This Easy Summer Pasta Salad is colorful, fresh, and perfect for hot days! Packed with veggies and tossed in a light dressing, it’s a tasty side or main dish.
Honestly, I love how quick it is to whip up! Just cook the pasta, chop your favorite veggies, mix everything together, and you’re ready to enjoy outdoor meals. Yum!
Key Ingredients & Substitutions
Rotini Pasta: I like rotini for its shape, which holds onto the dressing and veggies well. You can use any short pasta like fusilli, penne, or bowtie. Gluten-free pasta is also an option if needed!
Cherry Tomatoes: Sweet and juicy, they add brightness to the dish. If they’re not in season, feel free to use diced regular tomatoes or even sun-dried tomatoes for a different flavor.
Mini Sweet Peppers: These add a nice crunch. If they’re hard to find, bell peppers (red, yellow, or orange) work as a good substitute. You can roast them for added flavor!
Chickpeas: They provide protein and a creamy texture. You can swap them with black beans or kidney beans if you prefer, or eliminate entirely for a lighter salad.
Mozzarella Cheese: Mozzarella gives a mild flavor; however, feta has a lovely tang and works beautifully in this salad as well. Just choose according to your taste!
How Do I Make Sure My Pasta Salad Is Full of Flavor?
The key to a flavorful pasta salad lies in properly seasoning the ingredients and the dressing. Here’s how to do it right:
- Cook your pasta just until al dente. This means it’s firm but not hard. Rinsing with cold water stops the cooking process and keeps it from getting mushy.
- Don’t skimp on the dressing! Whisk the ingredients thoroughly to enhance the brightness of the salad. Taste and adjust as you go; sometimes a pinch of more salt or vinegar can elevate the dish.
- Let the salad chill. This allows all the flavors to mingle and develop, making it taste even better!
Feel free to adjust the ingredients based on what you love or have on hand. Enjoy your summer days with this tasty salad, perfect for picnics or barbecues!
Easy Summer Pasta Salad
Ingredients You’ll Need:
Main Ingredients:
- 12 oz rotini pasta (or any short pasta)
- 1 cup cherry tomatoes, halved
- 1 cup mini sweet peppers, sliced
- 1 cup chickpeas, drained and rinsed
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, cubed (or use feta for a different touch)
- 1/4 cup red onion, finely chopped
- 1/4 cup pepperoncini peppers, sliced (optional)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
For The Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This Easy Summer Pasta Salad takes about 20 minutes of prep time, plus a minimum of 30 minutes chilling time in the fridge. So, in total, you’re looking at about an hour before it’s ready to serve. It’s a quick and healthy option perfect for summer gatherings!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until it’s al dente (firm but cooked). Once done, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set it aside to drain completely.
2. Mix the Salad Ingredients:
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, sliced mini sweet peppers, chickpeas, Kalamata olives, chopped spinach, cubed mozzarella, and finely chopped red onion. If you’re using pepperoncini peppers, add those too.
3. Prepare the Dressing:
In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, Dijon mustard, minced garlic, and a sprinkle of salt and pepper. Mix well until everything is combined nicely.
4. Combine Everything:
Pour the dressing over the pasta and veggie mixture. Gently toss everything together until all ingredients are coated evenly with the dressing.
5. Add Finishing Touches:
Sprinkle grated Parmesan cheese and chopped parsley over the top of the salad. Toss it lightly again to distribute the cheese and herbs throughout the salad.
6. Chill and Serve:
Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes to let the flavors meld together. After chilling, serve the salad cold or at room temperature. Enjoy your refreshing summer dish!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Pasta?
Absolutely! While rotini works well for holding dressing and veggies, you can substitute with any short pasta like fusilli, penne, or even whole wheat pasta. Just ensure it’s cooked al dente for the best texture!
How Long Can I Store Leftover Pasta Salad?
You can store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. Just give it a quick stir before serving again. If it seems a little dry, add a splash of olive oil or vinegar to freshen it up!
Can I Make This Salad Vegan?
Yes! Simply omit the cheese or replace it with a plant-based alternative like vegan mozzarella or nutritional yeast for a cheesy flavor. The salad will still be delicious and full of flavor!
What Other Ingredients Can I Add?
This salad is super versatile! Feel free to add any vegetables you love, such as cucumbers, zucchini, or broccoli. You can also toss in grilled chicken, tuna, or avocado for added protein!
