Typically my go to if it involves pasta is going to be a creamy carbonara or noodles that are covered in a homemade marinara sauce. BUT I’ll make the exception for a cold pasta salad especially as we’re heading into summer! I feel I’m never craving a cold pasta salad until the weather gets warmer and I need to start remembering this recipe sooner! It’s such a quick side dish or main dish to put together. A perfect option for meal prep, a busy evening or even just a hot summer night with dinner out on the patio. So let’s get cookin this summer pasta salad!
My Secret to Upleveling Pasta
I have one secret for this recipe. I love to use leftover pasta to make it even quicker to put together. However, my leftover pasta is usually kicked up a notch so I’ll let you in on this too. When I go to make pasta and I don’t want a cream based sauce or any sauce for that matter – here’s the trick. When you drain the pasta, save some of that pasta water. Into the pot from the pasta add 2-3 tablespoons of olive oil, 1-2 garlic cloves (minced) and 1/4 tsp red pepper flakes. Cook until fragrant and garlic starts to turn golden. Turn off the heat, add your pasta and stir to coat the pasta in your lovely garlic oil mixture. Add pasta water as needed to keep the consistency you’d like. You can even add a little parm cheese if you’re really feeling fancy and of course salt and pepper to taste. And then if you don’t eat it all – you can turn into into the summer pasta salad the next day! It’s a win win people!
Ingredients for Summer Pasta Salad
- Spaghetti (read above for my secret way to uplevel this!)
- Cherry tomatoes
- Red Onion
- Cucumber
- Basil
- Parmesan or Feta Cheese (Optional)
- Olive oil
- Red wine vinegar
- Oregano
- Lemon
- Salt & Pepper
- Garlic
- Red Pepper flakes
How to Make Summer Pasta Salad
- If you don’t have leftover past or you want to make my upleveled pasta (see above) start there first!
- Chop your basil, cucumber, tomatoes and onion.
- Make your dressing. Combine olive oil, red wine vinegar, oregano, lemon juice, salt & pepper
- If you’re not using my upleveled pasta, add minced garlic and red pepper flakes to dressing.
- Toss all ingredients into a large bowl
- Top with extra basil and parmesan cheese or feta if you’d like!
- If you’re cooking your pasta the same day chill in the fridge for 30 minutes to an hour.
- Enjoy
Summer Pasta Salad
Ingredients
- 1 lb Spaghetti, cooked and cooled (OR check out my upleveled spaghetti tip!)
- 1 English cucumber chopped
- 1 pint Cherry Tomatoes halved
- 1/2 small red onion diced
- 1 bunch Fresh basil chopped
- 3/4 cup Parmesan or Feta Cheese Optional
Dressing
- 1/2 cup Extra Virgin Olive Oil
- 2 Tbsp Red Wine Vinegar
- 2 Tbsp fresh lemon juice
- 2 Tbsp Dried Oregano
- 1/4 tsp Red Pepper Flakes (Omit if you're using my upleveled pasta)
- 2 cloves Garlic, minced (Omit if you're using my upleveled pasta)
- Salt & Pepper to taste
Instructions
- If you're not using leftover pasta cook according to directions on package and let cool.
- Combine all dressing ingredients together in a small bowl. Whisk to combine. (If you've made my upleveled pasta, omit the garlic and red pepper flakes.)
- In a large bowl, add pasta, cucumber, tomato, onion, basil, dressing and cheese (if using). Toss to combine.
- Enjoy!
