A cozy, crowd-pleasing dish perfect for warmer days. This cold pasta salad brings together hearty textures, garden-fresh crunch, and a mellow, homemade vinaigrette. Juicy tomatoes, creamy mozzarella, and crisp cucumber mingle with salami—or your protein of choice—for a dish that's deeply satisfying yet light on its feet. A scattering of fresh basil or parsley gives it a fragrant, herbal finish that makes it feel right at home in any summer spread.

The Zesty Pasta Salad I Make All Summer Long

A bright, unfussy pasta salad that tastes like summer in a bowl. Tender noodles catch every drop of vinaigrette, while crisp vegetables, creamy mozzarella, and savory salami come together in perfect balance. It's refreshing yet filling, easy to prep ahead, and just the kind of thing you want waiting in the fridge on warm days. Fresh herbs tucked in at the end bring it all to life.

Ingredients:

For the Vinaigrette:

• ½ cup red wine vinegar
• ½ cup + 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 tablespoon honey (add more or less as preferred)
• 1 tablespoon dried Italian seasoning
• ½ teaspoon salt

For the Pasta Salad:

• 12 oz pasta (fusilli, rotini, farfalle, or cavatappi work well)
• 1 pint cherry tomatoes, halved or whole
• 1 medium cucumber, quartered lengthwise and sliced
• 1 cup chopped hard salami slices (or see Note for protein alternatives)
• ¾ cup roasted red peppers (jarred or homemade) or fresh sweet bell peppers, finely diced
• ½ cup chopped red onion
• 12 oz mini mozzarella balls (about 22–24), halved
• 1 can (3.8 oz) sliced black olives, drained
• ¼ cup chopped Italian parsley or fresh basil leaves

Instructions:

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and rinse under cold water. Set aside to cool.
2. Make the vinaigrette:
   In a small jar or bowl, whisk together the red wine vinegar, olive oil, garlic, honey, Italian seasoning, and salt until smooth and well combined.
3. Prepare the peppers:
   If using fresh bell peppers, dice them small for better texture. For added depth, you can sauté them briefly in olive oil or roast them under a broiler until slightly charred and peel away the skins.
4. Combine the salad:
   In a large mixing bowl, toss together the cooled pasta, cherry tomatoes, cucumber, salami, peppers, red onion, mozzarella, olives, parsley or basil.
5. Dress and chill:
   Pour the vinaigrette over the salad and toss gently to coat. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

Storage:

• Store in an airtight container in the refrigerator for up to 4 days.
• Before serving, give it a gentle toss and adjust seasoning—olive oil or a pinch of salt can bring it back to life after sitting.

Note:

• You can use a good-quality bottled Italian dressing in place of homemade. Look for one with olive oil, vinegar, garlic, and herbs—nothing creamy or overly sweet.
• Protein alternatives include chickpeas, grilled zucchini, marinated tofu, grilled chicken, tuna, or rotisserie chicken.
• Fresh bell peppers can be used raw for crunch or roasted for a softer, smoky flavor.
• Pasta shapes like fusilli, rotini, farfalle, or cavatappi hold the dressing well and work beautifully.
• Add fresh basil just before serving to keep its flavor bright and delicate.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs