26+ Fresh & Flavorful Summer Veggie Pasta Salad Recipes to Try

Summer is the season of fresh produce, outdoor gatherings, and easy meals that don’t heat up the kitchen.

One of the best ways to celebrate the vibrant flavors of summer is with a hearty, refreshing pasta salad — especially when it’s loaded with colorful vegetables.

Whether you’re looking for a dish to take to a picnic, serve at a backyard BBQ, or enjoy as a light lunch, veggie pasta salads are the perfect solution.

In this post, we’ve rounded up 26+ summer veggie pasta salad recipes that are bursting with seasonal ingredients and big on flavor.

From Mediterranean-inspired mixes with feta and olives to zesty Southwest combos with black beans and corn, there’s something here for every taste and occasion.

These recipes are easy to prepare, highly customizable, and ideal for making ahead — which means less stress and more summer fun.

So grab your favorite pasta, head to the farmers’ market (or your backyard garden!), and get ready to discover your next favorite dish!

26+ Fresh & Flavorful Summer Veggie Pasta Salad Recipes to Try

With these 26+ summer veggie pasta salad recipes in your recipe rotation, you’ll never run out of fresh, delicious ideas to enjoy all season long.

Each salad is packed with colorful vegetables, herbs, and simple dressings that highlight the best flavors summer has to offer.

Whether you’re feeding a crowd or just making lunch for one, these versatile pasta salads are sure to impress.

Zesty Grilled Veggie Penne Salad

Nothing says summer quite like grilled vegetables, and this pasta salad takes full advantage of seasonal produce with a smoky twist.

Tossed with al dente penne and a zesty lemon-basil vinaigrette, it’s a dish that balances bright, tangy notes with the hearty flavor of fire-kissed veggies. Perfect for backyard barbecues or sunny-day picnics, this recipe is both refreshing and satisfying.

Ingredients:

• 12 oz penne pasta
• 1 zucchini, sliced lengthwise
• 1 red bell pepper, quartered
• 1 yellow squash, sliced lengthwise
• 1 red onion, sliced into thick rounds
• 1/4 cup olive oil (for grilling)
• Salt and pepper, to taste

Lemon-Basil Vinaigrette:

• Juice of 2 lemons
• 1/3 cup olive oil
• 2 garlic cloves, minced
• 1 tbsp Dijon mustard
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Cook penne according to package instructions. Drain and rinse with cold water. Set aside.
2. Brush vegetables with olive oil and season with salt and pepper.
3. Grill vegetables over medium-high heat for 3–4 minutes per side, until tender and charred. Let cool slightly, then chop into bite-sized pieces.
4. In a large bowl, whisk together lemon juice, olive oil, garlic, mustard, chopped basil, salt, and pepper.
5. Combine the pasta, grilled vegetables, and vinaigrette in a large bowl. Toss until evenly coated.
6. Chill in the fridge for at least 30 minutes before serving.

This grilled veggie penne salad captures the spirit of summer with bold colors, smoky flavors, and a refreshing citrus kick.

It’s equally delightful as a side or a light main dish, and sure to impress guests at any summer gathering.

Creamy Avocado Rotini Salad with Sweet Corn & Cherry Tomatoes

A creamy, dairy-free dressing made from ripe avocado is the star of this summer rotini salad. Combined with sweet corn, juicy cherry tomatoes, and crisp cucumbers, this dish delivers a cooling, velvety texture that’s full of fresh garden flavor.

It’s a smart way to eat clean and green on warm days without compromising on taste or comfort.

Ingredients:

• 12 oz rotini pasta
• 1 ripe avocado
• 2 tbsp lemon juice
• 1 garlic clove
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved
• 1 cup cooked corn (fresh or frozen)
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• Fresh parsley for garnish

Instructions:

1. Cook rotini according to package directions, then drain and cool.
2. In a blender, combine avocado, lemon juice, garlic, olive oil, salt, and pepper. Blend until smooth and creamy.
3. In a large bowl, mix the cooled pasta with cherry tomatoes, corn, cucumber, and red onion.
4. Add the avocado dressing and toss gently to coat.
5. Garnish with chopped fresh parsley and refrigerate until ready to serve.

