Get ready to make this incredible Summer Pasta Salad your new go-to for potlucks, picnics, and warm-weather meals! This vibrant salad is bursting with flavor, featuring tender pasta, perfectly roasted bell peppers and asparagus, peppery arugula, hearty chickpeas, salty feta, and a shower of fresh herbs, all tossed in a zippy lemon red wine vinaigrette. I absolutely love making this Summer Pasta Salad – it’s a fantastic accompaniment to grilled meat or fish, and it’s hearty enough to be a satisfying main course on its own. It’s perfect for enjoying the fresh produce of spring and looking forward to all the deliciousness of summer, especially right now in early May! You will be making this all season long.
Why You’ll Love This Summer Pasta Salad
- Packed with Flavor: Roasted vegetables, fresh herbs, tangy feta, and a zesty lemon vinaigrette create a symphony of tastes.
- Hearty and Satisfying: With pasta, chickpeas, and feta, this salad is substantial enough for a meal.
- Fresh & Colorful: A beautiful medley of seasonal vegetables and herbs makes it visually appealing.
- Perfect for Gatherings: Ideal for BBQs, potlucks, picnics, or as a make-ahead side dish.
- Versatile: Easily customizable with different vegetables, cheeses, or proteins.
Ingredients for Summer Pasta Salad
Here’s what you’ll need to create this vibrant and flavorful pasta salad. The full list with measurements is in the recipe card below.
Salad
- Bell peppers (various colors), thinly sliced (Vegetable)
- Asparagus, cut into 1 ½” pieces (Vegetable)
- Olive oil (Oil)
- Kosher salt (Seasoning) (For roasting veggies)
- Freshly cracked black pepper (Spice) (For roasting veggies)
- Fusilli (or your favorite short-cut pasta) (Pasta)
- Chickpeas (canned), drained and rinsed (Beans)
- Chopped fresh dill (Herb)
- Chopped fresh chives (Herb)
- Chopped fresh basil (Herb)
- Crumbled feta cheese (Dairy)
- Baby arugula (Greens)
Lemon Red Wine Vinaigrette
- Zest of lemon (Flavoring)
- Juice of lemons (Acid)
- Red wine vinegar (Acid)
- Garlic cloves, minced or pressed (Aromatic)
- Dijon mustard (Condiment)
- Extra virgin olive oil (Oil)
- Kosher salt (Seasoning)
- Freshly cracked black pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the combination of roasted veggies and fresh herbs in this Summer Pasta Salad, but feel free to customize:
- Different Vegetables: Add roasted zucchini, cherry tomatoes (halved and added fresh), or Kalamata olives.
- Add Protein: Toss in some grilled chicken, shrimp, or canned tuna (drained).
- Different Cheese: Use crumbled goat cheese, fresh mozzarella pearls, or shaved Parmesan instead of feta.
- Different Herbs: Focus on one or two herbs, or add fresh oregano or parsley.
- Make it Spicy: Add a pinch of red pepper flakes to the vinaigrette.
- Nutty Crunch: Sprinkle with toasted pine nuts or slivered almonds.
How to Make Summer Pasta Salad
Making this vibrant Summer Pasta Salad involves a few easy steps for maximum flavor:
Roast the Vegetables
- First, I preheat my oven to 425°F (220°C).
- On a large rimmed baking sheet, I place the thinly sliced bell peppers and the cut asparagus pieces.
- I drizzle them with 2 tablespoons of extra virgin olive oil and season generously with kosher salt and freshly cracked black pepper.
- I toss everything together right on the baking sheet to ensure the vegetables are evenly coated.
- I roast for 10-12 minutes. I’m looking for the veggies to be tender-crisp, still with a nice bite to them, and maybe slightly charred in spots.
- Once roasted, I remove them from the oven and let them cool on the baking sheet.
Cook the Pasta
- Meanwhile, while the vegetables are roasting, I bring a large pot of salted water to a boil for the pasta.
- I cook the fusilli (or my favorite short-cut pasta) according to the package directions until it’s just shy of al dente. It will absorb more dressing and soften slightly in the salad, so a little underdone is perfect.
- I drain the cooked pasta well in a colander.
