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Colorful bowl of best summer pasta salad with fresh vegetables and herbs

Best Summer Pasta Salad

A refreshing and vibrant pasta salad loaded with colorful vegetables and creamy mozzarella, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (fusilli or penne) Cooked al dente
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, diced
  • 1/2 cup bell pepper, diced
  • 1/4 cup olives, sliced
  • 1/2 cup mozzarella balls, halved
  • 1/4 cup fresh basil, chopped
Dressing
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain and let cool.
  2. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, olives, mozzarella, and basil.
Making the Dressing
  1. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
  2. Pour the dressing over the salad and toss until well combined.
Serving
  1. Serve immediately or refrigerate for an hour to let the flavors meld.

Notes

To store leftovers, place in an airtight container and refrigerate for up to 3 days. Consider adding more dressing before serving leftovers.
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