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As the sun shines brighter and temperatures rise, summer presents an opportunity to indulge in vibrant, fresh flavors that celebrate the season's bounty. Summer cuisine is marked by its emphasis on fresh, locally-sourced ingredients, making it the perfect time to explore light and refreshing dishes. Among the myriad options available, the Summer Burst Pasta Salad stands out as a colorful, easy-to-make dish that embodies the spirit of warm weather gatherings. Whether you're hosting a backyard barbecue, attending a picnic, or just looking to enjoy a light meal, this pasta salad is sure to impress with its delightful blend of flavors and textures.

Cold Pasta Salad with Cherry Tomatoes

Get ready to savor summer with this vibrant Summer Burst Pasta Salad, a delightful blend of fresh, colorful ingredients that truly embodies the season. Perfect for barbecues, picnics, or light meals, this salad features chewy pasta, crisp vegetables, and creamy mozzarella, all tossed in a tangy vinaigrette. Versatile and customizable, you can mix in your favorite seasonal veggies to create a dish that's not only tasty but also nutritious. Enjoy a refreshing taste of summer with every bite!
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Ingredients
  

8 oz (225 g) fusilli or rotini pasta

1 pint (300 g) cherry tomatoes, halved

1 cup (150 g) cucumber, diced

½ cup (75 g) red onion, finely chopped

½ cup (75 g) black olives, pitted and sliced

½ cup (75 g) fresh mozzarella balls, halved

½ cup (15 g) fresh basil leaves, roughly torn

¼ cup (60 ml) extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the fusilli or rotini pasta and cook it according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and rinse it under cold running water to stop the cooking process. Ensure it drains well to avoid excess moisture.

    Prepare the Vegetables: While the pasta cools, take a large mixing bowl and combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced black olives, halved mozzarella balls, and the roughly torn basil leaves. Toss gently to mix the vegetables evenly.

      Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, garlic powder, and a pinch of salt and pepper. Ensure the dressing is well emulsified and smooth.

        Combine Ingredients: Once the pasta is completely cool and drained, add it to the bowl with the prepared vegetables. Pour the dressing over the pasta and vegetable mix. Gently toss everything together until all components are nicely coated with the dressing.

          Chill: To allow the flavors to develop, cover the pasta salad with plastic wrap or transfer it to an airtight container. Place it in the refrigerator for at least 30 minutes.

            Serve: Before serving, give the pasta salad a gentle toss to redisperse the dressing. Taste the salad and adjust seasoning with more salt or pepper if needed. For an extra touch, garnish with additional fresh basil leaves just before serving.

              Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings

                - Presentation Tips: Serve in a large, colorful bowl for a vibrant display and sprinkle with extra basil on top for a fresh look. Adding a few whole cherry tomatoes as garnish can also enhance the visual appeal!