Summer Pasta Salad Recipes
A refreshing and vibrant pasta salad showcasing the finest summer produce—ideal for showcasing the fresh finds of the season. This dish features a variety of crisp, sweet, and herbaceous elements that meld beautifully when allowed to marinate before serving.
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Servings: 5
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