Easy Summer Pasta Salad (Printable)

Bright pasta with veggies and Italian dressing delivers a cool, flavorful side perfect for warm days or quick meals.

# Ingredient List:

→ Pasta

01 - 8 ounces short pasta, such as 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

# How to Make:

01 - Boil the pasta in a large pot of salted water according to package directions until al dente. Drain and rinse thoroughly with cold water to cool. Set aside.
02 - In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and mozzarella.
03 - Incorporate the cooled pasta with the vegetables and cheese in the mixing bowl.
04 - Pour Italian dressing over the contents. Add chopped parsley and dried oregano, then toss gently to ensure even coating.
05 - Season with salt and freshly ground black pepper as desired. Serve immediately or refrigerate for 30 minutes to intensify flavors.

# Expert Tips:

01 -
  • If you want a dish that seems to get better the longer it sits, this is the secret weapon for your fridge.
  • It’s so easy and colorful you’ll crave excuses to toss it together all season long.
02 -
  • I once forgot to cool the pasta before mixing and ended up with a steamy, limp salad—don’t skip the rinse.
  • Letting the salad chill for at least 30 minutes makes every bite incredibly flavorful, trust me.
03 -
  • Taste before serving—sometimes a last sprinkle of salt is the magic touch.
  • The real trick is cutting everything bite-sized, so each forkful is a perfect mix.
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