Summer Pasta Salad Recipes
Bursting with vibrant veggies and garden-fresh herbs, this Summer Pasta Salad is a light, colorful side that captures the essence of warm-weather cooking. It’s ideal for picnics, potlucks, or casual dinners.
Fresh corn, juicy tomatoes, and crunchy radishes bring texture and flavor to every bite, while a zesty vinaigrette ties it all together beautifully.
What You’ll Need for This Summer Pasta Salad
- Gemelli pasta – Its twists hold onto the vinaigrette and veggies, making every forkful flavorful and satisfying.
- Olive oil – Acts as the base of the vinaigrette, providing richness and depth.
- Red wine vinegar – Brings sharp, tangy brightness to balance the sweetness of summer vegetables.
- Dijon mustard – Adds a subtle kick and helps emulsify the dressing for a smooth finish.
- Honey – A touch of sweetness that complements the raw corn and tomatoes perfectly.
- Persian cucumbers – Crunchy and cool, they add refreshing crispness to each bite.
- Mini heirloom cherry tomatoes – Bursting with natural sweetness and color; a summer salad staple.
- Celery – Provides a savory crunch and earthy contrast to the softer veggies.
- Radishes – Peppery and vibrant, they add bite and boldness to the salad.
- Fresh corn kernels – Sweet, juicy, and raw for a pop of sunshine in every spoonful.
- Shallot – Offers a mild, slightly sweet onion flavor that deepens the overall taste.
- Flat-leaf parsley – Brings freshness and a grassy finish that brightens the entire dish.
- Fresh dill – Earthy, aromatic, and essential for that signature summer salad flair.
How to Make It Shine: Summer Pasta Salad Steps
Boil your pasta until al dente, then rinse it to stop cooking and cool it down.
In a large bowl, whisk together the vinaigrette using olive oil, red wine vinegar, Dijon, honey, salt, and pepper.
Add your cooled pasta and all the sliced vegetables and herbs. Toss thoroughly to coat and combine.
Let the salad sit at room temperature for at least 30 minutes, or refrigerate it for up to 8 hours to allow the flavors to meld.
Season again before serving and enjoy it at room temperature for the best flavor experience.
Toss It Up: Tips for the Best Summer Pasta Salad
Letting the salad marinate is key—30 minutes minimum allows the vinaigrette to soak into the pasta and vegetables, enhancing the flavor dramatically. If making ahead, refrigerate and toss again before serving to re-distribute the dressing.
Don’t overcook the pasta. Al dente is perfect to maintain texture even after marinating.
Feel free to add crumbled feta, shaved Parmesan, or chopped avocado for a twist. Grilled chicken or chickpeas also turn this into a more filling main dish.
Opt for colorful produce—use rainbow cherry tomatoes or purple radishes to make the dish pop visually. It’s a great way to eat the rainbow without overthinking it.
Keeping It Fresh: Storing Summer Pasta Salad
Store any leftovers in an airtight container in the fridge for up to three days. The flavors will continue to deepen over time, though the veggies may lose a bit of their crunch after 48 hours.
For best results, let it come to room temperature before serving again, and give it a gentle toss with a touch more olive oil and vinegar if it seems dry. Avoid freezing, as the fresh vegetables won’t hold up well after thawing.
Summer Pasta Salad Recipes
Ingredients
- 1/3 cup red wine vinegar
- 1 tablespoon honey
- 2 cups fresh corn kernels from approximately 4 ears
- 1 pound gemelli or similar twisted pasta like cavatappi
- 2 stalks celery thinly sliced (about 1 cup)
- 1/2 cup flat-leaf parsley leaves roughly chopped
- 2 pints mini heirloom cherry tomatoes or other cherry varieties halved
- 2 tablespoons Dijon mustard
- 1/3 cup fresh dill roughly chopped
- 1 cup olive oil
- Kosher salt and freshly ground black pepper
- 4 Persian cucumbers halved lengthwise and sliced thinly (about 2 cups)
- 1 medium shallot thinly sliced (approximately 1/2 cup)
- 2 cups radishes thinly sliced
Instructions
- Bring a large pot of water seasoned generously with salt to a boil. Cook the pasta until al dente according to the package directions. Drain the pasta and rinse thoroughly under cold water to halt cooking; drain once more and set aside.
- In a spacious bowl, vigorously whisk together the olive oil, red wine vinegar, Dijon mustard, honey, 2 teaspoons kosher salt, and 3/4 teaspoon freshly ground black pepper.
- Incorporate the cooked pasta, sliced cucumbers, halved cherry tomatoes, celery, radishes, corn kernels, shallot, parsley, and dill into the dressing. Toss thoroughly to ensure even distribution.
- Let the salad rest at room temperature for a minimum of 30 minutes to allow flavors to meld, or refrigerate covered for up to 8 hours. Adjust seasoning with additional salt and pepper before serving. Serve at room temperatur
