Easy Summer Pasta Salad (Printable Version)

Vibrant pasta with crisp vegetables, mozzarella, and Italian dressing—perfect for quick lunches or summer gatherings.

# Ingredient List:

→ Pasta

01 - 8 ounces short pasta (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
09 - 1 tablespoon fresh parsley, chopped
10 - 1 teaspoon dried oregano
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

# Steps:

01 - Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse with cold water to halt cooking. Set aside.
02 - In a large mixing bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and mozzarella.
03 - Add cooled pasta to the bowl with vegetables and cheese.
04 - Pour Italian dressing over contents. Add parsley and oregano. Toss gently until ingredients are evenly coated.
05 - Adjust seasoning with salt and freshly ground black pepper. Serve immediately or chill for 30 minutes for intensified flavor.

# Expert Advice:

01 -
  • The dressing-soaked pasta gets even tastier after an hour in the fridge—it’s like a snackable secret weapon at any picnic or lunch break.
  • It’s ridiculously flexible: swap veggies, throw in protein, or change cheeses depending on what's calling your name.
02 -
  • I once forgot to rinse the pasta under cold water, and the whole salad turned a bit sticky and warm—not ideal for summer refreshment.
  • Switching from store-bought to homemade dressing with extra lemon and garlic made the salad taste like I’d ordered it at a favorite café.
03 -
  • Choose smaller pasta shapes; they’re easier to scoop and cling to the dressing best.
  • Season in layers: taste as you go, especially after chilling, since flavors can mellow.
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