This creamy avocado pasta salad is a celebration of summer simplicity.

Packed with nutrient-dense veggies and healthy fats, it’s as energizing as it is delicious—perfect for a picnic spread or a quick lunch on the patio.

Mediterranean Orzo Salad with Roasted Eggplant & Feta

Infused with Mediterranean flair, this orzo salad brings together roasted eggplant, bell peppers, olives, and tangy feta for a robust and flavorful meal.

The addition of fresh herbs and a red wine vinaigrette elevates this dish to something truly special. It’s a vibrant, veggie-rich salad that travels well and tastes even better the next day.

Ingredients:

• 1 cup orzo pasta
• 1 small eggplant, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/4 cup Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil (for roasting)
• Salt and pepper to taste

Vinaigrette:

• 1/4 cup red wine vinegar
• 1/3 cup olive oil
• 1 tsp dried oregano
• 1 tsp honey
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Rinse with cold water and set aside.
2. Preheat oven to 400°F (200°C). Toss eggplant and peppers with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
3. In a large bowl, whisk together red wine vinegar, olive oil, oregano, honey, garlic, salt, and pepper.
4. Combine orzo, roasted vegetables, olives, and vinaigrette in a large bowl. Toss well.
5. Top with crumbled feta and chill for 30 minutes before serving.

This Mediterranean-inspired salad is a summer favorite for good reason—it’s hearty yet light, rich in flavor, and beautifully colorful.

Whether served as a side dish or the main event, it’s a guaranteed crowd-pleaser that offers something for everyone.

Grilled Asparagus and Tomato Fusilli Salad

This grilled asparagus and tomato fusilli salad is a celebration of the season’s best produce.

The combination of tender, smoky asparagus and sweet, juicy tomatoes tossed with chewy fusilli and a refreshing garlic-balsamic dressing makes for a light yet filling dish. Ideal for any summer gathering, it pairs perfectly with grilled meats or can be enjoyed on its own as a vegetarian main.

Ingredients:

• 12 oz fusilli pasta
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil (for grilling)
• Salt and pepper to taste

Garlic-Balsamic Dressing:

• 3 tbsp balsamic vinegar
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook fusilli according to package directions. Drain and set aside to cool.
2. Preheat a grill or grill pan over medium-high heat. Toss asparagus with olive oil, salt, and pepper. Grill for 3–4 minutes until lightly charred and tender.
3. In a small bowl, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, salt, and pepper.
4. In a large mixing bowl, combine cooled fusilli, grilled asparagus, and cherry tomatoes.
5. Drizzle with the garlic-balsamic dressing and toss until well-coated. Chill in the fridge for 30 minutes before serving.

This grilled asparagus and tomato fusilli salad is the perfect balance of smoky, tangy, and sweet flavors.

It’s a vibrant addition to any table and is guaranteed to be a hit, whether served as a main or a side dish.

Sweet Potato and Black Bean Pasta Salad

Packed with hearty sweet potatoes, protein-rich black beans, and a fresh lime-cilantro dressing, this pasta salad offers a satisfying meal that’s both nutritious and flavorful.

The slight sweetness of roasted sweet potatoes contrasts beautifully with the savory beans, creating a well-rounded dish that’s perfect for summer lunch or dinner.

Ingredients:

• 12 oz farfalle (bowtie) pasta
• 1 large sweet potato, peeled and cubed
• 1 can black beans, drained and rinsed
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil (for roasting)
• Salt and pepper to taste

Lime-Cilantro Dressing:

• Juice of 2 limes
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25–30 minutes, turning halfway through, until soft and caramelized.
2. Cook farfalle pasta according to package instructions, then rinse under cold water and set aside.
3. In a small bowl, whisk together lime juice, olive oil, garlic, cumin, salt, and pepper.
4. In a large bowl, combine the pasta, roasted sweet potatoes, black beans, red onion, and cilantro.
5. Drizzle with the lime-cilantro dressing and toss gently to combine. Let it chill for 30 minutes before serving.

This sweet potato and black bean pasta salad is the perfect balance of flavor and texture.

The roasted sweetness of the potatoes, paired with the creamy black beans and zesty lime dressing, makes for a filling and delicious dish that’s great for both casual meals and special occasions.

