Summer Pasta Salad: A Fresh Take on a Seasonal Classic
A vibrant, herb-infused pasta salad blending al dente Rotini, crisp vegetables, and a zesty lemon-Dijon dressing. Perfect for summer gatherings or quick meals—fresh, adaptable, and crowd-pleasing.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
- Yield: 8 servings
- Category: salads
- Method: Cold
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
12 ounces (4 cups) dry Rotini pasta
1 tablespoon kosher salt
2 cups halved cherry tomatoes
2 cups diced mini cucumbers
1 cup diced red bell peppers
1 cup diced orange bell peppers
1 cup diced yellow bell peppers
1 cup crumbled feta cheese
½ cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
2 tablespoons fresh minced basil
1 tablespoon minced garlic
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
Instructions
Bring 5–6 quarts of water to a rolling boil. Add Rotini and 1 tablespoon salt, cooking until al dente (about 85% doneness). Drain and rinse under cold water.
In a large bowl, whisk olive oil, lemon juice, Dijon mustard, basil, garlic, ½ teaspoon salt, and black pepper to blend into a dressing.
Add cooked pasta, cherry tomatoes, cucumbers, and bell peppers to the bowl. Toss until well coated.
Fold in crumbled feta cheese. Cover and refrigerate for at least 30 minutes before serving for best flavor.
Notes
For halal non-alcoholic versions, ensure feta is made without animal enzymes. Add grilled chicken or chickpeas for a high-protein twist. Use gluten-free pasta if needed. Store leftovers in an airtight container for up to 2 days.