Best Summer Pasta Salad (with fresh Italian flavors)
Is it even a potluck if a pasta salad isn't stealing the show? The answer is no. You're in luck because I've perfected my summer pasta salad over the years, and it rings in rave reviews every time. I'll share five pro tips for a pasta salad that's bursting with layers of flavors. Plus, it comes together in just 20 minutes!
Ingredients
- 1 lb short pasta
- 2 tablespoons olive oil
- 1 ½ cups diced pepperoni, see notes
- 1 small zucchini, halved and thinly sliced
- 1 small summer squash, halved and thinly sliced
- 2 cups cherry tomato halves
- 1 cup feta cheese, crumbled
- ¾ cup chopped peperoncini, optional but highly recommended
- ½ cup thinly sliced red onion, a mandolin works best
- ½ cup thinly sliced basil
Pasta Salad Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- ½ cup finely grated parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 2 teaspoons EACH: sea salt and pepper, see notes
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain the pasta and then rinse it under cold running water until it is cool.1 lb short pasta
- While the pasta is cooking, add all of the dressing ingredients to a 2-cup glass jar and shake well.½ cup olive oil, ¼ cup red wine vinegar, 1 tablespoon Italian seasoning, 2 teaspoons EACH: sea salt and pepper, 1 teaspoon garlic powder, ½ cup finely grated parmesan cheese
- Heat the olive oil in a large frying pan over medium-high heat. Add the pepperoni and cook until it starts to brown, about 2 minutes. Remove it from the pan.2 tablespoons olive oil, 1 ½ cups diced pepperoni
- Add the zucchini, summer squash, and red pepper and cook for 1-2 minutes. They should slightly soft but still have crunch.1 small zucchini, 1 small summer squash
- Add the pasta to a large salad bowl and pour the cooked veggies and all of the oil over the top. Add the cooked pepperoni, cherry tomatoes, feta cheese, pepperoncini, red onions, and basil.2 cups cherry tomato halves, 1 cup feta cheese, ¾ cup chopped peperoncini, ½ cup thinly sliced red onion, ½ cup thinly sliced basil
- Pour the dressing over the top and toss well. Serve at room temperature.
Notes
Pepperoni: I love the flavor of spicy pepperoni, and it works really well in this salad. You could use another type of cooked sausage, crisp up some prosciutto, add bacon, or leave it out for a vegetarian option.
Dressing: The pasta salad dressing is basically my Italian salad dressing, but with extra salt added. It will taste too salty on its own and would be too salty for a regular salad. But once it's mixed with the pasta and veggies, it's perfect.
Pepperoncini: They're my favorite part of this salad, so I really hope you try them. You could also use banana peppers, as I do in my Italian pasta salad. Pickled jalapeños are also nice!
Store: You can store this in the fridge for up to 3 days. It tastes best at room temperature (not cold), so take it out a bit before serving, or give it a quick zap in the microwave to take the chill off. If it seems a touch dry (which can happen after being in the fridge), toss it with a little olive oil.
Serving: 1 = 1/12th of the recipe, Calories: 374kcal, Carbohydrates: 32g, Protein: 12g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 28mg, Sodium: 827mg, Potassium: 260mg, Fiber: 2g, Sugar: 2g, Vitamin A: 253IU, Vitamin C: 10mg, Calcium: 136mg, Iron: 1mg