- I immediately toss the drained pasta with a tiny drizzle of olive oil (about a teaspoon) to prevent it from sticking together as it cools. I set it aside.
Make the Lemon Red Wine Vinaigrette
- While the veggies and pasta are cooling, I whip up the zesty vinaigrette. In a medium bowl (or a jar with a tight-fitting lid), I whisk together the lemon zest, fresh lemon juice, red wine vinegar, minced or pressed garlic, Dijon mustard, ¾ teaspoon kosher salt, and some freshly cracked black pepper.
- While whisking continuously, I slowly stream in the ½ cup of extra virgin olive oil until the dressing is emulsified and comes together.
- I taste the dressing and season with additional salt and pepper if desired.
Assemble the Pasta Salad
- Once the pasta and roasted vegetables have cooled to room temperature (or are just slightly warm), I add the cooled pasta to a very large mixing bowl.
- I add the cooled roasted bell peppers and asparagus to the pasta. I give it a gentle stir to combine.
- Next, I add the drained and rinsed chickpeas, chopped fresh dill, chopped fresh chives, chopped fresh basil, crumbled feta cheese, and the baby arugula.
- I toss everything again gently to combine all these fresh ingredients.
Dress and Serve (or Chill)
- I pour the prepared lemon red wine vinaigrette over the pasta salad.
- I toss once more to ensure everything is completely coated in the delicious dressing.
- I taste the Summer Pasta Salad and season with additional salt and pepper if desired.
- I can serve this salad immediately at room temperature, or I can chill it in the fridge for at least 30 minutes (or up to 3 hours for best flavor) before serving. Enjoy!
Tips and Tricks for the BEST Pasta Salad
Here are my secrets for making this Summer Pasta Salad truly exceptional:
- Roast Veggies Al Dente: Roast the peppers and asparagus until they are tender but still have a slight bite – this adds great texture to the salad.
- Don’t Overcook Pasta: Cook pasta just shy of al dente, as it will absorb some dressing and continue to soften slightly. Rinse with cold water to stop cooking and prevent sticking.
- Fresh Herbs are Key: Using a generous amount of fresh dill, chives, and basil makes a huge difference in the brightness and flavor.
- Dress While Pasta is Slightly Warm (Optional): Some find that dressing pasta while it’s still a little warm helps it absorb more flavor. If doing this, add delicate greens like arugula right before serving.
- Let Flavors Meld: While delicious right away, this pasta salad often tastes even better after chilling for an hour or so, allowing the flavors to marry.
How to Serve
This Summer Pasta Salad is fantastic served chilled or at room temperature! Enjoy it as:
- A Main Course: A satisfying vegetarian meal on its own.
- A Side Dish: Perfect alongside grilled chicken, fish, shrimp skewers, or steak at BBQs and picnics.
- For Potlucks & Parties: A colorful, flavorful, and crowd-pleasing salad that travels well.
- Meal Prep Lunches: Portion into containers for easy and delicious lunches throughout the week.
Make Ahead and Storage
This pasta salad is excellent for making ahead!
- Make Ahead: You can roast the vegetables, cook the pasta, and make the dressing up to 2 days in advance. Store components separately in airtight containers in the refrigerator.
- Assembly: Assemble the salad (except perhaps the arugula) a few hours before serving, or even the day before. Add arugula just before serving to keep it fresh.
- Storage: Store leftover Summer Pasta Salad in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld!
FAQs about Summer Pasta Salad
- What kind of pasta is best?
- Short-cut pasta shapes with nooks and crannies to hold the dressing and small ingredients are ideal. Fusilli (as used), rotini, penne, farfalle (bow ties), or medium shells work well.
- Can I use different vegetables?
- Absolutely! Roasted zucchini, mushrooms, or cherry tomatoes (added fresh or roasted) would be great. Fresh cucumber or celery would add more crunch.
- Can I make this salad vegan?
- Yes! Simply omit the feta cheese or use a vegan feta alternative. Ensure your pasta is egg-free if needed.
Enjoy this vibrant, flavorful, healthy, and incredibly satisfying Summer Pasta Salad with Lemon Vinaigrette! It’s a perfect celebration of fresh ingredients.
