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Pasta Salad Recipe: Easy, Quick, and Delicious Summer Side Dish
This easy, no‐bake, healthy pasta salad recipe is just the ticket for summer picnics, potlucks, or any quick weeknight side dish.
When tomatoes are at their sweetest and basil leaves are bursting with fragrance, nothing beats a cold, vegetarian‐friendly pasta salad that’s as simple as it is satisfying. I first stumbled on this delight a few summers ago when my garden was producing more cherry tomatoes than I could possibly eat—and let me tell you, I wasn’t complaining. Italian‐inspired yet wholly homemade, this recipe brings together fresh ingredients like crisp cucumbers, briny olives, and creamy feta in a tangy vinaigrette that you can whip up in under 30 minutes. It’s versatile, healthy, and, honestly, perfect for feeding a crowd or just treating yourself to a delicious, cold side dish any day of the week.
Why You’ll Love This Recipe
• No oven needed—keep your kitchen cool and your energy bill low
• Ready in about 20 minutes (plus a quick chill) for those busy summer days
• Vegetarian and easily made vegan with a swap or two
• Perfect as a side dish or light main—pair with grilled chicken or fish
• Cold, refreshing, and bursting with colorful, fresh ingredients
• Simple homemade dressing—ditch the store‐bought bottles and taste the difference
• Budget‐friendly and pantry‐friendly—use whatever veggies you have on hand
• Kid‐approved crunch and flavor (my grandkids gobble it up!)
Ingredients
• 12 ounces rotini or fusilli pasta (gluten‐free pasta works too)
• 1 cup cherry tomatoes, halved (use heirloom for extra color)
• 1 cup cucumber, diced (English cucumber stays crisp longer)
• ½ cup red bell pepper, diced (or swap in yellow for sweetness)
• ¼ cup red onion, finely chopped (soak in cold water to mellow the bite)
• ½ cup Kalamata olives, pitted and sliced (or green olives for milder tang)
• 4 ounces feta cheese, crumbled (or vegan feta for a dairy‐free twist)
• ¼ cup fresh basil leaves, chiffonade (loosely packed)
• ¼ cup extra‐virgin olive oil (choose a fruity Tuscan variety)
• 2 tablespoons red wine vinegar (substitute white balsamic for a sweeter note)
• 1 teaspoon Dijon mustard (adds a gentle kick)
• 1 garlic clove, minced (or ¼ teaspoon garlic powder in a pinch)
• ½ teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
• Salt and freshly ground black pepper, to taste
• Pinch of sugar or honey (optional, to balance acidity)
Tips on Ingredients
• Pick firm, brightly colored produce for best texture and freshness.
• Drain olives well to avoid a watery salad.
• Let the pasta rest for a few minutes after rinsing so it clings better to the dressing.
Directions
-
Cook the pasta.
Bring a large pot of salted water to a rolling boil, add the rotini, and cook until al dente (about 8–10 minutes). Drain and rinse under cold water until the pasta is room temperature—this stops the cooking and gives you that perfect cold dish. -
Prep your veggies.
While the pasta cools, halve the cherry tomatoes, dice the cucumber and bell pepper, finely chop the onion (tip: soak it first if you want a milder taste), and slice the olives. Toss everything into a roomy mixing bowl. -
Whisk the dressing.
In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, a pinch of sugar, salt, and pepper. Whisk or shake vigorously until the vinaigrette is emulsified—creamy yet pourable. -
Combine and toss.
Add the cooled pasta to the veggies, pour over the dressing, and gently toss with tongs or two large spoons so every spiral is coated. That’s where the magic happens—your simple homemade dressing clings to each noodle. -
Fold in cheese and herbs.
Sprinkle crumbled feta and basil chiffonade over the salad, and give it one last, gentle toss. (Pro tip: add herbs at the very end for maximum freshness.) -
Chill and serve.
Cover the bowl with plastic wrap or a lid and chill for at least 15 minutes—though 30–45 minutes really lets flavors meld. Before serving, taste and adjust salt or vinegar if needed.
Servings & Timing
Yields: 6–8 side‐dish servings Prep Time: 15 minutes Chill Time: 30 minutes Total Time: about 45 minutes
Variations
• Mediterranean Twist: Swap in artichoke hearts and sundried tomatoes for a deeper flavor.
• Greek Style: Use cucumber, olives, red onion, and tzatziki instead of vinaigrette.
