Summertime Pasta Salad
Would it even be a backyard gathering/picnic/4th of July celebration/summertime in general if there wasn’t pasta salad present? This Summertime Pasta Salad is superior (in our opinion) thanks to garden fresh veggies, a variety of seasonings, and hunks of mozzarella! This recipe features Member’s Mark™ Himalayan Pink Salt, which is a luxurious substitute that can transform your meals from ordinary to extraordinary.
What to Serve with Pasta Salad
Want to ensure your pasta salad will go along well with the other dishes on the menu? Peruse our checklist of main dishes that taste great along with this side!
Grilled or Roasted Proteins
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Grilled chicken (breasts, thighs, kabobs)
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Burgers (beef, turkey, veggie)
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Hot dogs or sausages
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Grilled steak
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Grilled or baked fish (like salmon, tilapia, or shrimp)
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Pulled pork or BBQ ribs
Picnic & BBQ Favorites
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Fried chicken
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Sandwiches (club, BLT, Italian sub)
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Sliders (beef, chicken, or pulled pork)
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Deviled eggs
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Corn on the cob
Lighter Options
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Fresh fruit salad
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Leafy green salad
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Roasted or grilled vegetables
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Gazpacho or chilled soups
Bread & Extras
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Garlic bread or breadsticks
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Cornbread or focaccia
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Chips and dips (hummus, guacamole, spinach-artichoke)
Tips for the Best Pasta Salad
Base Tips
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Use short pasta with nooks and ridges
Shapes like rotini, farfalle, penne, or fusilli hold onto dressing and mix-ins better. -
Cook pasta past al dente
Go just slightly over al dente—pasta firms up as it cools, and you don’t want it chewy. -
Rinse the pasta
After draining, rinse under cold water to stop cooking and prevent sticking.
Flavor & Ingredient Tips
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Salt the pasta water well
It’s your best chance to flavor the pasta itself. -
Toss pasta with dressing while warm
Pasta absorbs more flavor when it’s still slightly warm—start with half the dressing now and the rest just before serving. -
Balance textures and flavors
Include a mix of:-
Crunchy: bell peppers, cucumbers, red onion, celery
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Creamy or chewy: cheese cubes, olives, sun-dried tomatoes
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Fresh: herbs (basil, parsley, dill), cherry tomatoes
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Savory: salami, bacon, grilled chicken
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Don’t overdress it
Pasta soaks up dressing over time—add more just before serving if needed. -
Let it chill (but not too long)
1–2 hours in the fridge helps flavors meld. Longer than that? Reserve some dressing to freshen it up before serving.
Summertime Pasta Salad
Ingredients
For the Pasta Salad
- 1 lb Dried pasta of your choice
- 1 cup Bell pepper sliced
- 1 cup zucchini thinly sliced
- 1 cup Cherry tomatoes halved
- ⅓ cup Scallions thinly sliced
- ¼ cup Pepperoncini or banana peppers thinly sliced
- 1 cup Mixed olives halved
- 1 cup Grated parmesan cheese
- 1 cup Fresh mozzarella balls chopped
- ⅓ cup Fresh parsley or basil chopped
For the Dressing
- ⅓ cup Red wine vinegar, white wine vinegar, or champagne vinegar
- ½ tsp Member’s Mark™ Himalayan Pink Salt plus more to taste
- ½ tsp Member’s Mark™ Black Pepper Grinder
- ½ tsp Member’s Mark™ Oregano
- 2-3 tbsp Juice from pepperoncini jar optional
- ½ cup Member’s Mark™ Extra Virgin Olive Oil
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
- While the pasta cooks, make the dressing. In a large bowl, whisk the vinegar, Member’s Mark™ Himalayan Pink Salt, Member’s Mark™ Black Pepper Grinder, Member’s Mark™ Oregano, pepperoncini juice, and Member’s Mark™ Extra Virgin Olive Oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
- Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini, olives, parmesan, mozzarella, and herbs. Taste for seasoning and adjust with salt and pepper as needed. Cover and refrigerate for at least 30 minutes and up to 5 days.