Garden Pasta Salad

Summer is the perfect time to enjoy light, refreshing meals that are bursting with flavor, and this garden pasta salad is exactly that. Filled with colorful vegetables and tossed in a tangy, herby dressing, it’s the kind of dish that makes everyone gather around the table. It’s hearty enough to be satisfying but still feels fresh and vibrant, making it a go-to for picnics, potlucks, or a quick weeknight dinner.

What I love about this recipe is how versatile it is. You can use your favorite pasta—short shapes like rotini or bowties work beautifully—and load it with whatever vegetables you have on hand. Crisp cucumbers, sweet cherry tomatoes, bell peppers, and fresh herbs all come together to create a dish that’s both colorful and full of texture. It’s a classic pasta salad that never goes out of style, yet it feels fresh and modern with every bite.

The dressing is simple but flavorful, balancing olive oil, lemon juice, and a hint of garlic and Dijon mustard. It’s the kind of simple pasta salad that doesn’t require hours in the kitchen but still tastes like you spent the whole afternoon preparing it. I often make a big batch because it keeps beautifully in the fridge for a couple of days, making it perfect for meal prep or entertaining.

This garden pasta salad isn’t just another pasta dish—it’s the best pasta salad ever for summer meals. The combination of crisp vegetables, al dente pasta, and a light, tangy dressing makes it a crowd-pleaser every time. Whether served as a side or enjoyed on its own, it’s sure to become a favorite in your recipe rotation.

Why You’ll Love It

• Bursting with fresh flavors: Every bite is a mix of crisp vegetables, tender pasta, and zesty dressing that feels like summer on a plate.
• Quick and easy to make: This simple pasta salad comes together in under 30 minutes, perfect for busy weekdays or last-minute gatherings.
• Customizable to your taste: Swap in your favorite veggies, add some cheese, or toss in fresh herbs—this salad adapts beautifully to whatever you have on hand.
• Make-ahead friendly: It tastes even better after sitting in the fridge for a few hours, making it ideal for potlucks, picnics, or meal prep.
• Crowd-pleaser guaranteed: Its colorful presentation and balanced flavors make it a hit with kids and adults alike, earning its spot as a classic pasta salad.

Ingredient List

For the Pasta Salad:

• 12 oz rotini pasta (or your favorite short pasta)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup shredded carrots
• 1/4 cup black olives, sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped

For the Dressing:

• 1/3 cup extra-virgin olive oil
• 3 tbsp lemon juice (freshly squeezed is best)
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 tsp sugar or honey (optional, balances acidity)

Ingredient Notes

• I always use rotini pasta because it holds the dressing beautifully, but bowtie pasta works just as well.
• Don’t skip the lemon juice—it brightens everything and makes this truly a summer pasta salad.
• For the olive oil, I use a fruity extra-virgin variety; it adds so much depth to the dressing.
• Fresh herbs like parsley and basil make this salad taste restaurant-quality—don’t even think about dried!
• The cherry tomatoes should be ripe and juicy; they really make the salad pop.

Kitchen Equipment Needed

• Large pot – for boiling the pasta; I love using my heavy-bottomed pot because it prevents sticking.
• Colander – to drain the pasta quickly and easily.
• Large mixing bowl – for tossing all the ingredients together; a glass bowl works perfectly.
• Whisk – to blend the dressing smoothly; my stainless steel whisk is my go-to.
• Cutting board – for chopping veggies; I prefer a bamboo one—it’s gentle on knives.
• Chef’s knife – sharp and precise for dicing and slicing vegetables.
• Measuring cups and spoons – to get the dressing just right.

Instructions

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add the pasta and cook according to package instructions until al dente.
• Pro tip: Stir occasionally to prevent sticking, and taste a piece a minute before the package time—it should be tender but still slightly firm.
• Drain the pasta in a colander and rinse under cold water to stop the cooking and cool it for the salad.

