Is it even a potluck if a pasta salad isn’t stealing the show? The answer is no. You’re in luck because I’ve perfected my summer pasta salad over the years, and it rings in rave reviews every time. I’ll share five pro tips for a pasta salad that’s bursting with layers of flavors. Plus, it comes together in just 20 minutes!
I’ll be the first to admit I’m a bit of a pasta salad snob. If it’s mediocre, I’ll happily skip it at a potluck. That’s exactly why getting this one right mattered so much to me. The goal was a pasta salad with real personality—one that delivers something a little unexpected and completely crave-worthy with every bite.
The magic here lies in layers. Savory, lightly seared pepperoni brings depth and a touch of spice, salty feta adds tang, and pepperoncini gives that bright, briny punch. Toss in caramelized zucchini, juicy tomatoes, and plenty of fresh basil, then coat everything in a bold Italian-style dressing, and you’ve got a pasta salad that tastes cohesive, vibrant, and anything but boring. It’s familiar in the best way, but still exciting—very much Italian pasta salad energy.
What really seals the deal is how easy it is. Despite all that flavor, this pasta salad comes together in about 20 minutes , making it perfect for busy days, last-minute invites, or make-ahead meals. It somehow tastes even better after it sits, which makes it a total potluck champion. If you’re going to make one pasta salad this summer, this is the one I’d put my name on.
Summer pasta salad recipe variations
This recipe is already bursting with layers of flavors, but that’s not to say that you can’t play with the ingredients to make some delicious variations. Here are some of my favorites:
- Mediterranean: With the feta cheese and Italian herbs, this summer pasta salad is just begging for more Mediterranean elements! Add some kalamata olives and capers.
- Caprese twist: Swap the feta cheese for mozzarella and drizzle with balsamic glaze.
- Spicy pasta salad: Add some red pepper flakes or some jalapeños for an extra kick.
- Add some crunch: Pine nuts add a subtle flavor and satifying crunch.
Why is the dressing so salty?
The pasta salad dressing is basically my Italian salad dressing , but with extra salt added. It will taste too salty on its own and should not be used on a regular salad. But once it’s mixed with the pasta and veggies, it’s perfect.
What pasta should I use?
A short pasta shape, like fusilli, penne, or rotini, is best. I’ve also made this with farfalle pasta and orzo, which work well.
Best Summer Pasta Salad (with fresh Italian flavors)
- Pin
Ingredients
- ▢ 1 lb short pasta
- ▢ 2 tablespoons olive oil
- ▢ 1 ½ cups diced pepperoni (see notes)
- ▢ 1 small zucchini (halved and thinly sliced)
- ▢ 1 small summer squash (halved and thinly sliced)
- ▢ 2 cups cherry tomato halves
- ▢ 1 cup feta cheese (crumbled)
- ▢ ¾ cup chopped peperoncini (optional but highly recommended)
- ▢ ½ cup thinly sliced red onion (a mandolin works best)
- ▢ ½ cup thinly sliced basil
Pasta Salad Dressing
- ▢ ½ cup olive oil
- ▢ ¼ cup red wine vinegar
- ▢ ½ cup finely grated parmesan cheese
- ▢ 1 tablespoon Italian seasoning
- ▢ 1 teaspoon garlic powder
- ▢ 2 teaspoons EACH: sea salt and pepper (see notes)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain the pasta and then rinse it under cold running water until it is cool. 1 lb short pasta
- While the pasta is cooking, add all of the dressing ingredients to a 2-cup glass jar and shake well. ½ cup olive oil, ¼ cup red wine vinegar, 1 tablespoon Italian seasoning, 2 teaspoons EACH: sea salt and pepper, 1 teaspoon garlic powder, ½ cup finely grated parmesan cheese
- Heat the olive oil in a large frying pan over medium-high heat. Add the pepperoni and cook until it starts to brown, about 2 minutes. Remove it from the pan. 2 tablespoons olive oil, 1 ½ cups diced pepperoni
- Add the zucchini, summer squash, and red pepper and cook for 1-2 minutes. They should slightly soft but still have crunch. 1 small zucchini, 1 small summer squash
- Add the pasta to a large salad bowl and pour the cooked veggies and all of the oil over the top. Add the cooked pepperoni, cherry tomatoes, feta cheese, pepperoncini, red onions, and basil. 2 cups cherry tomato halves, 1 cup feta cheese, ¾ cup chopped peperoncini, ½ cup thinly sliced red onion, ½ cup thinly sliced basil
- Pour the dressing over the top and toss well. Serve at room temperature.
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Best Summer Pasta Salad (with fresh Italian flavors)
Ingredients
- 1 lb short pasta
- 2 tablespoons olive oil
- 1 ½ cups diced pepperoni , see notes
- 1 small zucchini , halved and thinly sliced
- 1 small summer squash , halved and thinly sliced
- 2 cups cherry tomato halves
- 1 cup feta cheese , crumbled
- ¾ cup chopped peperoncini , optional but highly recommended
- ½ cup thinly sliced red onion , a mandolin works best
- ½ cup thinly sliced basil
Pasta Salad Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- ½ cup finely grated parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 2 teaspoons EACH: sea salt and pepper , see notes
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain the pasta and then rinse it under cold running water until it is cool. 1 lb short pasta
- While the pasta is cooking, add all of the dressing ingredients to a 2-cup glass jar and shake well. ½ cup olive oil, ¼ cup red wine vinegar, 1 tablespoon Italian seasoning, 2 teaspoons EACH: sea salt and pepper, 1 teaspoon garlic powder, ½ cup finely grated parmesan cheese
- Heat the olive oil in a large frying pan over medium-high heat. Add the pepperoni and cook until it starts to brown, about 2 minutes. Remove it from the pan. 2 tablespoons olive oil, 1 ½ cups diced pepperoni
- Add the zucchini, summer squash, and red pepper and cook for 1-2 minutes. They should slightly soft but still have crunch. 1 small zucchini, 1 small summer squash
- Add the pasta to a large salad bowl and pour the cooked veggies and all of the oil over the top. Add the cooked pepperoni, cherry tomatoes, feta cheese, pepperoncini, red onions, and basil. 2 cups cherry tomato halves, 1 cup feta cheese, ¾ cup chopped peperoncini, ½ cup thinly sliced red onion, ½ cup thinly sliced basil
- Pour the dressing over the top and toss well. Serve at room temperature.
