Description
This Easy Summer Pasta Salad is a refreshing and flavorful no-cook dish that’s perfect for warm weather. Made with tender pasta, crisp vegetables, and a tangy Italian-style dressing, it’s a delightful choice for picnics, potlucks, or a light summer meal.
Ingredients
– 8 ounces small pasta (such as fusilli or penne)
– 1 cup halved cherry tomatoes
– 1 cup diced cucumber
– 1/2 cup diced red onion
– 1/2 cup diced bell pepper (any color)
– 1/4 cup sliced black olives
– 1/4 cup grated Parmesan cheese
– 1/2 cup Italian dressing
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
Instructions
1. Cook the pasta according to package instructions. Drain and rinse with cold water to cool.
2. In a large bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, black olives, and Parmesan cheese.
3. Pour the Italian dressing over the salad and toss gently to coat.
4. Sprinkle the chopped fresh basil over the top and season with salt and pepper to taste.
5. Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to blend.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop the longer it chills. You can also customize the ingredients to your taste, such as adding diced avocado, crumbled feta, or swapping out the vegetables.
- Prep Time: 15
- Category: Salads and Bowls
- Method: No-Cook
- Cuisine: Italian