I share the one simple ingredient swap that turns a basic summer pasta into one of my favorite Vegetable Pasta Salads for BBQs, potlucks, and weekly meal prep.
I can’t get over how bright this Summer Vegetable Pasta Salad looks in late July. I grabbed cherry tomatoes and a big handful of feta cheese and suddenly a boring side turns into something everyone eyes first.
It’s one of those Summer Pasta Salad Recipes people bookmark, then actually make, and it works great as an Easy Pasta Salad Recipe when you need something that travels to a BBQ without sulking. There are little surprises in texture and sharpness that keep you coming back, and yeah, you might eat more than you planned.
Ingredients
- Rotini pasta: fills you with carbs for energy simple starch, comfort food not heavy.
- Cherry tomatoes: juicy bright acidity and sweetness vitamin C, fiber bursts of summer flavor.
- Cucumber: crisp high water content low calorie cooling texture adds fresh crunch.
- Feta cheese: tangy salty provides protein and calcium creamy bites that balance acidity.
- Extra virgin olive oil: heart healthy monounsaturated fats fruity aroma ties flavors together.
- Basil: aromatic bright herbal notes vitamin K lifts dish with peppery sweet scent.
- Corn: sweet kernel bites adds starch and fiber summer sweetness mild crisp chew.
Ingredient Quantities
- 12 oz rotini pasta (about 3 cups dry)
- 1 pint cherry tomatoes halved
- 1 medium cucumber diced (about 1 1/2 cups)
- 1 red bell pepper diced (about 1 cup)
- 1 medium zucchini diced (about 1 cup)
- 1 cup fresh or frozen corn cooked
- 1/4 cup thinly sliced red onion (about 1/2 small)
- 1/3 cup Kalamata olives pitted and halved
- 3/4 cup crumbled feta cheese (about 4 oz)
- 1/4 cup fresh basil chopped
- 2 tbsp fresh parsley chopped
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or sugar
- 1 clove garlic minced
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes optional
How to Make this
1. Bring a large pot of salted water to a boil and cook 12 oz rotini until just al dente (follow package, usually 8 to 10 minutes). Reserve about 1/4 cup pasta water, drain and rinse under cold water to stop cooking, then toss the pasta with a little olive oil so it doesn’t stick.
2. Cook the corn: if fresh or frozen, heat 1 cup corn in a skillet over medium-high heat until slightly charred and warmed through, about 4 to 6 minutes, or microwave/boil if you prefer. Set aside to cool.
3. Prep the veg: halve 1 pint cherry tomatoes, dice 1 medium cucumber (about 1 1/2 cups), 1 red bell pepper (about 1 cup), and 1 medium zucchini (about 1 cup). Thinly slice 1/4 cup red onion, halve 1/3 cup Kalamata olives, chop 1/4 cup fresh basil and 2 tbsp parsley.
4. Make the dressing: whisk together 1/3 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (or sugar), 1 clove minced garlic, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if you want heat. Taste and adjust acidity or salt as needed.
5. Combine the cooled pasta, cooked corn, and all the chopped vegetables and olives in a large bowl. Pour the dressing over and toss well so everything’s coated; add a splash of the reserved pasta water if the salad seems dry to help the dressing cling.
6. Gently fold in 3/4 cup crumbled feta and the chopped basil and parsley, saving a little basil for garnish. Be gentle so the feta stays in nice chunks, not mush.
7. Chill the salad at least 30 minutes to let flavors marry, or serve right away if you’re hungry. If you chill, give it a quick toss and taste again for seasoning before serving, add more salt, pepper or lemon if needed.
8. Serve topped with extra basil, a little extra olive oil or more crumbled feta if you like. Tip: for a smoky twist you can quickly char the bell pepper and zucchini before dicing, but it’s great either way.
Equipment Needed
1. Big pot (about 6 qt) for boiling the pasta
2. Colander to drain and rinse the pasta
3. Large skillet for charring the corn or veggies
4. Large mixing bowl to toss everything together
5. Cutting board for all the chopping, the bigger the better
6. Chef’s knife, you’ll use it a lot
7. Measuring cups and measuring spoons, you’ll need em for the dressing
8. Whisk or fork plus a small bowl or jar for whisking the dressing
9. Tongs or a wooden spoon to toss the pasta without breaking the feta
10. Serving bowl and an airtight container if you wanna chill or save leftovers
FAQ
Summer Vegetable Pasta Salad Recipe Substitutions and Variations
- Feta cheese: swap with crumbled goat cheese, ricotta salata, or shaved Manchego for a salty tang, or leave it out and toss in toasted pine nuts for crunch
- Rotini pasta: use farfalle or penne, or switch to cooked quinoa or chickpea pasta for a gluten-free, higher protein option
- Kalamata olives: substitute green Castelvetrano olives, capers, or chopped roasted red peppers if you want less briny flavor
- Fresh basil: replace with fresh arugula, mint, or a handful of chopped parsley for a different herbal note
Pro Tips
– Keep and use that reserved pasta water, dont throw it away. Add a tablespoon at a time when tossing the salad so the dressing clings, it turns a dry pile of pasta into a silky salad fast. Toss the hot pasta with a little oil right after rinsing so it wont stick while you prep the rest.
