Best Summer Pasta Salad
A vibrant, no-cook summer pasta salad loaded with fresh vegetables, creamy mozzarella pearls, and a tangy lemon-herb dressing. Perfect for gatherings, this chilled dish is made ahead for convenience and bursts with colorful, garden-fresh flavor.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 8 servings
- Category: Easy Chicken Recipes
- Method: Boiling, Chilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
12 ounces rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell pepper, diced
1/2 cup red onion, finely diced
3/4 cup black olives, sliced
1 cup mozzarella pearls
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/2 cup Italian dressing
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
Instructions
Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions for al dente
Drain the pasta and rinse briefly with cool water. Shake off excess water
While pasta cools, halve cherry tomatoes, dice cucumber and bell pepper, finely dice red onion, and slice olives
In a small bowl, whisk together dressing, mayo, lemon juice, Dijon mustard, garlic powder, salt, pepper, and red pepper flakes (if using)
In a large mixing bowl, combine cooked pasta, prepared vegetables, mozzarella pearls, parsley, basil, and dressing. Toss to coat evenly
Chill for at least 30 minutes before serving
Notes
Make ahead and refrigerate for up to 3 days
Add drained chickpeas or grilled zucchini for extra texture
Swap olive oil in Italian dressing with additional lemon juice for a lighter version
Find it online: https://viralchickenrecipes.com/best-summer-pasta-salad/