The Best Summer Pasta Salad Recipe (Quick, Fresh & Vegan-Friendly!)

If you’re looking for the perfect dish to bring to a BBQ, picnic, or just enjoy on a hot summer night—this summer pasta salad is it. It’s colorful, crunchy, totally customizable and bursting with refreshing flavor. Best part? It’s ready in under 30 minutes and requires zero culinary degree. Plus, it’s naturally vegan if you skip the cheese—or go for a dairy-free version. This pasta salad is not only easy but also a crowd favorite every time I make it.

Why You’ll Love This Summer Pasta Salad
This pasta salad recipe is:

• Light, fresh and perfect for warm weather
• Great for meal prep or potlucks
• Easily customizable with what’s in season
• Vegan and dairy-free optional
• Bursting with color, crunch, and delicious flavor

Honestly, once you try this cold pasta salad, you’ll probly never go back to the store-bought stuff again. It’s THAT good.

Ingredients You’ll Need:

• 12 oz rotini or bowtie pasta (whole wheat or gluten-free if preferred)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 red onion, thinly sliced
• 1 cup canned chickpeas, rinsed and drained
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup corn (fresh, frozen or canned)
• 1/2 cup red bell pepper, diced
• 1/2 cup vegan feta (optional, or sub regular feta)
• 1/4 cup fresh parsley or basil, chopped

For the Zesty Lemon Dressing:

• 1/4 cup extra virgin olive oil
• Juice of 1 lemon (about 3 tbsp)
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• Salt and pepper to taste

How to Make It:

1. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Set aside.
2. In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, mustard, garlic, oregano, salt and pepper until well combined.
3. In a large mixing bowl, toss together the cooked pasta, veggies, chickpeas, olives and herbs.
4. Pour the dressing over the salad and toss to coat everything evenly. Taste and adjust seasoning if needed.
5. If using vegan feta, gently fold it in at the end.
6. Chill in the fridge for at least 30 minutes before serving. Garnish with extra herbs or a lemon wedge if desired.

The Best Summer Pasta Salad Recipe

Recipe by The Slow Table TeamCourse: SidesDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

350

kcal

Ingredients

• For the Pasta Salad

• 12 oz rotini or bowtie pasta (whole wheat or gluten-free if preferred)

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1/2 red onion, thinly sliced

• 1 cup canned chickpeas, rinsed and drained

• 1/2 cup kalamata olives, pitted and halved

• 1/2 cup corn (fresh, frozen or canned)

• 1/2 cup red bell pepper, diced

• 1/2 cup vegan feta (optional, or sub regular feta)

• 1/4 cup fresh parsley or basil, chopped

• For the Zesty Lemon Dressing:

• 1/4 cup extra virgin olive oil

• Juice of 1 lemon (about 3 tbsp)

• 1 tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1 garlic clove, minced

• 1/2 tsp dried oregano

• Salt and pepper to taste

Directions

• Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Set aside.
• In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, mustard, garlic, oregano, salt and pepper until well combined.
• In a large mixing bowl, toss together the cooked pasta, veggies, chickpeas, olives and herbs.
• Pour the dressing over the salad and toss to coat everything evenly. Taste and adjust seasoning if needed.
• If using vegan feta, gently fold it in at the end.
• Chill in the fridge for at least 30 minutes before serving. Garnish with extra herbs or a lemon wedge if desired.

Pro Tips for the Best Pasta Salad

• Don’t overcook the pasta! Slightly firm (al dente) pasta holds up better in salads.
• Make it ahead. This salad taste even better the next day when flavors have time to meld.
• Add-ins: Try roasted zucchini, grilled tofu, sun-dried tomatoes, or even avocado.
• Want it creamier? Stir in a spoonful of hummus or tahini to the dressing.

How to Store:
Store any leftover pasta salad in an airtight container in the fridge for up to 4 days. Give it a quick stir and add a drizzle of olive oil before serving again if it looks a little dry.

What to Serve With Summer Pasta Salad
This salad goes great with:

• Grilled veggies or burgers
• Vegan kabobs or wraps
• Fresh fruit and lemonade
• Honestly? It’s a full meal on its own when your just not trying to heat up the kitchen

Final Thoughts
If your summer vibe is fresh, flavorful and easy, this summer pasta salad totally delivers. Whether you’re feeding a crowd or meal-prepping lunches for the week, it’s a go-to recipe you’ll keep comin back to. Don’t forget to pin it, print it, or share it with someone who always brings the best side dish