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Fresh Summer Pasta Salad Recipe with Zesty Italian Dressing

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A quick and easy pasta salad featuring fresh summer vegetables and a tangy homemade Italian dressing, perfect for picnics, potlucks, or light dinners.

Ingredients

Scale
  • 8 ounces (225 grams) rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 red bell pepper, diced
  • 1/2 cup black olives, sliced (optional)
  • 1/4 cup red onion, finely chopped
  • 1/2 cup fresh basil leaves, roughly torn
  • 1/2 cup shredded mozzarella or crumbled feta (optional)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of rotini or fusilli pasta and cook according to package instructions, usually 9-11 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain pasta in a colander and rinse under cold water to stop the cooking process and cool the pasta. Drain well and transfer to a large mixing bowl.
  3. While pasta cooks, halve 1 cup of cherry tomatoes, dice 1 medium cucumber and 1 red bell pepper, slice 1/2 cup black olives, finely chop 1/4 cup red onion (soaked briefly in cold water if desired), and roughly tear 1/2 cup fresh basil leaves. Add all to the bowl with the pasta.
  4. In a small bowl or jar, combine 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon honey, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and salt and pepper to taste. Whisk or shake vigorously until emulsified.
  5. Pour the dressing over the pasta and vegetables. Add 1/2 cup shredded mozzarella or crumbled feta if using. Toss gently but thoroughly to coat everything evenly. If the salad seems dry, add a splash more olive oil or vinegar to taste.
  6. Cover and refrigerate the pasta salad for at least 30 minutes to let flavors meld. Before serving, give it a quick toss and adjust seasoning if needed.

Notes

Do not overcook pasta; al dente texture is key. Rinse pasta under cold water to stop cooking and prevent clumping. Let salad chill for at least 30 minutes to meld flavors. Fresh basil is essential for best flavor. Dressing can be adjusted for sweetness or acidity to taste. Use gluten-free pasta and dairy-free cheese to accommodate dietary needs.

Nutrition

Keywords: pasta salad, summer salad, Italian dressing, easy pasta salad, fresh vegetables, picnic recipe, potluck dish

Find it online: https://emmayum.com/fresh-summer-pasta-salad-recipe-with-zesty-italian-dressing-easy-and-delicious-guide/