Summer Pasta Salad is the quintessential dish for warm weather gatherings, bringing vibrant colors and fresh flavors to your table. This easy-to-make recipe is perfect for picnics, barbecues, or even a light weeknight dinner. Every bite of this salad is not just a delightful experience but also a celebration of the season’s best produce. I remember the first time I made it for a family gathering; the empty bowl at the end spoke louder than words. Everyone loved how the crunchy veggies and creamy feta danced together in a zesty dressing.
Why you’ll love this dish
If you’re seeking a dish that is quick, budget-friendly, and kid-approved, this Summer Pasta Salad checks all the boxes. It’s customizable, allowing you to swap in whatever seasonal vegetables are on hand. This salad is not only satisfying but also nutritious, thanks to the plethora of fresh veggies and wholesome ingredients. Whether you are preparing for a holiday BBQ or just a weeknight dinner, this dish shines in any setting. Plus, it can be made ahead, making it an excellent option for those busy summer days.
“This pasta salad was a hit at our family reunion! The flavors meld beautifully, and it was so easy to prepare!”
Step-by-step overview
Putting together this Summer Pasta Salad is a breeze, and it breaks down into a few simple steps. First, we’ll cook our pasta until al dente, then rinse it to cool down. Next, we’ll mix in colorful veggies and creamy feta. Finally, we’ll whip up a quick dressing and toss everything together for a refreshing treat!
What you’ll need
To create this luscious Summer Pasta Salad, gather the following ingredients:
- 12 ounces (4 cups) dry Rotini pasta
- 1 tablespoon kosher salt
- 2 cups halved cherry tomatoes
- 2 cups diced mini cucumbers
- 1 cup diced red bell peppers
- 1 cup diced orange bell peppers
- 1 cup diced yellow bell peppers
- 1 cup crumbled feta cheese
- ½ cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh minced basil
- 1 tablespoon minced garlic
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Feel free to swap out any ingredients based on your preferences or what’s in season. For example, you can use kale instead of spinach or add some olives for a briny flavor.
