This Refreshing Summer Pasta Salad is a vibrant and satisfying dish perfect for hot days and outdoor gatherings. Packed with colorful vegetables like cherry tomatoes, zucchini, and bell peppers, this salad is not only visually appealing but also a delightful explosion of flavors and textures. Tossed in a zesty Italian dressing and topped with grated Parmesan cheese, it’s an easy-to-make dish that brings a refreshing touch to any meal. Whether you’re hosting a barbecue, planning a picnic, or just looking for a light lunch, this pasta salad is sure to be a hit.
Ingredients
- 1 lb pasta (rotini, fusilli, or penne work well)
- 1 cup cherry tomatoes, halved
- 1 yellow squash, cut in half lengthwise then sliced
- 1 zucchini, cut in half lengthwise then sliced
- 1 large broccoli crown, separated into bite-sized florets
- 1/2 medium red onion, diced or sliced
- 2/3 cup red bell peppers or roasted red peppers, diced
- 1 can (2.25 oz) of sliced black olives, thoroughly drained
- 2/3 cup Italian dressing (such as Newman’s Own)
- 1/4 cup grated Parmesan cheese
- 2 tbsp freshly minced parsley
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp kosher sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Prepare the Pasta: Fill a large pot with salted water and bring it to a rolling boil. Add the pasta and cook it according to the instructions on the package until it reaches an al dente texture. Once done, drain the pasta and rinse it under cold water to halt the cooking. Transfer it to a spacious mixing bowl and set aside.
- Prepare the Vegetables: While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, slice the yellow squash and zucchini, and cut the broccoli into bite-sized florets. Dice or slice the red onion and red bell peppers. If using roasted red peppers, make sure to drain and dice them. Drain the can of sliced black olives as well.
- Blanch the Broccoli: For a more tender broccoli texture, bring a small pot of water to a boil. Add the broccoli florets and blanch for 1-2 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain and add to the pasta.
- Combine the Salad: In the large mixing bowl with the cooked and cooled pasta, add the cherry tomatoes, yellow squash, zucchini, broccoli, red onion, red bell peppers, and black olives.
- Add the Dressing and Seasonings: Pour the Italian dressing over the pasta and vegetables. Add the grated Parmesan cheese, minced parsley, garlic powder, paprika, kosher sea salt, and freshly ground black pepper. Toss everything together gently until the ingredients are well combined and evenly coated with the dressing.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 1 hour before serving to allow the flavors to meld. Before serving, taste and adjust the seasoning if necessary.
- Garnish and Enjoy: Just before serving, give the salad a final toss. You can garnish with additional Parmesan cheese and fresh parsley if desired. Serve chilled and enjoy this refreshing summer delight!
Conclusion
This Refreshing Summer Pasta Salad is the perfect accompaniment to any summer gathering. It’s light yet filling, with a delightful combination of textures and flavors that capture the essence of the season. The mix of fresh vegetables and zesty dressing makes it a crowd-pleaser that everyone will love. Plus, it’s easy to customize with your favorite vegetables or add-ins. Prepare it ahead of time and let it chill, so you can enjoy a stress-free and delicious dish at your next barbecue or picnic!
Refreshing Summer Pasta Salad with Fresh Vegetables and Zesty Dressing
A vibrant and delicious pasta salad loaded withfresh summer vegetables and tossed in a zesty Italian dressing, perfect forpicnics, barbecues, or a light meal.
Ingredients
- 1 lb pasta rotini, fusilli, or penne work well
- 1 cup cherry tomatoes halved
- 1 yellow squash cut in half lengthwise then sliced
- 1 zucchini cut in half lengthwise then sliced
- 1 large broccoli crown separated into bite-sized florets
- 1/2 medium red onion diced or sliced
- 2/3 cup red bell peppers or roasted red peppers diced
- 1 can 2.25 oz of sliced black olives, thoroughly drained
- 2/3 cup Italian dressing such as Newman’s Own
- 1/4 cup grated Parmesan cheese
- 2 tbsp freshly minced parsley
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp kosher sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Prepare the Pasta: Fill a large pot with salted water and bring it to a rolling boil. Add the pasta and cook it according to the instructions on the package until it reaches an al dente texture. Once done, drain the pasta and rinse it under cold water to halt the cooking. Transfer it to a spacious mixing bowl and set aside.
- Prepare the Vegetables: While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, slice the yellow squash and zucchini, and cut the broccoli into bite-sized florets. Dice or slice the red onion and red bell peppers. If using roasted red peppers, make sure to drain and dice them. Drain the can of sliced black olives as well.
- Blanch the Broccoli: For a more tender broccoli texture, bring a small pot of water to a boil. Add the broccoli florets and blanch for 1-2 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain and add to the pasta.
- Combine the Salad: In the large mixing bowl with the cooked and cooled pasta, add the cherry tomatoes, yellow squash, zucchini, broccoli, red onion, red bell peppers, and black olives.
- Add the Dressing and Seasonings: Pour the Italian dressing over the pasta and vegetables. Add the grated Parmesan cheese, minced parsley, garlic powder, paprika, kosher sea salt, and freshly ground black pepper. Toss everything together gently until the ingredients are well combined and evenly coated with the dressing.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 1 hour before serving to allow the flavors to meld. Before serving, taste and adjust the seasoning if necessary.
- Garnish and Enjoy: Just before serving, give the salad a final toss. You can garnish with additional Parmesan cheese and fresh parsley if desired. Serve chilled and enjoy this refreshing summer delight!