This Easy Summer Pasta Salad is super fresh and fun! With colorful veggies and delicious pasta, it’s perfect for sunny days or potlucks.
The best part? You can add whatever veggies you have. I love tossing in some cherry tomatoes—just the right fun pop of sweetness! 🍅
Making this salad is a breeze. Just cook the pasta, chop the veggies, mix with some dressing, and you’re ready to enjoy a tasty dish that everyone will love!
Key Ingredients & Substitutions
Pasta: Rotini is great for this salad because its twists hold onto the dressing and add fun texture. However, you can swap it for any short pasta like penne or fusilli if you prefer!
Chickpeas: If you’re not a fan or need a variety, you can use canned black beans or diced cooked chicken as an alternative. It’s still going to give you a protein boost!
Cherry Tomatoes: Sweet cherry tomatoes are a favorite for their burst of flavor. If they’re out of season, grape tomatoes will work just as well. You can also finely chop a regular tomato in a pinch.
Cheese: I typically go for mozzarella or feta for their creamy flavors, but you can use any cheese you like, such as cheddar or goat cheese. Just keep your taste in mind!
How Do I Keep My Pasta Salad Fresh and Flavorful?
To keep your pasta salad fresh, make sure to cool your pasta properly. Don’t skip the rinsing step; it helps halt cooking to keep the pasta firm. Also, let it chill in the fridge for at least 30 minutes after mixing in the dressing. This time allows all the flavors to mingle and taste amazing!
- Cook pasta al dente and rinse with cold water to cool.
- Prep all veggies and cheese while the pasta cools.
- Mix dressing separately for better flavor distribution.
Take note, if you’re bringing the salad to a gathering, keep an extra dressing on the side to refresh it right before serving! It keeps the salad vibrant and delicious!
Easy Summer Pasta Salad
Ingredients You’ll Need:
- 12 oz rotini pasta (or any short pasta)
- 1 cup cherry tomatoes, halved
- 1 cup chickpeas (garbanzo beans), drained and rinsed
- 1 cup baby spinach, roughly chopped
- 1/2 cup mini sweet peppers, sliced
- 1/2 cup Kalamata olives, halved
- 1/2 cup cheese cubes (such as mozzarella or feta)
- 1/4 cup red onion, finely chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/3 cup olive oil
- 3 tbsp white wine vinegar (or lemon juice)
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare with another 30 minutes to chill in the refrigerator. So, in just under an hour, you’ll have a vibrant and refreshing pasta salad ready to serve!
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 according to the package instructions until it’s al dente (cooked but still firm). Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool the pasta. Set it aside.
2. Combine the Ingredients:
In a large salad bowl, mix together the cooled pasta, halved cherry tomatoes, drained chickpeas, roughly chopped baby spinach, sliced mini sweet peppers, halved Kalamata olives, cheese cubes, and finely chopped red onion. This colorful mix will make your salad vibrant and enticing!
3. Make the Dressing:
In a small bowl or jar, whisk together the olive oil, white wine vinegar (or lemon juice), Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Keep whisking until everything is well blended and emulsified—this is where the magic happens!
4. Dress the Salad:
Now, pour the prepared dressing over your pasta salad. Gently toss everything together until the ingredients are well combined and evenly coated in the dressing. You want every bite to be full of flavor!
5. Add the Finishing Touches:
Sprinkle the grated Parmesan cheese and chopped fresh parsley over the top of the salad. Toss it lightly again to mix them in without losing that fresh appearance.
6. Chill and Serve:
Cover the pasta salad and chill it in the refrigerator for at least 30 minutes before serving. This resting time allows all the flavors to meld beautifully together. You can serve it cold or at room temperature, making it a perfect dish for summer gatherings!
Enjoy Your Salad!
This Easy Summer Pasta Salad is not only delicious but also packed with nutrients from fresh vegetables and protein from chickpeas. It’s a fantastic dish for picnics, barbecues, or any casual get-together!
FAQ for Easy Summer Pasta Salad
Can I Use a Different Type of Pasta?
Absolutely! While rotini is a great choice, feel free to substitute it with any short pasta like penne, fusilli, or farfalle. Just make sure to cook it al dente for the best texture.
How Long Can I Store Leftovers?
You can store leftovers in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving, as some ingredients may settle or separate over time.
Can I Make This Salad Ahead of Time?
Yes, this salad is perfect for making ahead! Prepare it a day in advance, allowing the flavors to meld together. Just keep it refrigerated until you’re ready to serve.
What Can I Substitute for Chickpeas?
If you’re not a fan of chickpeas or need a different protein, you can easily substitute them with black beans, diced cooked chicken, or even diced tofu for a vegetarian option.
