Summer Pasta Salad with Dijon Vinaigrette

Summer Pasta Salad with a Dijon vinaigrette. So easy to make and delicious! Super versatile, use any short or small pasta, mix with the raw veggies of your choice and mix in the dressing and enjoy!

We are officially on summer break. I can hardly believe it. Normally, I love to entertain, grill and hang out with friends over the summer. We generally keep things fairly relaxed. I think that will be the case for most people this summer. I don’t know any camps that will be happening and a lot of us aren’t flying anywhere and staying close to home. As you may know, we are still in an apartment until our house is finished, which will be in November so we are here all summer long. We are very happy about that because of the pool and grilling area.

We may not be meeting up with friends as we usually do but we’ll still be enjoying family time out by the pool, visiting the beach and making our way to NJ to visit the boardwalk.

Summer Pasta Salad with Dijon Vinaigrette

I love a good pasta salad. I like mine light, with no mayonnaise and lots of raw, crunchy vegetables for texture and color. We absolutely love adding salami to this but you can leave it out if preferred. I completely forgot to add cherry tomatoes, and sometimes, when I know we are going to eat it right away, I will add avocado chunks.

Going to the pool, beach, on a road trip, or just need an easy delicious side dish or meal? This pasta salad is it!

I hope you enjoy!

Print Recipe

5 from 1 vote

Summer Pasta Salad with Dijon vinaigrette

I generally start by adding a cup of each chopped vegetable, you can add more or less, depending on what you like to eat. For some, I will only add a ½ cup.

If you're a cheese lover, you can also add the mini mozzarella balls into this pasta salad.

Cook time is for the pasta!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Main or Side Dish

Cuisine: American

Keyword: creamy pasta, light pasta salad, pasta, pasta salad

Servings: 6

Author: hipfoodiemom

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Ingredients

For the dressing:

• 1 to 2 tablespoons Dijon mustard depending on how tangy you want the dressing
• 1 to 2 tablespoons shallots* finely diced; optional
• 1/4 cup apple cider vinegar
• 1/2 cup good quality olive oil extra virgin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the pasta salad:

• 1 lb. rotini pasta** cooked to al dente
• 1 cup cucumbers chopped or cubed
• 1 cup assortment bell peppers cubed
• 1/2 cup salami chopped
• 1/2 cup black olives sliced
• 1 cup cherry tomatoes sliced in half
• 1/2 cup raw broccoli florets cut into smaller pieces
• 1/2 cup raw cauliflower florets cut into smaller pieces
• 1/2 cup carrots chopped
• fresh basil thinly shredded or chopped for garnish
• salt and pepper if desired

Instructions

• For the dressing: Whisk together all of the ingredients, taste and adjust anything as needed. Set aside.
• Place all of the pasta salad ingredients into a large mixing bowl. Pour the dressing over the top and mix together. Garnish with the fresh basil and season with a little salt and pepper if desired. Enjoy!
• IF MAKING FOR A PARTY: if you are making this pasta salad ahead of time for a party, do not mix and add the dressing until about 20 to 30 minutes before serving. If you do add the dressing, refrigerate your pasta salad and then bring out of the refrigerator about 30 minutes before you serve. Let sit out for about 20 to 30 minutes, re-mix and serve.
• STORING INSTRUCTIONS: Refrigerate any leftovers in an airtight container. Best enjoyed day of .. but can still be delicious 1-2 days later.

Notes

*In addition to shallots, you can also add some freshly grated parmesan cheese to this dressing. It's so good!

**you can also use penne, elbow or farfalle pasta. 

FOOD SAFETY 

• Never leave pasta salad unrefrigerated for longer than 2 hours. Pack in coolers with fresh ice or ice packs when traveling or serving outdoors.
• Refrigeration: Store in airtight containers as close to 40°F as possible, ideally on the coldest, lowest shelf of your fridge.
• Shelf Life: Consume within 3 to 7 days, depending on added ingredients (shrimp and seafood spoil fastest, while cured meats and hard cheeses last longer)