Easy Summer Pasta Salad (Printable)

Tossed pasta with crisp veggies and zesty Italian dressing, perfect for warm days or summer lunches.

# What You'll Need:

→ Pasta

01 - 8 ounces short pasta, such as 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, thinly 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, to taste
12 - Freshly ground black pepper, to taste

# Directions:

01 - Cook the pasta in a large pot of salted boiling water until al dente following package directions. Drain and rinse under cold water to cool completely. Set aside.
02 - In a large mixing bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and mozzarella balls.
03 - Gently fold the cooled pasta into the bowl with the vegetables and cheese.
04 - Drizzle Italian dressing over the salad. Add chopped parsley and dried oregano. Toss gently until all ingredients are evenly coated.
05 - Season with salt and freshly ground black pepper to taste. Serve immediately or refrigerate for 30 minutes to enhance the flavors.

# Expert Tips:

01 -
  • It’s the kind of dish you’ll want to bring to every picnic because it gets tastier after chilling.
  • No need to fuss—just toss, chill, and watch everyone go back for seconds.
02 -
  • Skip rinsing the pasta and you’ll end up with a sticky salad that clumps together.
  • Tossing with dressing while the pasta’s still a little warm helps the flavors absorb better.
03 -
  • I learned the hard way not to overcook the pasta—slightly firm keeps everything lively, even after chilling.
  • Adding the dressing while pasta is just a little warm soaks in more flavor—it’s my go-to trick now.
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