A vibrant, refreshing medley of pasta, crisp vegetables, and tangy feta, this Summer Pasta Salad combines all my favorite textures and flavors in one colorful bowl. It's light, satisfying, and just perfect for hot days when I want something easy yet delicious.

Why I’ll Love This Recipe

I love how flexible this recipe is—I can swap in my favorite pasta shapes, vegetables, cheese, or protein depending on what I have on hand. It’s tangy, bright, and full of fresh summer flavor. Plus, it’s hearty enough to be a main meal or a fabulous side at barbecues or picnics.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rotini (or penne, fusilli, farfalle) pasta
Kosher salt
Cherry tomatoes, halved
Mini (Persian) cucumbers, diced
Red bell peppers, diced
Orange bell peppers, diced
Yellow bell peppers, diced
Crumbled feta cheese
Extra-virgin olive oil
Lemon juice
Dijon mustard
Fresh basil
Garlic clove, minced
Salt and pepper

directions

Cook the pasta in salted water until al dente according to the package instructions. Drain and rinse under cold water to stop the cooking process.
In a large bowl, combine the cooked pasta with cherry tomatoes, cucumbers, and diced bell peppers.
Sprinkle crumbled feta cheese over the top without stirring just yet.
In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, chopped basil, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss gently until everything is well coated.
Serve immediately or chill in the fridge until ready to eat.

Servings and timing

Serves: 10
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

I sometimes swap feta for mozzarella pearls or shredded Parmesan for a different cheesy twist.
I like using whole wheat or gluten-free pasta to fit different dietary needs.
When I want to make it a complete meal, I toss in grilled chicken, shrimp, or even chickpeas.
I occasionally add black olives, artichokes, or sun-dried tomatoes for extra flavor and variety.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. Before serving again, I give the salad a gentle toss. If the pasta has absorbed too much dressing, I just drizzle a bit more olive oil or lemon juice to freshen it up. I don’t recommend reheating—it’s best enjoyed cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I actually prefer making it a few hours in advance to let all the flavors blend beautifully.

How do I keep the pasta from getting mushy?

I cook the pasta just to al dente and rinse it under cold water to stop it from cooking further.

What other cheese can I use if I don’t like feta?

I sometimes use mozzarella pearls, Parmesan, or even cubed provolone for a different texture and taste.

Is this recipe good for meal prep?

Absolutely. I portion it into containers and it keeps well for lunches or quick dinners throughout the week.

Can I make this vegan or gluten-free?

Yes, I use gluten-free pasta and a plant-based feta alternative to make it suitable for special diets.

Conclusion

This Summer Pasta Salad is a fresh, colorful dish that I always come back to when the weather gets warm. It’s easy to make, endlessly customizable, and perfect for potlucks, picnics, or a light weeknight dinner. With its bold flavors and beautiful presentation, it’s a summer staple in my kitchen.