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–+ servings
Summer pasta salad in a round white bowl.
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4.72 from 7 votes

Summer Pasta Salad

A delightful summer pasta salad full of crunchy veggies and fresh herbs, with a light Italian dressing. This salad is a perfect lunch or dinner.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salads
Cuisine: American
Servings: 8
Author: Rachel Gurk

Ingredients

  • 8 ounces uncooked mini farfalle (or any other pasta of your choice)
  • ½ English cucumber, sliced and quartered (about 1 cup)
  • 1 bell pepper (any color), chopped (about 1 cup)
  • 1 cup halved grape tomatoes, heaping
  • 1 cup thinly sliced red onions (about ½ onion)
  • ½ cup diced radishes (6 or 7 radishes)
  • 1 cup diced sharp provolone cheese (4 to 5 ounces)
  • 3 ounces sliced salami, diced
  • 1 can (15.25 ounces) corn, drained
  • ¼ cup chopped fresh parsley
  • ½ cup Italian dressing, or more to taste (see notes)
  • coarsely ground black pepper or red pepper flakes, to taste

Instructions

  • Cook pasta in boiling salted water according to package directions, until it's al dente. Drain and rinse with cold water. Drain again. Set aside to cool.
    8 ounces uncooked mini farfalle
  • Put cooled pasta in a large mixing bowl. Add chopped cucumber, bell pepper, halved grape tomatoes, sliced onion, diced radishes, cheese, salami, corn, and parsley.
    ½ English cucumber, sliced and quartered, 1 bell pepper (any color), chopped, 1 cup halved grape tomatoes, heaping, 1 cup thinly sliced red onions, ½ cup diced radishes, 1 cup diced sharp provolone cheese, 3 ounces sliced salami, diced, 1 can (15.25 ounces) corn, drained, ¼ cup chopped fresh parsley
  • Stir in dressing; mix until combined.
    ½ cup Italian dressing, or more to taste
  • Refrigerate until ready to serve. I find that pasta salad is best if you refrigerate it an hour or two before eating it. The ingredients soak up the dressing and become more flavorful.

Video

Notes

  • Storage/Make ahead: Makes 14 cups or 8 generous servings (1 ¾ cups each). The salad will keep in the refrigerator for up to 4 days. If I want to get a head start on making the salad, I often cook the pasta and cut up the veggies a day ahead and store them separately in the refrigerator. Mix the salad with the dressing an hour or so before serving and chill until ready to serve.
  • Dressing Notes:
    • This salad is quite lightly dressed. Add more dressing to taste, if desired. If salad is refrigerated overnight, the pasta will soak up the dressing and more dressing may need to be added.
    • Use homemade Italian dressing or a bottled dressing of your choice.
  • Substitutions:
    • Add or substitute other vegetables of your choice.
    • For a vegetarian salad, substitute a can (16 oz.) of garbanzo beans (chickpeas) for the salami.
    • Substitute feta, mozzarella, or another cheese of your choice for the sharp provolone, if desired.
  • Recipe revised 2/10/2022.

Nutrition

Serving: 1.75cups | Calories: 241kcal | Carbohydrates: 23g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 601mg | Potassium: 309mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1061IU | Vitamin C: 33mg | Calcium: 145mg | Iron: 1mg

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