Go Back
–+ servings
Easy Cold Pasta Salad

Easy Cold Pasta Salad for Effortless Summer Entertaining

This Easy Cold Pasta Salad is a vibrant and quick dish perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 16 ounces Pasta Use gluten-free rotini for a gluten-free option.
  • 2 cups Vegetables Assorted like bell peppers, cucumbers, and cherry tomatoes.
  • 1 cup Parmesan Cheese Substitute with nutritional yeast or plant-based cheese for a dairy-free twist.
For the Vinaigrette
  • 1/3 cup Olive Oil This is your base for a silky dressing.
  • 2 tablespoons Vinegar Red wine or balsamic adds tang.
  • 1 teaspoon Honey or Maple Syrup A hint of sweetness to balance acidity.
  • 1 teaspoon Dijon Mustard Provides depth of flavor.
  • Fresh Herbs Optional, like basil or parsley.

Equipment

  • Large Pot
  • Colander
  • mixing bowl
  • whisk
  • spatula

Method
 

Preparation Steps
  1. Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 16 ounces of pasta and cook according to instructions until al dente, about 8-10 minutes.
  2. While the pasta is cooling, prepare your vegetables by chopping 2 cups of assorted seasonal vegetables into bite-sized pieces.
  3. In a small bowl, whisk together the vinaigrette ingredients: 1/3 cup of olive oil, 2 tablespoons of vinegar, 1 teaspoon of honey or maple syrup, and 1 teaspoon of Dijon mustard.
  4. In a large mixing bowl, combine the cooled pasta, chopped vegetables, and 1 cup of grated Parmesan cheese.
  5. Pour the prepared vinaigrette over the pasta salad and toss everything together thoroughly.
  6. Cover the salad and let it chill in the refrigerator for at least 20-30 minutes for the best flavor.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 300mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Best enjoyed fresh, but can be stored in an airtight container for up to 3 days in the fridge. Freeze leftovers for up to 1 month.

Tried this recipe?

Let us know how it was!