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