Go Back Email Link
–+ servings
Pasta salad with veggies in a yellow bowl, with a fork on the side.
Print Recipe
5 from 2 votes

Summer Pasta Salad

This summer pasta salad, loaded with veggies and tossed with a homemade basil dressing, tastes fresh, looks vibrant, and is ready in under 30 minutes. It’s the ultimate Italian pasta salad for your next get-together or a busy weeknight meal.
Prep Time20 minutes
Chilling Time1 hour
Total Time1 hour 20 minutes
Course: Salad, Side Dish
Cuisine: American
Diet: Vegan
Servings: 8 Servings
Calories: 302kcal
Author: Natasha Minocha

Ingredients

  • 1 pound Pasta I used fusilli. Please feel free to use any pasta you prefer.
  • 1 medium Red Bell Pepper, julienned
  • 1 medium Yellow Bell Pepper, julienned
  • 2 Cucumbers, julienned
  • 1 medium Onion, thinly sliced
  • 1 cup Cherry Tomatoes, halved
  • Handful of parsley

Basil Balsamic Vinaigrette

  • 1/2 cup Fresh Basil Leaves, roughly chopped
  • 2 -3 cloves Garlic, chopped
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Lemon juice
  • 4 tbsp Extra virgin Olive oil
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Bring a pot of salted water to a boil and cook pasta as per the directions. Drain, rinse well, and keep aside.
  • Combine the cooked and cooled pasta, sliced bell peppers, cucumbers, onions, and cherry tomatoes in a large bowl.
  • Toss with the vinaigrette and sprinkle with parsley. Taste and adjust for seasoning.
  • Cover and refrigerate the salad for at least 1 hour.
    Serve cold or at room temperature. Enjoy!

Vinaigrette

  • Combine all ingredients in a food processor or blender. Pulse until the ingredients are well combined.
    Taste and adjust for seasoning.

Notes

  • Salt your pasta water well. This is your first layer of flavor.
  • Rinse pasta with cold water and toss with a little olive oil so it doesn’t stick.
  • Let the pasta cool completely before mixing the veggies.
  • You can leave the dressing slightly textured or blend it until completely smooth.
  • Let the salad sit. This is crucial! Pasta salad recipes get better over time. I highly recommend letting the pasta and veggies sit in the dressing for at least an hour.

Nutrition

Serving: 1 Serving | Calories: 302kcal | Carbohydrates: 49g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 12mg | Potassium: 373mg | Fiber: 3g | Sugar: 4g | Vitamin A: 630IU | Vitamin C: 53mg | Calcium: 35mg | Iron: 1mg