Summer Pasta Salad
A quick and easy summer pasta salad that combines bright vegetables and a tangy dressing for a refreshing dish perfect for gatherings.
Ingredients
Pasta and Vegetables
- 12 ounces short pasta (rotini, bowties, or similar) Cooked to al dente
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (seeds removed if desired)
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1 cup cubed mozzarella or feta Choose cheese according to preference
- 1/3 cup fresh basil, roughly chopped
Dressing
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar or lemon juice Red wine vinegar is used for flavor
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
Preparation
- Cook pasta to al dente, drain, and rinse under cold water to stop the cooking and cool it fast.
- Whisk olive oil, vinegar (or lemon), Dijon, honey, salt, and pepper in a bowl until sort-of smooth.
- Toss pasta with dressing, then add veggies, cheese, and basil; taste and adjust seasoning.
- Chill at least 30 minutes so flavors mingle — you can serve sooner if needed.
- Before serving, give it a gentle toss and maybe add another splash of acid if needed.
Notes
Feel free to swap in grilled chicken for protein or toss in leftover roasted veggies as variations. To avoid sogginess, don’t overcook pasta, rinse it cold, and dress lightly.