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Top view of a mixing bowl with spoons of an Easy Summer Pasta Salad

Summer Pasta Salad

This Summer Pasta Salad is an easy side dish perfect for summer barbecues, potlucks, cook-outs and picnics. Made with cherry tomatoes, zucchini, olives, fresh basil, parsley and a zesty homemade vinaigrette. Gluten-free, vegan, dairy-free with grain-free, low carb, keto and paleo-friendly options.

Course Side Dish
Cuisine American, Italian
Keyword BBQ side dish, easy pasta salad, italian pasta salad, summer pasta salad, summer side dishes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 196 kcal
Author Kelly

Ingredients

Italian Dressing:

  • 1/3 cup red wine vinegar or apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tbsp dairy-free grated Parmesan cheese , We like Violife.
  • 1 tsp pure maple syrup , or sub with any sticky liquid sweetener of choice. Lakanto Sugar-Free Maple syrup, coconut flower nectar syrup or date syrup or honey (if not vegan) all work.
  • 1 garlic clove minced
  • 1/2 tsp salt or to taste (I use sea salt or Himalayan pink)
  • 3/4 tsp Italian seasoning
  • black pepper to taste
  • pinch red pepper chili flakes optional

Pasta Salad:

  • 8 ounces dried gluten-free pasta , use any gluten-free or grain free pasta brand you like. We love these grain-free pastas from Jovial and Cappello's. If you are looking for a chickpea or lentil based pasta, you can use Banza pasta shells that are made with chickpeas. For a high-protein, low carb keto option, there's this brand or use your favorite low carb pasta you like.
  • 1-1/2 cups cherry tomatoes halved
  • 1/3 cup black olives slices
  • 1 medium zucchini chopped
  • 1/2 red or white onion chopped
  • 1/4 cup kale chopped (optional)
  • 2 tbsp fresh basil chopped
  • 2 tbsp fresh Italian parsley finely chopped
  • salt and freshly cracked black pepper to taste

Instructions

For the Dressing:

  1. Place all the ingredients in a jar and shake well. You can also use your blender to emulsify ingredients instead.
    Lemon dressing in a measuring cup

For the Pasta Salad:

  1. Cook, drain and dry pasta to al dente according to pasta instructions. Add to a large mixing bowl and toss together with 1/2 of the dressing. Add salt and black pepper to taste.
    Top view of three white bowls filled with penne pasta, gnocchi and hearts of palm noodles
  2. Add the remaining salad ingredients to the bowl and add remaining dressing. Toss well and add salt and black pepper to taste.

    Top view of Summer Pasta Salad ingredients in a mixing bowl
  3. Chill in fridge until ready to serve or enjoy immediately.

    Top view of a mixing bowl with spoons of an Easy Summer Pasta Salad

Recipe Notes

How To Store

This easy pasta salad will last in the refrigerator for up to four days, and it is perfect for meal prep. Divide the cooked pasta into reusable airtight containers

How to freeze

  • Only cook the pasta al dente.
  • Be sure to freeze the pasta separate from the other ingredients and dressings for best results.
  • Use freezer-safe plastic bags, silicone bags or freezer-safe containers.
  • If you would rather freeze it all mixed up in a single container, the pasta may get mushy from the liquid during freezing/thawing.

To thaw: Thaw the pasta, dressing and vegetables in the refrigerator overnight before combining the ingredients. Toss all the ingredients together in a large mixing bowl and adjust seasonings / liquids as needed. Do not refreeze and serve on the same day.

Nutrition Facts
Summer Pasta Salad
Amount Per Serving (1 serving)
Calories 196 Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 3g3%
Protein 5g10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.