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Easy 30-Minute Cold Pasta Salad Recipe for Perfect Summer Meals

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A quick, fresh, and fuss-free cold pasta salad perfect for summer meals, picnics, and potlucks. This recipe features a tangy homemade vinaigrette and crisp veggies tossed with tender pasta.

Ingredients

Scale
  • 8 ounces (about 225 grams) rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 small red bell pepper, diced
  • ¼ cup red onion, finely chopped (optional)
  • ½ cup Kalamata olives, pitted and sliced
  • ½ cup feta cheese, crumbled
  • ¼ cup fresh parsley, chopped
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of rotini and cook according to package instructions, usually 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain pasta in a colander and rinse under cold water until completely cool. Let it drain thoroughly.
  3. In a small bowl, whisk together ⅓ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, and 1 teaspoon honey (if using). Season with salt and pepper to taste. Adjust acidity or sweetness as needed.
  4. While the pasta cooks, halve 1 cup cherry tomatoes, dice 1 medium cucumber and 1 small red bell pepper, finely chop ¼ cup red onion (optional), and slice ½ cup pitted Kalamata olives.
  5. In a large mixing bowl, combine the cooled pasta, chopped vegetables, ½ cup crumbled feta, and ¼ cup chopped fresh parsley. Pour the dressing over the salad and toss gently but thoroughly to coat evenly.
  6. Cover and refrigerate the salad for at least 15 minutes before serving to allow flavors to meld. Serve chilled or at cool room temperature.

Notes

Do not overcook the pasta; it should be al dente to absorb dressing well without becoming mushy. Rinse pasta under cold water to stop cooking and remove excess starch. Whisk mustard first before adding oil to emulsify dressing. Let salad rest refrigerated for at least 15 minutes for best flavor. Adding a tablespoon of pasta cooking water to dressing can help it cling better if salad feels dry. Salad can be stored in an airtight container in the fridge for up to 3 days. Serve chilled or at room temperature.

Nutrition

Keywords: cold pasta salad, summer salad, easy pasta salad, quick pasta salad, rotini salad, healthy pasta salad, vegetarian pasta salad

Find it online: https://sunnysavory.com/easy-30-minute-cold-pasta-salad-recipe-for-perfect-summer-meals/