Balsamic Summer Pasta Salad

This Balsamic Summer Pasta Salad is one of those recipes that screams sunshine, easy dinners, and that fresh, tangy taste you want when it’s hot out.

You can toss it together in no time, and it’s super satisfying with all the bright veggies and the zing from the balsamic dressing.

I love making this for cookouts, meal prep, or just a chill dinner when I don’t want to turn on the oven.

Why I Love This Recipe

This salad takes me back to long summer evenings on the porch, when you want something cold and flavorful but not heavy. I’d make a big bowl and let it chill while I cleaned up or relaxed. Then boom—dinner was done. It’s super customizable, perfect for making ahead, and everyone always asks for the recipe.

• No oven needed
• Packed with veggies and flavor
• Great cold or at room temp
• Can double as a main or side dish

Servings: 6Time: 25 minutes total

What You’ll Need

• 12 oz rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ red onion, thinly sliced
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh basil
• ⅓ cup balsamic vinegar
• ⅓ cup olive oil
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• ½ tsp salt
• ¼ tsp black pepper

Pro Tips

• Salt your pasta water! It’s your only shot to season the noodles.
• Let the pasta cool before adding the cheese and veggies to keep them from getting soggy.
• If you have time, make it a few hours ahead so the flavors can soak in.
• Swap rotini for bowtie or penne if that’s what you have.
• Taste and adjust the dressing—add more vinegar for tang or oil for a smoother vibe.

Tools You’ll Need

• Large pot for boiling pasta
• Cutting board and sharp knife
• Strainer
• Mixing bowl
• Small whisk or fork (for dressing)
• Large spoon for tossing

Substitutions and Variations

• Use gluten-free pasta if needed
• Try goat cheese instead of feta
• Add grilled chicken to make it a full meal
• Toss in olives, artichoke hearts, or spinach for extra flavor
• Switch balsamic for red wine vinegar for a sharper flavor

Make Ahead Tips

• Make it up to 1 day in advance
• Keep dressing separate until ready to serve if you want super fresh texture
• Store in a sealed container in the fridge

Recipe + Instructions

Step 1: Cook the Pasta

Boil 12 oz rotini pasta in salted water according to package directions (about 8–10 minutes), until al dente. Drain and rinse under cold water to stop the cooking.

Step 2: Prep the Veggies

While the pasta cooks, slice 1 cup cherry tomatoes in half, dice 1 cup cucumber, and thinly slice ½ red onion.

Step 3: Make the Dressing

In a small bowl, whisk together ⅓ cup balsamic vinegar, ⅓ cup olive oil, 1 tsp Dijon mustard, 1 clove garlic (minced), ½ tsp salt, and ¼ tsp black pepper until fully combined and smooth.

Step 4: Toss the Pasta and Veggies

Add cooled pasta to a large bowl. Add the chopped tomatoes, cucumber, and red onion. Pour the dressing over everything and toss until well combined.

Step 5: Add Cheese and Basil

Add ½ cup crumbled feta cheese and ¼ cup chopped fresh basil to the salad. Gently toss again to combine.

Step 6: Serve It Up

Scoop the pasta salad into a round white bowl. Serve cold or at room temp.

Leftovers and Storage

• Store in an airtight container in the fridge for up to 4 days
• If it dries out, add a splash of olive oil and vinegar before serving
• Don’t freeze—pasta and fresh veggies don’t hold up well

Why This Recipe Works (Quick Science)

• The acid in balsamic vinegar breaks down the veggies slightly, making them extra flavorful
• The Dijon mustard acts as an emulsifier, keeping the oil and vinegar mixed together
• Pasta soaks up dressing as it chills, making it taste better the longer it sits

Common Mistakes

• Overcooking pasta – It gets mushy when tossed with dressing
• Not cooling pasta – Warm pasta melts the cheese and wilts the veggies
• Too much dressing at once – Add a bit at a time and taste
• Skipping the salt – Pasta water and the dressing both need it

What to Serve With

• Grilled chicken or shrimp
• Crusty bread or garlic toast
• A big green salad
• Cold lemonade or iced tea

FAQ

Can I make this the night before?
Yes! Just store it in the fridge and give it a quick toss before serving.

What pasta shape works best?
Rotini is great, but bowtie, penne, or shells work too.

Can I skip the cheese?
Totally—just leave it out or sub with a dairy-free version.

How long does it last in the fridge?
Up to 4 days. After that, the veggies lose texture.

Final Thoughts

This Balsamic Summer Pasta Salad is one of those recipes that feels like a total win—you can throw it together fast, it looks gorgeous, and it tastes even better the next day. If you give it a try, I’d love to hear how it went for you! Drop a comment and let me know if you added your own twist.