Zesty Summer Pasta Salad
Why Make This Recipe
Zesty Summer Pasta Salad is a perfect dish for hot days when you crave something light and refreshing. It’s colorful, packed with fresh veggies, and has a tasty vinaigrette that brings all the flavors together. This salad is not only easy to make but also great for picnics, potlucks, or as a side for any summer meal. Plus, it’s a great way to enjoy seasonal produce.
How to Make Zesty Summer Pasta Salad
Ingredients:
- 12 oz rotini pasta
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper, to taste
Directions:
I. Cook the rotini pasta according to package instructions. Drain, rinse with cold water, and set aside to cool.
II. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to create the vinaigrette.
III. In a large mixing bowl, combine the cooled pasta, zucchini, cherry tomatoes, red bell pepper, red onion, and black olives.
IV. Pour the vinaigrette over the salad and toss until everything is well coated.
V. Garnish with fresh chopped parsley.
VI. Chill for at least 30 minutes before serving to allow the flavors to meld.
How to Serve Zesty Summer Pasta Salad
Serve this pasta salad cold as a side dish or as a light main course. It pairs nicely with grilled chicken or fish. You can also add some cheese like feta or mozzarella for extra flavor. Just before serving, give the salad a good toss to mix the dressing and ingredients again.
How to Store Zesty Summer Pasta Salad
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to three days. It’s best to eat it within this time for maximum freshness. If the salad gets a little dry, you can add a splash of olive oil or vinegar before serving.
Tips to Make Zesty Summer Pasta Salad
- For better flavor, let the salad marinate in the fridge for several hours or overnight if you have time.
- Feel free to use any pasta shape, like penne or farfalle, instead of rotini.
- Add extra veggies or your favorite protein to customize the salad to your taste.
Variation
You can switch up the veggies based on what’s in season or what you have on hand. Try adding cucumber, carrots, or even some grilled corn for a smoky flavor. For a kick, add some diced jalapeños or a sprinkle of crushed red pepper flakes.
FAQs
1. Can I make this salad ahead of time?
Yes! This salad tastes even better after the flavors have had time to blend. You can make it a day in advance.
2. Is this salad gluten-free?
To make it gluten-free, use gluten-free pasta in place of regular pasta.
3. Can I use a different type of vinegar?
Yes, you can use apple cider vinegar or balsamic vinegar as alternatives to red wine vinegar.
Zesty Summer Pasta Salad
Ingredients
Pasta and Vegetables
- 12 oz rotini pasta Any pasta shape can be used.
- 1 cup zucchini, diced Fresh seasonal produce recommended.
- 1 cup cherry tomatoes, halved Can replace with other seasonal veggies.
- 1/2 cup red bell pepper, sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped For garnish.
Vinaigrette
- 1/3 cup olive oil Extra virgin recommended for best flavor.
- 3 tablespoons red wine vinegar Can substitute with apple cider or balsamic vinegar.
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- to taste Salt and black pepper
Instructions
Preparation
- Cook the rotini pasta according to package instructions. Drain, rinse with cold water, and set aside to cool.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to create the vinaigrette.
- In a large mixing bowl, combine the cooled pasta, zucchini, cherry tomatoes, red bell pepper, red onion, and black olives.
- Pour the vinaigrette over the salad and toss until everything is well coated.
- Garnish with fresh chopped parsley.
- Chill for at least 30 minutes before serving to allow the flavors to meld.