Cucumber, Feta, and Mint Rotini Salad

Fresh, cool cucumbers, briny feta cheese, and fragrant mint come together in this light and refreshing rotini pasta salad.

The addition of lemon and olive oil dressing adds a citrusy finish that complements the crisp vegetables, making this salad ideal for a hot summer day. It’s an easy-to-make, crowd-pleasing dish that’s perfect for any outdoor gathering or potluck.

Ingredients:

• 12 oz rotini pasta
• 1 cucumber, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup red onion, finely chopped
• Salt and pepper to taste

Lemon-Olive Oil Dressing:

• Juice of 1 lemon
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook rotini pasta according to package instructions, then drain and rinse under cold water. Set aside to cool.
2. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper.
3. In a large bowl, combine the cooled pasta with cucumbers, feta, mint, and red onion.
4. Pour the dressing over the salad and toss gently to combine.
5. Chill the salad in the fridge for at least 30 minutes before serving.

This cucumber, feta, and mint rotini salad is a refreshing, flavor-packed dish that screams summer.

The combination of crunchy cucumbers, creamy feta, and aromatic mint makes it a wonderfully refreshing choice, perfect for a hot afternoon or as a side dish to grilled meals.

Roasted Bell Pepper and Spinach Farfalle Salad

This roasted bell pepper and spinach farfalle salad is a simple yet flavorful dish with a lovely balance of smoky, sweet peppers and fresh spinach.

The farfalle pasta holds the dressing and veggies beautifully, making this salad perfect for picnics, barbecues, or any summer meal. The addition of balsamic glaze enhances the sweetness of the roasted peppers while complementing the savory flavors of the dish.

Ingredients:

• 12 oz farfalle (bowtie) pasta
• 2 red bell peppers, sliced
• 2 yellow bell peppers, sliced
• 2 cups fresh spinach, roughly chopped
• 1/4 cup olive oil (for roasting)
• Salt and pepper to taste

Balsamic Vinaigrette:

• 2 tbsp balsamic vinegar
• 1/3 cup olive oil
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sliced bell peppers with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly charred.
2. Cook farfalle pasta according to package instructions, then drain and cool.
3. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, garlic, salt, and pepper to make the vinaigrette.
4. In a large bowl, combine the cooked farfalle, roasted bell peppers, and chopped spinach.
5. Drizzle the balsamic vinaigrette over the salad and toss to coat. Chill for 30 minutes before serving.

This roasted bell pepper and spinach farfalle salad brings a depth of flavor from the roasted peppers and a fresh, earthy note from the spinach.

It’s a healthy, satisfying option that will add color and taste to any summer meal.

Summer Squash and Chickpea Orzo Salad

This vibrant summer squash and chickpea orzo salad is packed with wholesome ingredients, including protein-rich chickpeas, tender summer squash, and a tangy lemon dressing.

The orzo pasta ties everything together with its delicate texture, making this salad filling yet light. It’s perfect for a quick lunch or as a side dish at your next summer cookout.

Ingredients:

• 12 oz orzo pasta
• 2 cups chickpeas (canned or cooked)
• 2 yellow summer squashes, sliced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Lemon-Tahini Dressing:

• 2 tbsp tahini
• Juice of 1 lemon
• 3 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp maple syrup (optional)
• Salt and pepper to taste

Instructions:

1. Cook orzo pasta according to package instructions, then drain and cool.
2. Heat a small amount of olive oil in a skillet over medium heat. Sauté the summer squash slices for 4–5 minutes, until tender and slightly browned. Season with salt and pepper.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, maple syrup (if using), salt, and pepper to make the dressing.
4. In a large bowl, combine the cooled orzo, chickpeas, sautéed squash, red onion, and parsley.
5. Drizzle the lemon-tahini dressing over the salad and toss to combine. Refrigerate for at least 30 minutes before serving.

This summer squash and chickpea orzo salad is not only full of flavor but also packed with plant-based protein, making it both satisfying and nourishing.

The light tahini dressing gives it a creamy, tangy finish that pairs perfectly with the crunchy squash and earthy chickpeas.

