Summertime Pasta Salad with Tomatoes, Cucumber, and Mozzarella

Ingredient Swaps

Find the printable recipe with measurements in the recipe card below.

• Pasta: I’ve made this pasta salad with farfalle (bowtie) shaped pasta, but other hearty shapes with plenty of fold and ridges (like rotini or penne) also work. The idea is to choose a pasta with plenty of nooks and crannies to soak up the dressing.
• Veggies: This summertime pasta salad includes English cucumber, sliced cherry tomatoes, diced bell pepper, and diced red onion, but you could also include fresh corn, roasted zucchini, and fresh leafy greens like arugula or baby spinach.
• Cheese: If small mozzarella pearls are nowhere to be found, a large mozzarella ball works just as well. Just tear it into pieces or cut it into smaller cubes. Prefer something with more bite? Try making it with tangy feta or shredded parm.

Summer Pasta Salad in 4 Simple Steps!

This bowtie pasta salad is as easy as it gets! Here’s how to make it:

Step 1: Cook the pasta until well-cooked- yes, past al dente. Drain and rinse with cold water to stop the pasta cooking and to remove excess starch which may cause the pasta to stick together.

Step 2: Whisk together the ingredients for the salad dressing in a large salad bowl or add them to a jar with a tight-fitting lid and give it a good shake until completely combined. 

Step 3: Add the chopped salad ingredients to the large bowl with the dressing and toss to coat.

Step 4: Then, add the cooked and cooled pasta and toss to coat. Serve with fresh lemon juice and garnish with fresh parsley, if desired.

My Best Pasta Salad Tips

1. Cook your pasta a little past al dente. While al dente pasta works great for hot dishes, slightly overcooking it (by a minute or two) makes it more tender and better suited for cold pasta salads. Al dente pasta will harden once chilled, so a slightly softer texture ensures it stays pleasant and easy to eat straight from the fridge or cooler.

2. Rinse the pasta in cool water to stop cooking. After draining your pasta, rinse it under cold running water. This stops the cooking process immediately, preventing it from becoming mushy. Rinsing also helps remove excess surface starch, which can cause pasta salad to clump together over time.

3. But dress it when the pasta is still warm(ish). If you’re serving the salad right away or not chilling it for long, toss the pasta with the dressing while it’s still slightly warm. Warm pasta absorbs flavors better, allowing the vinaigrette to penetrate and season it more deeply. Just make sure it’s not steaming hot, which can break down more delicate ingredients and melt cheese.

4. Season to taste. Don’t be afraid to adjust the flavor just before serving. Pasta tends to soak up seasoning as it sits, so what tasted perfect right after mixing might need a little extra salt, pepper, lemon juice, or even a drizzle of olive oil later. Give it a quick taste test and refresh the flavor as needed before bringing it to the table.

Important Storage Info

• For storing: Once the salad has been prepared, I’ll just pop leftovers in an airtight container in the fridge for up to 3-4 days. You’ll want to give it a good stir before serving again as the salad dressing will naturally settle to the bottom of the container.
• For making ahead: I love making this salad up to 12 hours in advance – sometimes I’ll push it to 24 hours if I’m making it just for my family. This give it time to soak up the dressing, but not lose its freshness.
• For freezing: Not recommended. Don’t do it.

How can I keep this pasta salad safe to eat at a picnic? Since this salad is best served cold, it’s important to keep it at a safe temperature. If it’s been sitting out for more than 2 hours (or 1 hour on a hot day), it should be returned to a cooler or refrigerator—or discarded. To keep it out longer, place the serving bowl in a larger container filled with ice to help maintain a temperature of 40°F (4°C) or below.