This summer pasta salad is full of fresh, ripe veggies, tossed with pasta mixed together with a homemade Italian balsamic vinaigrette.
With summer just around the corner, it’s almost time for one of my favorite meals: summer pasta salad!
This summer pasta salad is packed with flavor and nutrients with rotini pasta, frozen peas and corn, sweet cherry tomatoes, diced colorful bell pepper, crunchy Persian cucumbers, olives, and fresh basil leaves, dressed with an Italian herb balsamic and dijon vinaigrette.
It’s so versatile, it’s perfect for picnics at the park, backyard BBQs, or as a quick and easy weeknight dinner.
Trust me, this summer pasta salad is a colorful medley of textures and flavors that’s sure to please everyone at your next party!
Table of Contents
Ingredients for summer pasta salad
For dressing:
- Dijon mustard – Mustard will help emulsify the dressing and give it a tangy flavor.
- Grated fresh garlic – Fresh garlic will give our dressing an earthy flavor.
- Dried Italian seasoning – Italian seasoning will give the dressing a fragrant herbaceous flavor.
- Balsamic vinegar – Balsamic vinegar is tangy, sour, and sweet.
- Olive oil – I’m using olive oil for its earthy flavor.
For pasta salad:
- Rotini pasta – This is my favorite pasta to use because the dressing gets in all of the little crevices.
- Frozen veggies – I’ve chosen a combination of both peas and corn, for their sweetness.
- Cherry tomatoes – Cherry tomatoes will add sweetness and bright red color to the salad.
- Diced bell pepper – I’ve gone ahead and used a mix of colors, to make it visually appealing, but feel free to use your favorite colored bell pepper.
- Persian cucumbers – These will add crunch to our salad.
- Olives – Olives will add a briny bite.
- Fresh basil leaves – Fresh basil leaves will add sweetness and some greenery to our salad.
Making your own dried Italian seasoning
If you don’t have any pre-made Italian seasoning on hand, no worries!
Italian seasoning is often a blend of dried basil, rosemary, oregano, parsley, and thyme.
Additions
Feel free to adjust this recipe to your tastes.
Here are a few other delicious additions to this pasta salad:
- Crumbled feta cheese
- Celery
- Fresh fennel
- Cauliflower
- Snap peas
- Sunflower seeds
What to serve with pasta salad
Pasta salad is a tasty dish that can be paired with a variety of other foods to create a balanced and satisfying summer meal. Here are some ideas for what to serve with pasta salad:
- Grilled or baked chicken: Grilled or baked chicken is a great source of protein that complements the flavors of pasta salad nicely. Some tasty options from the blog could be my Grilled Cilantro Lime Chicken Thighs, Pineapple Chicken Kebabs, or my Air Fryer Whole Chicken.
- Crusty bread: Serve some crusty bread on the side to soak up the dressing and add some extra carbs to the meal. Try my No Yeast Sourdough Bread!
- Green salad: Serve a green salad on the side to add some extra vegetables and variety to the meal. Some great options are my Green Goddess Salad, Peach Feta Salad, or my Tomato Peach Caprese Salad.
- Grilled seafood: Grilled shrimp or fish makes a great addition to pasta salad and adds some heart-healthy omega-3 fatty acids. Try my Chimichurri Grilled Shrimp Skewers or my Pan Seared Salmon!
Ultimately, the possibilities are endless when it comes to what to serve with pasta salad. Feel free to get creative and experiment with different combinations to find your favorite pairing!
Storage and leftovers
Any leftover summer pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.
More pasta salads
- Love Mediterranean flavors? Try my Mediterranean Tuna Orzo Salad.
- Craving something Italian? Try my Pesto Pasta Salad.
- Looking for a classic? Try my Tuna Pasta Salad.
- Need something with seafood? Try my Herbed Shrimp Orzo Salad.
Summer Pasta Salad
Ingredients
For balsamic dressing:
- 1 tablespoon Dijon mustard
- ½ teaspoon grated garlic
- ¼ teaspoon dried Italian seasoning
- 3 tablespoons balsamic vinegar
- ⅓ cup olive oil
For pasta salad:
- 8 ounces rotini pasta
- 1 cup frozen peas
- 1 cup frozen corn
- 1 pint cherry tomatoes halved
- 1 cup mixed-color diced bell pepper
- 1 cup sliced persian cucumbers
- ½ cup sliced black olives
- Fresh basil leaves for garnish
Instructions
For balsamic dressing:
- In a large bowl, whisk together the Dijon mustard, grated garlic, and Italian seasoning.
- Add the balsamic vinegar and whisk to combine.
- Slowly drizzle in the olive oil while whisking constantly.
- Season with salt and pepper to taste. Set aside.
For pasta salad:
- Bring a large pot of salted water to a boil.
- Cook the pasta to al dente, according to the package directions. One minute before draining the pasta, add the peas and corn to the pot with the pasta.
- Drain the pasta, peas, and corn and run them under cool water just until they are no longer hot to the touch.
- Add the pasta, peas, and corn to the bowl with the vinaigrette and toss to combine.
- Next add the remaining vegetables – tomatoes, bell pepper, cucumbers, and olives. Toss to combine.
- Season with additional salt and pepper, if needed.
- Garnish with fresh basil, if desired.
- Enjoy immediately or chill until ready to serve. This pasta salad is delicious at room temperature or cold.
- Storage: Store any leftover pasta salad in an airtight container in the fridge for up to three days.
Nutrition
