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A summer pasta salad full of fresh flavors
In the summer, when it gets too hot to cook and you’re tired, but still want something hearty and fresh, a summer pasta salad is the way to go. Now, we’re not talking about a pasta salad with mayo or anything like that; no, we like one with lots of fresh and crunchy vegetables. A homemade dressing is always nice, whether it’s simple oil and balsamic vinegar, a mayo-based caesar dressing, or even a creamy sesame version. Today’s summer pasta salad recipe features a delicious pesto dressing, which is easily customizable to what you already might have at home. Keep reading to learn how you can make it and when it’s best enjoyed!
Perfect for midsummer
Midsummer always falls at the end of June, during the summer solstice. During midsummer, people enjoy plenty of good food, including lots of traditional dishes, of course, but also lots of fresh vegetables. This pasta salad is the perfect dish to enjoy alongside heavier main dishes, like meatballs or fish. It lightens up the meal and offers a hearty and filling option for any vegetarians, too. It also adds a new flavor profile to the table with the pesto dressing, but bear in mind that you can also switch this out for a different dressing if you’d prefer something milder. To read more about midsummer traditions in Scandinavia, check out our blog post here.
Versatile and delicious as a side or main dish
While this is a great side dish, for all the reasons explained above, it’s also great as a main dish! Particularly on a warm summer day, you don’t always want a heavy meal for dinner, so this is a great lighter option. But luckily, the pasta, vegetables, and creamy dressing mean that it’s still filling, so you won’t leave the dinner table hungry. Also, this is a good option for meal prep for your summer lunches, whether it’s for school or work or just a busy week ahead. You definitely don’t have to follow this recipe – it’s cooking, so it’s a lot more flexible than baking! Switch up the pasta shape or use an entirely different type of grain, add your family’s favorite vegetables, use lettuce instead of arugula, and dress it however you like. It’s simply a versatile and delicious summer pasta salad!
Other delicious salads for your summer BBQ
Looking for other recipes you’d like to make this summer to go with your BBQ? Here are a few of our favorite light and refreshing recipes:
- Nectarine, Prosciutto & Burrata Summer Salad: The combination of salty prosciutto, creamy burrata, and sweet nectarine is amazing! Paired with crunchy croutons and peppery arugula, it makes for a perfectly balanced dish.
- Roasted Beet Salad with Feta and Walnuts: This salad of arugula, beets, feta, onion, walnuts, and a simple oil and vinegar dressing is so refreshing and just the perfect spring or summer dish!
- Kartoffelsalat (Herb Potato Salad): This herby and zingy potato salad is fresh and hearty – the perfect side dish for a summer barbeque or dinner party.
Ingredients you’ll need and substitutions
To make our summer pasta salad, you’ll need: pasta (obviously) – we use spirali, fusilli, or penne – arugula, fresh mozzarella, cucumber, spring onions, roasted red peppers, cherry tomatoes, peas, and asparagus. For the dressing, you’ll need: basil, lemons, olive oil, garlic, yoghurt, parmesan, and salt and pepper. As mentioned above, feel free to make any substitutions you like! We’d say that the cucumber and tomatoes and arugula are a must-have, but you can mix up the other ingredients. Add parmesan instead of mozzarella, red onion instead of spring onions, fresh red peppers instead of roasted red peppers, beans instead of peas, and broccoli instead of asparagus. Those are just some random suggestions, but truly, add what you like and what you have.
How to make our summer pasta salad
It doesn’t get much easier to cook up a summer dinner than this recipe. You’ll have to boil water and cook the pasta according to the package instructions (sorry) and quickly blanch the asparagus, but then, it’s just a bit of chopping. Prep all the ingredients to be around the same size, and throw them into a big bowl. Bonus points if it has a lid to easily dress the salad!
The dressing is just blended up, either in a blender or with an immersion blender. You want it to be as smooth as possible! Also, always taste the dressing for seasoning before you pour it on the salad – it will usually need a bit more salt than you think. Pour this over the salad and shake (or toss, if you don’t have a lid) until everything is evenly coated. Enjoy the delicious meal you’ve created and let us know in the comments how it turned out!
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Summer Pasta Salad
A refreshing summer pasta salad perfect for the BBQ table or your midsummer feast, with a creamy pesto dressing that is just so delicious.
Ingredients
BASIL PESTO SAUCE
- 25 grams grated or shredded parmesan
- 80 grams Greek yoghurt
- 15 ml olive oil
- 20 ml lemon juice, from 1 lemon
- 2 cloves of garlic
- 40 grams fresh basil
- Salt and pepper to taste
SALAD INGREDIENTS
- 454 grams pasta (spirali, fusili, penne, rotini, farfalle, etc)
- 300 grams asparagus
- 250 grams frozen peas
- 250 grams mozzarella (you can cut up a ball of mozzarella, or use pearl mozzarella!)
- 150 grams cucumber, chopped
- 30 grams spring/green onion, chopped
- 200-250 grams roasted red peppers, chopped into small pieces (you can roast these yourselves or get jarred red peppers!)
- 200 grams cherry tomatoes, halved
- 60 grams baby arugula
TOPPING
- Extra spring/green onion for garnish
- Sunflower seeds, roasted pumpkin seeds, or something with a crunch!
Instructions
- Prep asparagus by removing the woody stem and cutting into 1/2" or 1cm pieces.
- Boil a pot of water and add pasta.
- Cook according to package instructions, but for the last 3-4 minutes, add asparagus and frozen peas. Drain everything in a colander, rinse, and set aside to cool down while prepping the rest of the ingredients.
- Chop mozzarella, cucumber, spring onions, roasted red peppers, tomatoes, and add to large bowl.
- Add in baby arugula.
- Make basil pesto sauce by combining parmesan, yoghurt, olive oil, lemon juice, garlic, basil, salt and pepper in a food processor, blender, or bowl if using an immersion blender. Blend ingredients together until you have a smooth sauce. You could also chop the basil and garlic finely and combine in a bowl!
- Add cooled pasta, asparagus, and peas to the large bowl. Add sauce and mix well.
- Serve and top with extra spring/green onions for garnish and sunflower or pumpkin seeds for a little added crunch! Enjoy!
