The only pasta salad recipe you need this summer

When the temperature climbs and your energy dips, the last thing you want is a hot, heavy meal that makes you feel like you need a nap and a fan. Enter: the summer pasta salad. It's cold. It's crisp. It's colorful. And this one's actually healthy, too—because yes, pasta salad can be more than a mayo-drenched side dish at your uncle's BBQ.

Let's break down why you need this recipe on repeat all summer, and then we'll give you the goods.

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Why Salads Just Hit Different in the Summer

There's a reason we all crave fresh, crunchy, cold things when it's 85° and sticky outside. Summer salads are basically edible air conditioning. They're refreshing, hydrating, and packed with nutrients that help keep your body balanced when you're sweating through your third tank top of the day.

Water-rich veggies like cucumbers, cherry tomatoes, and leafy greens help with hydration. Add some whole grains and a lean protein, and boom, you've got a meal that powers you through a picnic, a pool day, or a Netflix binge.

Summer-Ready Pasta Salad with Lemon-Herb Vinaigrette

This pasta salad skips the heavy dressings and focuses on crisp veggies, plant-based protein, and a zesty lemon vinaigrette that screams summer in every bite.

Healthy highlight: It's packed with fiber, protein, and antioxidants, and the dressing is made with heart-healthy olive oil, not creamy stuff that weighs you down.

Ingredients

• 8 oz whole wheat rotini or bowtie pasta (extra fiber, still delicious)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1/2 cup canned chickpeas, rinsed and drained
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta (optional, but encouraged)
• Fresh parsley, chopped (for garnish)
• Lemon-Herb Vinaigrette:
• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Quick Instructions

1. Cook the pasta according to the package instructions. Rinse under cold water to cool and drain well.
2.  Toss the pasta, veggies, chickpeas, olives, and feta in a large bowl.
3. Whisk together all vinaigrette ingredients in a small jar or bowl until emulsified.
4. Pour the vinaigrette over the pasta salad and toss to coat everything evenly.
5. Chill for 30 minutes in the fridge (if you have the patience). Garnish with parsley before serving.

Why It's a Summer Superstar

This pasta salad is summer in a bowl. It's light but satisfying and loaded with seasonal ingredients like cucumber and tomatoes, which are at their peak during warm months. Chickpeas add plant-based protein, keeping you full without feeling sluggish, and the lemon vinaigrette brings brightness without the bloat.

It's perfect for picnics, BBQs, beach lunches, or meal prep when you can't deal with turning on the oven. Bonus: it holds well in the fridge for up to 3 days, so you can make it ahead and let the flavors hang out and get even better.

This is your go-to pasta salad for something fast, fresh, and feel-good. Bookmark it, share it, and maybe make a double batch—you'll want leftovers.