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Easy 5-Ingredient Summer Pasta Salad Recipe with Perfect Italian Dressing

easy summer pasta salad - featured image

A quick and refreshing summer pasta salad featuring rotini pasta, cherry tomatoes, cucumber, homemade Italian dressing, and fresh Parmesan cheese. Perfect for picnics, barbecues, and casual dinners.

Ingredients

Scale
  • 8 ounces rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ⅓ cup Italian dressing (homemade or store-bought)
  • ¼ cup fresh Parmesan cheese, shredded or shaved

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini or fusilli pasta and cook according to package instructions (usually 9-11 minutes) until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool the pasta.
  3. While pasta cooks, halve 1 cup of cherry tomatoes and dice 1 medium cucumber into bite-sized pieces.
  4. If making homemade dressing, whisk together ⅓ cup olive oil, 2 tablespoons red wine vinegar, 1 clove minced garlic, 1 teaspoon dried oregano, salt, and pepper to taste.
  5. In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, and ¼ cup shredded Parmesan cheese. Pour the Italian dressing over and toss gently until everything is evenly coated.
  6. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Notes

Do not overcook the pasta; al dente texture is best. Rinse pasta under cold water to stop cooking and prevent clumping. Add cheese last to avoid melting. Chill for at least 30 minutes for best flavor. Adjust seasoning after chilling. Use fresh, firm veggies for crispness. For vegan or dairy-free, omit Parmesan or substitute with nutritional yeast. For gluten-free, use brown rice or chickpea pasta.

Nutrition

Keywords: pasta salad, summer salad, Italian dressing, easy recipe, quick pasta salad, rotini pasta, healthy side dish