Summer Pasta Salad

Summer Pasta Salad is a vibrant, refreshing, and colorful dish that’s packed with seasonal veggies, tender pasta, and a light, zesty dressing. It’s perfect for backyard barbecues, picnics, or quick weekday lunches when I want something cool, fresh, and satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s easy, endlessly customizable, and comes together in under 30 minutes. It’s one of those dishes I can make ahead and pull straight from the fridge when the summer heat has me avoiding the stove. Plus, it’s a great way to use up extra vegetables and it travels well for any outdoor gathering.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Short pasta (rotini, farfalle, or penne)

• Cherry tomatoes, halved

• Cucumber, diced

• Red onion, thinly sliced

• Bell peppers, chopped

• Black olives, sliced

• Feta cheese, crumbled

• Fresh basil or parsley, chopped

• Olive oil

• Red wine vinegar or lemon juice

• Dijon mustard

• Garlic, minced

• Salt

• Black pepper

directions

1. I cook the pasta according to the package directions, then drain and rinse it under cold water to cool it quickly.

2. I place the pasta in a large bowl and add the cherry tomatoes, cucumber, onion, bell peppers, olives, and feta.

3. In a small bowl or jar, I whisk together olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, salt, and pepper.

4. I pour the dressing over the pasta and veggies, then toss everything gently until well coated.

5. I sprinkle in fresh basil or parsley and give it a final mix.

6. I chill it in the fridge for at least 30 minutes before serving so the flavors can meld together.

Servings and timing

This recipe makes 6–8 servings and takes 15 minutes to prep plus 10 minutes to cook, so I can have it ready in 25 minutes plus chilling time.

Variations

Sometimes I add grilled chicken or chickpeas to turn it into a full meal. I’ve swapped the feta for mozzarella balls or goat cheese, and tossed in extras like corn, avocado, or arugula for even more texture. For a creamier version, I mix in a spoonful of Greek yogurt or mayo into the dressing.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Since it’s served cold, I don’t reheat it, but I always give it a fresh toss and may add a splash of olive oil or lemon juice before serving to refresh the flavors.

FAQs

Can I make it the night before?

Yes, I actually prefer making it ahead. It gives the flavors time to soak into the pasta and vegetables.

What’s the best pasta shape for this salad?

I like rotini or farfalle because they hold onto the dressing and mix-ins well, but any short pasta works fine.

Can I use store-bought dressing?

Yes, a good Italian or vinaigrette dressing works in a pinch, but I like making mine fresh for a brighter taste.

Is it okay to skip the cheese?

Definitely. I’ve made it dairy-free by leaving out the feta or replacing it with a dairy-free alternative.

How do I keep the pasta from sticking?

I rinse the pasta in cold water after cooking and toss it with a drizzle of olive oil before mixing it with the veggies.

Conclusion

Summer Pasta Salad is my go-to dish when I want something fresh, flavorful, and simple. It’s bright, colorful, and filled with the best tastes of summer—perfect for sharing at cookouts or enjoying straight from the fridge. Whether I make it for a crowd or just for myself, it’s always a hit.