This Easy Summer Pasta Salad is bright and refreshing! With colorful veggies, tasty herbs, and a light dressing, it’s perfect for warm days and gatherings. Plus, it’s ready in no time!
You can serve it as a side dish or make it a meal by adding some grilled chicken. I love how you can switch up the veggies based on what’s in season—so many tasty options! 🍅🥒
Key Ingredients & Substitutions
Rotini Pasta: Short pasta like rotini works great because it holds onto the dressing and ingredients. If you don’t have rotini, other short pastas like penne or fusilli can be used as well.
Cherry Tomatoes: These add a pop of color and sweetness. You can use regular diced tomatoes or even replace them with diced cucumbers for freshness.
Zucchini: Fresh and crunchy, zucchini is key here. If you’re not a fan, bell peppers or snap peas can be good substitutes.
Kalamata Olives: They provide a salty bite. You can swap these for green olives or omit them, especially if you’re not fond of olives.
Fresh Mozzarella: The creaminess of mozzarella is delicious. If you’d rather, feta cheese also works well and adds a tangy flavor.
How Do You Get the Pasta Just Right?
Cooking pasta properly is crucial for a good salad texture. Here’s how to get it just right:
- Use a large pot of salted water, this helps flavor the pasta.
- Follow the package instructions for timing but start checking one or two minutes early for al dente, which means firm to the bite.
- Once cooked, drain immediately but rinse under cold water to stop the cooking process.
- Let it cool completely before mixing it with the other ingredients to avoid wilting them.
These steps will ensure your pasta salad is delicious and stays fresh for your summer gatherings! Enjoy your cooking!
Easy Summer Pasta Salad
Ingredients You’ll Need:
For the Pasta Salad:
- 12 oz rotini pasta (or any short pasta)
- 1 cup cherry tomatoes, halved (red and yellow mixed)
- 1 small zucchini, thinly sliced
- 1 small orange bell pepper, diced
- 1/2 cup Kalamata olives, pitted and halved
- 8 oz fresh mozzarella balls (bocconcini), halved
- 3 green onions, thinly sliced
- 1/4 cup grated Parmesan cheese
For the Dressing:
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh basil or parsley, for garnish (optional)
How Much Time Will You Need?
This salad takes about 15 minutes of prep time and at least 30 minutes of chilling time in the fridge. So, in total, you’ll need about 45 minutes to enjoy this delightful summer dish!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the rotini pasta and cook it according to the package instructions until it’s al dente. Once it’s ready, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set it aside to let it completely cool.
2. Make the Dressing:
While the pasta cools, grab a small bowl and whisk together the extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, and a pinch of salt and pepper. This will be your flavorful dressing!
3. Combine the Ingredients:
In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, sliced zucchini, diced orange bell pepper, Kalamata olives, mozzarella balls, and sliced green onions. These ingredients will come together for a delicious flavor.
4. Dress the Salad:
Pour the dressing over the salad mixture and toss everything together gently until all the ingredients are well-coated with the dressing.
5. Add Parmesan:
Sprinkle the grated Parmesan cheese over the top and give it another light toss to incorporate the cheese into the salad.
6. Chill and Serve:
Cover the bowl and chill the pasta salad in the refrigerator for at least 30 minutes. This allows all the flavors to meld beautifully. Just before serving, add some fresh chopped basil or parsley if you like a pop of color and freshness on top!
Enjoy this refreshing and easy-to-make summer pasta salad perfect for picnics, barbecues, or quick lunches! It’s colorful, tasty, and oh so satisfying!
Frequently Asked Questions (FAQ)
Can I Use Gluten-Free Pasta in This Recipe?
Absolutely! Feel free to substitute regular rotini with gluten-free pasta. Just be sure to follow the cooking instructions on the package, as gluten-free pasta can have different cooking times.
What Can I Substitute for Kalamata Olives?
If you’re not a fan of Kalamata olives, you can easily replace them with green olives, capers, or simply omit them entirely. The salad will still be delicious without them!
How Long Can Leftovers Be Stored?
Leftover pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a gentle toss before serving again, as the dressing may settle.
Can I Add Protein to Make This a Main Dish?
Definitely! To turn this pasta salad into a more filling meal, you can add grilled chicken, shrimp, or even chickpeas for a vegetarian option. Just mix them in with the other ingredients for a heartier dish!