Fresh Pesto Pasta Salad with Roasted Vegetables

This fresh pesto pasta salad brings together the vibrant flavors of homemade pesto and roasted vegetables for a dish that’s full of summer goodness.

The rich, herbaceous pesto pairs beautifully with the roasted sweetness of the vegetables, creating a colorful and flavorful pasta salad that’s great for serving a crowd or enjoying on your own.

Ingredients:

• 12 oz fusilli or rotini pasta
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil (for roasting)
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

Fresh Pesto:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1/4 cup Parmesan cheese, grated
• 1/3 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes, turning halfway through.
2. While the vegetables roast, cook the pasta according to package instructions. Drain and set aside to cool.
3. For the pesto, combine fresh basil, pine nuts, garlic, Parmesan, olive oil, salt, and pepper in a blender or food processor. Pulse until smooth and creamy.
4. In a large bowl, combine the cooked pasta with the roasted vegetables and fresh pesto. Toss gently to coat.
5. Garnish with fresh basil and refrigerate for 30 minutes before serving.

This fresh pesto pasta salad is a perfect way to enjoy the flavors of summer in a simple yet satisfying way.

The combination of homemade pesto and roasted vegetables creates a flavorful, fresh dish that can be served as a main or side dish at any occasion.

Roasted Carrot and Avocado Pasta Salad

This roasted carrot and avocado pasta salad is a vibrant combination of tender roasted carrots, creamy avocado, and a zesty lemon dressing.

The hearty pasta pairs beautifully with the richness of avocado and the natural sweetness of the carrots, making this salad a delicious and filling option for any summer meal.

Ingredients:

• 12 oz rotini or fusilli pasta
• 4 medium carrots, peeled and cut into sticks
• 1 avocado, diced
• 2 cups arugula or baby spinach
• 1/4 cup fresh parsley, chopped
• Olive oil for roasting
• Salt and pepper to taste

Lemon Dressing:

• Juice of 1 lemon
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrot sticks with olive oil, salt, and pepper, and roast for 20–25 minutes, until tender and lightly caramelized.
2. Cook pasta according to package instructions, drain, and set aside to cool.
3. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooled pasta, roasted carrots, avocado, arugula, and parsley.
5. Drizzle the lemon dressing over the salad and toss gently to combine. Refrigerate for 30 minutes before serving.

This roasted carrot and avocado pasta salad is a perfect mix of sweetness and creaminess with a tangy dressing to tie it all together.

It’s a nutrient-packed salad that’s great for a light lunch or as a side dish to complement grilled foods.

Cucumber and Feta Pesto Pasta Salad

This cucumber and feta pesto pasta salad is a delightful combination of crisp cucumber, creamy feta cheese, and fresh pesto.

The cool cucumber adds a refreshing crunch that contrasts perfectly with the rich and herbaceous pesto sauce, while the feta brings a briny, tangy flavor to the mix. It’s an easy, no-fuss dish that comes together quickly and is perfect for any summer gathering.

Ingredients:

• 12 oz penne pasta
• 1 cucumber, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Pesto Sauce:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1/4 cup Parmesan cheese, grated
• 1/3 cup olive oil
• Salt and pepper to taste

Instructions:

1. Cook penne pasta according to package directions, then drain and rinse with cold water. Set aside to cool.
2. For the pesto sauce, combine fresh basil, pine nuts, garlic, Parmesan, olive oil, salt, and pepper in a food processor. Blend until smooth.
3. In a large bowl, combine the cooled pasta, sliced cucumber, crumbled feta, red onion, and chopped basil.
4. Pour the pesto over the salad and toss gently to coat.
5. Chill in the fridge for 30 minutes before serving.

This cucumber and feta pesto pasta salad is the perfect combination of fresh ingredients and bold flavors.

It’s an ideal dish for a summer potluck or a quick weeknight dinner that’s both satisfying and light.

Grilled Corn and Tomato Orzo Salad

Grilled corn and juicy tomatoes come together in this light and flavorful orzo salad, making it a great choice for warm weather meals.

The smoky, slightly charred corn enhances the sweetness of the tomatoes, and the orzo provides a tender bite that holds the dressing beautifully. A splash of lime and fresh cilantro gives the dish a zesty finish that’s refreshing and satisfying.

