Easy Summer Pasta Salad (Printable Version)

Fresh pasta salad bursting with veggies and Italian flavors—ideal for summer gatherings or quick meals.

# Ingredient List:

→ Pasta

01 - 8 oz short pasta (fusilli, rotini, or penne)

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely sliced
06 - 1/4 cup black olives, sliced

→ Cheese

07 - 1/2 cup mozzarella balls (bocconcini), halved

→ Dressing

08 - 1/3 cup Italian dressing
09 - 1 tablespoon fresh parsley, chopped
10 - 1 teaspoon dried oregano
11 - Salt and freshly ground black pepper, to taste

# Step-by-Step Instructions:

01 - Boil the pasta in a large pot of salted water until al dente. Drain and rinse with cold water to halt cooking. Set aside to cool.
02 - In a spacious mixing bowl, arrange cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and mozzarella balls.
03 - Add the cooled pasta to the vegetables and cheese, gently mixing to integrate.
04 - Drizzle Italian dressing over the mixture. Sprinkle with parsley and oregano. Toss thoroughly to coat all ingredients evenly.
05 - Adjust seasoning with salt and freshly ground black pepper. Serve immediately, or refrigerate for 30 minutes to intensify flavors.

# Expert Advice:

01 -
  • The Italian dressing clings to every twist and turn of the pasta, making each bite unexpectedly zesty.
  • You can shake it up with whatever veggies you have, so it never feels the same twice.
02 -
  • Rinsing the pasta after cooking isn't just for cooling – it prevents sticking, something I learned after several sticky salads.
  • Adding the dressing right before serving keeps the vegetables crisp and the flavors perky.
03 -
  • If you use store-bought dressing, add a squeeze of lemon for brightness.
  • Reserve a handful of herbs to sprinkle just before serving – they wake up tired leftovers.
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