My Most Requested Summer Pasta Salad!

Why You’ll Love This Recipe

I love how this salad balances flavor, texture, and ease. The crisp crunch of veggies meets creamy cheese and al dente pasta, all tied together with a bright, zesty dressing. It’s make-ahead friendly, stores well, and always vanishes fast—hence the nickname “most requested.”

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 ounces pasta (rotini, penne, or shells)

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• ½ cup red bell pepper, diced

• ½ cup red onion, finely chopped

• 1 cup mozzarella pearls or cubed mozzarella

• ½ cup pepperoni or salami, chopped (optional)

• ¼ cup fresh basil, sliced or torn

For the dressing:

• ½ cup mayonnaise

• ¼ cup sour cream or Greek yogurt

• 2 tablespoons red wine vinegar (or lemon juice)

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• ½ teaspoon garlic powder

• ½ teaspoon Italian seasoning

• Salt and pepper, to taste

Directions

1. Cook the pasta in salted boiling water until just al dente. Drain and rinse under cold water to stop cooking.

2. In a large bowl, whisk together mayonnaise, sour cream (or yogurt), vinegar, mustard, honey, garlic powder, Italian seasoning, salt, and pepper until smooth.

3. Add cooled pasta to the bowl, along with tomatoes, cucumber, red bell pepper, onion, mozzarella, pepperoni (if using), and basil.

4. Toss gently until everything is coated in dressing. Taste and adjust salt, pepper, or vinegar as needed.

5. Chill for at least 1 hour to let flavors meld. I like to toss it again just before serving.

Servings and timing

• Servings: 8–10 side dish portions (or 4–6 main dish servings)

• Prep time: ~15 minutes (plus chilling)

• Cook time: ~10 minutes

• Total time: ~25 minutes (plus 1+ hours chill)

Variations

• Veggie-packed: I sometimes add blanched broccoli florets, shredded carrots, or sliced olives.

• Cheese swap: Feta or grated Parmesan adds a tangy twist.

• Protein boost: Grilled chicken, chickpeas, or tuna transform it into a heartier meal.

• Dressing twist: I swap red wine vinegar for lemon juice and add a splash of olive oil for a lighter version.

Storage/reheating

I store leftover salad in an airtight container in the fridge for up to 3–4 days. The dressing helps keep it creamy, but veggies soften over time. If needed, I’ll add a splash of fresh vinegar or olive oil when I toss it again to revive the flavors. No reheating—it’s best served chilled or at room temperature.

FAQs

Can I use a different type of pasta?

Absolutely—I often swap rotini for farfalle, penne, or shells, depending on what I have on hand.

How can I make it dairy-free?

I substitute dairy-free mayo and yogurt, skip the mozzarella, and toss in extra veggies or beans for texture.

Can I prep this a day ahead?

Yes! I make it the night before and toss it again before serving. It tastes even better as the flavors develop.

What if I don’t like pepperoni?

You can omit it entirely or replace it with diced ham, grilled chicken, chickpeas, or edamame.

Does it freeze well?

I don’t recommend freezing this salad—the texture of the pasta and fresh veggies changes too much. Enjoy it fresh or within a few days.

Conclusion

This Most Requested Summer Pasta Salad is my favorite warm-weather staple: fresh, creamy, and endlessly adaptable. It’s perfect for feeding a crowd or enjoying as a satisfying lunch. With tons of mix-and-match options and easy prep, it’s the recipe I return to again and again—and one friends always ask me to bring.

My Most Requested Summer Pasta Salad!

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This refreshing summer pasta salad is loaded with fresh veggies, mozzarella, and a creamy herb dressing—perfect for picnics, potlucks, or easy lunches.

• Author: Sarah
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes (plus 1+ hour chill)
• Yield: 8–10 side servings (or 4–6 mains)
• Category: Salad, Side Dish
• Method: No-Bake, Boil
• Cuisine: American
• Diet: Vegetarian

Ingredients

12 ounces pasta (rotini, penne, or shells)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ cup red bell pepper, diced

½ cup red onion, finely chopped

1 cup mozzarella pearls or cubed mozzarella

½ cup pepperoni or salami, chopped (optional)

¼ cup fresh basil, sliced or torn

For the dressing:

½ cup mayonnaise

¼ cup sour cream or Greek yogurt

2 tablespoons red wine vinegar (or lemon juice)

1 teaspoon Dijon mustard

1 teaspoon honey

½ teaspoon garlic powder

½ teaspoon Italian seasoning

Salt and pepper, to taste

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Instructions

Cook pasta in salted water until al dente. Drain and rinse under cold water.

In a large bowl, whisk together mayonnaise, sour cream/yogurt, vinegar, mustard, honey, garlic powder, Italian seasoning, salt, and pepper.

Add cooled pasta, tomatoes, cucumber, bell pepper, onion, mozzarella, optional pepperoni, and basil.

Toss gently to coat all ingredients in dressing.

Chill for at least 1 hour before serving. Toss again and adjust seasoning as needed.

Notes

Add blanched broccoli, olives, or shredded carrots for more veggies.

Swap mozzarella with feta or Parmesan for a different flavor.

Use grilled chicken, chickpeas, or tuna for added protein.

For a lighter dressing, use lemon juice and a splash of olive oil.

Best served chilled or at room temp—no reheating needed.