Hey there, I'm Jill, the founder of GrownupDish.com and your go-to gal for everything midlife. As a recovering CEO, food lover, world traveler, and self-proclaimed pop culture aficionado, I've got a wealth of experience and wisdom to share with you.
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With summer season in full swing, it’s time to embrace the vibrant flavors and refreshing dishes that perfectly capture the essence of this sunny time of year. Today, I have a versatile recipe to share with you that you’ll find yourself making again and again. Presenting the Savory Summer Pasta Salad! It’s a combination of cooked and raw vegetables, tender pasta, and tangy feta, all brought together with a zesty dressing. This dish is versatile, easy to prepare, and an absolute crowd-pleaser. So, let’s dive right in!
Video: Watch Me Make A Savory Summer Pasta Salad
The Preparation
The key to this Savory Summer Pasta Salad is the combination of fresh and cooked vegetables. Begin by grabbing two zucchini and a red onion, giving them a quick chop. Sauté these veggies in olive oil, sprinkling them with a pinch of salt and pepper to enhance their natural flavors. While the zucchini and onion work their magic, boil 2 cups of orzo (but feel free to use your preferred pasta shape if you’re feeling adventurous).
While the orzo is cooking, prepare the vibrant and crunchy fresh vegetable mix. Grab a bowl and chop up three Persian cucumbers, a big handful of cherry tomatoes, and, just for fun, throw in a few mini peppadew peppers. They add a playful touch, don’t they?
The Assembly
Once the pasta is cooked to perfection, rinse it under cold water to cool it down. Now, it’s time to mix everything together. Combine the orzo with the freshly chopped vegetables, along with the sautéed onions and zucchini. To add a delightful tanginess, crumble in as much feta cheese as your heart desires. Finally, give the whole mixture a good toss with your favorite homemade or store-bought dressing, ensuring each ingredient is coated with the vibrant flavors.
Here are a few of my favorite dressings for the savory summer pasta salad:
Voila! Your Savory Summer Pasta Salad is now ready to impress. The beauty of this dish lies in its versatility. You can serve it cold on scorching hot days or at room temperature for a more relaxed gathering.
If you want to turn it into a complete meal, top it with cooked chicken, shrimp, salmon or steak. Leftover rotisserie chicken works great!
Storing Savory Summer Pasta
Don’t hesitate to make a larger batch, as it’s perfect for sharing with family and friends. So, gather your ingredients, get cooking, and let the savory aromas of this delightful pasta toss fill your kitchen. The best part? It keeps in the fridge for up to a week, allowing you to snack on it for days to come. Whether you’re hosting a barbecue, planning a picnic, or simply seeking a delightful meal to enjoy, this recipe has got you covered.
Savory Summer Pasta Salad is a delicous combination of cooked and raw vegetables, tender pasta, and tangy feta, brought together with a zesty dressing. It’s ideal as a side dish, or top it with your favorite protein and turn it into a meal.
Ingredients
UnitsScale
2 zucchini, diced
1 red onion, diced
2cups orzo or other small pasta
2cups cherry tomatoes, sliced in half
3 small seedless cucumbers or any cucumber, chopped (approx. 2 cups)
(optional) peppadew peppers
1/4 – 1/2cup feta cheese, crumbled
chopped fresh herbs or microgreens for garnish (see notes)
Instructions
Saute chopped zucchini and onion over medium heat until softened (about 5 minutes).
In a medium saucepan, boil salted water and cook pasta according to directions. When pasta is cooked, strain and rinse under cold water.
Chop cucumbers, cherry tomatoes and any other cold vegetables that you desire.
Toss cooked pasta with cooked and fresh vegetables and stir well.
Add your dressing of choice and top with crumbled feta.
Serve warm or cold.
Notes
Use your favorite homemade or store-bought dressing.
Substitute gluten-free pasta if desired.
Use sugar-free salad dressing if you want the recipe to be sugar free.
Omit feta to make the recipe vegan.
Garnish with microgreens or your choice of chopped herbs (Italian parsley, chives, basil, cilantro all work well.)
If you want to turn it into a complete meal, top it with cooked chicken, shrimp, salmon or steak. Leftover rotisserie chicken works great!
