I am one of those people who like to graze all day long on backyard BBQ get together type food, like this Summer Pasta Salad Recipe. Whether it’s bone suckin’ ribs, potato salad or just watermelon, this is comfort food at its finest! Another huge benefit is the ease of making these delicious dishes! Outside of smoking BBQ ribs, pork, brisket or chicken these foods should be ready in no time.
Pasta salads are incredibly given the seasonality of the fresh produce you want to throw in there. For example, pasta salads can change a bit during those cooler months to include things like carrots, fennel or even roasted parsnips. For me there is no better time than the summer to whip up pasta salads.
I’m Italian so pasta salad is a bit nostalgic for me growing up with a million varieties of it from each aunt and all 40 first cousins on my dad’s side. After all this time though I think I’ve found my favorite, which is this Summer Pasta Salad Recipe. Start off this recipe by roasting up some fresh in season zucchini, squash and assorted colored cherry tomatoes just to add a bit more flavor to them and for the pasta salad.
While they’re roasting this is perfect time to cook the pasta. I am obsessed with our pot filler faucet from Franke. it’s gorgeous sitting overtop my cooking range and it literally is a life safer on your back and legs by not having to carry extremely heavy water filled pots and pans to the sink. Once the pasta and roasted veggies are done immediately chill them in the refrigerator., because after all this is cold pasta salad J. You can help cool the pasta by hosing it down with some cold water, which my Franke faucet helps with tremendously with the easy moving sprayer.
Next on the list in the vinaigrette. I’m a bit of a purist here so balsamic vinaigrette is always my first choice, and to help change it up just a bit I used white balsamic vinegar which is a bit sweeter of the traditional black version.
At the end, add it to a bowl with some cheese and toss together for a full flavored ridiculously delicious Summer Pasta Salad Recipe! Enjoy!
- 1 sliced green zucchini
- 1 sliced yellow squash
- 1 pint of assorted colored cherry tomatoes
- 3 tablespoons of olive oil
- 1 pound of Cavatelli pasta
- 4 ounces each julienne genoa salami, mortadella, capicola ham
- ½ cup of sliced pepperoncinis
- ½ cup of sliced black olives
- ½ cup of julienne sun dried tomatoes
- 1 cup of shredded Parmesan cheese
- 1 cup of bocconcini
- sliced chives for garnish
- Kosher salt and fresh cracked pepper to taste
- 1 small diced shallot
- ¼ cup of white balsamic vinegar
- 1 teaspoon of Dijon mustard
- 1 teaspoon of sugar
- ⅓ cup of extra virgin olive oil
- 1 tablespoon of chiffonade fresh basil
- Kosher salt and fresh cracked pepper to taste
- Coat the zucchini, squash and cherry tomatoes in olive oil, salt and pepper and roast in the oven on a sheet tray lined with parchment paper on 500° for 12 minutes. Cool immediately in the refrigerator.
- Boil the noodles in a large pot of boiling salted water until al dente or slightly crunchy, about 10 to 12 minutes. Strain and cool immediately in the refrigerator.
- For the Vinaigrette: Whisk together all ingredients until combined and set aside.
- To Make: Combine all total ingredients in a large bowl until completely mixed together and garnish with sliced chives.