This Easy Summer Pasta Salad is a colorful mix of pasta, fresh veggies, and tangy dressing. It’s perfect for warm days and can even be a side dish at your next barbecue!
Who doesn’t love a quick meal that tastes great? I often make extra so I can snack on it later. Toss in your favorite ingredients, and it’s always a hit! 🍅
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini for its unique shape that holds onto the dressing and flavors well. You can swap it for penne, fusilli, or bowtie pasta if you prefer something different.
Chickpeas: These are great for adding protein. You can replace them with white beans or even diced tofu for a plant-based option. Canned beans work perfectly, just remember to rinse them well!
Cherry Tomatoes: Halved cherry tomatoes burst with flavor. If you can’t find them, diced regular tomatoes or sun-dried tomatoes make good alternatives.
Cheese: I enjoy mozzarella for its creaminess. If you want a dairy-free option, try using vegan cheese or simply omit the cheese altogether—it will still taste great!
Peppers: Mini sweet peppers add crunch and color. You can swap them with diced bell peppers or even use jalapeños for a bit of heat!
How Do You Ensure the Pasta Stays Tasty and Not Mushy?
Cooking pasta properly is key for a good texture. Here’s how to get it just right:
- Cook the rotini in salted boiling water until al dente, about 1-2 minutes less than the package suggests.
- As soon as it’s cooked, drain it and rinse under cold water. This stops the cooking process.
- Let it cool completely before mixing it with the veggies. This helps keep the pasta firm and prevents it from absorbing too much dressing.
By following these steps, you’ll have pasta that’s both tasty and maintains its shape in the salad! Enjoy your cooking!
Easy Summer Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 12 oz rotini pasta (or other bite-sized pasta)
- 1 cup cherry tomatoes, halved
- 1 cup chickpeas (canned, drained and rinsed)
- 1/2 cup mini sweet peppers, sliced
- 1/3 cup kalamata olives, pitted and halved
- 1 cup fresh spinach leaves, roughly chopped
- 1/2 cup mozzarella cheese, cubed or small balls
- 1/4 cup red onion, finely chopped
- 1/2 cup pepperoncini peppers, sliced
- 1/3 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious Summer Pasta Salad requires about 20 minutes of preparation time, plus at least 30 minutes for chilling in the refrigerator. In total, you can expect to spend about 50 minutes to have this refreshing dish ready to serve!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a pot of salted water. Once it’s bubbling, add the rotini pasta and cook according to the package instructions until it’s al dente (tender but still firm). This usually takes about 8-10 minutes. After it’s cooked, drain it and rinse it under cold water to stop the cooking process. Set the pasta aside to cool completely.
2. Combine the Salad Ingredients:
In a large mixing bowl, add the cooled rotini pasta along with the halved cherry tomatoes, drained chickpeas, sliced mini sweet peppers, halved kalamata olives, chopped spinach, mozzarella cubes, finely chopped red onion, and sliced pepperoncini peppers. This mix creates a colorful and vibrant salad!
3. Make the Dressing:
In a small bowl or jar, combine the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, and a pinch of salt and pepper. Whisk or shake until the dressing is well mixed and smooth.
4. Dress the Salad:
Pour the dressing over the pasta and vegetable mixture. Gently toss everything together using a large spoon or spatula, ensuring that all ingredients are nicely coated in the dressing.
5. Add Cheese and Parsley:
Sprinkle the grated Parmesan cheese and chopped fresh parsley over the salad. Toss lightly one more time so that the cheese and herbs are evenly distributed throughout the salad.
6. Chill and Serve:
Cover the bowl with plastic wrap or a lid, and refrigerate the salad for at least 30 minutes. This helps the flavors meld together beautifully. When ready to serve, enjoy the salad cold or at room temperature. Perfect for summer gatherings or as a side dish!
This refreshing pasta salad combines Mediterranean flavors with fresh summer vegetables, making it an easy and vibrant dish for warm-weather meals or picnics. Enjoy!
FAQ for Easy Summer Pasta Salad
Can I Use Gluten-Free Pasta?
Absolutely! You can substitute regular pasta with gluten-free pasta made from rice, quinoa, or other gluten-free grains. Just make sure to follow the cooking instructions on the package, as gluten-free pasta may vary in cooking times.
How Do I Store Leftover Pasta Salad?
Store any leftover pasta salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Keep in mind that the pasta may absorb some of the dressing as it sits, so you might want to add a touch of olive oil or vinegar when serving leftovers.
Can I Add or Substitute Other Ingredients?
Yes! This salad is very versatile. You can add ingredients like cucumbers, artichokes, or feta cheese for extra flavor. Feel free to use any veggies you have on hand or adjust the cheese to your preference. Just ensure to keep a good balance of flavors!
Is This Salad Suitable for Meal Prep?
Definitely! This pasta salad is perfect for meal prep. Make it ahead of time, and it will be great for lunches or quick dinners throughout the week. Just remember to store it in a refrigerator and give it a good toss before serving!
