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Easy Summer Pasta Salad Recipe with Zesty Italian Dressing Perfect for Picnics

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A quick and easy summer pasta salad featuring rotini pasta, fresh veggies, and a zesty homemade Italian dressing. Perfect for picnics, potlucks, and light meals.

Ingredients

Scale
  • 8 ounces rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup black olives, sliced (optional)
  • 1/4 cup red onion, finely chopped
  • 1/2 cup shredded mozzarella or cubed feta cheese
  • 1/4 cup fresh basil leaves, roughly chopped
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to package instructions (9-11 minutes) until al dente, stirring occasionally.
  2. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Let it drain thoroughly.
  3. While the pasta cooks, halve 1 cup of cherry tomatoes, dice 1 medium cucumber, slice 1/2 cup black olives, finely chop 1/4 cup red onion, and roughly chop 1/4 cup fresh basil leaves. Set aside.
  4. In a small bowl or jar, whisk together 1/4 cup olive oil, 3 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and salt and pepper to taste. Adjust seasoning if needed.
  5. While the pasta is still slightly warm, transfer it to a large mixing bowl and pour half of the dressing over it. Toss gently to coat.
  6. Add the chopped tomatoes, cucumber, olives, red onion, and 1/2 cup shredded mozzarella or cubed feta. Toss gently again to combine.
  7. Sprinkle the chopped basil over the top and drizzle the remaining dressing if desired. Toss lightly just before serving.
  8. Refrigerate the salad for at least 30 minutes before serving to let the flavors meld. Give it a final stir and adjust salt and pepper if needed.

Notes

Do not overcook pasta; al dente texture is best. Rinse pasta under cold water immediately after cooking to stop cooking and prevent mushiness. Whisk vinegar and mustard first before adding olive oil slowly to emulsify dressing. Chill salad for at least 30 minutes before serving for best flavor. For gluten-free, use gluten-free pasta or spiralized zucchini noodles. For dairy-free or vegan, omit cheese or use plant-based alternatives.

Nutrition

Keywords: summer pasta salad, Italian dressing, picnic recipe, easy pasta salad, rotini pasta salad, zesty dressing, quick side dish

Find it online: https://oracooks.com/easy-summer-pasta-salad-recipe-with-zesty-italian-dressing-perfect-for-picnics/