Name: The Best Summer Vegetable Pasta Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 lb. Asparagus; 3 Cloves Garlic, minced; 1 Tbsp Olive Oil; 3 Tbsp Parmesan Cheese; 1/2 Tsp Salt; 1/2 Tsp Pepper

The Best Summer Pasta Salad

Jump to Recipe Jump to Video Print Recipe

This is definitely the best summer pasta salad out there. It’s light, it’s fresh, it’s full of garden fresh produce. Even the dressing is made fresh from pantry ingredients. Better yet, it’s completely customizable to what you have on hand.

There are no left-overs with this one. Absolutely a family favorite right here. Out of all of the pasta salads I make, this is the go to for most events.

Fresh vegetables abound during the spring and summer months, and who doesn’t want to get that grill going on a nice cool evening? This (or any) pasta salad will complement anything you put on the BBQ. Steak, chicken, fish, or pork, it will be a match made in heaven.

Needed Supplies

Start your summer morning off by raiding the garden for some fresh squash and tomatoes if you can. If not, go for the local farmers market to get fresh locally grown organic produce. You’re going to need about half a pound of cherry tomatoes and one medium yellow squash and one medium zucchini. One small red onion or a bunch of green onions are needed as well.

Fresh Herbs? Basil and Oregano will go into the dressing if you have them, if not, dried will be fine. Also, for the dressing you will need some vinegar such as white or red wine vinegar and a light oil. You could go for a store bought dressing to save a step, but it just doesn’t give the same tang.

As you are picking up your one pound of dry pasta, don’t forget the Parmesan cheese! Get the good stuff for this, not the can on the regular store shelf. Head to the deli for fresh shaved or grated Parmesan cheese. It has a better flavor and fewer preservatives, plus it looks better in your salad.

Putting it all Together

Boil your pasta according to the package directions, then drain and cool it down. Cut your fresh vegetables into pasta sized pieces. This means they will be small pieces, not even bite sized. You will want some pasta and some veggies in each bite, trust me on this.

Prepare your dressing by mixing 3/4 cup oil and 1/4 cup vinegar with 1 teaspoon each of fresh basil, oregano, and parsley. Add in about 1/2 of a teaspoon of garlic powder and 1/4 teaspoon each of salt and pepper. Mix well! You may add in some honey to balance out the vinegar, the amount will depend on which vinegar you chose to use, red wine vinegar will take less than white vinegar.

Simple mix your cut vegetables, cooked pasta, and dressing in a large bowl. Chill it in the refrigerator for a couple hours to let the flavors mix and the dressing to soak into the pasta and veggies. Add in your fresh Parmesan cheese right before serving.

Saving Left-Overs? Planning a Party?

What leftovers? OK, sometimes there’s a little left, at least until breakfast the next morning. Simple put the remaining pasta salad in an airtight container and store it in the fridge for up to a week. It’s really that good that it doesn’t stick around long.

You can easily make a double batch of this to feed a crowd. This salad is a hit at pot-luck celebrations and a good family get together. Where there will be people and food, bring this recipe with you! Beach? YES! Camping? YES! Block Party? YES!