Summer Pasta Salad
Prep time: 
Cook time: 
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Serves: 8
It's fresh, colorful and refreshing for summer. Swap in your favorite veggies, noodles and cheese to personalize. This makes a HUGE batch (perfect for big summer parties), but cut in half if you'd like a more manageable serving side for smaller group!
  • 1 box of your favorite pasta shape
  • 2 bell peppers, diced
  • 4 Persian cucumbers, cut into half moons
  • ½ a red onion, sliced into thin strips
  • 1 pint cherry tomatoes, cut in half
  • 1 block feta cheese, cubed
  • 1 bundle flat leaf parsley
  • ½ cup sun dried tomatoes, diced
  • ¼ cup sunflower seeds, or any nut
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tsp dried oregano
  • 2 tsp honey, granulated sugar or agave
  • 2 cloves garlic, peeled
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  1. Cook pasta according to package directions to al dente. Cool completely.
  2. Make parsley dressing. Blend together parsley leaves with olive oil, red wine vinegar, garlic, salt, pepper, oregano, sugar and 1 tablespoon on sunflower seeds.
  3. Toss dressing with onions and let sit while pasta continues cooking. This will help take the bite off the red onion.
  4. Once pasta is completely cooled, toss with remaining veggies, cheese and nuts. Add in parsley dressing and onions. Taste to adjust seasoning as needed.
  5. Chill until serving.
Recipe by Gourmet Gab at