Ingredients:

• 12 oz orzo pasta
• 2 ears of corn, husked
• 1 1/2 cups cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely chopped
• Salt and pepper to taste

Lime Dressing:

• Juice of 2 limes
• 3 tbsp olive oil
• 1 tsp honey (optional)
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook orzo pasta according to package directions, then drain and set aside to cool.
2. Preheat a grill or grill pan over medium-high heat. Grill the corn for 5–7 minutes, turning occasionally, until charred and cooked through. Let cool, then cut the kernels off the cob.
3. In a small bowl, whisk together lime juice, olive oil, honey (if using), garlic, salt, and pepper.
4. In a large bowl, combine the cooled orzo, grilled corn, cherry tomatoes, cilantro, and red onion.
5. Drizzle the lime dressing over the salad and toss gently to combine. Chill for at least 30 minutes before serving.

This grilled corn and tomato orzo salad is perfect for summer barbecues and picnics.

The combination of sweet corn, juicy tomatoes, and fresh lime dressing offers a burst of flavor in every bite, making it a dish everyone will love.

Mediterranean Couscous Salad with Roasted Vegetables

This Mediterranean couscous salad is bursting with vibrant roasted vegetables, tangy feta cheese, and a fresh lemon dressing.

The tiny couscous pearls soak up the flavorful dressing and hold the colorful veggies in place, making every bite a perfect balance of flavors. It’s an excellent side dish for grilled meats or served as a light, satisfying vegetarian main.

Ingredients:

• 1 cup couscous
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1/2 cup Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• Olive oil for roasting
• Salt and pepper to taste

Lemon Dressing:

• Juice of 1 lemon
• 3 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini, red bell pepper, and red onion with olive oil, salt, and pepper. Roast for 20–25 minutes until softened and lightly browned.
2. Prepare couscous according to package directions. Once cooked, fluff with a fork and set aside to cool.
3. In a small bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, and pepper for the dressing.
4. In a large bowl, combine the cooled couscous, roasted vegetables, olives, feta, and parsley.
5. Drizzle with the lemon dressing and toss gently. Let the salad chill in the fridge for at least 30 minutes before serving.

This Mediterranean couscous salad is a flavorful and filling dish with a perfect balance of savory, tangy, and fresh elements.

The roasted vegetables add depth, while the lemon dressing gives it a zesty kick, making it an ideal dish for warm summer evenings.

Caprese Pasta Salad with Pesto Drizzle

This Caprese pasta salad is a classic favorite with a twist.

Combining fresh mozzarella, juicy tomatoes, and aromatic basil, this dish is tossed with tender pasta and drizzled with a vibrant homemade pesto. The creamy mozzarella and tangy tomatoes balance beautifully with the herbal notes of the pesto, making this a fresh and light pasta salad that’s perfect for summer dining.

Ingredients:

• 12 oz fusilli or rotini pasta
• 1 pint cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved or whole
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

Pesto Drizzle:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/4 cup Parmesan cheese, grated
• 1/3 cup olive oil
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and cool.
2. For the pesto drizzle, blend together fresh basil, pine nuts, garlic, Parmesan cheese, olive oil, salt, and pepper in a food processor until smooth.
3. In a large bowl, combine the cooled pasta with halved cherry tomatoes, mozzarella, and fresh basil.
4. Drizzle the pesto over the salad and toss gently to coat.
5. Refrigerate for at least 30 minutes before serving.

This Caprese pasta salad is the perfect fusion of two classic favorites.

The creamy mozzarella and juicy tomatoes marry beautifully with the fresh pesto, creating a dish that’s bursting with flavor. It’s light yet satisfying, making it the ideal summer side or picnic dish.

Broccoli, Chickpea, and Quinoa Salad

This broccoli, chickpea, and quinoa salad is a protein-packed, nutrient-dense dish that’s ideal for a filling yet light summer meal.

The combination of quinoa, fiber-rich chickpeas, and crunchy broccoli creates a satisfying salad that’s both hearty and healthy. A tangy lemon-tahini dressing ties it all together, adding a creamy and citrusy finish.

