the cucumber from getting watery?
- After dicing, sprinkle the cucumber with a little salt and let it sit for 5 minutes, then pat dry with paper towels.