0 from 3 votes
Best Summer Pasta Salad Recipe
Is it even a potluck if a pasta salad isn't stealing the show? The answer is no. You're in luck because I've perfected my summer pasta salad over the years, and it rings in rave reviews every time. I'll share five pro tips for a pasta salad that's bursting with layers of flavors. Plus, it comes together in just 20 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 12 servings
Calories: 374 kcal
Course:
Side Dish
Cuisine:
North American
Ingredients
- 1 1 lb short pasta
- 2 2 tablespoons olive oil
- 1 ½ 1 ½ cups diced pepperoni see notes
- 1 1 small zucchini halved and thinly sliced
- 1 1 small summer squash halved and thinly sliced
- 2 2 cups cherry tomato halves
- 1 1 cup feta cheese crumbled
- ¾ ¾ cup chopped peperoncini optional but highly recommended
- ½ ½ cup Thinly sliced red onion a mandolin works best
- ½ ½ cup thinly sliced basil
Pasta Salad Dressing
- ½ ½ cup olive oil
- ¼ ¼ cup red wine vinegar
- ½ ½ cup finely grated Parmesan cheese
- 1 1 tablespoon Italian seasoning
- 1 1 teaspoon garlic powder
- 2 2 teaspoons each: sea salt and pepper see notes
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain the pasta and then rinse it under cold running water until it is cool.
- While the pasta is cooking, add all of the dressing ingredients to a 2-cup glass jar and shake well.
- Heat the olive oil in a large frying pan over medium-high heat. Add the pepperoni and cook until it starts to brown, about 2 minutes. Remove it from the pan.
- Add the zucchini, summer squash, and red pepper and cook for 1-2 minutes. They should slightly soft but still have crunch.
- Add the pasta to a large salad bowl and pour the cooked veggies and all of the oil over the top. Add the cooked pepperoni, cherry tomatoes, feta cheese, pepperoncini, red onions, and basil.
- Pour the dressing over the top and toss well. Serve at room temperature.
Cup of Yum
Notes
- Note 1: I love the flavor of spicy pepperoni, and it works really well in this salad. You could use another type of cooked sausage, crisp up some prosciutto, or add bacon instead Or leave it out for a vegetarian option.
- Note 2: The pasta salad dressing is basically my Italian salad dressing but with extra salt added. It will taste too salty on its own and would be too salty for a regular salad. But once it's mixed with the pasta and veggies, it's perfect.
- Note 3: The pepperoncini is my favorite part of this salad, so I really hope you try it. You could also use banana peppers, as I do in my Italian pasta salad. Pickled jalapeños are also nice!
- Note 4: You can store this in the fridge for up to 3 days. It tastes best at room temperature (not cold), so take it out a bit before serving, or give it a quick zap in the microwave to take the chill off. If it seems a touch dry (which can happen after being in the fridge), toss it with a little olive oil.
Nutrition Information
Serving
1 = 1/12th of the recipe
Calories
374kcal
(19%)
Carbohydrates
32g
(11%)
Protein
12g
(24%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.2g
Cholesterol
28mg
(9%)
Sodium
827mg
(34%)
Potassium
260mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
253IU
(5%)
Vitamin C
10mg
(11%)
Calcium
136mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 374
% Daily Value*
| Serving | 1 = 1/12th of the recipe | |
| Calories | 374kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 12g | 24% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 827mg | 34% |
| Potassium | 260mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 136mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.