Ingredients:

• 1 cup quinoa
• 2 cups broccoli florets, blanched
• 1 can chickpeas, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Lemon-Tahini Dressing:

• 2 tbsp tahini
• Juice of 1 lemon
• 3 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp maple syrup (optional)
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions, then fluff with a fork and set aside to cool.
2. Blanch broccoli florets by boiling them for 2–3 minutes, then immediately transfer them to an ice bath to preserve their color and crunch.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, maple syrup (if using), salt, and pepper to make the dressing.
4. In a large bowl, combine the cooked quinoa, chickpeas, blanched broccoli, red onion, and parsley.
5. Drizzle with the lemon-tahini dressing and toss gently to combine. Refrigerate for 30 minutes before serving.

This broccoli, chickpea, and quinoa salad is packed with protein, fiber, and healthy fats, making it a great choice for a satisfying lunch or light dinner.

The lemon-tahini dressing gives it a creamy and tangy flavor that complements the fresh vegetables and quinoa beautifully.

Grilled Veggie and Pesto Pasta Salad

This grilled veggie and pesto pasta salad combines the smoky flavors of grilled vegetables with the fresh, herbaceous taste of homemade pesto.

The grilled zucchini, eggplant, and bell peppers add a rich depth to the dish, while the pasta and pesto bring it all together in a refreshing summer salad.

Ingredients:

• 12 oz rotini or penne pasta
• 1 medium zucchini, sliced
• 1 eggplant, sliced
• 1 red bell pepper, sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup Parmesan cheese, grated
• Olive oil for grilling
• Salt and pepper to taste

Pesto Sauce:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/4 cup Parmesan cheese, grated
• 1/3 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the zucchini, eggplant, and bell pepper with olive oil, then season with salt and pepper. Grill the vegetables for 4-5 minutes per side until they are tender and slightly charred.
2. Cook pasta according to package instructions. Drain and cool.
3. For the pesto sauce, combine fresh basil, pine nuts, garlic, Parmesan, olive oil, salt, and pepper in a food processor. Blend until smooth.
4. Chop the grilled vegetables into bite-sized pieces and combine them with the cooled pasta in a large bowl.
5. Add the pesto and toss gently to coat. Refrigerate for at least 30 minutes before serving.

This grilled veggie and pesto pasta salad is a great way to enjoy seasonal vegetables with the fresh flavor of basil pesto.

The smokiness from the grilled veggies and the rich pesto make it a delightful dish to serve during summer gatherings.

Roasted Beet and Goat Cheese Pasta Salad

This roasted beet and goat cheese pasta salad offers a perfect blend of earthy, sweet beets, creamy goat cheese, and fresh herbs.

The pasta acts as a neutral base that holds the vibrant flavors of the roasted beets and tangy goat cheese, creating a visually stunning and deliciously satisfying dish.

Ingredients:

• 12 oz farfalle (bowtie) pasta
• 2 medium beets, peeled and diced
• 1/2 cup goat cheese, crumbled
• 1/4 cup fresh mint, chopped
• 1/4 cup walnuts, chopped
• Olive oil for roasting
• Salt and pepper to taste

Balsamic Vinaigrette:

• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced beets with olive oil, salt, and pepper, then roast for 25-30 minutes, until tender and slightly caramelized.
2. Cook farfalle pasta according to package instructions. Drain and cool.
3. For the balsamic vinaigrette, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
4. In a large bowl, combine the cooked pasta with the roasted beets, crumbled goat cheese, fresh mint, and walnuts.
5. Drizzle the balsamic vinaigrette over the salad and toss gently to combine. Let the salad chill in the refrigerator for at least 30 minutes before serving.

This roasted beet and goat cheese pasta salad is an elegant dish that combines sweetness from the beets, creaminess from the goat cheese, and a touch of tangy balsamic vinaigrette.

It’s perfect for impressing guests at a summer party or as a colorful side dish for any meal.

Sweet Potato, Black Bean, and Corn Pasta Salad

This sweet potato, black bean, and corn pasta salad is a hearty and filling dish that’s packed with nutrients and bold flavors.

