Let Me Tell You About the Summer Pasta Salad I Can't Stop Making
So, picture this: it's July, sweat is running down my back, and I'm staring at the stove like it's my nemesis. My auntie Ruth once said, "If you can't stand the heat, make a pasta salad and get outta the kitchen." (Or something like that, her memory was about as reliable as a leaky tap.) Anyway, that's how this Summer Pasta Salad became my hot-weather standby. I bring it to every family barbecue — and, full disclosure, I usually sneak a second helping before anyone's even noticed I showed up. True story: last summer, I dropped the whole bowl on the deck. Five-second rule? More like a one-second panic, but we ate it anyway (just... don't tell my mum).
Why You'll Love This—Or, Why I Keep Making It
I make this when the fridge is mostly empty but I want to look like I tried. My family goes crazy for this because it's bright and zingy and, let's be honest, pasta is about as close to universal happiness as food gets (except for that one cousin who can't eat gluten, but I have fixes for that below). It's the only salad my younger brother will eat without complaint—and trust me, that's saying something. Oh, and if you've ever struggled with soggy pasta salad, I feel your pain. Been there, fixed that (mostly...).
What's In It? (And What Swaps Actually Work)
- 250g short pasta (fusilli or penne, but I've used bowties when that's all I had. Grandma swore by Barilla, but honestly, anything goes.)
- A couple handfuls of cherry tomatoes, halved (sometimes I just use whatever tomato looks least suspicious in the fridge)
- 1 cucumber, chopped
- 1 small red onion, thinly sliced (my mate Becky skips this, says onions "ruin her day," but I love the bite)
- 100g feta cheese, crumbled (I sometimes use goat cheese if I'm feeling fancy)
- 1 small jar olives, pitted and sliced (kalamata are great, but green olives totally work too)
- Fresh basil—just tear up a good bunch (dried basil is a crime here, but you didn't hear that from me)
- For the dressing: 3 tablespoon olive oil, juice of 1 lemon, a dollop of Dijon mustard, salt and pepper, a tiny squirt of honey if you like things a bit sweet
How I Actually Make It (With a Few Sidetracks)
- Boil your pasta in salty water. I mean really salty. Like the sea. Check the packet for time, but honestly, I give it a taste a minute before the timer just to see. Drain, then rinse under cold water. Some folks say you shouldn't, but it's summer, and I want cold pasta, so there.
- While the pasta's cooling, chop your veg. If your knife skills are wonky, don't stress; it all gets mixed up anyway. Tomatoes, cucumber, onion, olives—toss 'em all in the biggest bowl you've got. This is where I usually sneak a tomato half.
- Make the dressing. I just chuck everything in a clean jar, put the lid on, and shake it like I'm making a cocktail. (Probably because I wish I was making a cocktail.) Taste—add more lemon if it's a bit flat, or honey if it’s too sharp.
- Mix the cooled pasta with the veg, crumble over the feta, and scatter the basil. Pour on your dressing and give it all a good toss. If it looks a bit weird right now, yeah, that’s normal; it sorts itself out after a minute.
- Now taste. Important step. Adjust for salt/pepper/lemon as you see fit. Sometimes I end up adding more cheese, but that’s just me.
Notes From My Many, Many Tries
- If you mix the salad while the pasta’s still warm, the cheese goes a bit melty, which is... actually pretty nice. But not what I planned.
- I once forgot the dressing, and it was just sad. Don’t skip it.
- Skipping the rinse step doesn’t ruin it, but on a hot day, cold pasta just feels better, ya know?
Variations I’ve Messed With
- Swapped feta for cubes of cheddar: honestly, not my best idea. Too heavy, but my brother liked it.
- Added grilled corn (cut off the cob) for a sweet crunch: highly recommend.
- Used gluten-free pasta for my cousin—didn’t notice much difference, but you’ve gotta watch the cook time; it goes mushy fast.
- Sometimes toss in a handful of spinach or arugula (rocket, if you’re UK-side). Adds bite and color.
What If You Don’t Have the “Right” Equipment?
All you need is a big pot, a chopping board, and a big bowl. No fancy salad spinner here (though if you have one, go wild). I once mixed the whole thing in a roasting tin when my bowls were in the dishwasher. Worked fine, if not a bit awkward.
How Long Does This Salad Actually Last?
Technically, it’ll keep in the fridge for 2-3 days if covered, but honestly, in my house it never lasts more than a day! Leftovers (if you’ve got 'em) are decent for lunch, but I think it tastes better the next day—though the pasta gets a bit firmer, which I kind of like. If you want more storage tips, Bon Appetit has a good rundown.
How I Like to Serve It (And a Family Quirk)
I serve this straight from the bowl, right on the table. Sometimes with grilled chicken or just bread to mop up the dressing. My mum insists on adding a hard-boiled egg (don’t ask), but I ignore her on that one. Oh, and a cold beer never hurts. If I’m feeling extra, I’ll throw a few edible flowers on top—looks pretty, even if it’s a bit over the top for a Tuesday lunch.
Pro Tips—The Hard Way
- I once tried rushing the cooling step and dumped hot pasta onto the veg. Result: wilted, sad cucumbers. Don’t do what I did—let it cool a bit.
- Don’t overdress it. I’ve drowned this salad before and regretted it, so start slow with the dressing.
- Actually, I find it works better if you toss the pasta and veggies first, then add the cheese and basil right after, so they don’t get too bashed up.
FAQ—Or, Real Questions People Have Texted Me
- Can I make this ahead? Yeah, absolutely. Just wait to add the basil and cheese until just before serving, or they’ll get soggy/grumpy-looking.
- What pasta shape works best? Short, twisty ones are best (fusilli, penne, bowties)—but if all you’ve got is spaghetti, snap it up and use that. It’ll be fine.
- How do I make it vegan? Skip the cheese or use one of those plant-based ones. I tried it with Violife once and it was... okay!
- Can I double it for a crowd? Sure thing—but get a bigger bowl. Or use a washed-out salad spinner like my neighbor does. She’s a bit odd, but it works.
- Do I have to use fresh lemon? Not strictly, but bottled lemon juice is less zippy. If you’re in a pinch, go for it.
- Where do you get your olive oil? I usually grab it from Trader Joe's, but any decent one is fine.
Okay, before I go, quick side note: if you ever find yourself needing to distract kids while you make this, give them the job of tearing up basil leaves. Mine love it and it keeps their mitts out of the cheese (for at least ten seconds, anyway).
Ingredients
- 250 g rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, chopped
- ¼ cup red onion, finely sliced
- ½ cup black olives, sliced
- ½ cup feta cheese, crumbled
- ¼ cup fresh basil, chopped
- 3 tablespoon olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
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1Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
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2In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, feta cheese, and fresh basil.
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3In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper to make the dressing.
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4Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly.
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5Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve cold or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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