Summer pasta salad is a light, fresh, refreshing dish that’s perfect for the hot weather. Loaded with delicious flavors, this simple recipe is pretty much pasta with an entire garden thrown in.
It doesn’t get easier or tastier than this. Cellentani pasta is tossed with cherry tomatoes, peppers, olives, onions, pepperoni, and more to create a delicious, Italian-flavored dish that everyone loves.
Summer Pasta Salad
I love a light, flavorful pasta salad, especially during the summer. Summer is a time when we often eat heavy main courses like burgers and barbecue. Something light like this recipe is the perfect counterpoint to that.
This recipe only takes a few simple ingredients to make.
- cherry tomatoes
- green pepper
- sliced olives
- purple onion
- mini pepperonis
- Italian dressing
- parmesan cheese
- mozzarella pearls
In just three steps, you’ll have a delicious pasta salad that’s perfect for any occasion.
Step 1: Combine cooked pasta, cherry tomatoes, green peppers, olives, onions, pepperonis, Italian dressing, salt, and pepper in a large mixing bowl.
Step 2: Add parmesan cheese and mozzarella pearls.
Step 3: Gently toss together.
You’ll need a few basic pieces of kitchen equipment for this recipe.
- Measuring cups and spoons
- Cutting board
- Mixing bowl
Any Short Pasta: Any short pasta will work in this recipe.
Diced Pepperoni: If you don’t have small pepperoni, you can dice regular sized ones.
Looking for ways to change this up this summer pasta salad? Here are some suggestions.
Spicy: Add red pepper flakes for a kick of heat.
Cubed Ham: For a different twist, use cubed ham instead of pepperoni.
- Always cook your pasta to al dente and no further. You don’t want smushy pasta!
- Cut all of your vegetables into uniform sizes so everything is easy to eat.
- This pasta salad is delicious at room temperature or served cold.
More Pasta Recipes
It will last for 4 to 5 days in the refrigerator.
It can be served at room temperature or chilled.
If the pasta is tender enough to chew but still has a bit of bite, it’s al dente.
Summer Pasta Salad
Ready to cook this summer pasta salad? Then print the recipe card below.
- 8 oz pasta, cooked and cooled (I used Cellentani)
- 1 cup cherry tomatoes, halved
- 1 green pepper, diced
- 3.8 oz can sliced olives
- 1/2 purple onion, diced
- 1 cup mini pepperonis
- 1/2 cup Italian dressing
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp parmesan cheese
- 1 cup mozzarella pearls
- Combine cooked pasta, cherry tomatoes, green peppers, olives, onions, pepperonis, Italian dressing, salt, and pepper in a large mixing bowl.
- Add parmesan cheese and mozzarella pearls.
- Gently toss together.
Amount Per Serving Calories 120Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 14mgSodium 460mgCarbohydrates 7gFiber 1gSugar 2gProtein 5g
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