The roasted sweet potatoes add a touch of natural sweetness, while the black beans and corn bring a savory and satisfying element to the salad. A tangy lime dressing enhances the dish and gives it a refreshing, zesty kick.

Ingredients:

• 12 oz fusilli or bowtie pasta
• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or grilled)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Lime Dressing:

• Juice of 2 limes
• 3 tbsp olive oil
• 1 tsp cumin
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper, then roast for 25-30 minutes until tender and lightly caramelized.
2. Cook pasta according to package instructions, then drain and cool.
3. For the lime dressing, whisk together lime juice, olive oil, cumin, garlic, salt, and pepper.
4. In a large bowl, combine the cooled pasta, roasted sweet potatoes, black beans, corn, and cilantro.
5. Drizzle the lime dressing over the salad and toss gently to coat. Chill for at least 30 minutes before serving.

This sweet potato, black bean, and corn pasta salad is a hearty and satisfying dish that’s perfect for a nutritious lunch or as a side at your next barbecue.

The roasted sweet potatoes bring natural sweetness, while the black beans and corn give the salad a satisfying, savory balance.

Roasted Tomato and Basil Orzo Salad

This roasted tomato and basil orzo salad is a celebration of summer’s sweet, juicy tomatoes paired with fresh basil and a light vinaigrette.

Roasting the tomatoes enhances their natural sweetness, creating a rich flavor that complements the tender orzo pasta perfectly. The addition of balsamic vinegar ties it all together with a tangy touch.

Ingredients:

• 12 oz orzo pasta
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup Parmesan cheese, grated
• Olive oil for roasting
• Salt and pepper to taste

Balsamic Vinaigrette:

• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss halved cherry tomatoes with olive oil, salt, and pepper, and roast for 20 minutes until soft and caramelized.
2. Cook orzo pasta according to package instructions. Drain and cool.
3. For the balsamic vinaigrette, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
4. In a large bowl, combine the cooled orzo, roasted tomatoes, chopped basil, and Parmesan cheese.
5. Drizzle the vinaigrette over the salad and toss gently. Refrigerate for at least 30 minutes before serving.

This roasted tomato and basil orzo salad is the perfect way to enjoy the best of summer produce.

The sweetness of the roasted tomatoes and the freshness of the basil pair beautifully with the rich balsamic vinaigrette, making this a simple yet flavorful dish.

Avocado, Corn, and Black Bean Pasta Salad

This creamy avocado, corn, and black bean pasta salad is both refreshing and satisfying.

The creamy avocado brings richness, while the corn and black beans add a hearty, savory contrast. Tossed with a zesty lime dressing, this pasta salad is perfect for a light lunch or as a side to complement your summer barbecue.

Ingredients:

• 12 oz elbow pasta or penne
• 1 avocado, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can black beans, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Lime Dressing:

• Juice of 2 limes
• 3 tbsp olive oil
• 1 tsp cumin
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions, then drain and cool.
2. For the lime dressing, whisk together lime juice, olive oil, cumin, garlic, salt, and pepper.
3. In a large bowl, combine the cooled pasta, diced avocado, corn, black beans, red onion, and cilantro.
4. Drizzle the lime dressing over the salad and toss gently to combine.
5. Chill for 30 minutes before serving.

This avocado, corn, and black bean pasta salad is a creamy, tangy delight that’s perfect for summer gatherings.

The combination of textures—creamy avocado, tender pasta, and crunchy corn—makes every bite a treat.

Cucumber, Tomato, and Feta Pasta Salad with Dill Dressing

This cucumber, tomato, and feta pasta salad is a refreshing, light dish with a tangy dill dressing that will leave you craving more.

The cool, crunchy cucumbers paired with juicy tomatoes and creamy feta offer a delightful contrast of textures, while the dill dressing adds a fresh, herby finish.

Ingredients:

• 12 oz rotini or farfalle pasta
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• Salt and pepper to taste

Dill Dressing:

• 1/4 cup Greek yogurt
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions, then drain and cool.
2. For the dill dressing, whisk together Greek yogurt, dill, olive oil, white wine vinegar, Dijon mustard, salt, and pepper.
3. In a large bowl, combine the cooled pasta, diced cucumber, halved tomatoes, crumbled feta, and sliced red onion.
4. Drizzle the dill dressing over the salad and toss gently to combine.
5. Refrigerate for 30 minutes before serving.

