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Easy Summer Pasta Salad

A simple and flavorful pasta salad packed with fresh veggies, cheese, and Italian dressing—perfect for hot summer days and ideal for make-ahead meals.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main
  • 12 ounces short pasta rotini or bowtie work great
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber chopped
  • 1 red bell pepper diced
  • 1/2 red onion thinly sliced
  • 3/4 cup kalamata olives pitted and sliced
  • 1 cup crumbled feta cheese or mozzarella cubes
  • 1/2 cup Italian dressing
  • Salt and pepper to taste

Method
 

  1. Boil the pasta in salted water until just tender, about 10 minutes. Cook until al dente to avoid mushy texture.
  2. Drain the pasta and rinse under cold water to stop cooking and cool quickly.
  3. While the pasta cools, chop the cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces.
  4. In a large mixing bowl, combine cooled pasta, chopped vegetables, olives, and cheese.
  5. Pour the Italian dressing over the mixture, season with salt and pepper, and toss everything together until well combined.
  6. Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to blend.

Notes

This pasta salad can be customized with additional ingredients like grilled chicken, chickpeas, or a homemade dressing. It keeps well in the refrigerator for up to 3 days. For a dairy-free version, omit the cheese or use a plant-based alternative.