Summer pasta salad dinner: 15 minutes to pure bliss

I am telling you, when it is boiling outside, the last thing I want to do is stand over a hot stove for an hour. This summer pasta salad dinner is my absolute secret weapon for those days when you just want to eat something cool and fresh but still feel full. I first threw this together for a big backyard hangout last July and I honestly did not think much of it until everyone started asking for the recipe. Now it is a total family tradition because it actually tastes even better the next day after all those juices soak in.

Why This Summer Pasta Salad Dinner is Your New Favorite

You are going to love how this dish mixes crunchy veggies with really filling proteins. It is a whole meal in one bowl so you do not have to worry about making sides. I love that I can whip it up in the morning while it is still cool and then just pull it out of the fridge whenever we are ready to eat. It makes hosting friends so much easier because I am not stuck in the kitchen while everyone else is outside enjoying the sun. Plus the colors are just so bright and happy.

Ingredients for Your Summer Pasta Salad Dinner

• 16 ounces of rotini or fusilli pasta
• 2 cups of grilled chicken breast diced because chicken is such a great choice here
• 1 pint of cherry tomatoes cut in half
• 1 large English cucumber diced up small
• 1 red bell pepper chopped into bite sized pieces
• 1/2 cup of red onion minced very fine
• 1 cup of sharp cheddar cheese cubes
• 1/2 cup of extra virgin olive oil
• 1/4 cup of fresh lemon juice which gives it a great zing
• 2 tablespoons of vegetable broth to add some extra savory flavor
• 1 teaspoon of dried oregano and a pinch of salt

Step-by-Step Instructions for Summer Pasta Salad Dinner

Boiling the Pasta to Perfection

First you want to get a big pot of water going with plenty of salt. Once it is boiling throw in your pasta and let it cook for about 8 to 10 minutes. You really want it to be al dente which just means it still has a little bit of a bite to it. Do not overcook it or it will get mushy once you add the dressing. One thing that trips people up is forgetting that the pasta keeps softening a little bit as it sits in the fridge so keep it firm.

Mixing the Dressing and Assembling

While that pasta is cooling down you can whisk your olive oil lemon juice vegetable broth and oregano together in a little bowl. Then grab your biggest mixing bowl and toss in the chicken tomatoes cucumbers peppers and cheese. Once your pasta is totally cool to the touch dump it in with the veggies and pour that dressing right over the top. Give it a good gentle stir so every single noodle gets coated in that goodness.

Tips for the Best Summer Pasta Salad Dinner

• Let the salad chill in the fridge for at least 30 minutes so all those flavors can get to know each other.
• Try to use really bright vegetables because it makes the whole table look better.
• If you pull it out of the fridge and it looks a little dry just add a tiny splash of broth to wake it back up.
• Make sure you season your chicken well before you cook it so every bite is packed with flavor.

Nutritional Information

• Calories 380 kcal
• Total Fat 14g
• Carbohydrates 42g
• Protein 22g
• Fiber 3g

Frequently Asked Questions about Summer Pasta Salad Dinner

Can I make this dish a day in advance

Totally. I actually think it tastes better the next day. The pasta really soaks up the lemon and herbs while it sits overnight. Just give it a quick stir before you serve it to move the dressing around again.

What can I use instead of chicken

If you do not have chicken on hand you can use some grilled beef strips or even a can of chickpeas if you want to keep it simple. Both options work great with the dressing.

How long does this stay fresh in the fridge

It will stay good in an airtight container for about three days. It is the perfect thing to pack for a work lunch or to have ready for a quick dinner when you get home late.

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