If you’re on the hunt for a vibrant, flavorful dish that truly sings with summer’s bounty, this Summer Pasta Salad – Loaded with Fresh Vegetables Recipe is your new best friend. Imagine tender pasta twirling with crunchy, colorful vegetables, all embraced by a tangy, creamy dressing that hits every note just right. It’s refreshing enough to please the hottest days yet hearty enough to keep you satisfied, making it perfect for picnics, potlucks, or a simple family dinner. Every bite bursts with freshness, texture, and that homemade charm that makes summer meals unforgettable.
Ingredients You’ll Need
These ingredients come together so effortlessly, yet each plays a vital role in delivering taste, texture, and color that elevate this Summer Pasta Salad – Loaded with Fresh Vegetables Recipe. From crisp veggies to creamy feta and a zesty dressing, you’ll appreciate how every element shines on its own and in perfect harmony.
- 1 pound Torcetti pasta: This twisted pasta holds onto the dressing beautifully, but any pasta you love will work.
- 1 Tbsp kosher salt: Essential for seasoning the boiling pasta to enhance its flavor.
- 1 pint grape or cherry tomatoes (sliced in half): Sweet and juicy, these add bursts of vibrant color and freshness.
- 1 yellow summer squash (bite-size pieces): Mild and tender, it adds subtle sweetness and beautiful yellow hues.
- 1 zucchini (bite-size pieces): A fresh green crunch that pairs perfectly with the other vegetables.
- 1 cup frozen shelled edamame: Adds a pop of texture and protein for balance.
- 2 carrots (sliced into 1/2 inch pieces): Sweet and crisp, they bring a lovely crunch and vibrant orange color.
- 1 head broccoli (bite-size pieces): Adds earthy green crispness and a nutrient boost.
- 2-3 scallions (thinly sliced): Both white and green parts lend a mild onion flavor and freshness.
- 1 cup feta cheese (crumbled): Tangy and creamy, it adds a delightful salty contrast.
- 1/4 cup olive oil: The base for the dressing, bringing richness and smoothness.
- 3 Tbsp red wine vinegar: Sharp and tangy, it brightens the dressing beautifully.
- 1/4 cup fresh lemon juice: Adds lively acidity and freshness.
- 1/3 cup mayonnaise (plus 1 tablespoon): For creaminess and a subtle richness without overwhelming.
- 2 tsp granulated sugar: Balances the acidity and rounds out the flavor.
- 1 large garlic clove (minced or grated): Adds a gentle savory kick.
How to Make Summer Pasta Salad – Loaded with Fresh Vegetables Recipe
Step 1: Cook Your Pasta
Start by bringing a large pot of salted water to a rolling boil. Add the pasta and cook it just a few minutes less than the package suggests. This way, it finishes cooking with the veggies, preventing it from becoming mushy. This step ensures your pasta stays perfectly al dente and ready to soak up the delicious dressing.
Step 2: Add the Carrots
When your timer goes off, toss the sliced carrots into the pasta pot. These slightly tougher veggies need a bit more cooking time to become tender-crisp without losing their snap. Cooking them alongside the pasta is an easy shortcut that gets all your ingredients ready simultaneously.
Step 3: Blanch the Broccoli, Squash, Zucchini, and Edamame
With just one minute left, add the broccoli, yellow squash, zucchini, and edamame to the pot. Blanch the veggies until the broccoli turns a vibrant green and everything is tender but still crisp. This technique keeps the vegetables bright and fresh, locking in both nutrition and crunchiness.
Step 4: Drain and Chill
Drain your pasta and vegetables together in a colander, then immediately rinse with cold water to stop the cooking process. This cool rinse is essential—it prevents overcooking and helps maintain the salad’s crisp texture while bringing the temperature down so the flavors meld beautifully.
Step 5: Whip Up the Dressing
While the pasta cools, prepare the dressing. Combine olive oil, red wine vinegar, fresh lemon juice, mayonnaise, sugar, garlic, and freshly ground pepper in a jar or bowl. Shake vigorously or whisk until the dressing is silky, well-blended, and ready to coat every bite of your salad with tangy creaminess.
Step 6: Toss It All Together
Pour the cooled pasta and veggie mixture into a large bowl, then add your halved tomatoes and sliced scallions. Drizzle the dressing over everything and mix well so every piece is dressed just right. Finally, sprinkle with crumbled feta and toss gently—you’ll now have a Summer Pasta Salad – Loaded with Fresh Vegetables Recipe that looks stunning and tastes incredible.
How to Serve Summer Pasta Salad – Loaded with Fresh Vegetables Recipe
Garnishes
For a finishing touch, sprinkle chopped fresh herbs like basil or parsley to brighten the flavors and enhance the salad’s vibrant look. A few cracked peppercorns or a drizzle of extra virgin olive oil right before serving can also elevate the taste and presentation.
Side Dishes
This salad shines on its own but pairs beautifully with grilled chicken, seafood, or even a crusty loaf of bread. It’s also great as a refreshing side dish for BBQs and outdoor gatherings—adding a colorful, healthy option that everyone will appreciate.
