This easy, quick, fresh pasta salad recipe is a delicious, healthy summer side dish you can whip up in under 20 minutes.
A light, cold Italian-inspired pasta salad loaded with crisp veggies, tangy dressing, and tender pasta shells—this homemade recipe shines at backyard barbecues, potlucks, or a simple weeknight dinner. You know what? I first riffed on this classic when hosting my daughter’s soccer team snack day, and it’s become our go-to because it’s colorful, vegetarian-friendly, and full of wholesome ingredients.
Why You’ll Love This Recipe
• No oven needed—perfect for hot summer afternoons
• Ready in under 20 minutes (plus a quick chill)
• Fresh, seasonal veggies pack in vitamins and fiber
• Vegetarian and easily made vegan or gluten-free
• Simple pantry staples—no fancy groceries required
• Crowd-pleaser side dish for picnics, potlucks, or lunchboxes
• Cold-served for fuss-free entertaining
• Customizable: swap in your favorite herbs or cheeses
• Budget-friendly and great for meal prep
Ingredients
• 12 oz (340 g) pasta shells or rotini (use gluten-free if desired)
• 1 cup cherry tomatoes, halved (or grape tomatoes)
• 1 cup cucumber, diced (seeded English cucumber keeps it crisp)
• ½ cup red bell pepper, finely chopped (or orange for a sweeter pop)
• ¼ cup red onion, thinly sliced (soak briefly in cold water to mellow bite)
• ½ cup black or kalamata olives, pitted and halved (for a briny, Italian touch)
• ½ cup fresh mozzarella pearls or diced feta (skip or use vegan cheese to keep it dairy-free)
• ¼ cup chopped fresh basil (flat-leaf parsley works nicely too)
• ⅓ cup extra-virgin olive oil (look for a bright, peppery brand)
• 3 tbsp red wine vinegar (substitute white balsamic for a milder tang)
• 1 tsp Dijon mustard (adds creaminess and keeps dressing emulsified)
• 1 garlic clove, finely minced (use jarred for convenience)
• ½ tsp sea salt (adjust to taste)
• ¼ tsp freshly cracked black pepper
• Pinch crushed red pepper flakes (optional, for a gentle kick)
Directions
- Cook the pasta in a large pot of well-salted boiling water until al dente—about 8–10 minutes. Stir occasionally to prevent sticking.
- While pasta cooks, whisk olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes in a small bowl. Taste and tweak seasoning.
- Drain pasta, rinse under cold water to halt cooking, then drain thoroughly. A colander and a salad spinner help remove extra moisture.
- Transfer pasta to a large mixing bowl. Pour half the dressing over it, toss gently to coat, and let it sit 5 minutes—this “pre-marinates” each piece for more flavor.
- Add tomatoes, cucumber, bell pepper, red onion, olives, cheese, and basil. Pour remaining dressing, then toss until veggies glisten evenly.
- Chill in the fridge for at least 15 minutes (up to 2 hours). Chilling allows flavors to meld and the pasta to absorb tang.
- Give it a final stir before serving, taste—and adjust salt or vinegar if needed. Garnish with extra basil or a sprinkle of Parmesan if you like.
- Serve cold straight from the bowl or platter, alongside grilled chicken, crusty bread, or as a standalone vegetarian meal.
Servings & Timing
Yield: Serves 6–8 as a side dish
Prep Time: 10 minutes (plus 5 minutes tossing)
Cook Time: 10 minutes
Chill Time: 15–120 minutes
Total Time: 20 minutes active, plus chilling
Variations
• Mediterranean Twist: Add artichoke hearts, sun-dried tomatoes, and capers for a tangy boost.
• Protein Boost: Stir in canned chickpeas or shredded rotisserie chicken for extra staying power.
• Vegan Version: Swap mozzarella for cubed avocado or tofu feta and use agave in dressing.
• Southwest Flair: Use corn, black beans, cilantro, lime juice, and chili powder in the dressing.
• Pesto Swap: Replace vinegar dressing with ¼ cup basil pesto thinned with olive oil.
• Grilled Veggie Upgrade: Toss in charred zucchini, eggplant, and mushrooms for smoky depth.
