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The Best Summer Pasta Salad Recipe with Fresh Vegetables

The Best Summer Pasta Salad Recipe

A colorful chilled pasta salad with rotini, fresh vegetables, mozzarella, feta, olives, pepperoncini, herbs, and a homemade red wine vinaigrette. It serves about 8 and tastes even better after chilling.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pasta Salad
  • 1 pound Rotini or tri-color rotini
  • 1 pint Cherry or grape tomatoes, halved
  • 1 medium Medium cucumber, quartered lengthwise and sliced
  • 1/2 medium Red onion, thinly sliced or finely diced
  • 1 cup Pitted black olives, sliced
  • 1/2 cup Pepperoncini peppers, sliced
  • 8 ounces Mozzarella pearls or diced fresh mozzarella
  • 1/2 cup Crumbled feta cheese
  • 1/4 cup Fresh parsley or basil, chopped
Dressing
  • 1/2 cup Extra-virgin olive oil
  • 1/4 cup Red wine vinegar
  • 2 tablespoons Fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • 1 small clove Small garlic clove, finely minced
  • 1 teaspoon Honey or sugar
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Bring a large pot of generously salted water to a boil. Cook the rotini according to the package directions until al dente, checking it near the lower end of the suggested cooking time.
  2. Drain the pasta thoroughly, then rinse it briefly under cold water to stop the cooking and cool the noodles. Let it drain well so excess water does not dilute the dressing.
  3. Whisk the olive oil, red wine vinegar, lemon juice, Dijon mustard, Italian seasoning, garlic, honey or sugar, kosher salt, and black pepper until the dressing looks blended and lightly emulsified.
  4. Add the cooled pasta to a large mixing bowl along with the tomatoes, cucumber, red onion, black olives, pepperoncini, mozzarella, feta, and fresh herbs.
  5. Pour about three-quarters of the dressing over the ingredients and toss gently but thoroughly until the pasta and vegetables are evenly coated.
  6. Cover the bowl and refrigerate for at least 30 minutes; chilling for 1–2 hours gives the flavors more time to mingle. Toss again before serving and add the remaining dressing as needed.

Notes

Cook the rotini only to al dente because soft pasta can break down as it absorbs the dressing. Reserve some dressing for serving, since chilled pasta salad naturally becomes drier. For a less watery salad, scoop out some cucumber seeds or use an English cucumber. Delicate herbs and extra cheese can be added shortly before serving.