Easy Summer Pasta Salad (Print version)

Vibrant pasta with crisp vegetables, mozzarella, and Italian dressing—perfect for quick lunches or summer gatherings.

# What You'll Need:

→ Pasta

01 - 8 ounces short pasta (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, finely 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 pasta in a large pot of salted boiling water until al dente. Drain and rinse with cold water to halt cooking. Set aside.
02 - In a large mixing bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and mozzarella.
03 - Add cooled pasta to the bowl with vegetables and cheese.
04 - Pour Italian dressing over contents. Add parsley and oregano. Toss gently until ingredients are evenly coated.
05 - Adjust seasoning with salt and freshly ground black pepper. Serve immediately or chill for 30 minutes for intensified flavor.

# Expert Advice:

01 -
  • It makes even ordinary weeknights feel like a picnic at the park.
  • Tossing this together means fewer dishes and no oven heat—ideal for summer laziness.
02 -
  • If the pasta is not fully cooled before mixing, the cheese can melt and ruin the salad’s texture.
  • Once I first tried tossing in the dressing while the pasta was still warm, and the flavors blended more—but the veggies lost their crunch, so chilling both is key.
03 -
  • Scatter a few ice cubes over the finished salad for five minutes, then remove before serving for cool crunch.
  • Pat every ingredient dry—especially mozzarella and cucumbers—so the dressing clings instead of pooling at the bottom.
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