Summer Pasta Salad ~
Fresh from the garden vegetables tossed with farfalle pasta and tangy homemade lemon dressing.
This simple, light pasta salad is perfect for all your summertime potlucks and cookouts!
Easy Summer Pasta Salad
I like this recipe because it’s so easy to customize! It’s a great way to use garden vegetables or your latest haul from the farmer’s market. This pasta salad can also be made up to a day in advance and can be easily adjusted to suit a larger crowd.
Summer Pasta Salad Dressing
The dressing for this dish is light vinaigrette-style and made with fresh lemon zest. It’s easy to whip up and makes all the difference in the overall flavor of the salad. The lemon dressing comes together in less than a minute and adds a delicate touch to the pasta.
Ingredients for Summer Pasta Salad
You will need:
- 1/2 pound farfalle pasta
- 12 cherry tomatoes, quartered
- 3/4 cup fresh or frozen corn
- 3/4 cup cucumber, seeded and quartered
- 1/4 cup red onion, chopped
- 3 tablespoons olive oil
- Zest of 1 large lemon, about 2 teaspoons
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
Ingredient Notes:
- Pasta: Any small to medium-size pasta will work fine. Penne, rotini, elbows, and shells are all good choices.
- Tomatoes: Any variety of tomatoes can be substituted for cherry tomatoes. Just be sure to cut them into bite-size pieces.
- Corn: Adds fresh summertime flair. I used 1 large ear of corn.
- Cucumber: Any variety of cucumber can be used.
- Red Onion: I like the pretty pop of color of red onion. A Vidalia onion will provide similar crunch and sweetness.
- Lemon: This is what gives the dressing its citrus flavor so if your lemon isn’t quite large enough to get the full amount of zest needed, just squeeze a little juice from the lemon until it’s just right.
Summer Vegetables for Pasta Salad
I used tomatoes, cucumbers, corn, and red onion. You can use pretty much whatever vegetables you have on hand. For this recipe, the best veggies to toss in are those that you can snack on straight from the garden with no cooking required. Here are some ideas:
- Bell Peppers – Chopped
- Cauliflower – Cut into bite-size pieces
- Carrots – Thinly sliced or peeled into ribbons
Other Add-ins
This simple salad can be enhanced or turned into a meal with the addition of a few ingredients:
- Fresh Herbs – Basil, parsley, or mint, chopped
- Black Olives: Whole or sliced
- Capers
- Vegan Cheese – Crumbled feta or shredded parmesan
- Vegan Chicken – Cooked and cubed or shredded
How to Make Summer Pasta Salad
STEP ONE: Cook pasta according to package directions. Drain and rinse with cold water. Transfer to a large bowl.
STEP TWO: Add tomatoes, corn cucumber, and red onion.
STEP THREE: In a small bowl, whisk together the olive oil, lemon zest, salt, and pepper. Adjust seasoning to taste. Pour over the pasta and vegetables. Toss to coat.
STEP FOUR: Refrigerate for at least 30 minutes, up to overnight, and serve cold.
Storage
- Leftovers should be stored, covered, in the refrigerator.
More Summer Salad Recipes You’ll Love!
- Coleslaw Pasta Salad
- Bell Pepper Pasta Salad
- Cucumber and Basil Salad
- Herbed Couscous and Tofu Salad
- Corn Chip Taco Salad
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Summer Pasta Salad
Ingredients
- 1/2 pound farfalle pasta
- 12 cherry tomatoes quartered
- 3/4 cup fresh or frozen corn
- 3/4 cup cucumber seeded and quartered
- 1/4 cup red onion chopped
- 3 tablespoons olive oil
- Zest of 1 large lemon about 2 teaspoons
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water. Transfer to a large bowl.
- Add tomatoes, corn cucumber, and red onion.
- In a small bowl, whisk together the olive oil, lemon zest, salt, and pepper. Adjust seasoning to taste. Pour over the pasta and vegetables. Toss to coat.
- Refrigerate for at least 30 minutes, up to overnight, and serve cold.
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