There is something about a big bowl of cold pasta salad that just says summer. Twisty rotini catches every drop of lemony dressing, while juicy cherry tomatoes burst on your tongue and sweet corn adds a gentle crunch. A handful of torn basil on top fills the whole kitchen with that unmistakable garden aroma.
This is the recipe to reach for when the weather is hot and nobody wants to stand over the stove. It comes together in about 30 minutes, travels beautifully to barbecues and picnics, and actually tastes better after it rests in the fridge. It is also a wonderful way to use up the zucchini and tomatoes that pile up in July and August.
SaveI started making this version one summer when my garden gave me far more zucchini than I knew what to do with. I tossed a little of everything into a bowl with pasta, and my family went back for seconds before the burgers were even off the grill. Now it is the one dish friends ask me to bring to every get-together.
Summer Pasta Salad
Ingredients
Pasta Salad
Lemon Vinaigrette
Instructions
- Boil the pasta
Bring a large pot of water to a rolling boil and stir in 1 tablespoon of kosher salt. Add the rotini and cook according to the package directions until just al dente, usually 9 to 11 minutes. Stir once or twice so the spirals do not stick together.
- Drain and cool the pasta
Drain the pasta in a colander and rinse it under cold running water for about 1 minute, tossing it gently until it feels cool to the touch. Shake off as much water as you can, then let it sit in the colander for a few minutes so the extra moisture drips away.
- Sear the zucchini and corn
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the zucchini half moons and the corn kernels in a single layer and cook for 5 to 6 minutes, stirring only occasionally, until the zucchini is golden at the edges and the corn has a few charred spots. Season lightly with a pinch of salt.
- Cool the vegetables
Spread the cooked zucchini and corn on a large plate or baking sheet and let them cool for about 10 minutes. Adding them warm would soften the tomatoes and basil, so a short rest keeps everything fresh and bright.
- Whisk the vinaigrette
In a medium bowl or a jar with a tight lid, combine the extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, honey, oregano, salt and pepper. Whisk or shake vigorously for about 30 seconds until the dressing looks creamy and well blended.
- Combine the salad base
Add the cooled pasta to a large mixing bowl along with the cooled zucchini and corn, the halved cherry tomatoes, the mozzarella pearls and the sliced red onion. Use a large spoon to fold everything together gently so the tomatoes stay whole.
- Dress the salad
Give the vinaigrette one more quick whisk, then pour about three quarters of it over the salad. Toss well for a full minute so every spiral is coated. Taste and add more dressing, salt or pepper if you like.
- Chill to blend the flavors
Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. This resting time lets the pasta soak up the lemony dressing and the onion mellow out, which makes the whole salad taste more balanced.
- Finish with basil and Parmesan
Just before serving, stir in the torn basil leaves and sprinkle the grated Parmesan over the top. Give the salad one last gentle toss, drizzle in a splash of the remaining dressing if it looks a little dry, and serve cold or at cool room temperature.
Substitutions and variations
- Swap the rotini for fusilli, farfalle or penne if that is what you have in the pantry.
- Use cubed fresh mozzarella or crumbled feta in place of the mozzarella pearls for a saltier bite.
- Add 1 cup of chopped salami or grilled chicken to turn this side dish into a full main meal.
- Replace the honey with maple syrup, or leave it out if you prefer a tangier dressing.
- Use gluten-free pasta, rinsed well after cooking, to make the salad gluten free.
Chloe's tips
- Salt the pasta water generously, since it is the only chance to season the pasta itself.
- Cook the pasta just to al dente because it keeps softening as it sits in the dressing.
- Use a very hot skillet for the zucchini and avoid crowding the pan so it browns instead of steaming.
- Soak the sliced red onion in cold water for 5 minutes if you want a milder flavor.
- Hold back some dressing to refresh the salad before serving, since pasta absorbs it as it chills.
How to store it
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For the best texture, keep the basil and Parmesan separate and add them just before serving.
- Do not freeze this salad, because the tomatoes, zucchini and mozzarella turn watery once thawed.
Serving suggestions
This salad is a natural partner for all your favorite warm-weather meals.
- Alongside grilled chicken, burgers or bratwurst at a backyard cookout
- Packed in a cooler for beach days and picnics
- Spooned next to grilled shrimp or salmon skewers
- Served in small bowls as part of a potluck buffet
- Topped with extra shaved Parmesan and a drizzle of balsamic glaze
Frequently asked questions
Can I make summer pasta salad the day before?
Yes, it holds up very well. Prepare it through the chilling step, store it covered in the refrigerator, and stir in the basil and Parmesan right before serving. Add a spoonful of extra dressing or a squeeze of lemon to freshen it up.
Why is my pasta salad dry the next day?
Pasta keeps absorbing liquid as it rests. Reserve a few tablespoons of vinaigrette and toss it in just before serving to bring back the moisture and shine.
Do I have to cook the corn?
No. If your corn is very fresh and sweet, you can cut the raw kernels straight into the bowl for a crisper, juicier bite. Searing it simply adds a smoky, caramelized flavor.
What type of pasta works best?
Short shapes with ridges or twists, such as rotini, fusilli, farfalle and penne, hold the most dressing and pick up small pieces of vegetables in every bite.
Let's get cooking!
Whip up a big bowl of this summer pasta salad, and you will have a colorful, crowd-pleasing dish ready whenever the sun is out and the cooler is packed. Make it your own with whatever fresh produce is ripe at your market, and enjoy every cool, lemony forkful.
