Go Back
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

Ingredients
  

Base

  • 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

Dressing

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

Instructions
 

  • 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.

Notes

Did you try this recipe? I'd love to hear how it went for you! Please rate and comment below.
Keyword summer pasta salad