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Crisp Big Batch Summer Pasta Salad Recipe That Stays Fresh Outdoors

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A crisp, refreshing pasta salad perfect for outdoor events that stays fresh and crunchy even when left out in warm weather. This big batch recipe is quick, easy, and adaptable with simple pantry staples and fresh produce.

Ingredients

Scale
  • 1 pound (450 g) rotini or fusilli pasta
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 medium cucumber, diced (peeled if waxed)
  • 1 red bell pepper, diced
  • 1/2 cup (75 g) red onion, finely chopped (optional)
  • 1 cup (120 g) snap peas or green beans, blanched
  • 1/2 cup (30 g) fresh parsley, chopped
  • 1/2 cup (30 g) fresh basil leaves, sliced
  • 1/4 cup (30 g) sliced black olives (optional)
  • 1/3 cup (80 ml) extra virgin olive oil
  • 3 tablespoons (45 ml) red wine vinegar
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon (5 g) honey or maple syrup
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound (450 g) of rotini or fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
  2. Drain pasta in a colander and immediately rinse under cold water to stop cooking and cool it down. Set aside to drain completely.
  3. While pasta cooks, halve 1 cup (150 g) cherry tomatoes, dice 1 medium cucumber (peel if waxed), dice 1 red bell pepper, finely chop 1/2 cup (75 g) red onion, and chop fresh herbs (parsley and basil).
  4. Blanch snap peas or green beans briefly in boiling water for 1-2 minutes until bright green and tender-crisp, then plunge into ice water to stop cooking. Drain well.
  5. In a small bowl or jar, combine 1/3 cup (80 ml) extra virgin olive oil, 3 tablespoons (45 ml) red wine vinegar, 1 tablespoon (15 ml) Dijon mustard, 1 minced garlic clove, and 1 teaspoon (5 g) honey or maple syrup. Whisk vigorously or shake the jar until the dressing is smooth and emulsified. Season with salt and pepper to taste.
  6. In a large mixing bowl, combine the cooled pasta, prepared vegetables, and chopped herbs.
  7. Pour the dressing over the salad and toss gently but thoroughly to coat everything evenly. Taste and adjust seasoning as needed.
  8. Let the salad rest in the fridge for at least 30 minutes to meld flavors. If serving outdoors, keep chilled until serving. Give it a gentle toss before serving to refresh the coating.

Notes

Rinse pasta under cold water immediately after cooking to stop cooking and remove excess starch to prevent sogginess. Blanch vegetables briefly to keep them tender-crisp. Start with about 3/4 of the dressing and toss, then add more if needed to avoid overdressing. Prepare veggies the day before and keep separate until assembly for maximum freshness. Keep salad chilled until serving and toss gently before serving to refresh flavors.

Nutrition

Keywords: summer pasta salad, outdoor pasta salad, big batch pasta salad, picnic salad, rotini pasta salad, fusilli pasta salad, fresh pasta salad, crisp pasta salad

Find it online: https://merrymorsel.com/crisp-big-batch-summer-pasta-salad-recipe-that-stays-fresh-outdoors/