This Easy Summer Pasta Salad is a colorful and refreshing dish perfect for hot days! With fresh veggies, pasta, and a light dressing, it’s tasty and quick to make.
I love how I can toss it together in minutes! Plus, it’s a great dish for picnics or barbecues. Don’t be surprised if everyone asks for the recipe! 🍝🌞
Key Ingredients & Substitutions
Rotini Pasta: This spiral shape holds onto the dressing and veggies well. Though, if you’re out of rotini, any pasta like penne or fusilli works just as great.
Cherry Tomatoes: They’re sweet and juicy! If you can’t find them, consider using grape tomatoes or even diced regular tomatoes. Aim for colors to make it vibrant!
Mini Sweet Bell Peppers: They add crunch and sweetness. However, any bell peppers (red, yellow, green) can substitute. Feel free to use them raw or roasted for a smoky flavor.
Chickpeas: They boost protein and fiber. Canned or cooked from scratch work. For a twist, swap them for black beans or diced grilled chicken.
Kalamata Olives: They provide a briny note. If olives aren’t your thing, diced pickles or capers can give a similar tang without the olive flavor.
Cheese: Mozzarella adds creaminess. Feta cheese or cheddar could easily swap in, so go with what you enjoy! Just keep the texture in mind for each option.
How Do You Ensure the Perfect Pasta Salad Texture?
Getting that right texture in your pasta salad keeps it enjoyable. Here are my tips:
- Cook the pasta until just al dente so that it remains firm and doesn’t get mushy when mixed with other ingredients.
- Rinse the pasta under cold water after draining to stop the cooking process and keep it cool.
- Chill the salad for at least 30 minutes before serving. This not only enhances the flavors but helps the pasta absorb the dressing without becoming soggy.
- Don’t skip the tossing! Gently mix the ingredients for even coating and distribution of flavors.
These simple steps make your Easy Summer Pasta Salad delightful every time. Enjoy!
Easy Summer Pasta Salad
Ingredients You’ll Need:
Pasta and Veggies:
- 12 oz rotini pasta
- 1 cup cherry tomatoes, halved (mix of red and yellow if possible)
- 1 cup mini sweet bell peppers, sliced
- 1 cup canned chickpeas, drained and rinsed
- 1 cup fresh baby spinach, roughly chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1 cup mozzarella cheese cubes
- 1/4 cup finely chopped red onion or shallot
Dressings and Seasonings:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Finishing Touches:
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
How Much Time Will You Need?
This pasta salad takes about 15 minutes to prepare. Allow at least 30 minutes to chill in the fridge before serving. So, you’ll be enjoying a delicious, refreshing meal in just under an hour!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by boiling water in a large pot. Add the rotini pasta and cook according to the package instructions until it’s al dente—soft but still slightly firm. Once it’s done, drain the pasta and rinse it under cold water. This helps stop the cooking process and cools it down. Set the pasta aside in a large bowl.
2. Combine the Ingredients:
In the bowl with the cooled pasta, add cherry tomatoes, sliced bell peppers, chickpeas, chopped spinach, Kalamata olives, mozzarella cheese cubes, and red onion. You’ll have a colorful mix of fresh veggies and delightful flavors!
3. Make the Dressing:
In a smaller bowl, mix together the olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, salt, and pepper. Whisk until everything is combined and the dressing is smooth.
4. Mix It All Together:
Pour the dressing over the pasta mixture and toss everything gently. You want to coat all the delicious ingredients without smashing them.
5. Add the Finishing Touches:
Sprinkle grated Parmesan cheese and fresh parsley over the salad. Give it one last gentle toss to mix in that cheesy goodness!
6. Chill and Serve:
Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully! Serve cold or at room temperature, and enjoy as a delightful summer side or light meal!
Enjoy your vibrant and fresh Easy Summer Pasta Salad!
FAQ for Easy Summer Pasta Salad
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can substitute regular rotini with gluten-free pasta. Just keep an eye on the cooking time, as gluten-free options can vary. Follow the package instructions to ensure it’s cooked al dente.
How Long Will This Pasta Salad Last in the Fridge?
This salad will stay fresh in an airtight container for up to 3 days in the fridge. Just give it a quick stir before serving, as the dressing can settle at the bottom.
Can I Add Other Vegetables or Ingredients?
Yes! Feel free to customize the salad. You can add cucumbers, carrots, or even diced avocado for extra creaminess. Grilled vegetables or cooked chicken work great too!
What’s the Best Way to Serve Leftovers?
Leftovers can be served cold right out of the fridge or at room temperature. If it seems a bit dry after sitting, you can drizzle a little olive oil or additional dressing to moisten it up before serving.
