You know when it’s warm outside and you don’t feel like turning on the oven or you’re craving a dinner that’s That’s the time to serve this easy summer vegetable pasta salad.

You can basically add whatever vegetables you have on hand to this salad. The dressing is everything so make sure to follow my exact recipe for that!

A simple salad dressing takes this recipe from average to over the top! I mixed olive oil, lemon juice, Dijon mustard, garlic, red pepper flakes, and salt. You can add a pinch of Italian seasoning if you’d like!

I wanted this recipe to be simple and easy to prepare in advance because I know you’d rather spend time with your friends outside rather than futzing in the kitchen.

Instead of regular pasta I tried Bionaturae, crafted by 5th generation Italian family of artisans. This pasta is made with fermented grains to support gut health and made with organic durum semolina wheat grown in Italy. The pasta cooks quickly and has just a hint of sourdough flavor.

What we love about this salad:

Its versatility! Add whatever veggie sounds good. I opened up my refrigerator and used what I had. Arugula or spinach would be a delicious addition to this pasta salad. Nuts are important to add a crunch. Pine nuts were used in this recipe but you could also try pepitas. You can also prepare this salad ahead of time making easy to add in when you’re entertaining. If you are preparing this pasta salad as a main course during the week, try adding garbanzo beans for extra protein.

What you’ll need to pick up at the market:

• pasta
• English cucumber
• mini bell peppers
• feta cheese (or try mozzarella!)
• pine nuts
• cherry tomatoes
• lemon
• olive oil
• Dijon mustard
• arugula, herbs, garbanzo beans (optional)

Shopping Links:

You might also want to try this picnic salad!

Pacific Northwest Cob Salad

Picnic Pasta Salad

Print

Ingredients

• I box of Fusilli pasta
• 2 cups cherry tomatoes (halved)
• 1 cup chopped bellpepper
• 1 cup chopped Persian cucumbers
• 1 cup crumbled Feta cheese
• 1/3 cup toasted pine nuts*
• Arugula, beans, or herbs (optional)
• Dressing: 1/3 cup olive oil, 2 tsp Dijon mustard, 3 tbsp fresh lemon (juice), 1/4 tsp red pepper, 2 tsp French salt, 2 cloves of minced garlic. Whisk in small bowl and pour over pasta salad.

Instructions

1. Prepare pasta according to manufacturers instructions.
2. When done, drain - do not rinse and add a little olive oil to keep from sticking.
3. In a small bowl, whisk dressing ingredients.
4. Heat skillet and add pine nuts. Stir gently until starting to brown. Remove from heat.
5. Chop bell peppers and cut tomatoes in half.
6. Add pasta to serving bowl and top ,with tomatoes, cucumbers, feta cheese, and pine nuts. Pour the dressing and toss to coat. Season with more lemon, salt or a drizzle of olive oil if you'd like. Serve.

Notes

Toasted pine nuts: To a warm skillet, add a tablespoon of olive oil. Add pinenuts and stir until they start to get toasty or light brown. Don't burn!