Summer Pasta Salad Recipe

Be the talk of the party with this amazingly delicious and easy to make Summer Pasta Salad Recipe!
Course Side Dish
Author Chef Billy Parisi


For the Pasta Salad:

  • 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

For the Vinaigrette:

  • 1 small diced shallot
  • ¼ cup of white balsamic vinegar
  • 1 teaspoon of Dijon mustard
  • 1 teaspoon of sugar
  • 1/3 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.