This Easy Summer Pasta Salad is a colorful and refreshing dish! Made with pasta, juicy tomatoes, crunchy cucumbers, and a zesty dressing, it’s perfect for warm days and gatherings.
Every bite feels like summer! I love making this salad ahead of time. The flavors mix together as it sits in the fridge, and you can enjoy it whenever you want. So tasty and hassle-free!
Key Ingredients & Substitutions
Rotini Pasta: This twisty pasta holds the dressing and ingredients well. You can use any short pasta like fusilli or penne. Gluten-free pasta works great if needed!
Cherry Tomatoes: They add sweetness and a burst of flavor. If they’re not in season, grape tomatoes or diced full-size tomatoes can also be used.
Mini Sweet Peppers: These add crunch. You can swap them for regular bell peppers or even cucumbers if you prefer a cooler taste.
Chickpeas: These provide protein and texture. If you’re avoiding legumes, cubes of grilled chicken or tofu can be a good substitute!
Kalamata Olives: They give a nice saltiness. Feel free to use green olives, or omit them for a milder flavor.
Cheese: Fresh mozzarella brings creaminess. You can replace it with feta for a tangy option or skip cheese entirely for a vegan salad.
What’s the Best Way to Chop Vegetables for This Salad?
Chopping veggies properly makes the salad easy to eat and visually appealing. Here are a few tips:
- For cherry tomatoes, simply halve them for bite-sized pieces.
- Slice mini sweet peppers thinly for even distribution. Remove seeds for a smoother taste.
- For spinach, just roughly chop it so it mixes in well without overpowering other flavors.
- With red onion, chop finely to minimize its sharp flavor; soak in cold water for 10 minutes to mellow it out if desired.
Take your time with these steps, and your salad will look and taste amazing! Enjoy making and sharing this colorful pasta salad!
Easy Summer Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 3 cups rotini pasta (or any short pasta)
- 1 cup cherry tomatoes, halved
- 1 cup mini sweet peppers, thinly sliced (red, orange, yellow)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup Kalamata olives, pitted and halved
- 1 cup fresh spinach leaves, roughly chopped
- 1/2 cup mozzarella cheese, cubed
- 1/4 cup grated Parmesan cheese
- 1/4 cup red onion, finely chopped
- 1/4 cup pepperoncini peppers, sliced
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This Easy Summer Pasta Salad takes about 20 minutes of prep time and then at least 1 hour to chill in the refrigerator. So, in total, you can expect about 1 hour and 20 minutes to enjoy this refreshing dish!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the rotini pasta according to the package instructions until it is al dente (cooked but still firm to the bite). Once done, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool completely.
2. Mix the Salad Ingredients:
In a large mixing bowl, add your cooled pasta along with the cherry tomatoes, mini sweet peppers, chickpeas, olives, spinach, mozzarella, red onion, pepperoncini, and parsley. Gently stir to combine all the ingredients without breaking the pasta.
3. Whisk Together the Dressing:
In a small bowl or a jar with a tight-fitting lid, whisk together the olive oil, red wine vinegar, dried oregano, Italian seasoning, minced garlic, salt, and pepper until the mixture is well blended. If using a jar, just seal it and shake until combined!
4. Combine Salad and Dressing:
Pour the dressing over the pasta salad and toss everything together until all ingredients are evenly coated with the dressing. This adds a wonderful flavor to the salad!
5. Add Cheese and Chill:
Sprinkle the grated Parmesan cheese over the salad and give it a light toss again. Then, cover the bowl or transfer the salad to an airtight container. Chill it in the refrigerator for at least 1 hour to allow the flavors to meld together.
6. Serve and Enjoy:
Once chilled, give the salad a final stir and serve it cold or at room temperature. This vibrant pasta salad is perfect for a summer picnic or barbecue—enjoy every bite of freshness!
FAQ for Easy Summer Pasta Salad
Can I Use Gluten-Free Pasta?
Absolutely! You can substitute regular rotini pasta with gluten-free pasta of your choice. Just be sure to follow the cooking instructions on the package, as gluten-free pasta may have different cooking times.
How Can I Make This Salad Vegan?
To make this salad vegan, simply omit the mozzarella and Parmesan cheeses. You can also add extra chickpeas or some avocado for creaminess, or use a vegan cheese substitute if you prefer!
What Should I Do with Leftovers?
Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, making it just as tasty the next day! Just give it a good stir before serving again.
Can I Make This Salad Ahead of Time?
Yes! This salad is perfect for making ahead of time. You can prepare it up to a day in advance, allowing the flavors to meld in the refrigerator before serving. Just make sure to add fresh greens like spinach just before serving to keep them crisp!
