Kardea Brown Summer Pasta Salad is an easy make ahead side dish made with rainbow rotini, summer squash, olives and homemade Italian dressing. That makes it a quick potluck favorite for summer cookouts or picnics, since the flavors only get better the longer it chills in the fridge.
The key step is whisking olive oil into the lemon juice and vinegar in a slow stream, because that gradual pour creates a smooth dressing. Dumping the oil in all at once would leave it separated and greasy on the pasta.
Most pasta salads use bottled Italian dressing, but this version builds one from scratch with Dijon, parmesan and a hit of red pepper flakes. That homemade base clings to the pasta and vegetables in a way that store-bought never does.
Kardea Brown Summer Pasta Salad
Course: SIde DishCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalA colorful summer side that tosses rainbow spiral pasta with diced zucchini, yellow squash, black olives and cherry tomatoes in a from-scratch Italian vinaigrette. Best after chilling for at least an hour so the dressing soaks into every bite.
Ingredients
- For the Pasta Salad:
2 pounds rainbow spiral pasta, cooked al dente and drained
1 1/2 cups diced yellow squash
1 1/2 cups diced zucchini
One 6-ounce can black olives, sliced
1 cup cherry tomatoes, halved
2 cups Homemade Italian Dressing (recipe below)
Kosher salt and freshly ground black pepper
- For the Homemade Italian Dressing (makes 3 1/2 cups):
1/2 cup lemon juice (from about 2 lemons)
1/2 cup red wine vinegar
2 cups extra-virgin olive oil
1/2 cup grated parmesan
2 tablespoons Dijon mustard
2 teaspoons kosher salt
2 teaspoons granulated sugar
1 teaspoon freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
Directions
- Make the dressing:Add the lemon juice and vinegar to a large bowl and whisk together. While whisking continuously, stream in the olive oil until the mixture is smooth. Add the parmesan, mustard, salt, sugar, black pepper, garlic powder, Italian seasoning and red pepper flakes. Whisk until combined. Store extra in an airtight container in the fridge for up to 5 days.
- Toss the salad:In a large bowl, combine the cooked pasta, yellow squash, zucchini, black olives and cherry tomatoes. Pour 2 cups of the dressing over the top, season with salt and pepper and toss until everything is fully coated.
- Chill and serve: Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight. Toss again before serving.
FAQs
What should I do with the leftover dressing?
The dressing recipe makes about three and a half cups, but the salad only calls for two cups of it. Store the extra in an airtight jar in the fridge for up to five days. It works just as well on green salads or as a quick marinade for grilled chicken or vegetables.
Can I make this pasta salad the day before?
You can make this salad a full day ahead, which actually improves the flavor as the pasta absorbs the dressing overnight in the fridge. Give it a good toss before serving and add a splash of fresh dressing if it looks dry after sitting. This make ahead quality is exactly what makes it a perfect choice for parties and gatherings.
What pasta shapes work instead of rainbow spirals?
Penne, farfalle or cavatappi all work as swaps for the rainbow spirals, since their ridges and curves hold the dressing the same way. Avoid long shapes like spaghetti because the vegetables settle to the bottom and the dressing pools unevenly. Stick with a short, textured pasta for the best coat of dressing on each piece you serve.
What other mix-ins can I add to this salad?
Diced bell peppers, artichoke hearts, sliced pepperoncini or cubed fresh mozzarella all fit well with the Italian dressing base of this salad. Adding grilled chicken or salami turns it into a full meal rather than just a side dish for the table. Toss any extras in before the chilling step so they absorb the dressing along with everything else.
Why is cooking the pasta al dente so important here?
Cooking the pasta to al dente matters because it softens as it sits in the acidic dressing during the chill time in the fridge. Overcooked pasta turns mushy after an hour and loses its texture completely, which ruins the whole dish. Pull it a minute early, rinse under cold water and drain well before tossing with the vegetables.
