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.
Add the remaining salad ingredients to the bowl and add remaining dressing. Toss well and add salt and black pepper to taste.
Chill in fridge until ready to serve or enjoy immediately.
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
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.