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Summer Vegetable Pasta Salad

Summer Vegetable Pasta Salad is a vibrant, refreshing dish brimming with colorful veggies and a zesty dressing. Perfect for summer gatherings or quick weeknight dinners, this pasta salad combines the crunch of fresh cucumbers, sweetness of cherry tomatoes, and aromatic basil for a delightful flavor explosion. Ideal as a side or main course, it’s customizable and easy to prepare, making it a go-to recipe for any occasion!

  • Total Time: 25 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 8 oz (225g) pasta (penne or fusilli)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers (mixed colors), diced
  • ½ cup red onion, thinly sliced
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • ¼ cup fresh basil, chopped
  • Salt and pepper to taste

Instructions

  1. 1. Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
  2. 2. While the pasta cools, chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
  3. 3. In a small bowl, whisk together olive oil and balsamic vinegar; season with salt and pepper.
  4. 4. In a large mixing bowl, combine the cooled pasta and chopped vegetables. Pour the dressing over the top and toss gently.
  5. 5. Add chopped basil just before serving for an aromatic finish.
  6. 6. Optional: Chill in the fridge for about an hour to enhance flavors.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup (200g)
  • Calories: 280
  • Sugar: 4g
  • Sodium: 250mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 0mg

Keywords: - Customize with your favorite seasonal vegetables or add protein like grilled chicken or chickpeas for a heartier salad. - Store leftovers in an airtight container for up to three days.