Summer Pasta Salad

Nothing says summer like a chilled bowl of pasta salad packed with fresh vegetables, tossed in a tangy dressing, and perfect for backyard BBQs, picnics, or light weeknight dinners.

I created this summer pasta salad recipe one hot July afternoon when I needed a quick dish for a last-minute picnic.

I had leftover cooked pasta, some cherry tomatoes, bell peppers, and a bottle of zesty Italian dressing.

With a little improvisation, I threw everything together, added some feta, and it turned out to be the hit of the gathering.

Since then, it’s become my go-to summer dish—bright, refreshing, and always gone within minutes.

Why you’ll love this

1. Packed with fresh seasonal veggies – Crisp cucumbers, juicy tomatoes, and crunchy bell peppers make this salad vibrant and refreshing.

2. Perfect for meal prep – It tastes even better the next day, making it great for make-ahead lunches or potlucks.

3. Easy to customize – Swap in your favorite veggies, proteins, or pasta shapes to make it your own.

4. No-fuss and budget-friendly – Simple ingredients come together quickly with minimal cooking.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Cuisines: American, Mediterranean
Servings: 6
Estimated Cost: $8–$10

Equipment:

• Large pot
• Strainer or colander
• Large mixing bowl
• Cutting board
• Sharp knife
• Wooden spoon or spatula

Ingredients

• 12 oz rotini or fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 red onion, thinly sliced
• 1/2 cup black olives, sliced
• 1/2 cup feta cheese, crumbled
• 1/3 cup Italian dressing (store-bought or homemade)
• Salt and pepper, to taste
• Optional: fresh basil or parsley for garnish

Step-by-Step Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool quickly.
2. Prep the veggies: While the pasta cooks, chop the tomatoes, cucumber, bell pepper, onion, and olives.
3. Mix it all together: In a large mixing bowl, combine the cooled pasta, chopped veggies, olives, and feta.
4. Dress and season: Pour the Italian dressing over the salad. Toss well to coat. Taste and season with salt and pepper as needed.
5. Chill and serve: Let the salad chill in the fridge for at least 30 minutes before serving. Garnish with chopped basil or parsley if desired.

Nutrition Facts

(Per serving, approx.)

• Calories: 310
• Protein: 9g
• Carbohydrates: 38g
• Fat: 14g
• Fiber: 3g
• Sugar: 4g
• Sodium: 460mg

Tips for Success

1. Use short, sturdy pasta like rotini or penne to hold up well in the salad and soak in the dressing.
2. Cool the pasta thoroughly to avoid a soggy or warm salad—rinse it well with cold water.
3. Add protein for a heartier meal—grilled chicken, chickpeas, or salami all work great.
4. Make it ahead of time—the flavors improve after a few hours in the fridge.

Print Pin

Summer Pasta Salad

Nothing says summer like a chilled bowl of pasta salad packed with fresh vegetables, tossed in a tangy dressing, and perfect for backyard BBQs, picnics, or light weeknight dinners.

Course Salad

Cuisine American, Mediterranean

Keyword Pasta Salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 310kcal

Cost $8–$10

Ingredients

• 12 oz rotini or fusilli pasta
• 1 cup cherry tomatoes halved
• 1 cucumber diced
• 1 red bell pepper diced
• ¼ red onion thinly sliced
• ½ cup black olives sliced
• ½ cup feta cheese crumbled
• ⅓ cup Italian dressing store-bought or homemade
• Salt and pepper to taste
• Optional: fresh basil or parsley for garnish

Instructions

• Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool quickly.
• Prep the veggies: While the pasta cooks, chop the tomatoes, cucumber, bell pepper, onion, and olives.
• Mix it all together: In a large mixing bowl, combine the cooled pasta, chopped veggies, olives, and feta.
• Dress and season: Pour the Italian dressing over the salad. Toss well to coat. Taste and season with salt and pepper as needed.
• Chill and serve: Let the salad chill in the fridge for at least 30 minutes before serving. Garnish with chopped basil or parsley if desired.

Notes

1. Use short, sturdy pasta like rotini or penne to hold up well in the salad and soak in the dressing.
2. Cool the pasta thoroughly to avoid a soggy or warm salad—rinse it well with cold water.
3. Add protein for a heartier meal—grilled chicken, chickpeas, or salami all work great.
4. Make it ahead of time—the flavors improve after a few hours in the fridge.

Common Questions

Can I make this pasta salad ahead of time?
Yes! In fact, it tastes better after a few hours in the fridge. Just give it a quick stir and refresh with a bit more dressing before serving.

What type of pasta works best?
Rotini, fusilli, penne, or farfalle are all great choices as they hold dressing well and don’t get mushy.

Can I make this vegan?
Absolutely. Just skip the feta or use a plant-based version. Make sure your dressing is vegan too.

How long does this pasta salad last in the fridge?
It will stay fresh for 3–4 days when stored in an airtight container.

Hope you enjoy every fresh and flavorful bite of this summer pasta salad.

Whether you’re serving it at a family picnic, potluck, or enjoying it as a light lunch, it’s sure to become a sunny-day staple.

Stay cool and happy cooking!