Summer Pasta Salad is a delicious, garden-fresh veggie-filled salad loaded with summer squash, zucchini, carrots, scallions, edamame, broccoli, and cherry tomatoes! It’s topped with a simple light and fresh dressing.

Summer will be drawing to a close soon, and the explosion of fresh fruits and vegetables which, we have enjoyed will begin to taper off at farmers’ markets. Today I have an easy pasta salad recipe to help you savor the last of the summer vegetables. It’s a flavorful, veggie-filled pasta salad, which will be a perfect addition to your summer festivities. If you like pasta salads as I do, you might also want to check out this yummy Tortellini Pasta Salad!

This is not the usual dish that shows up at most potlucks or picnics. It’s a lighter, healthier version loaded with all things good for you!

Here’s what you need for the salad:

The complete list of ingredients includes pasta, kosher salt, summer squash, zucchini, edamame, carrots, scallions, broccoli, and cherry or grape tomatoes and feta cheese.

Here’s what you need to make the dressing:

You will need olive oil, garlic, red wine vinegar, lemon juice, mayonnaise, (just a little, I promise) sugar, and black pepper.

How to make the salad:

To get started, add the pasta to a large pot of boiling salted water over high heat. Check the directions on the pasta package and set the timer for 3 minutes less than is shown. For instance, if the instructions say to cook for 10 minutes, set your timer for 7 minutes.

When the timer goes off, add the carrots to the pasta and cook for two minutes longer. When there is one minute remaining, add the broccoli, squash, zucchini, and edamame and continue boiling for 30-45 seconds to blanch the veggies or until the broccoli is bright green.

Immediately drain the pasta and your veggies in a colander and run cold water over it to stop the cooking process. Make sure to drain the pasta and vegetables thoroughly. Set aside.

How to make the dressing:

While the pasta is cooking, make the pasta salad dressing by combining the olive oil, red wine vinegar, lemon juice, mayonnaise, sugar, and garlic in a mason jar or small bowl. Cover and shake the mason jar well, or if using a bowl, whisk until everything is thoroughly combined.

Assembly:

Add the cooled pasta and veggie mixture to a large bowl along with the tomatoes and scallions and pour in the dressing. Mix well. Add the feta cheese and toss carefully to combine.

What to serve with it:

This delicious salad can be served as a light lunch or as a side dish at a backyard BBQ. It is also a great dish to take to a potluck dinner. I like to serve it with my Grilled Chicken with Peach Glaze, or Southern White Acre Pea Succotash, and, for a fabulous end-of-summer dessert, wait for it… Watermelon and Lemonade Ice Pops! Yes, you read that right, and I can’t even begin to tell you how good they are!

Sharon’s Expert Tips:

This dish can be made ahead and stored covered in your refrigerator for up to three days. Do not freeze it.

You can add even more vegetables or substitute different ones if you like. You can also substitute any other type of pasta you have on hand or your family likes.

This recipe calls for feta cheese, which is delicious, but again, feel free to customize it to your family’s tastes. Suitable substitutes are goat cheese, blue cheese, cheddar, or mozzarella. You can use pretty much any cheese that you have on hand or your family prefers.