Enjoy the vibrant and refreshing taste of summer with this delightful pasta salad. Perfect for picnics and barbecues, this dish combines fresh vegetables, herbs, and a light dressing to create a colorful and nutritious meal. Quick to prepare and easy to customize, it’s a great way to celebrate the season’s bounty while keeping things light and satisfying.
Ingredients
– 2 cups rotini pasta
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1/2 cup Kalamata olives, pitted
– 1/2 cup feta cheese, crumbled
– 1/4 cup red onion, finely chopped
– 1/4 cup fresh parsley, chopped
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with no cooking time required if pasta is pre-cooked.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 15g fat, 45g carbohydrates, and 10g protein. This is based on a one-person serving.
Step-by-Step Cooking Process
- Boil water in a large pot and cook the rotini pasta according to package instructions. Drain and rinse under cold water.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, olives, and red onion.
- Add the crumbled feta cheese and chopped parsley to the bowl.
- In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the pasta mixture and toss well to combine.
- Adjust seasoning to taste, adding more salt and pepper if desired.
- Refrigerate the salad for at least 30 minutes to let flavors meld.
- Serve chilled, garnished with additional parsley if desired.
- This salad can be made a day in advance for added convenience.
- Enjoy your refreshing summer pasta salad at your next gathering!
Alternative Ingredients
You can easily substitute whole wheat pasta for a healthier option or use different types of cheese, such as mozzarella or goat cheese. Fresh herbs like basil or mint can also be used in place of parsley for a unique flavor twist.
Serving and Pairings
This pasta salad pairs well with grilled chicken, fish, or as a side dish at barbecues. It complements a variety of summer dishes, making it a versatile choice for any meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold and does not need reheating. It can also be frozen, but the texture of the vegetables may change once thawed.
Cooking Mistakes
- Overcooking the pasta can lead to a mushy texture; aim for al dente.
- Not rinsing the pasta can cause it to stick together.
- Forgetting to season the dressing will make the salad bland.
- Using overly ripe vegetables can affect the overall taste.
- Skipping the chilling time can result in a less flavorful dish.
Helpful Tips
- Use seasonal vegetables for the best flavor.
- Experiment with different dressings, like balsamic vinaigrette.
- For a protein boost, add grilled shrimp or chickpeas.
- Mix in some avocado for creaminess.
FAQs
Can I make this pasta salad ahead of time?
Yes, this pasta salad can be made a day in advance. Just store it in the refrigerator to allow the flavors to meld together.
What type of pasta works best?
Rotini, fusilli, or penne are great choices as they hold the dressing well and provide a nice texture, but feel free to use your favorite pasta.
Is this salad gluten-free?
You can make this salad gluten-free by using gluten-free pasta. All other ingredients are naturally gluten-free.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or chickpeas are excellent additions for added protein and satisfaction.
How long does this salad last in the fridge?
The salad can be stored in the refrigerator for up to 3 days. However, the vegetables may lose some crispness over time.
Conclusion
A summer pasta salad is not just a dish; it’s a celebration of seasonal ingredients and fresh flavors. Perfect as a side or main dish, this recipe is versatile, easy to prepare, and delightful to eat. Enjoy this refreshing salad at any summer gathering for a taste of the season!
Summer Pasta Salad
Ingredients
- 2 cups rotini pasta
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 cup Kalamata olives pitted
- 1/2 cup feta cheese crumbled
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Boil water in a large pot and cook the rotini pasta according to package instructions. Drain and rinse under cold water.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, olives, and red onion.
- Add the crumbled feta cheese and chopped parsley to the bowl.
- In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the pasta mixture and toss well to combine.
- Adjust seasoning to taste, adding more salt and pepper if desired.
- Refrigerate the salad for at least 30 minutes to let flavors meld.
- Serve chilled, garnished with additional parsley if desired.
- This salad can be made a day in advance for added convenience.
- Enjoy your refreshing summer pasta salad at your next gathering!
