Summer Cold Pasta Salad Recipe
A refreshing cold pasta salad perfect for summer parties, easy to make and packed with fresh flavors.
Equipment
- 1 Large pot
- 1 Colander
- 1 Large mixing bowl
Ingredients
Main Ingredients
- 12 oz rotini pasta
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 bell pepper diced
- 1/2 red onion thinly sliced
- 1/4 cup fresh basil chopped
Dressing
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Boil a large pot of salted water. Add the pasta and cook until al dente, about 9-10 minutes. Drain and rinse under cold water.
- While the pasta cooks, prep the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, and Dijon mustard. Season with salt and pepper.
Combining Ingredients
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, and red onion.
- Pour the dressing over the pasta and vegetables. Toss until everything is evenly coated. Add chopped basil and toss gently.
Chilling and Serving
- Cover the bowl and refrigerate the pasta salad for at least 1 hour before serving to let the flavors meld.
- Serve the pasta salad chilled, garnished with additional fresh basil if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.
Notes
Pro Tips: Keep pasta al dente for better texture. Ingredient Substitutions: Use any seasonal vegetables you have on hand. How to Serve: Pairs well with grilled meats or seafood. Storage & Freshness: Best when consumed within 3 days. Make-Ahead Tips: Prepare components a day in advance and combine before serving.