Easy Summer Pasta Salad with Zesty Italian Dressing

Jump to Recipe

It’s summer, and when it comes to cooking, we all know what that means.

It means not wanting to hover over the stove while sweat drips into your dinner.
It means craving meals that are light, fast, and don’t involve turning your kitchen into a sauna.
It means leaning into recipes that are simple, satisfying, and—if we’re lucky—already halfway made with what’s sitting in your fridge.

Enter: this easy summer pasta salad. It’s the side dish of the season. Perfect for BBQs, picnics, potlucks, or just a Tuesday evening when your energy level is at “pour a glass of iced tea and hope for the best.”

This version features a quick homemade sun-dried tomato dressing that adds a pop of flavor and makes it feel a little extra special. But if you’re in a rush or just not in the mood? Store-bought Italian dressing is absolutely fine. (But try the homemade one at least once—it’s worth the tiny bit of extra effort, and works on more than just pasta salad.)

Why You’ll Love This Easy Summer Pasta Salad

• Minimal cooking: Just boil your pasta. That’s it.
• Customizable: Use whatever veggies, cheeses, or proteins you have on hand.
• Make-ahead friendly: It actually gets better as it sits.
• Crowd-pleaser: Whether you’re feeding picky kids or potluck strangers, this one always disappears.

Ingredients You’ll Need

Here’s the beauty of it—you’re probably already halfway there:

• Cheese tortellini (fresh or frozen)
• Sun-dried tomatoes jarred in oil
• Grape or cherry tomatoes
• Fresh mozzarella (diced, or in pearls)
• Fresh basil
• Italian dressing (homemade or store-bought – either will work!)

Optional but awesome: sliced olives, blanched broccoli, pepperoni, salami, cucumbers, chickpeas, or anything else hanging around your fridge waiting for a purpose.

How to Make It

PIN IT

1. Cook the pasta – Salt your water like the sea. Drain and rinse with cold water so it doesn’t continue cooking.
2. Make the dressing – Whisk together olive oil, chopped sun-dried tomatoes, vinegar, herbs, and cheese. Or… open a bottle of your favorite Italian dressing. No shaming here.
3. Chop your mix-ins – Aim for small, bite-sized pieces so every forkful is the full experience.
4. Combine everything in a big bowl – Toss well to coat.
5. Chill – Let it sit in the fridge for at least 30 minutes. The flavors meld, and it tastes even better cold.

Tips for the Best Pasta Salad

• Don’t overcook your pasta. You want it al dente so it holds up to dressing and chilling.
• Taste and adjust. Pasta soaks up dressing—you’ll need to add more after chilling.
• Let it chill before serving. Seriously. The flavors are so much more pronounced after a rest session in the fridge.

Easy Add-Ins and Variations

• Swap the mozzarella for feta or goat cheese
• Toss in some grilled zucchini or roasted red peppers for a smoky twist
• Add protein like grilled chicken, shrimp, or even salmon for a full meal
• Try a balsamic vinaigrette instead of tomato-based dressing

Make it your own—there’s no wrong way to pasta salad.

FAQs

Can I make this pasta salad ahead of time? Yes! In fact, it tastes better the next day. Just give it a stir and add a splash more dressing before serving.

Can I use gluten-free pasta? Absolutely. Just be sure to rinse it well and avoid overcooking, as GF pasta can get mushy.

Do I have to use tortellini? Nope. Any short-cut pasta, like fusilli, rotini, radiatore or cavatappi will work. I just like the tortellini because it gives the salad some heft.

How long does it last in the fridge? It’ll keep for about 3–4 days, tightly covered. Perfect for lunch leftovers or quick snacks.

This easy summer pasta salad is the definition of low-effort, high-reward cooking. It’s versatile, reliable, and just plain tasty. Whether you’re feeding a crowd or just yourself, it delivers every time. If you make it, I’d love to hear what you added to yours! Leave a comment below or tag me on Instagram—I never get tired of seeing a well-dressed bowl of carbs.