This Easy Summer Pasta Salad is a colorful mix of fresh veggies, pasta, and a zesty dressing. It’s light, tasty, and perfect for warm days!
It’s the kind of dish that makes you feel like summer is here, even if you’re just in your kitchen. I love serving it at picnics or backyard barbecues—everyone goes for seconds!
Key Ingredients & Substitutions
Rotini Pasta: I recommend rotini for its fun twist and ability to hold onto the dressing. If you have penne or fusilli on hand, those work too!
Cherry Tomatoes: I love using a mix of red and yellow cherry tomatoes for color. If they’re out of season, you could use regular tomatoes, just chop them into bite-sized pieces.
Mini Sweet Peppers: They bring sweetness and crunch. If you can’t find them, bell peppers or even diced cucumbers can serve as a great substitute.
Chickpeas: They add protein and fiber. For a different texture, you might use black beans or kidney beans!
Cheeses: I use mozzarella for its mild flavor, but feta would add a nice tanginess. Use what you have or prefer!
How Do I Make Sure My Pasta Salad Doesn’t Get Soggy?
To avoid sogginess, cook the pasta to al dente and rinse it under cold water right after draining. This stops the cooking process and cools the pasta down.
- Make sure to drain the pasta well to eliminate excess water.
- Combine the salad just before serving if possible, or add the dressing shortly before serving to keep everything fresh.
Chilling the salad after adding the dressing helps meld the flavors without making it soggy. Aim for at least 30 minutes! Enjoy your delightful dish!
Easy Summer Pasta Salad
Ingredients You’ll Need:
Pasta & Veggies:
- 12 oz rotini pasta (or any short pasta)
- 1 cup cherry tomatoes, halved (red and yellow mixed)
- 1 cup mini sweet peppers, sliced
- 1 cup chickpeas (canned, drained, and rinsed)
- 1/2 cup Kalamata olives, pitted and halved
- 1 cup fresh spinach, roughly chopped
- 1 cup mozzarella cheese, cubed (or cubed feta as an alternative)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
For the Dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This Easy Summer Pasta Salad takes about 15 minutes to prep and another 30 minutes to chill in the refrigerator. Total time around 45 minutes, and then you’re ready to dig in!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Once done, drain the pasta and rinse it under cold water to cool it down. Set it aside.
2. Combine the Veggies:
In a large mixing bowl, toss together the cooled pasta, cherry tomatoes, mini sweet peppers, chickpeas, Kalamata olives, spinach, mozzarella cheese, red onion, and parsley. This colorful mix is not only pretty but also adds a lot of flavor!
3. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Blend everything well to create a delicious dressing.
4. Dress the Salad:
Pour the dressing over the pasta and veggie mixture. Gently toss everything together until the pasta and veggies are evenly coated with the dressing.
5. Finish with Cheese:
Sprinkle the grated Parmesan cheese on top and give the salad a light toss again. This adds a great cheesy flavor to the dish!
6. Chill & Serve:
Cover the bowl with plastic wrap or a lid and chill in the refrigerator for at least 30 minutes to let all those delicious flavors marry together. You can serve the salad cold or at room temperature.
7. Enjoy!
Dig in and savor the freshness of your Easy Summer Pasta Salad. Perfect for picnics, potlucks, or just a sunny day at home!
Frequently Asked Questions (FAQ)
Can I Use Gluten-Free Pasta in This Salad?
Absolutely! Gluten-free pasta works just as well. Just cook it according to the package instructions, and follow the rest of the recipe as is. You’ll still get a delicious and satisfying salad!
How Can I Make This Pasta Salad Vegan?
To make this salad vegan, you can substitute the mozzarella cheese with vegan cheese or simply omit it altogether. Replace the Parmesan with nutritional yeast for added flavor without dairy!
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors may continue to meld, making it even more delicious! Just give it a little toss before serving again.
Can I Add Other Vegetables?
Of course! This salad is very versatile. Feel free to add or swap in your favorite veggies, such as cucumbers, carrots, or zucchini. Just remember to keep them chopped into similar sizes for even mixing!
