Easy Summer Pasta Salad (Printable)

Bright pasta salad with fresh veggies, mozzarella, and Italian dressing—perfect for summer meals.

# What You'll Need:

→ Pasta

01 - 8 oz 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 and freshly ground black pepper, to taste

# How to Make It:

01 - Boil pasta in a large pot of salted water until al dente. Drain and rinse under cold water, then set aside.
02 - Combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and mozzarella balls in a large mixing bowl.
03 - Add cooled pasta to the vegetable and cheese mixture.
04 - Pour Italian dressing over the mixture. Add chopped parsley and dried oregano, then toss gently until evenly coated.
05 - Season with salt and freshly ground black pepper to taste. Serve immediately, or cover and chill for 30 minutes to enhance flavor.

# Expert Advice:

01 -
  • This salad stays bright and crisp, even after chilling—a secret to the best leftovers on hot days.
  • It's wildly flexible, easily welcoming extra veggies or swapping cheeses to match your mood.
02 -
  • Letting the pasta cool completely before mixing prevents sogginess—it took me a few tries to get it right.
  • Adding the dressing gradually is the trick: too much at once can drown out the fresh veggies.
03 -
  • Rinsing pasta quickly under cold water locks in texture and stops cooking instantly.
  • A squeeze of lemon over the finished salad adds brightness that surprises every time.
Go Back