Summer Pasta Staple
introduction
Easy, Classic Pasta Salad — Summer Favorite is a breezy, colorful side that brightens any picnic or weeknight dinner with minimal fuss. The creamy tangy dressing, crunchy veggies, and tender pasta make it a crowd-pleaser that’s perfect for warm-weather meals and make-ahead lunches.
This recipe pairs wonderfully with grilled proteins and is a great potluck staple; for a crispy vegetable twist, try pairing it with a light vegetable main like crisped artichoke and herb sides for contrast.
Why You’ll Love This Easy, Classic Pasta Salad — Summer Favorite :
- Bright, familiar flavors that everyone recognizes and loves
- Ready in about 20 minutes active time, great for busy days
- Holds up well in the fridge — excellent for meal prep and potlucks
- Customizable: swap veggies or cheese to suit picky eaters
- Kid-friendly and easy to scale for a crowd
Ingredients Needed :
Pasta & produce
- 1 lb rotini or farfalle pasta
- Salt for pasta water
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced (optional)
Cheese & extras
- 1 cup shredded cheddar or cubed mozzarella (optional)
- 1–2 tbsp grated Parmesan (optional)
Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
Spices & herbs
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Step-by-Step Instructions :
- Cook the pasta in well-salted boiling water until just al dente. Drain and rinse under cold water to stop cooking and cool quickly. Drain thoroughly.
- Whisk together mayonnaise, sour cream, red wine vinegar, olive oil, Dijon mustard, Italian seasoning, garlic powder, salt, and pepper in a bowl. Taste and adjust acidity or salt.
- In a large bowl, combine cooled pasta, tomatoes, cucumber, bell pepper, onion, olives, and cheese (if using).
- Pour dressing over the pasta mixture and toss gently to coat everything evenly.
- Fold in chopped parsley and grated Parmesan. Cover and chill at least 1 hour — overnight is best for flavor.
- Before serving, toss again and adjust seasoning as needed.
Serving Suggestions Easy, Classic Pasta Salad — Summer Favorite
- Serve alongside grilled chicken, burgers, or hot dogs for an easy BBQ spread.
- Scoop into lettuce cups for portable picnic-friendly portions.
- Pair with a bright green salad or roasted vegetables; for a crunchy vegetable pairing, consider a side that leans on bold textures like crispy roasted artichokes.
- Garnish with extra parsley and a drizzle of olive oil just before serving for a fresh finish.
Tips for SuccessEasy, Classic Pasta Salad — Summer Favorite
- Use well-salted water when cooking pasta — it seasons the pasta from the inside.
- Rinse pasta under cold water to stop the cooking and prevent clumping; drain very well to keep the dressing from getting watery.
- Make the dressing ahead and taste for acidity: add a splash more red wine vinegar if it feels flat.
- Chill at least 1 hour so the flavors meld; overnight is even better.
- Add crunchy extras (celery, toasted pine nuts) at the last minute to preserve texture.
- For a lighter twist, swap half the mayo for Greek yogurt. For more inspiration on texture contrasts in pasta dishes, see a recipe that highlights crisp elements like crispy artichoke pasta.
variation (if any)
- Mediterranean: Add feta, artichoke hearts, and swap Italian seasoning for oregano and lemon zest.
- Protein boost: Stir in canned tuna, grilled chicken, or chickpeas for a main-dish salad.
- Veggie-forward: Swap bell pepper for shredded carrots and add roasted corn for sweetness.
FAQs
Q: Can I make this pasta salad ahead?
A: Yes — it actually tastes better after a few hours in the fridge. Make it the night before for best flavor; stir again before serving.
Q: How long will pasta salad keep in the refrigerator?
A: Stored in an airtight container, it will keep 3–4 days. Cheese and fresh vegetables may soften over time, so add delicate toppings just before serving if possible.
Q: Can I use a different pasta shape?
A: Absolutely. Any short pasta that holds dressing (rotini, farfalle, penne) works well.
Q: Is there a dairy-free version?
A: Yes — swap mayonnaise for a dairy-free mayo and omit or replace cheese with a dairy-free alternative.
Q: How do I prevent a watery salad?
A: Drain pasta thoroughly and pat vegetables (like cucumber and tomato) dry if they’re very juicy. Chill with the lid slightly ajar initially to avoid condensation, then seal once cold.
Pasta Salad
Ingredients
Method
- Cook the pasta in well-salted boiling water until just al dente. Drain and rinse under cold water to stop cooking and cool quickly. Drain thoroughly.
- Whisk together mayonnaise, sour cream, red wine vinegar, olive oil, Dijon mustard, Italian seasoning, garlic powder, salt, and pepper in a bowl. Taste and adjust acidity or salt.
- In a large bowl, combine cooled pasta, tomatoes, cucumber, bell pepper, onion, olives, and cheese (if using).
- Pour dressing over the pasta mixture and toss gently to coat everything evenly.
- Fold in chopped parsley and grated Parmesan. Cover and chill at least 1 hour — overnight is best for flavor.
- Before serving, toss again and adjust seasoning as needed.