This cucumber, tomato, and feta pasta salad is a fresh and vibrant dish perfect for hot summer days.

The dill dressing adds a creamy, tangy layer of flavor that ties together the crisp vegetables and creamy feta.

Zucchini Noodle and Pesto Pasta Salad

This zucchini noodle and pesto pasta salad is a refreshing, low-carb alternative to traditional pasta salads.

The spiralized zucchini adds a light, crunchy texture that pairs beautifully with a vibrant pesto dressing. It’s a healthy, colorful dish that’s full of fresh herbs and a creamy consistency from the pesto.

Ingredients:

• 3 medium zucchinis, spiralized
• 12 oz pasta (preferably penne or fusilli)
• 1/4 cup pine nuts, toasted
• 1/4 cup Parmesan cheese, grated

Pesto Dressing:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/4 cup Parmesan cheese, grated
• 1/3 cup olive oil
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions, then drain and cool.
2. For the pesto dressing, combine fresh basil, pine nuts, garlic, Parmesan cheese, olive oil, salt, and pepper in a food processor. Blend until smooth.
3. Spiralize the zucchinis and place them in a large bowl.
4. Toss the cooled pasta and zucchini noodles with the pesto dressing, and sprinkle with toasted pine nuts and Parmesan cheese.
5. Refrigerate for at least 30 minutes before serving.

This zucchini noodle and pesto pasta salad is a refreshing twist on the classic pasta salad.

The pesto gives it a burst of herby flavor, while the zucchini noodles keep the dish light and healthy, making it perfect for a summer day.

Roasted Red Pepper and Chickpea Pasta Salad

This roasted red pepper and chickpea pasta salad is hearty, nutritious, and packed with vibrant flavors.

Roasted red peppers add a smoky sweetness, while chickpeas bring protein and a satisfying bite. Combined with a tangy lemon dressing, this salad is perfect as a main dish or a side at your next barbecue.

Ingredients:

• 12 oz fusilli or rotini pasta
• 1 jar roasted red peppers, drained and sliced
• 1 can chickpeas, drained and rinsed
• 1/4 cup Kalamata olives, sliced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Lemon Dressing:

• Juice of 1 lemon
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions, then drain and cool.
2. For the lemon dressing, whisk together lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper.
3. In a large bowl, combine the cooled pasta, roasted red peppers, chickpeas, Kalamata olives, and parsley.
4. Drizzle the lemon dressing over the salad and toss gently to combine.
5. Chill for at least 30 minutes before serving.

This roasted red pepper and chickpea pasta salad is a satisfying and flavorful dish.

The roasted red peppers provide a smoky sweetness, and the chickpeas add protein, making it a hearty option for a light summer meal or a picnic dish.

Greek-Style Pasta Salad with Tzatziki Dressing

This Greek-style pasta salad is a flavorful and refreshing dish packed with Mediterranean ingredients like cucumbers, tomatoes, Kalamata olives, and feta cheese.

The tzatziki dressing, made with yogurt, cucumber, and dill, adds a creamy, tangy finish that perfectly complements the salad’s ingredients.

Ingredients:

• 12 oz rotini or orzo pasta
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste

Tzatziki Dressing:

• 1/2 cup Greek yogurt
• 1/4 cup cucumber, grated
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions, then drain and cool.
2. For the tzatziki dressing, combine Greek yogurt, grated cucumber, dill, olive oil, lemon juice, garlic, salt, and pepper in a bowl and mix until smooth.
3. In a large bowl, combine the cooled pasta, cucumber, cherry tomatoes, olives, red onion, and feta.
4. Drizzle the tzatziki dressing over the salad and toss gently to combine.
5. Let the salad chill for at least 30 minutes before serving.

This Greek-style pasta salad with tzatziki dressing is a refreshing and creamy salad with bright Mediterranean flavors.

The crunchy cucumbers, juicy tomatoes, and tangy feta pair wonderfully with the cool, garlicky tzatziki dressing, making it the perfect side dish for summer.