Easy Summer Pasta Salad Recipe
A fresh, colorful pasta salad packed with crisp vegetables and tossed in a light, flavorful dressing. Perfect for summer cookouts, potlucks, and easy make-ahead meals.
If there's one recipe that earns a permanent spot in your summer rotation, this easy summer pasta salad is it. Cold, creamy, loaded with veggies, and tossed in a tangy Italian dressing that gets better the longer it sits — this is the dish you bring to every cookout, make on Sunday for lunches all week, and throw together on a Tuesday when it's too hot to turn on the oven.
The best cold pasta salad recipes are the ones that don't require much from you. This one comes together in about 20 minutes, uses ingredients you probably already have, and can be made ahead of time — which means less stress on the day you actually need it. Cook the pasta, cool it down, toss everything together, and let the fridge do the rest.
This summer pasta salad with Italian dressing is also incredibly flexible. Keep it simple with just the vegetables, or bulk it up with salami, mozzarella pearls, or grilled chicken for a full meal. It works as a side dish for the grill, a standalone lunch, or a make-ahead dinner that's already waiting for you when you get home. Once you make it once, you'll understand why it's one of those recipes that just keeps getting requested.
INGREDIENTS
12 oz rotini pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/2 cup black olives, sliced
3/4 cup mozzarella pearls
1/2 cup pepperoni or salami, halved (optional but recommended)
1/2 cup Italian dressing
1 tablespoon red wine vinegar
1 teaspoon Italian seasoning
Salt and black pepper to taste
Fresh basil or parsley for garnish (optional)
INSTRUCTIONS
Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente — don't overcook, it gets softer as it sits in the dressing.
Drain pasta and rinse under cold water until completely cooled. Shake well to remove excess water.
Transfer cooled pasta to a large mixing bowl.
Add cherry tomatoes, cucumber, red onion, olives, mozzarella, and pepperoni or salami if using.
Sprinkle Italian seasoning over the top.
Pour Italian dressing and red wine vinegar over everything and toss until evenly coated.
Taste and season with salt and black pepper.
Cover and refrigerate for at least 30 minutes before serving — 1 hour is better.
Toss again before serving, add a splash more dressing if needed, and garnish with fresh basil or parsley.
NOTES
Don't skip the rinse: Rinsing the pasta under cold water stops the cooking and cools it down fast. It also keeps the pasta from absorbing all your dressing before the other ingredients get a chance to.
Make it ahead: This is one of the best make-ahead summer recipes you can have in your back pocket. Make it the night before, store covered in the fridge, and toss with a little extra dressing right before serving — it soaks up a lot overnight.
Storage: Keeps in an airtight container in the fridge for up to 4 days. Toss before each serving and add a small drizzle of dressing if it looks dry.
Italian dressing matters: Use one you actually like the taste of — Zesty Italian or Ken's Steakhouse Italian both work well here. If you want to make your own, a simple mix of olive oil, red wine vinegar, garlic powder, oregano, salt, and a pinch of sugar gets you there.
Want it creamier? Add 2 tablespoons of mayo to the dressing before tossing. It gives the whole salad a creamy coat without making it heavy.
TIPS
Cook your pasta al dente — firm, not mushy. It softens as it marinates.
Slice red onion thin. Thick chunks are too sharp and overwhelm every bite.
Chill your bowl before tossing if you're making this for a hot outdoor event — it helps keep everything cold longer.
Double the batch for a crowd. This recipe scales perfectly and disappears fast.
Add grilled chicken or shrimp on top to turn this into a full dinner.
Saucy Spoon Co
Easy Summer Pasta Salad
Cold rotini tossed with crisp vegetables, mozzarella, and tangy Italian dressing. Twenty minutes of work, then the fridge does the rest.
Ingredients
- 12 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 3/4 cup mozzarella pearls
- 1/2 cup pepperoni or salami, halved (optional but recommended)
- 1/2 cup Italian dressing
- 1 tbsp red wine vinegar
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil and cook the rotini to al dente per the package. Do not overcook, it softens as it sits in the dressing.
- Cool it down. Drain and rinse under cold water until completely cooled. Shake well to remove excess water.
- Add the vegetables. Transfer the cooled pasta to a large mixing bowl, then add the cherry tomatoes, cucumber, red onion, olives, mozzarella, and pepperoni or salami if using.
- Season. Sprinkle the Italian seasoning over the top.
- Dress it. Pour the Italian dressing and red wine vinegar over everything and toss until evenly coated. Taste and season with salt and black pepper.
- Chill. Cover and refrigerate at least 30 minutes before serving. One hour is better.
- Serve. Toss again, add a splash more dressing if it looks dry, and garnish with fresh basil or parsley.
Notes
- Do not skip the cold rinse. It stops the cooking and keeps the pasta from drinking all your dressing before the vegetables get a chance.
- Slice the red onion thin. Thick chunks are too sharp and take over every bite.
- Make ahead: Best made the night before. Hold back about 2 tablespoons of dressing to toss in right before serving, since the pasta soaks up a lot overnight.
- Want it creamier? Stir 2 tablespoons of mayo into the dressing before tossing.
- Storage: Airtight in the fridge up to 4 days. Toss before each serving and add a small drizzle of dressing if it looks dry.
- Food safety: Keep it cold at outdoor events. Do not leave it out longer than 2 hours, or 1 hour if it is 90°F or hotter.
Nutrition estimate per serving (based on 8 servings, with pepperoni): 295 calories, 9g protein, 34g carbohydrates, 12g fat, 2g fiber, 470mg sodium. This is an estimate only and will vary with your specific ingredients and portion size.
FAQ
How long does pasta salad last in the fridge? This easy summer pasta salad keeps well for up to 4 days in an airtight container. It actually tastes better on day two once the dressing has fully soaked into the pasta. Just give it a good toss and add a small splash of Italian dressing before serving if it looks dry — pasta absorbs dressing as it sits.
Can you make pasta salad the night before? Yes, and honestly you should. Making this cold pasta salad recipe the night before gives the flavors time to develop and come together in a way that a freshly tossed salad just doesn't match. Hold back about two tablespoons of dressing to add right before serving so it stays fresh and coated.
What pasta shape is best for pasta salad? Rotini is the move for summer pasta salad — the spirals grab onto the dressing and hold all the little bits of vegetables in every bite. Penne, farfalle, and fusilli also work well. Avoid long pasta like spaghetti or linguine — it doesn't scoop well and makes the whole thing awkward to eat.
How do you keep pasta salad from getting dry? The key is not draining your dressing completely when you first toss it — pasta absorbs more than you think as it chills. Toss with slightly more dressing than looks necessary, then add a small splash more right before serving. Keeping it covered in the fridge also helps it stay from drying out.
