My Summer Pasta Salad belongs at every barbecue, picnic, and potluck! Loaded with noodles, crumbled feta, juicy tomatoes, colorful bell peppers, and crunchy cucumbers tossed in a tangy vinaigrette, this side dish is hearty enough to serve as the main meal.
This pasta salad recipe has no rules! It’s an easy-to-make cold side featuring your favorite vegetables, cheese, proteins, dressing, or anything you have in the house! While I’ve kept this recipe super simple, you can create your own custom version filled with anything you fancy!
Say goodbye to mushy macaroni salad doused in mayo-based dressing! For more cold pasta salad recipes, try my Italian Pasta Salad, BLT Pasta Salad, Chicken Bacon Ranch Pasta Salad, and Greek Chicken Pasta Salad.
Ingredients for Summer Pasta Salad
- Rotini pasta: Use short, sturdy pasta shapes like rotini, penne, farfalle, or fusilli pasta. These shapes hold the dressing and veggies well and add a nice texture. You can substitute with whole wheat pasta or gluten-free pasta for a healthier or gluten-free option.
- Kosher salt
- Cherry tomatoes: Grape tomatoes are a great substitute for cherry tomatoes. Choose small bite-sized tomatoes that are in season and bright in color and flavor.
- Mini cucumbers (aka Persian cucumbers): Diced English cucumbers make an excellent substitute for the diced mini cucumbers.
- Red bell peppers
- Orange bell peppers
- Yellow bell peppers
- Feta cheese: If you don’t love feta, you can try using mozzarella pearls, parmesan cheese, or provolone in this summer pasta salad recipe. You can also ditch the dairy and use a vegan cheese.
- Extra virgin olive oil
- Lemon juice: Bottled lemon juice can be substituted for the freshly squeezed lemon juice.
- Dijon mustard
- Fresh basil: Feel free to add parsley, mint, or your favorite fresh herbs.
- Minced garlic
- Fresh cracked black pepper
See the recipe card for full information on ingredients and quantities.
How to Make Summer Pasta Salad
- Prepare The Pasta: In a large pot, boil the pasta to al dente according to package instructions. Drain and rinse with cold water to stop the cooking process.
- Combine The Contents: In a large bowl, stir together the diced veggies and the pasta. Add the feta cheese, but don’t stir yet.
- Make The Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, basil, garlic, salt and pepper.
- Serve: Pour the dressing over the pasta salad and toss with tongs. Serve cold and enjoy!
Tips & Variations
- Pair with Protein: Make it heartier with bacon, salami, grilled chicken, pepperoni, or ham. Add garbanzo beans, chickpeas, black beans, or kidney beans for a vegetarian twist.
- Vary the Veggies: Use what you have! Try broccoli, red onion, black olives, celery, corn, or any fresh veggies you love.
- Dressing Ratio: Stick to 3 parts oil to 1 part acid. For this recipe, use 1/4 cup olive oil and 1–2 tablespoons lemon juice.
- Chill for Flavor: Let it sit in the fridge for 30–60 minutes before serving so the flavors can come together.
Dressing Ideas
- Vinaigrette: Lighter and more refreshing, great for a fresh summer vibe. Crushed red pepper flakes can be added to this vinaigrette dressing for a bit of spice.
- Mayo-Based: Rich and indulgent, perfect for when you want something creamy and satisfying.
- Creamy (Yogurt or Avocado): A healthier alternative to mayo-based dressings with a fresh, creamy taste.
More of Our FAvorite Pasta Salad Recipes
If you tried this Summer Pasta Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Summer Pasta Salad
Serves — 10
Easy Summer Pasta Salad is fresh, light, and loaded with colorful veggies. Perfect for picnics, potlucks, and backyard bbqs.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Ingredients
Pasta Salad:
- 12 ounces (4 cups) dry Rotini pasta
- 1 tablespoon kosher salt
- 2 cups halved cherry tomatoes
- 2 cups diced mini cucumbers also called Persian cucumbers
- 1 cup diced red bell peppers
- 1 cup diced orange bell peppers
- 1 cup diced yellow bell peppers
- 1 cup crumbled feta cheese
Dressing:
- ½ cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh minced basil
- 1 tablespoon minced garlic
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Instructions
Pasta Salad:
- Fill a 5 to 6 quart stockpot ⅔ full with water over medium high heat.
- Add the dry Rotini pasta and 1 tablespoon kosher salt to the stockpot.12 ounces (4 cups) dry Rotini pasta, 1 tablespoon kosher salt
- Cook according to package directions.
- Drain the pasta and rinse with cold water to stop the cooking process. (Be sure the pasta is well drained)
- Add the tomatoes, diced mini cucumbers, diced red, orange and yellow bell peppers. Stir to combine2 cups halved cherry tomatoes, 2 cups diced mini cucumbers, 1 cup diced red bell peppers, 1 cup diced orange bell peppers, 1 cup diced yellow bell peppers
- Add the feta cheese, but don’t stir yet. (Feta cheese can break down easily, so the least amount of stirring is recommended)1 cup crumbled feta cheese
Dressing:
- In a small mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced basil and garlic, kosher salt and fresh cracked black pepper until well incorporated.½ cup extra virgin olive oil, 3 tablespoons freshly squeezed lemon juice, 2 tablespoons Dijon mustard, 2 tablespoons fresh minced basil, 1 tablespoon minced garlic, ½ teaspoon kosher salt, ½ teaspoon fresh cracked black pepper
- Pour the dressing over the pasta salad and stir, or toss with salad tongs until all of the salad is completely coated before serving.
Jenn’s Notes
Storage :
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Mix in your favorite proteins to make this salad more hearty. Try crumbled bacon, hard salami, grilled chicken, pepperoni, or ham. For a vegetarian version, you can include garbanzo beans, chickpeas, black beans, or kidney beans.
- Almost any vegetable will work for this easy summer pasta salad. You can customize the contents with broccoli florets, red onion, black olives, celery, corn, or whatever you have on hand.
- For this dressing, aim for 3 parts oil to 1 part acid (lemon juice or vinegar). For this recipe, if you use about 1/4 cup of olive oil, you’ll want 1-2 tablespoons of lemon juice.
- Let the pasta salad rest for at least 30 minutes to an hour in the fridge before serving it. This gives the flavors time to mesh together and allows the noodles to absorb some of the flavors from the dressing.
Nutrition Info
Calories: 791kcal | Carbohydrates: 133g | Protein: 25g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 1034mg | Potassium: 599mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1215IU | Vitamin C: 75mg | Calcium: 126mg | Iron: 3mg
5 stars
wow.looks so fresh and tasty!! can’t wait
Wonderful