Print
Summer Pasta Salad with Lemon Vinaigrette
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: 6 1x
- Category: Dinner, Lunch, Main, Pasta, Pasta Salad, Salad, Side, Side Dish
- Cuisine: Healthy, Mediterranean, American
Description
This Summer Pasta Salad is bursting with flavor! Roasted bell peppers and asparagus, arugula, chickpeas, feta, and your favorite pasta get tossed in a zippy lemon red wine vinaigrette, then showered with a ton of fresh herbs. This pasta salad makes the perfect accompaniment to grilled meat or fish, and it’s great on its own as well! You will be making this all season long.
Ingredients
Scale
For the Roasted Vegetables:
- 3 bell peppers (assorted colors), thinly sliced
- 1 pound fresh asparagus, tough ends trimmed, cut into 1 1/2-inch pieces
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- Freshly cracked black pepper, to taste
For the Pasta Salad:
- 1 pound fusilli (or your favorite short-cut pasta)
- 1 tablespoon olive oil (for tossing cooked pasta)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh basil
- 5 ounces (about 1 1/4 cups) crumbled feta cheese
- 2 cups fresh baby arugula
For the Lemon Red Wine Vinaigrette:
- Zest of 1 lemon
- Juice of 2 lemons (about 1/4 – 1/3 cup)
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced or pressed
- 1 teaspoon Dijon mustard
- 1/2 cup extra virgin olive oil
- 3/4 teaspoon kosher salt (or to taste)
- Freshly cracked black pepper (or to taste)
Instructions
-
Roast Vegetables:
- Preheat oven to 425°F (220°C).
- Place the sliced bell peppers and cut asparagus pieces on a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 1 teaspoon kosher salt and freshly cracked black pepper. Toss to coat evenly.
- Spread the vegetables in a single layer. Roast for 10-12 minutes, or until tender-crisp and slightly charred. Veggies should still have a nice bite to them.
- Remove from oven and let cool completely.
-
Cook Pasta:
- While vegetables are roasting/cooling, bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until just shy of al dente (it will absorb more dressing).
- Drain the pasta well. Rinse briefly with cold water to stop the cooking process. Toss the drained pasta with 1 tablespoon of olive oil to prevent sticking and let it cool.
-
Make Lemon Red Wine Vinaigrette:
- While the pasta and vegetables are cooling, make the dressing. In a medium bowl, whisk together the lemon zest, lemon juice, red wine vinegar, minced/pressed garlic, Dijon mustard, 3/4 teaspoon kosher salt, and pepper.
- Slowly stream in the 1/2 cup extra virgin olive oil while whisking constantly until the dressing is emulsified and well combined.
- Taste and season with additional salt and pepper if desired.
-
Assemble Salad:
- Add the cooled pasta to a very large mixing bowl.
- Add the cooled roasted peppers and asparagus. Stir gently to combine.
- Add the drained and rinsed chickpeas, chopped fresh dill, chopped fresh chives, chopped fresh basil, crumbled feta cheese, and baby arugula. Toss again to combine all ingredients.
- Pour the prepared vinaigrette over the pasta salad. Toss once more until everything is evenly coated.
- Taste and season with additional salt and pepper if desired.
-
Serve or Chill: You can serve the pasta salad at room temperature, or chill it in the refrigerator for at least 30 minutes (or up to 3 hours) for the best flavor, allowing the ingredients to meld.
Notes
- Pasta: Use a short-cut pasta shape that will hold the dressing well, like fusilli, rotini, penne, or farfalle. Cook until just shy of al dente.
- Vegetables: Roasting brings out the sweetness of the peppers and asparagus. Ensure they are cooled before adding to the salad.
- Herbs: Fresh dill, chives, and basil provide a burst of freshness. Adjust amounts to your liking.
- Feta: Use good quality feta cheese, preferably from a block, crumbled by hand.
- Arugula: Adds a peppery bite. Baby spinach can be substituted.
- Make-Ahead: For best results if making ahead, cook pasta and roast vegetables. Store them separately from the dressing and other fresh ingredients. Assemble and dress the salad closer to serving time.
- Storage: Store leftover dressed salad in an airtight container in the refrigerator for up to 2 days. The arugula may wilt over time.