Refreshing Summer Pasta Salad with Lemon Vinaigrette

Ready in: 1 hour · Serves: 6 · Technique: Roasting & Boiling · Storage: Up to 3 days in the refrigerator.

Quick Answer

This vibrant Summer Pasta Salad with Lemon Vinaigrette and Roasted Veggies is a refreshing dish perfect for picnics and gatherings.

Living in New York City, the hustle of everyday life can sometimes sweep you off your feet, but there's something incredibly rejuvenating about putting together a fresh summer pasta salad. It's the perfect dish for outdoor picnics at the park or as a vibrant side for your upcoming Thanksgiving or Christmas gatherings. Today, I'm excited to share my go-to Summer Pasta Salad, bursting with seasonal veggies and drizzled with a zesty lemon vinaigrette.

A Perfect Summer Salads

Why You'll Love This Recipe

• It's refreshing and perfect for summer gatherings.
• Easy to prepare with vibrant seasonal veggies.
• Versatile and can be customized to your taste.
• A great make-ahead option for picnics and potlucks.
• Drizzled with a zesty lemon vinaigrette that elevates the flavors!

Ingredients

Gather the following ingredients for a delightful Summer Pasta Salad:

For the Pasta Salad:

• 8 ounces of your favorite pasta (bowtie or fusilli recommended)
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup of corn kernels (fresh or frozen)
• 1 cup of cooked chickpeas (canned, rinsed)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

For the Lemon Vinaigrette:

• Zest and juice of 1 large lemon
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• ⅓ cup extra virgin olive oil
• Salt and pepper, to taste

How to Make Summer Pasta Salad (Step-by-Step)

Follow these simple steps to create a delicious Summer Pasta Salad.

Step 1: Preheat the Oven

Begin by preheating your oven to 425°F (220°C). The delightful aroma of roasted veggies will soon fill your kitchen.

Step 2: Roast the Vegetables

On a large baking sheet, toss together the diced zucchini, red bell pepper, and corn with a tablespoon of olive oil. Season generously with salt and pepper, and spread them out in a single layer. A silicone baking mat is recommended to avoid sticking. Roast the veggies for about 20 minutes, or until they're tender and starting to caramelize, stirring halfway through.

Step 3: Cook the Pasta

While the veggies are roasting, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Ensure it's perfectly al dente by tasting it a minute before the recommended cook time is up. Once cooked, drain and rinse the pasta under cold water until cool to the touch.

Step 4: Make the Vinaigrette

In a small bowl, whisk together the lemon zest, lemon juice, Dijon mustard, honey, and a pinch of salt and pepper. While whisking, slowly drizzle in the olive oil until well combined and emulsified. The vinaigrette should be luxurious and glossy!

Step 5: Combine and Serve

In a large mixing bowl, combine the cooked pasta, roasted veggies, and chickpeas. Pour the lemon vinaigrette over the top and toss gently to combine everything. Just before serving, garnish with fresh basil. Allow the salad to sit for at least 30 minutes to let the flavors meld for the best experience.

Common Mistakes to Avoid

• Overcooking the pasta: Aim for al dente; it should have a bit of bite to hold up against the dressing.
• Skipping the rinse: Rinsing the pasta is crucial to cooling it down and removing excess starch, which can make it sticky.
• Not seasoning the veggies: A pinch of salt and pepper before roasting enhances their natural sweetness and flavor.

Tips and Tricks for Success

• For even more flavor, consider adding feta cheese crumbles or sliced olives into the salad.
• This salad is incredibly versatile-feel free to substitute veggies based on what you have on hand or what's in season.
• If you're preparing this ahead of time for a gathering, roast the vegetables and cook the pasta the day before, then assemble and dress just before serving.

Variations

• Swap in cherry or grape tomatoes for a sweeter bite.
• Use quinoa or farro instead of pasta for a gluten-free option.
• Add protein such as grilled chicken or shrimp for extra heartiness.
• Incorporate seasonal ingredients like asparagus or green beans for a fresh twist.

How to Serve

• Serve chilled or at room temperature for outdoor gatherings.
• Pair with grilled meats for a complete meal.
• Package in individual servings for easy lunch options.
• Top with extra fresh basil or parsley for added color and flavor.

Make Ahead and Storage

• Make Ahead: Roast the vegetables and cook the pasta a day prior, then assemble and dress just before serving.
• Storage: Keep in an airtight container in the refrigerator for up to 3 days.
• Reheating: This salad is best enjoyed cold; however, if reheated, do so gently to avoid mushiness.
• Freezing: It is not recommended to freeze this salad, as the texture will be compromised.

Recipe Notes / What I Learned

Each time I make this salad, I'm reminded of how simple ingredients combine to create something so refreshing. It's perfect for summer gatherings and can easily transition into a cozy winter potluck dish with a few seasonal tweaks!

Yield and Serving Size

Yield: 6 servings · Serving Size: 1 cup

Nutrition Snapshot

Estimated Nutrition Per Serving: ~250 calories · 8g protein · 35g carbs · 10g fat

FAQs