– Let the dressing rest for 10 to 20 minutes before you dump it on, the garlic mellows and the acid calms down so the whole thing tastes more blended. If it still bites too much add a pinch of honey or another squeeze of lemon till it feels balanced.
– Fold in the feta at the last minute so you keep nice chunky pieces not a mushy smear. If you like contrast crumble half now and save some to sprinkle on top when serving for texture and brightness.
– For extra flavor quickly char the zucchini or bell pepper in a very hot pan or under the broiler then dice them, smoked veg gives the salad real depth but its optional. If making ahead keep some basil and extra feta aside and add them right before serving so they stay fresh and bright.
Summer Vegetable Pasta Salad Recipe
I share the one simple ingredient swap that turns a basic summer pasta into one of my favorite Vegetable Pasta Salads for BBQs, potlucks, and weekly meal prep.
6
servings
452
kcal
Equipment: 1. Big pot (about 6 qt) for boiling the pasta
2. Colander to drain and rinse the pasta
3. Large skillet for charring the corn or veggies
4. Large mixing bowl to toss everything together
5. Cutting board for all the chopping, the bigger the better
6. Chef’s knife, you’ll use it a lot
7. Measuring cups and measuring spoons, you’ll need em for the dressing
8. Whisk or fork plus a small bowl or jar for whisking the dressing
9. Tongs or a wooden spoon to toss the pasta without breaking the feta
10. Serving bowl and an airtight container if you wanna chill or save leftovers
Ingredients
12 oz rotini pasta (about 3 cups dry)
1 pint cherry tomatoes halved
1 medium cucumber diced (about 1 1/2 cups)
1 red bell pepper diced (about 1 cup)
1 medium zucchini diced (about 1 cup)
1 cup fresh or frozen corn cooked
1/4 cup thinly sliced red onion (about 1/2 small)
1/3 cup Kalamata olives pitted and halved
3/4 cup crumbled feta cheese (about 4 oz)
1/4 cup fresh basil chopped
2 tbsp fresh parsley chopped
1/3 cup extra virgin olive oil
3 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey or sugar
1 clove garlic minced
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes optional
Directions
- Bring a large pot of salted water to a boil and cook 12 oz rotini until just al dente (follow package, usually 8 to 10 minutes). Reserve about 1/4 cup pasta water, drain and rinse under cold water to stop cooking, then toss the pasta with a little olive oil so it doesn't stick.
- Cook the corn: if fresh or frozen, heat 1 cup corn in a skillet over medium-high heat until slightly charred and warmed through, about 4 to 6 minutes, or microwave/boil if you prefer. Set aside to cool.
- Prep the veg: halve 1 pint cherry tomatoes, dice 1 medium cucumber (about 1 1/2 cups), 1 red bell pepper (about 1 cup), and 1 medium zucchini (about 1 cup). Thinly slice 1/4 cup red onion, halve 1/3 cup Kalamata olives, chop 1/4 cup fresh basil and 2 tbsp parsley.
- Make the dressing: whisk together 1/3 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (or sugar), 1 clove minced garlic, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if you want heat. Taste and adjust acidity or salt as needed.
- Combine the cooled pasta, cooked corn, and all the chopped vegetables and olives in a large bowl. Pour the dressing over and toss well so everything's coated; add a splash of the reserved pasta water if the salad seems dry to help the dressing cling.
- Gently fold in 3/4 cup crumbled feta and the chopped basil and parsley, saving a little basil for garnish. Be gentle so the feta stays in nice chunks, not mush.
- Chill the salad at least 30 minutes to let flavors marry, or serve right away if you're hungry. If you chill, give it a quick toss and taste again for seasoning before serving, add more salt, pepper or lemon if needed.
- Serve topped with extra basil, a little extra olive oil or more crumbled feta if you like. Tip: for a smoky twist you can quickly char the bell pepper and zucchini before dicing, but it's great either way.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 333g
- Total number of serves: 6
- Calories: 452kcal
- Fat: 21.3g
- Saturated Fat: 5.1g
- Trans Fat: 0.1g
- Polyunsaturated: 2g
- Monounsaturated: 10g
- Cholesterol: 17mg
- Sodium: 539mg
- Potassium: 412mg
- Carbohydrates: 56.7g
- Fiber: 4.5g
- Sugar: 5g
- Protein: 12g
- Vitamin A: 800IU
- Vitamin C: 30mg
- Calcium: 100mg
- Iron: 1.5mg
