This Savory Summer Pasta Salad is a bright, herb-forward bowl that holds up well on warm days and at potlucks. I first tested it at a family barbecue and loved how the pasta stayed firm after chilling, so it’s now a regular on my summer menu. If you want a lemony cousin to this dish, try the zesty lemon cucumber pasta salad for a crisp, tangy alternative.
Why Make This Recipe
- It tastes fresh and savory: ripe tomatoes, fragrant basil, and a bright vinaigrette balance each bite.
- It’s very convenient for gatherings—make it a few hours ahead and it improves as the flavors meld.
- It’s flexible and nutritious: add grilled chicken or chickpeas for protein and extra greens for fiber.
- It travels well for picnics because it keeps texture if you chill it properly.
- Personal note: I love this recipe because it uses pantry pasta and seasonal veg, so I can make it in 20 minutes when summer surprises me with unexpected guests, and it pairs nicely with a roasted summer side like the roasted veggie pasta summer salad for a heartier spread.
Recipe Overview
- Prep time: 15 minutes (plus 30 minutes chilling if desired)
- Cook time: 10 minutes (pasta)
- Total time: 35–45 minutes including chill time
- Servings: 6 as a side, 4 as a main
- Difficulty: Easy
- Method: Boil pasta until just al dente, toss hot pasta with a warm vinaigrette to help it absorb flavor, then fold in vegetables and chill briefly.
My Experience Making This Recipe
I tested the salad multiple times to get the pasta texture and dressing balance right. I learned that tossing warm pasta with the dressing before adding cold vegetables gives the best flavor absorption. A brief chill (30 minutes) helps flavors meld without sogginess.
How to Make Savory Summer Pasta Salad
Start by boiling 12 ounces (340 g) of short pasta (penne, fusilli, or farfalle) in heavily salted water—about 1 tablespoon of salt per 4 quarts—until just al dente (usually 8–10 minutes). While the pasta cooks, whisk together a vinaigrette (3 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 clove minced garlic, salt and pepper) and prep vegetables: halved cherry tomatoes, diced cucumber, red onion, and torn basil. Drain pasta, reserve 1/4 cup pasta water, and toss the hot pasta with the dressing and a splash of pasta water to emulsify; then fold in the vegetables and chill 20–30 minutes. For a different flavor profile, consider an Asian-inspired slaw like the asian peanut slaw summer salad as a complementary side.
Expert Tips for Success
- Salt your pasta water well so the pasta itself is seasoned; the water should taste slightly salty like the sea. Use a heavy-bottomed pot to keep a rolling boil.
- Cook pasta to al dente and shock briefly with cold water only if you plan to serve immediately; otherwise, toss hot pasta with dressing for better flavor absorption.
- Emulsify the dressing by whisking oil into vinegar and mustard slowly, or use a small jar and shake vigorously to create a glossy coating. For another summer pairing idea, see my avocado corn summer salad with cilantro.
- Use firm vegetables and cut them uniformly so every forkful has a balance of textures; a mandoline helps for consistent thin slices if you have one.
- Chill the salad on a sheet pan in a single layer for 10–15 minutes before transferring to a bowl to avoid steaming and sogginess.
How to Serve Savory Summer Pasta Salad
- Serve chilled or slightly cool alongside grilled meats or a simple roast chicken for an easy weeknight dinner.
- Pack it in a mason jar layered with dressing at the bottom for lunches to keep ingredients crisp.
- Garnish with fresh basil, a drizzle of extra-virgin olive oil, and flaky sea salt for a restaurant-style finish.
- Bring it to potlucks with a bowl of grated Parmesan or feta on the side so guests can customize toppings.
Storage and Reheating Guide
Store pasta salad in an airtight container in the refrigerator for up to 3–4 days; keep dressings separate if you plan to store longer. Freezing is not recommended because the vegetables and dressing break down and become soggy, but you can freeze cooked pasta separately for up to 1 month and combine with fresh veggies later. To serve after refrigeration, let the salad sit at room temperature for 10–15 minutes and gently toss; if it absorbed too much dressing, add a splash of olive oil or reserved pasta water and stir to revive texture.
Recipe Variations
- Protein boost: Stir in 1–2 cups cooked, diced chicken or 1 can (15 oz) rinsed chickpeas for a vegetarian protein option.
- Gluten-free: Use 12 ounces of gluten-free pasta (brown rice or chickpea) and cook according to package directions; be mindful GF pasta can absorb more dressing.
- Dairy-free/vegan: Omit cheese and use a little extra mustard or nutritional yeast for umami.
- Bright variation: Swap in roasted beets and orange segments for an earthy-sweet twist like the beet and orange summer salad, which also plays beautifully with a citrus vinaigrette.
Nutritional Highlights
- This salad provides complex carbohydrates from pasta and fiber from the added vegetables, making it a balanced side or light main.
- Adding a lean protein like grilled chicken or chickpeas increases satiety and boosts protein content.
- Allergens: contains gluten unless you use gluten-free pasta; dressing may contain mustard. Add-ins like nuts or cheese introduce tree-nut or dairy allergens—label servings for guests. Aim for ~1 to 1.5 cups per portion as a side serving.
Troubleshooting Common Issues
- Soggy pasta: Don’t overcook the pasta and avoid steaming it in a covered bowl; toss with dressing promptly and chill in a single layer if possible.
- Bland flavor: Taste and adjust seasoning at the end—pasta absorbs salt and acidity, so add a pinch more salt, a squeeze of lemon, or an extra tablespoon of vinegar to brighten it.
- Dressing separation: Emulsify by adding mustard or a spoonful of warm pasta water, and whisk or shake vigorously; a handheld immersion blender also smooths dressings fast.
Frequently Asked Questions
Q: Can I make this salad a day ahead?
A: Yes. Make it up to 24 hours in advance for best flavor. Toss pasta with dressing and refrigerate, then add delicate herbs and any avocado or soft vegetables just before serving to prevent browning and mushiness.
Q: How do I keep the pasta from absorbing all the dressing overnight?
A: Reserve 2–3 tablespoons of dressing or 1/4 cup of the pasta cooking water and add it just before serving to rehydrate the pasta. Also store salad tightly covered to slow moisture loss.
Q: Is there a technique to keep crunchy veggies crisp?
A: Dice vegetables to uniform size and salt cucumbers sparingly; if they release water, drain them on paper towels before mixing. You can also briefly ice-shock crunchy vegetables to lock their snap before adding.
Q: Can I make this salad warm?
A: Absolutely. Serve immediately after tossing hot pasta with a warm vinaigrette and fold in room-temperature vegetables for a warm pasta salad variation. This method highlights the dressing and melds flavors quickly, especially if you prefer a toasty finish.
Savory Summer Pasta Salad
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright, herb-forward pasta salad that stands up well at potlucks and is perfect for warm weather.
Ingredients
- 12 ounces short pasta (penne, fusilli, or farfalle)
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove minced garlic
- Salt and pepper, to taste
- 1 cup halved cherry tomatoes
- 1 cup diced cucumber
- 1/2 cup diced red onion
- 1/2 cup torn basil
Instructions
- Boil the pasta in heavily salted water until just al dente, about 8-10 minutes.
- While the pasta cooks, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to create a vinaigrette.
- Drain the pasta, reserving 1/4 cup of the pasta water.
- Toss the hot pasta with the vinaigrette and a splash of reserved pasta water to emulsify.
- Fold in the cherry tomatoes, cucumber, red onion, and basil.
- Chill the salad in the refrigerator for 20-30 minutes before serving.
Notes
For added protein, consider adding grilled chicken or chickpeas. This salad travels well and is perfect for picnics.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg