Easy Summer Pasta Salad Recipe

Key Ingredients & Substitutions

Rotini Pasta: This twisted pasta holds onto dressings and flavors well. If you don’t have rotini, any spiral pasta like fusilli or even penne will work nicely.

Cherry Tomatoes: They add sweetness and color to the salad. If they’re out of season, canned diced tomatoes can be a substitute, but make sure to drain them well.

Mini Sweet Bell Peppers: These contribute crunch and sweetness. You can swap them for regular bell peppers or even cucumbers for a refreshing twist.

Chickpeas: Great for protein! If you need a different option due to allergies, kidney beans or black beans can be tasty alternatives.

Spinach: Fresh spinach gives the salad a nice green pop. Arugula or kale can also be used if you prefer a different leafy green.

Kalamata Olives: They add a briny flavor. If you’re not a fan, try green olives or leave them out entirely.

How to Ensure Perfectly Coated Pasta?

The key to a pasta salad that doesn’t turn mushy is to cool the pasta quickly. After cooking, rinse it under cold water to stop the cooking process and help it stay firm. Ensure you drain it well to prevent excess water from diluting the dressing.

• Cook pasta until al dente; follow package directions.
• Drain and rinse with cold water immediately after.
• Mix your dressing well before pouring it over the pasta for even coating.

Toss gently to mix everything without breaking the pasta. Refrigerate it to let the flavors blend, making a refreshing dish ideal for summer gatherings!

Easy Summer Pasta Salad

Ingredients You’ll Need:

• 12 oz rotini pasta (or other spiral pasta)
• 1 cup cherry tomatoes, halved
• 1 cup mini sweet bell peppers, sliced
• 1 cup chickpeas (garbanzo beans), drained and rinsed
• 1 cup fresh spinach leaves, roughly chopped
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup mozzarella cheese, cubed
• 1/4 cup finely chopped red onion or shallot
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 clove garlic, minced
• Salt and black pepper to taste

How Much Time Will You Need?

This pasta salad is quick and easy! You’ll need about 15 minutes for prep and cooking, plus an additional 30 minutes to chill the salad in the fridge. In just under an hour, you’ll have a refreshing dish ready to enjoy!

Step-by-Step Instructions:

1. Cook the Pasta:

Start by bringing a pot of salted water to a boil. Cook the rotini pasta according to the package instructions until it’s al dente. Once done, drain the pasta and rinse it under cold water to help it cool down and stop the cooking process. This keeps the pasta firm. Set it aside.

2. Combine the Ingredients:

In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, sliced mini sweet bell peppers, drained chickpeas, chopped spinach, halved kalamata olives, cubed mozzarella, and chopped red onion. Give everything a good stir to mix it up well.

3. Make the Dressing:

In a smaller bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper to create a flavorful dressing that brings everything together.

4. Dress the Salad:

Pour the dressing over the pasta mixture and toss gently to ensure all the ingredients are evenly coated. Be careful not to break the pasta as you mix!

5. Add the Finishing Touches:

Sprinkle the grated Parmesan cheese and chopped fresh parsley over the top, and toss again lightly to combine.

6. Chill and Serve:

For best flavor, cover the salad and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully. Serve chilled or at room temperature, and enjoy your refreshing summer pasta salad!

This light and fresh pasta salad is perfect for warm weather and pairs wonderfully with grilled dishes or can stand alone as a delightful lunch. Enjoy every bite!

FAQ for Easy Summer Pasta Salad

Can I Use Gluten-Free Pasta?

Absolutely! You can substitute regular rotini with gluten-free pasta. Just make sure to follow the cooking instructions on the package, as gluten-free pasta may require different cooking times.

How Long Does This Salad Last in the Fridge?

This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed within the first couple of days when it’s most fresh!

Can I Add Additional Vegetables?

Yes, feel free to customize your salad! You can add cucumbers, zucchini, or even shredded carrots for extra crunch and color. Just keep in mind to chop them into bite-sized pieces.

What Can I Use Instead of Red Wine Vinegar?

If you don’t have red wine vinegar, you can substitute it with apple cider vinegar or white wine vinegar. Each will give a slightly different but still delicious flavor to the dressing!