Easy Summer Pasta Salad Recipe
This Easy Summer Pasta Salad is the perfect side dish for warm-weather meals, BBQs, or quick lunches. It’s fresh, colorful, and loaded with crisp vegetables, tender pasta, and a zesty homemade dressing. Make it ahead and chill—it only gets better with time.
Ingredients List
3 cups cooked pasta (rotini or bowtie work best)
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red bell pepper, chopped
¼ red onion, thinly sliced
½ cup black olives, sliced
½ cup feta cheese, crumbled
¼ cup chopped fresh parsley or basil
For the Dressing:
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon dried oregano
Salt and pepper to taste
Instructions
Cook pasta according to package directions. Drain and rinse under cold water.
In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper.
In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, olives, and feta.
Pour the dressing over the salad and toss gently to coat everything evenly.
Refrigerate for at least 30 minutes to let flavors blend.
Serve cold, topped with extra herbs or cheese if desired.
Cooking Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 55 minutes
Servings
Makes 6 servings
Nutritional Information (approx. per serving)
Calories: 290
Carbs: 30g
Protein: 6g
Fat: 16g
Storage Instructions
Store in the fridge in an airtight container for up to 4 days
Great for meal prep and potlucks
Not ideal for freezing
Pairings/Suggestions
Serve alongside grilled chicken, burgers, or sandwiches
Add chickpeas or cooked shrimp for extra protein
Try with Italian or ranch dressing for a twist
Seasonal Relevance
Perfect for summer BBQs, picnics, or light weeknight dinners
Ideal for making ahead on hot days when you don’t want to cook
Conclusion
This summer pasta salad is a chilled, refreshing dish that’s quick to make and crowd-pleasing. Toss it together in minutes and enjoy a light, flavorful recipe that screams summer.
Easy Summer Pasta Salad Recipe
6
servings15
minutes10
minutes290
kcalA light and zesty summer pasta salad loaded with fresh veggies, tender pasta, and a simple homemade dressing.
Ingredients
3 cups cooked pasta (rotini or bowtie work best)
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red bell pepper, chopped
¼ red onion, thinly sliced
½ cup black olives, sliced
½ cup feta cheese, crumbled
¼ cup chopped fresh parsley or basil
For the Dressing:
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon dried oregano
Salt and pepper to taste
Directions
- Cook pasta according to package directions. Drain and rinse under cold water.
- In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper.
- In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, olives, and feta.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Refrigerate for at least 30 minutes to let flavors blend.
- Serve cold, topped with extra herbs or cheese if desired.
Recipe Video
Notes
- Rinse pasta under cold water to stop the cooking
Use whatever fresh veggies you have on hand
Double the dressing for extra flavor or a creamier finish
FAQs
Q1: Can I make it the day before?
Yes—it tastes even better after sitting overnight.
Q2: What pasta shapes work best?
Rotini, bowtie, or penne hold the dressing and veggies well.
Q3: Can I skip the cheese?
Absolutely—just increase the veggies or add a protein like beans.