Creative Ways to Present
Try serving the Summer Pasta Salad – Loaded with Fresh Vegetables Recipe in hollowed-out bell peppers or cucumbers for a fun twist. For casual occasions, layer it in clear glass jars for individual servings that showcase all the stunning colors and textures.
Make Ahead and Storage
Storing Leftovers
This pasta salad tastes even better after a few hours for the flavors to blend. Keep leftovers in an airtight container in the refrigerator for up to 36 hours. Before serving again, give it a gentle stir and add a little extra dressing if needed to freshen things up.
Freezing
Because of the fresh vegetables and dressing, freezing this salad is not recommended. The texture of both veggies and pasta will degrade significantly, affecting the overall quality and enjoyment of the dish.
Reheating
This is best served cold or at room temperature, so reheating isn’t necessary. Just let it sit out for a few minutes if chilled straight from the fridge to bring out the vibrant flavors and soften the chill slightly.
FAQs
Can I use different types of pasta?
Absolutely! While Torcetti works wonderfully in this Summer Pasta Salad – Loaded with Fresh Vegetables Recipe, feel free to swap in penne, rotini, or farfalle—any pasta that holds onto the dressing will do the trick.
Is there a way to make this recipe vegan?
Yes! Simply skip the feta cheese and replace the mayonnaise with a vegan mayo alternative. The resulting dish is still creamy, colorful, and full of fresh summer flavors.
Can I prepare this salad in advance?
Definitely. The flavors actually deepen if you make it a few hours ahead. Just keep it chilled and toss gently before serving to redistribute the dressing evenly.
What can I substitute for edamame?
If you can’t find edamame, green peas or chopped green beans make terrific substitutes offering similar color, texture, and a fresh pop.
How do I keep the vegetables crisp?
Blanch the veggies lightly and rinse them in cold water immediately after cooking. This locks in the crunch and stops softening so your salad stays bright and fresh.
Final Thoughts
I can’t recommend enough giving this Summer Pasta Salad – Loaded with Fresh Vegetables Recipe a try. It captures everything wonderful about summer on a plate—bright colors, fresh garden flavors, and a satisfying, light texture that everyone will love. Whether it’s a weekday treat or your next party star, this salad will quickly become a favorite. Go ahead, dive into its freshness and enjoy every delicious bite!
Print
Summer Pasta Salad – Loaded with Fresh Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 10 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing Summer Pasta Salad loaded with fresh vegetables like cherry tomatoes, summer squash, zucchini, broccoli, and edamame, tossed in a tangy homemade dressing with feta cheese. Perfect for a light lunch or a picnic side dish.
Ingredients
Pasta and Vegetables
- 1 pound Torcetti pasta (or any other kind of pasta you like)
- 1 Tbsp kosher salt
- 1 pint grape or cherry tomatoes (sliced in half)
- 1 yellow summer squash (cut into bite-size pieces)
- 1 zucchini (cut into bite-size pieces)
- 1 cup frozen shelled edamame
- 2 carrots (sliced into 1/2 inch pieces)
- 1 head broccoli (cut into bite-size pieces)
- 2–3 scallions (green and white parts thinly sliced)
Dressing
- 1/4 cup olive oil
- 3 Tbsp red wine vinegar
- 1/4 cup fresh lemon juice
- 1/3 cup mayonnaise (plus 1 tablespoon)
- 2 tsp granulated sugar
- 1 large garlic clove (minced or grated)
- Freshly ground black pepper, to taste
Toppings
- 1 cup feta cheese (crumbled)
Instructions
- Cook the Pasta: Add the pasta to a large pot of boiling salted water over high heat. Check the directions on the pasta package and set a timer for 3 minutes less than the recommended cooking time (e.g., if 10 minutes, set for 7 minutes).
- Add Carrots: When the timer goes off, add the carrots to the pasta and cook for an additional 2 minutes.
- Blanch Vegetables: With 1 minute remaining on the timer, add the broccoli, squash, zucchini, and edamame. Boil for 30-45 seconds or until the broccoli turns bright green.
- Drain and Cool: Immediately drain the pasta and vegetables in a colander and run cold water over them to stop the cooking process. Drain thoroughly.
- Prepare Dressing: In a mason jar or small bowl, combine olive oil, red wine vinegar, lemon juice, mayonnaise, sugar, garlic, and pepper. Cover and shake well or whisk until fully combined.
- Combine Salad: In a large bowl, mix the cooled pasta and vegetable mixture with the tomatoes and scallions. Pour the dressing over and stir to combine thoroughly.
- Add Feta: Gently fold in the crumbled feta cheese. Serve immediately or refrigerate for up to 36 hours to meld flavors.
Notes
- For best texture, slightly undercook the pasta initially as it will cook further with the vegetables.
- Run cold water after draining to stop cooking and keep vegetables crisp.
- This salad can be made a day ahead, but add feta just before serving for best freshness.
- Feel free to substitute any fresh vegetables you have on hand.
- Adjust seasoning and dressing ingredients to your preference, especially the amount of mayonnaise for creaminess.