Storage & Reheating
Store any leftovers covered in the fridge for up to 3–4 days—though it’s freshest within 24–48 hours.
There’s no reheating for a cold side dish, but if you love warm pasta salad, microwave single portions for 30–45 seconds, then toss with a splash of extra olive oil.
Make-ahead tip: Assemble the salad (minus the cheese and fresh herbs) the night before; add delicate ingredients just before serving to keep colors bright.
Notes
• Texture Tip: Over-chilled pasta can firm up too much—remove from fridge 10 minutes before serving to soften.
• Flavor Boost: A squeeze of fresh lemon juice right before plating adds zing and keeps basil green.
• On the sweeter side: If tomatoes aren’t ripe, add a pinch of sugar or honey to the dressing.
• Ingredient Swap: Use whole-wheat or chickpea pasta for extra fiber and protein.
• Emulsify Easy: If your dressing separates, shake it in a sealed jar or whisk briefly again.
FAQs
Q: Can I use a different shape of pasta?
A: Absolutely—farfalle, penne, or gemelli all hold the dressing beautifully.
Q: How do I keep the salad from getting soggy?
A: Rinse cooked pasta well, drain thoroughly, and toss with half the dressing before adding veggies.
Q: Is this recipe freezer-friendly?
A: It’s best fresh or chilled—freezing can turn veggies mushy and change texture.
Q: Can I prep everything a day ahead?
A: Yes—just hold off on adding cheese and basil until serving time for peak flavor.
Q: What’s the approximate calorie count?
A: Each serving is about 250–300 kcal, depending on pasta type and cheese amount.
Q: How do I make it gluten-free?
A: Swap in your favorite corn, rice, or chickpea pasta—just watch the cook time.
Q: Can I double the recipe for a crowd?
A: Definitely—use a larger bowl, extra dressing, and taste as you go to balance flavors.
Q: How do I sharpen the flavor if it tastes flat?
A: Add a drizzle of extra-virgin olive oil, another splash of vinegar, or a pinch of sea salt.
Conclusion
This simple, homemade pasta salad recipe is a fresh, vegetarian-friendly side dish that’s as healthy as it is delicious—perfect for summer gatherings or a quick, cold lunch. Give it a try, share your tweaks in the comments, and don’t forget to explore my other fresh salads and summer recipes for more light, homemade favorites!
Pasta Salad
Ingredients
- 12 oz pasta shells or rotini use gluten-free if desired
- 1 cup cherry tomatoes halved (or grape tomatoes)
- 1 cup cucumber diced (seeded English cucumber)
- 1/2 cup red bell pepper finely chopped (or orange bell pepper)
- 1/4 cup red onion thinly sliced
- 1/2 cup black or kalamata olives pitted and halved
- 1/2 cup fresh mozzarella pearls or diced feta skip or use vegan cheese
- 1/4 cup chopped fresh basil flat-leaf parsley works nicely too
- 1/3 cup extra-virgin olive oil look for a bright, peppery brand
- 3 tbsp red wine vinegar substitute white balsamic for a milder tang
- 1 tsp Dijon mustard adds creaminess and keeps dressing emulsified
- 1 garlic clove garlic finely minced (use jarred for convenience)
- 1/2 tsp sea salt adjust to taste
- 1/4 tsp black pepper freshly cracked
- pinch crushed red pepper flakes optional, for a gentle kick
Instructions
- Cook the pasta in a large pot of well-salted boiling water until al dente—about 8–10 minutes. Stir occasionally to prevent sticking.
- While pasta cooks, whisk olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes in a small bowl. Taste and tweak seasoning.
- Drain pasta, rinse under cold water to halt cooking, then drain thoroughly. A colander and a salad spinner help remove extra moisture.
- Transfer pasta to a large mixing bowl. Pour half the dressing over it, toss gently to coat, and let it sit 5 minutes—this “pre-marinates” each piece for more flavor.
- Add tomatoes, cucumber, bell pepper, red onion, olives, cheese, and basil. Pour remaining dressing, then toss until veggies glisten evenly.
- Chill in the fridge for at least 15 minutes (up to 2 hours). Give it a final stir before serving.
- Serve cold straight from the bowl or platter, alongside your favorite main dish or as a standalone vegetarian meal.
