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summer pasta salad in a bowl

Summer Pasta Salad

Dena Gershkovich
This easy, refreshing whole wheat pasta salad makes great use of summer vegetables and herbs while they're in their prime!
5 from 1 vote
Prep Time 15 mins
Course Appetizer, Brunch, Main Course, Salad, Side Dish
Cuisine Italian, Mediterranean, Vegetarian
Servings 6 servings



  • 1 pound whole wheat pasta, cooked according to package directions
  • 1 red pepper, finely chopped
  • cups cherry tomatoes, halved
  • 2 cups black olives, sliced (one 6-ounce can, drained and rinsed)
  • 1⅓ cups mozarella cheese, cubed (8 ounces)
  • cup fresh basil, finely chopped


  • cup olive oil
  • Juice from one lemon
  • 2 teaspoons Dijon mustard
  • Sea salt to taste
  • Pepper to taste


  • Mix all ingredients for base together in a large mixing bowl.
    (Note: If preparing salad one day or more in advance, don't add basil until you are ready to serve).
  • In a small bowl, whisk together ingredients for dressing until homogenous.
  • Pour dressing over base. Gently mix until evenly combined. Refrigerate until ready to serve.


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Keyword summer pasta salad