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Fresh Make-Ahead Pasta Salad for 20 Easy Summer Potluck Recipe

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A quick, easy, and scalable pasta salad perfect for summer potlucks, featuring fresh veggies, a tangy lemon-honey dressing, and make-ahead convenience.

Ingredients

Scale
  • 1 pound rotini pasta (or penne or fusilli)
  • 2 cups cherry tomatoes, halved
  • 2 medium cucumbers, diced (English cucumber preferred)
  • 1 red bell pepper, diced
  • 1 cup Kalamata olives, pitted and halved (optional)
  • 1/2 red onion, finely chopped
  • 1 cup fresh basil leaves, torn (add at the end)
  • 1 cup shredded mozzarella or feta cheese (crumbled)
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound of rotini pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Drain well and transfer to a large mixing bowl.
  3. While the pasta cooks, halve 2 cups of cherry tomatoes, dice 2 cucumbers and 1 red bell pepper, finely chop 1/2 red onion, and pit and halve 1 cup of Kalamata olives (if using). Add all to the bowl with the pasta.
  4. In a small bowl, whisk together 1/3 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 2 tablespoons red wine vinegar, 1 tablespoon honey, 2 cloves minced garlic, and 1 teaspoon Dijon mustard. Season with salt and black pepper to taste. Whisk until well combined and slightly thickened.
  5. Pour the dressing over the pasta and vegetables. Toss gently but thoroughly to coat everything.
  6. Add 1 cup shredded mozzarella or crumbled feta cheese and toss gently.
  7. Just before serving, tear 1 cup fresh basil leaves and sprinkle over the salad. Toss gently to distribute the herbs without bruising them.
  8. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably 4, to let flavors meld. Give a final toss before serving and adjust seasoning if needed.

Notes

Rinsing pasta after cooking prevents clumping. Add fresh herbs last to keep them bright and fresh. If salad seems dry after chilling, add a splash of olive oil or lemon juice before serving. Adjust salt and pepper to taste after chilling. Can be made vegan by omitting cheese or using plant-based alternatives and gluten-free pasta if needed.

Nutrition

Keywords: pasta salad, summer potluck, make-ahead, rotini pasta, fresh vegetables, lemon dressing, easy recipe, crowd-pleaser

Find it online: https://lumalunch.com/fresh-make-ahead-pasta-salad-for-20-easy-summer-potluck-recipe/