Step 2: Prepare the Vegetables

• While the pasta is cooking, wash and chop all your veggies: cherry tomatoes, cucumber, bell peppers, red onion, and carrots.
• Chop the fresh parsley and basil and set aside.
• Slice the olives if they aren’t pre-sliced.
• Pro tip: Keep vegetables bite-sized for easy mixing and even distribution in the salad.

Step 3: Make the Dressing

• In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, pepper, and sugar or honey if using.
• Pro tip: Whisk continuously to emulsify the dressing, creating a smooth and cohesive texture.

Step 4: Combine Pasta and Veggies

• In a large mixing bowl, add the cooled pasta, chopped vegetables, and fresh herbs.
• Pour the dressing over the salad.

Step 5: Toss Everything Together

• Gently toss until all pasta and vegetables are evenly coated with the dressing.
• Pro tip: Use a folding motion instead of stirring aggressively to keep the vegetables from getting mushy.

Step 6: Chill and Serve

• Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
• Taste and adjust salt or lemon juice before serving if needed.
• Serve cold and enjoy!

Tips and Tricks for Success

• Cook pasta just until al dente; overcooked pasta becomes mushy in the salad.
• Rinse pasta under cold water immediately after draining to stop the cooking and cool it quickly.
• Use fresh, ripe vegetables—they make a big difference in flavor and texture.
• Let the salad chill for at least 30 minutes before serving to allow flavors to meld.
• Toss gently to keep vegetables crisp and pasta coated evenly.
• Make extra dressing—it’s great for adding a little more zing if the salad sits in the fridge for a day.

Ingredient Substitutions and Variations

• Pasta: Swap rotini for bowtie, penne, or even whole wheat pasta for a healthier twist.
• Vegetables: Add zucchini, broccoli florets, or snap peas for more crunch and color.
• Herbs: Try dill, cilantro, or mint for a different flavor profile.
• Cheese: Feta, mozzarella pearls, or Parmesan add a creamy, savory touch.
• Protein: Grilled chicken, shrimp, or chickpeas make it a more filling meal.
• Dressing: Use balsamic vinaigrette or a light Italian dressing if you want a different tangy flavor.

Serving Suggestions

• I love serving this garden pasta salad alongside garlic bread and a crisp green salad—it balances the freshness perfectly!
• It’s great as a side for grilled chicken or fish for a light summer dinner.
• Pack it for picnics or potlucks—it tastes amazing chilled right out of the cooler.
• Spoon it over a bed of mixed greens and add some feta for a quick vegetarian meal.
• Serve it in small bowls as a refreshing appetizer at a barbecue or party—it always disappears fast!

Storage and Reheating Instructions

• Store in an airtight container in the refrigerator for up to 3 days.
• Keep the dressing separate if you prefer pasta to stay firmer; toss just before serving.
• No reheating needed—this salad is best served cold or at room temperature.
• Give it a gentle toss before serving to redistribute dressing and flavors.
• For a fresh crunch after a day in the fridge, add extra cherry tomatoes or cucumbers just before serving.

Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely! It actually tastes even better after chilling for 30 minutes to an hour, as the flavors have time to meld. Just toss gently before serving.

What pasta works best for this salad?

Short, sturdy pasta shapes like rotini, bowtie, or penne are perfect—they hold the dressing well and mix nicely with the veggies.

Can I add protein to make it a full meal?

Yes! Grilled chicken, shrimp, or chickpeas are all great options to make this garden pasta salad more filling.

How long will the salad last in the fridge?

Stored in an airtight container, it stays fresh for up to 3 days. Keep the dressing separate if you want the pasta extra firm.

Can I use other vegetables or herbs?

Definitely! Zucchini, broccoli, snap peas, or even arugula work well. Fresh herbs like dill, mint, or cilantro are tasty alternatives to parsley and basil.

Can I make this dairy-free or vegan?

Yes! Simply skip any cheese or add a vegan-friendly cheese alternative. The dressing is already plant-based.

Did you try this recipe? Let me know in the comments how it turned out!