Easy Summer Pasta Salad (Printable)

A colorful pasta salad featuring fresh veggies, mozzarella, and zesty Italian dressing for bright summer meals.

# What You Need:

→ Pasta

01 - 8 oz 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 and freshly ground black pepper, to taste

# Steps:

01 - Boil pasta in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water to stop the cooking process; set aside.
02 - Combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and mozzarella in a large mixing bowl.
03 - Add the cooled pasta to the mixing bowl with vegetables and cheese.
04 - Pour Italian dressing over the mixture. Add chopped parsley and dried oregano. Toss gently to ensure all components are evenly coated.
05 - Season with salt and freshly ground black pepper to taste. Serve immediately or refrigerate for 30 minutes to develop flavors.

# Expert Tips:

01 -
  • This pasta salad is impossibly quick, even if you're running late to the picnic.
  • The balance of tangy dressing with fresh veggies never gets old, and it's endlessly customizable.
02 -
  • Once I forgot to rinse the pasta and it clumped into a stubborn mound—never again.
  • Letting the salad sit for 30 minutes lets the flavors meld, making leftovers even tastier.
03 -
  • Season after chilling—the cold can dull flavors, so a little more salt or dressing may be needed.
  • Let the pasta cool fully before tossing with veggies to avoid limp textures.
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