Easy Summer Pasta Salad (Print View)

Colorful pasta salad with crisp veggies and Italian dressing. Ideal for picnics or quick weekday lunches.

# Components:

→ Pasta

01 - 8 ounces short pasta such as fusilli, rotini, or penne

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely sliced
06 - 1/4 cup black olives, sliced

→ Cheese

07 - 1/2 cup mozzarella balls (bocconcini), halved

→ Dressing

08 - 1/3 cup Italian dressing, store-bought or homemade
09 - 1 tablespoon fresh parsley, chopped
10 - 1 teaspoon dried oregano
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

# Directions:

01 - Cook pasta in a large pot of salted boiling water until al dente according to package directions. Drain thoroughly and rinse under cold water to cool. Set aside.
02 - In a large mixing bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and mozzarella.
03 - Add the cooled pasta to the bowl with vegetables and cheese. Mix gently.
04 - Pour Italian dressing over the mixture. Add chopped parsley and dried oregano. Toss gently to coat all ingredients evenly.
05 - Season with salt and freshly ground black pepper, adjusting to taste.
06 - Serve immediately or refrigerate for 30 minutes to enhance flavor before serving.

# Expert Advice:

01 -
  • The zippy Italian dressing amps up every bite, especially after a brief chill in the fridge.
  • It's a breeze to throw together—even on busy weekdays or picnic mornings.
02 -
  • I once overcooked the pasta by a few minutes and ended up with a soggy salad—always watch the clock.
  • Chilling for just half an hour makes the flavors meld and brings extra magic to the texture.
03 -
  • Never skip rinsing pasta in cold water—it keeps everything from sticking and preserves the salad's cool texture.
  • A squeeze of lemon or dash of homemade dressing turns good into unforgettable.
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