Summer Pasta Salad
A bright and colorful pasta salad that's perfect for warm weather gatherings, featuring juicy vegetables, creamy cheese, and a punchy lemon vinaigrette.
Ingredients
Pasta Ingredients
- 3 cups rotini, bowties, or small shells Choose pasta that holds dressing well
Vegetables
- 1 cup cherry tomatoes, halved Juicy vegetables for freshness
- 1 cup cucumber, diced Crunchy vegetables for texture
- 1/2 cup red onion, finely chopped Add color and flavor
Briny & Creamy Ingredients
- 1 cup feta cheese, crumbled Can substitute with mini mozzarella balls or diced avocado
- 1/2 cup olives or capers Adds salinity and depth
Herbs & Extras
- 1/4 cup fresh basil, chopped Adds freshness
- 1/4 cup pine nuts or sunflower seeds, toasted For added crunch
Instructions
Preparation
- Cook the pasta in salted water until just tender, then drain and rinse briefly.
- While the pasta is still slightly warm, transfer it to a large bowl.
- Add the chopped vegetables, feta cheese, and olives or capers to the bowl.
Dressing & Tossing
- In a jar, shake together olive oil, lemon juice, Dijon, minced garlic, salt, pepper, and a pinch of sugar or honey.
- Pour the dressing over the salad and toss to combine. Reserve some dressing for later use.
- Stir in the chopped fresh herbs and toasted seeds.
Serving
- Keep the salad refrigerated until ready to serve. Toss with reserved dressing before serving.
- Enjoy fresh or store leftovers in an airtight container.
Notes
Best enjoyed chilled. Customize with different proteins or veggies based on preference. For picnics, keep cheese and herbs separate until serving for freshness.