• Vegan Version: Replace feta with marinated tofu or vegan cheese—just as creamy.
• Protein Boost: Stir in shredded rotisserie chicken or chopped grilled shrimp.
• Pesto Pasta Salad: Exchange the vinaigrette for homemade basil‐pine nut pesto.
• Whole Grain Swap: Try tri‐color whole wheat fusilli for extra fiber and color.
Storage & Reheating
Store this cold pasta salad in an airtight container in the fridge for up to 3 days—if it lasts that long! There’s no need to reheat; it’s best served chilled. Make‐ahead tip: dress only half the salad if you plan to serve leftovers later—dress the rest just before eating to keep things crisp.
Notes
• I learned that rinsing pasta immediately under cold water is key to preventing stickiness—trust me, it makes a difference.
• If you like a little heat, add a pinch of red pepper flakes to the dressing.
• For extra crunch, fold in a handful of toasted pine nuts or chopped sunflower seeds.
FAQs
Q: Can I use macaroni or penne instead of rotini?
A: Absolutely—any short pasta shape works, from bowties to shells.
Q: How do I prevent soggy pasta salad?
A: Drain and rinse the pasta well, then let it sit briefly so excess water drips off before tossing with dressing.
Q: Can I make this salad a day ahead?
A: Yes, but for the freshest texture, add herbs and cheese just before serving.
Q: What’s the best way to keep vegetables crisp?
A: Chop them uniformly and toss with a teaspoon of salt in a colander—then rinse and pat dry to pull out excess moisture.
Q: Is this recipe suitable for a gluten‐free diet?
A: Definitely—just swap in your favorite gluten‐free pasta.
Q: Can I substitute other cheeses?
A: Sure—crumbled goat cheese or cubed mozzarella both play nicely here.
Q: How can I add more protein for a light main dish?
A: Stir in canned tuna, grilled chicken strips, or even chickpeas for a vegetarian boost.
Q: My dressing separated—what did I do wrong?
A: Whisk or shake vigorously—and consider adding the mustard last to help emulsify the oil and vinegar.
Conclusion
This pasta salad recipe is the ultimate summer side: fresh, colorful, and ready in under an hour with minimal hands‐on time. It’s flexible enough to match your pantry and taste buds, from zesty Italian to creamy pesto versions. Give it a try this weekend, then come back and let me know how you customized it—or explore my other cold‐salad favorites for more quick, homemade delights!
Pasta Salad Recipe: Easy, Quick, and Delicious Summer Side Dish
Ingredients
- 12 ounces rotini or fusilli pasta gluten-free pasta works too
- 1 cup cherry tomatoes halved (use heirloom for extra color)
- 1 cup cucumber diced (English cucumber stays crisp longer)
- 1/2 cup red bell pepper diced (or swap in yellow for sweetness)
- 1/4 cup red onion finely chopped (soak in cold water to mellow the bite)
- 1/2 cup Kalamata olives pitted and sliced (or green olives for milder tang)
- 4 ounces feta cheese crumbled (or vegan feta for a dairy-free twist)
- 1/4 cup fresh basil leaves chiffonade (loosely packed)
- 1/4 cup extra-virgin olive oil choose a fruity Tuscan variety
- 2 tablespoons red wine vinegar substitute white balsamic for a sweeter note
- 1 teaspoon Dijon mustard adds a gentle kick
- 1 garlic clove minced or 1/4 teaspoon garlic powder in a pinch
- 1/2 teaspoon dried oregano or 1 tablespoon fresh, finely chopped
- Salt and freshly ground black pepper to taste
- Pinch of sugar or honey optional, to balance acidity
Instructions
- Bring a large pot of salted water to a rolling boil, add the rotini, and cook until al dente. Drain and rinse under cold water until the pasta is room temperature.
- While the pasta cools, prepare the cherry tomatoes, cucumber, bell pepper, onion, and olives. Toss everything into a mixing bowl.
- In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, garlic, oregano, sugar or honey, salt, and pepper. Whisk until emulsified.
- Add the cooled pasta to the veggies, pour over the dressing, and gently toss to coat. Make sure the dressing covers every noodle.
- Sprinkle crumbled feta and basil chiffonade over the salad, and gently toss to incorporate. Add herbs at the end for maximum freshness.
- Cover and chill the pasta salad for at least 15 minutes. Before serving, adjust salt or vinegar if needed. Enjoy!
