Description
This vibrant summer pasta salad features fresh vegetables, herbs, and a tangy homemade dressing, making it the perfect crowd-pleaser for parties, picnics, and backyard barbecues. Quick to prepare and endlessly customizable, it’s a refreshing and nutritious dish that everyone will love.
Ingredients
- 12 oz fusilli, rotini, or bowtie pasta
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 medium bell pepper (red, yellow, or orange), chopped
- 1/2 small red onion, thinly sliced
- 1/2 cup black olives, sliced (optional)
- 3/4 cup feta cheese, crumbled (or mozzarella pearls)
- 1/4 cup fresh basil, torn or thinly sliced
- 2 tbsp fresh parsley, chopped
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions (8-10 minutes for al dente). Stir occasionally to prevent sticking.
- While pasta cooks, halve cherry tomatoes, dice cucumber, chop bell pepper, and thinly slice red onion. Place all vegetables in a large mixing bowl.
- Drain pasta in a colander and rinse briefly under cold water to cool. Shake off excess water.
- In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk or shake until smooth and emulsified.
- Add cooled pasta to the mixing bowl with veggies. Toss in black olives, crumbled feta, torn basil, and chopped parsley.
- Pour dressing over salad ingredients. Toss gently until everything is coated. Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 30 minutes before serving to let flavors meld. If salad looks dry after chilling, drizzle with extra olive oil.
- Just before serving, sprinkle extra herbs or cheese on top for garnish.
Notes
For gluten-free, use chickpea or rice-based pasta. For vegan, skip feta or use plant-based cheese. Add grilled chicken, shrimp, or chickpeas for extra protein. Salad tastes even better after a day in the fridge. If using dried herbs, reduce amount by half. If salad dries out, add a drizzle of olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (150 g) per serving
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 4
- Protein: 8
Keywords: summer pasta salad, party salad, picnic salad, vegetarian pasta salad, easy pasta salad, fresh pasta salad, potluck recipe, backyard barbecue, healthy salad, crowd-pleaser