Vibrant Summer Pasta Salad Recipe (With Homemade Dressing!)
Pasta salad just got an upgrade! Try this colorful, flavor-packed version with mozzarella, cucumbers, and a zesty homemade dressing.
Servings 8 servings
Calories 426kcal
Equipment
Ingredients
For the salad:
- 12 oz tri-color rotini pasta
- 10 oz red grape tomatoes cut in halves
- 1 cucumber diced
- 8 oz mozzarella cheese diced
- About 8 sprigs of fresh parsley chopped
For the parsley vinaigrette dressing:
- 12 sprigs fresh parsley
- ⅓ cup oil olive oil or avocado oil work great
- ⅔ cup red wine vinegar
- 2½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Cook the Pasta: Boil the tri-color rotini until al dente. Drain, rinse under cold water to stop the cooking, and let it cool.
- Make the Dressing: In a blender, combine parsley, oil, vinegar, salt, pepper, oregano, onion powder, and garlic powder. Blend until smooth and vibrant green.
- Assemble the Salad: In a large bowl, toss the cooled pasta with the grape tomatoes, cucumber, mozzarella, and chopped parsley.
- Dress It Up: Pour the vinaigrette over the salad and mix well until everything is coated. Chill before serving for best flavor.
Notes
Pro Tips for the Perfect Pasta Salad
- Cook your pasta al dente so it doesn’t get mushy after absorbing the dressing.
- Rinse with cold water after draining to stop the cooking and cool things down fast.
- Don’t skimp on the herbs. Fresh parsley is the secret weapon here—it brightens every bite.
- Let it chill. This salad gets better after an hour or two in the fridge, once the flavors really get to know each other.
- Double the dressing if you’re planning to make it ahead—it soaks in as it sits.
Ways to Switch It Up
This pasta salad is super versatile, so feel free to make it your own:- Add some grilled chicken or chickpeas to make it a full meal.
- Swap the mozzarella for feta if you like a saltier bite.
- Toss in some olives, artichoke hearts, or sun-dried tomatoes for a Mediterranean flair.
- Want a kick? A pinch of red pepper flakes does the trick.
How to Store It
Store your pasta salad in an airtight container in the refrigerator. It stays fresh and flavorful for 4 to 5 days—making it perfect for meal prep, lunches, or grabbing a quick bite straight from the fridge. This pasta salad is everything I love about summer cooking: simple ingredients, vibrant color, and bold, unforgettable flavor. It’s fresh, it’s easy to throw together, and it’s always a crowd-pleaser. Whether you’re serving it at a BBQ or just making a batch for yourself to enjoy throughout the week, I promise—it won’t last long.More Salad Recipes To Enjoy
Cucumber Tomato Salad Vegan Asparagus salad with cranberry vinaigrette Simple Garden Salad **** When printing the recipe, please unselect the camera icon so that the pictures are NOT printed with the recipe (if preferred).Nutrition
Serving: 8servings | Calories: 426kcal | Carbohydrates: 45g | Protein: 16g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 19mg | Sodium: 1060mg | Potassium: 188mg | Fiber: 6g | Sugar: 8g | Vitamin A: 85IU | Vitamin C: 104mg | Calcium: 34mg | Iron: 24mg