Summer Pasta Salad

This Summer Pasta Salad is my go-to when I want something fresh, colorful, and completely customizable. It’s not your typical heavy, mayo-laden macaroni salad. Instead, it’s light, zesty, and packed with crisp vegetables, bright herbs, and the tang of feta—all tossed in a simple homemade dressing. Best of all, there are no rules. I just use what I have on hand and make it my own every single time.

Why You’ll Love This Recipe

I love how easy this salad is to make and how flexible the ingredients are. Whether I’m cleaning out the fridge or prepping for a picnic, I can toss together pasta, veggies, and a few pantry staples to create something totally crave-worthy. It’s vibrant, refreshing, and perfect for any summer occasion—from weeknight dinners to weekend BBQs. Plus, it travels well and holds up beautifully in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

rotini pasta (or penne, farfalle, fusilli)
kosher salt
cherry tomatoes (or grape tomatoes)
mini cucumbers (or diced English cucumbers)
red bell peppers
orange bell peppers
yellow bell peppers
feta cheese (or mozzarella pearls, parmesan, or vegan cheese)
extra virgin olive oil
lemon juice (fresh or bottled)
Dijon mustard
fresh basil (or parsley, mint, or any fresh herbs)
minced garlic
fresh cracked black pepper

Directions

I start by boiling the pasta in salted water until al dente, then drain and rinse it with cold water to stop the cooking and cool it down.

In a large bowl, I combine the chopped cucumbers, cherry tomatoes, and bell peppers. Then I add the cooked pasta and sprinkle in the feta cheese—but I wait to stir it all until the dressing is ready.

For the dressing, I whisk together olive oil, lemon juice, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.

Finally, I pour the dressing over the pasta and veggies and gently toss everything together with tongs until it’s well coated. I serve it cold, either right away or after chilling in the fridge.

Servings and timing

Serves: 6
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Variations

I’ve also swapped in different vegetables depending on what’s in season—corn, broccoli, red onion, celery, and olives all work beautifully.

Sometimes I change up the cheese or use avocado or yogurt to make a creamy dressing instead of a vinaigrette.

Storage/reheating

If I’m making this ahead, I store the dressing separately to keep the salad from getting soggy. When I’m ready to serve, I just give everything a fresh toss.

Leftovers go in an airtight container in the fridge and keep well for up to 3 days. I don’t recommend freezing it, but it’s perfect for quick lunches or a last-minute side during the week.

FAQs

Can I use a different type of pasta?

Yes, I often switch between rotini, penne, farfalle, or fusilli depending on what I have. Short, sturdy shapes hold up best and cling to the dressing well.

Is this salad gluten-free?

It can be! I use gluten-free pasta as a substitute and the rest of the ingredients are naturally gluten-free.

Can I make this pasta salad the day before?

Definitely. I actually prefer it after it’s been chilled for 30–60 minutes. If prepping more than a day ahead, I keep the dressing separate until right before serving.

What dressing works best?

I love a classic vinaigrette with olive oil and lemon juice, but I’ve also made this with creamy avocado dressings or even a light yogurt-based version when I want something richer.

Conclusion

This Summer Pasta Salad is one of those no-fail recipes I keep coming back to all season long. It’s endlessly versatile, super quick to throw together, and always tastes fresh and satisfying. Whether I’m serving it at a picnic, packing it for lunch, or making it on a lazy summer night, it’s the kind of dish that brings flavor and fun to the table every time.

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