This pasta salad bursts with bright colors and fresh veggies, making it perfect for summer! Tossed with a light dressing, it’s cool and refreshing for warm days.
Key Ingredients & Substitutions
Pasta: I love using rotini for this salad because its shape holds onto the dressing beautifully. However, if you don’t have rotini, penne or fusilli work great too. For a gluten-free version, try chickpea pasta or quinoa pasta.
Cherry Tomatoes: These add sweetness and color. If you can’t find cherry tomatoes, feel free to use grape tomatoes or regular tomatoes diced into small pieces. Freshness is key!
Cucumber: Crunchy cucumbers are refreshing here. You could substitute them with zucchini if you prefer. Just make sure to remove excess moisture so it doesn’t water down the salad.
Bell Pepper: Red bell peppers add sweetness and color, but you can also use yellow or orange peppers for a similar taste. For a spicier kick, consider using a jalapeño, just remember to remove the seeds!
Olives: Black olives contribute a nice briny flavor. If you’re an olive lover, swap in Kalamata olives or green olives. You can skip them if olives aren’t your thing.
How Can I Make Sure My Pasta Salad Isn’t Soggy?
One common issue with pasta salads is the sogginess. Here are some steps to keep your salad fresh:
- Cook the pasta just until al dente. This gives it a slight bite and prevents it from getting mushy.
- Rinse the pasta under cold water after draining. This cools it down quickly and stops the cooking process.
- Use a good amount of dressing, but don’t overdo it initially. You can always add more right before serving.
- Chill the salad before serving to let the flavors meld, but serve it cold to maintain that fresh crunch!
Easy Summer Pasta Salad with Fresh Veggies
Ingredients You’ll Need:
For the Salad:
- 8 ounces (about 2 cups) pasta (rotini, penne, or fusilli work great)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 small red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup shredded mozzarella cheese (optional)
For the Dressing:
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar (or lemon juice)
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon honey or sugar (optional for slight sweetness)
- Salt and pepper to taste
How Much Time Will You Need?
This delightful pasta salad requires about 15 minutes of prep time, plus an additional 30 minutes to chill in the fridge for the flavors to come together. So, in total, you’re looking at around 45 minutes before you can enjoy this refreshing dish!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Once done, drain the pasta and rinse it under cold water to cool it down quickly. Setting it aside will ensure it doesn’t continue to cook.
2. Preparing the Veggies:
In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, sliced black olives, chopped basil, and chopped parsley. These fresh ingredients will add vibrancy and flavor to your salad!
3. Making the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, honey (if you like a hint of sweetness), and a pinch of salt and pepper. Mix until everything is well combined and the dressing is smooth.
4. Combining Everything:
Add the cooled pasta to the bowl with your fresh veggies. Pour the dressing over the top, and gently toss everything together until the pasta and veggies are evenly coated.
5. Adding Cheese (Optional):
If you’re a fan of cheese, feel free to fold in the shredded mozzarella now. It will add a delicious creaminess to the salad!
6. Chilling the Salad:
Cover the bowl with plastic wrap or a lid, and place the pasta salad in the fridge for at least 30 minutes. This will allow all the wonderful flavors to meld together.
7. Serving:
When you’re ready to serve, enjoy the pasta salad cold or at room temperature. It’s perfect for picnics, barbecues, or just a light meal any day of the week. Enjoy your fresh and easy summer pasta salad!
FAQ for Easy Summer Pasta Salad
Can I Use Whole Wheat Pasta Instead?
Absolutely! Whole wheat pasta is a great healthier alternative and adds a nuttier flavor. Just keep an eye on the cooking time, as it may slightly differ from regular pasta.
How Long Will Leftovers Last in the Fridge?
Leftover pasta salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving, as the dressing may settle.
Can I Add Other Vegetables?
Yes, feel free to get creative! You can add diced bell peppers, shredded carrots, or even broccoli florets. Just be sure to chop everything into bite-sized pieces for even mixing!
What If I Don’t Have Red Wine Vinegar?
No problem! You can substitute it with apple cider vinegar or lemon juice. Both will give a lovely tang to the dressing and complement the salad perfectly.
