Kelly JensenThis is a perfect Summer BBQ Pasta Salad to bring to a cookout, tailgate, potluck, or brunch! Loaded with veggies and easy to make ahead – this is one crowd pleaser pasta salad that everyone will want seconds of!
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There’s nothing better than a big batch of pasta salad for a summer cookout and BBQ! Whether I’m hosting or heading over to a friend’s place, I always aim to make something that I can cook ahead of time. That way I get myself ready day-of, and grab the dish on my way out the door.
This Fresh Summer Pasta Salad Recipe Is:
- Bright
- Crunchy
- Tangy
- Vibrant
- Loaded with Flavor
- Colorful
- Vegetarian, and gluten free by using GF pasta
Family Pasta Salad Recipes For the WIN!
My mom sent me over this recipe, and was raving about it! Pasta salads are big in our family, and this one was exceptional! It was hearty, healthy, and the lemon juice was so great in the dressing. I posted my recipe for my Swim Meet pasta salad before, and this is another variation on it. As with all pasta salads, the leftovers just get better and better, so I made a double batch for lunches for the rest of the week. The below recipe is a single batch (serves 8) but is very easy to double, or half. This recipe is vegetarian, and can easily be veganized by leaving out the cheese.
Whats In This Summer BBQ Pasta Salad?
- Gluten Free Rotini Pasta: I used this rotini for a fun twist, but you can use any pasta of your choice. And if you’re gluten free or cooking for someone who may be, this great GF rotini can be found here.
- Cucumber
- Tomatoes
- Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
- Spinach
- Dill
- Actually GOOD Bottled Lemon Juice: Use fresh lemons if you have it, or this really great bottled lemon that you can keep in your pantry if you don’t have fresh lemons. This organic lemon is great for dressings, dips, and even cocktails – and it tastes fresh, which is great to have around if you don’t use lemon juice everyday but still want to keep some around.
- Gluten Free Italian Dressing: There are times when I love making my own salad dressings… and then there are times I skip the hassle and use Ken’s Italian Dressing instead! It has all of the flavor of making your own, and is a huge time saver. This dressing is also gluten free, which is great to bring to a potluck in case anyone at the party is sensitive to gluten.
- Oregano: a spice I always put in my pasta salads! This dried oregano has a bright and earthy flavor, and goes so well with the fresh crunchy vegetables.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
- Shredded Cheese, I used cheddar, but this is optional. Skip this for a vegan version (and make sure you don’t use a dressing with cheese).
How Do I Make this Summer BBQ Pasta Salad?
- Boil a large pot of salted water, and cook pasta according to package. Drain and rinse noodles under cold water to stop them cooking. Set aside.
- Dice the cucumber and tomatoes, slice the peppers into fine bite-sized ribbons, chop the carrot and the spinach, and all all veggies to a bowl. Add the pasta, olives, and dressing – toss to coat. Squeeze the lemon juice over the salad and toss once more. Add a pinch of oregano, and season with Salt and Pepper if needed! Crumble feta on top and voila!
- For leftovers – I like to take a quart sized mason jar, fill half with pasta salad, and half with fresh spinach and enjoy for a quick and easy lunch!
Eat Seasonal with This Summer Vegetable Pasta Salad Recipe
This summer vegetable pasta salad is a great way to get in some seasonal fresh produce! Summer time means fresh garden tomatoes, cucumbers, and bell peppers. Combine all these amazing fresh ingredients into this healthy and delicious summer bbq pasta salad. And add in some fresh chopped herbs for a little extra freshness and taste of summer!
Other Popular Summer Side Dishes For BBQ season!
Pantry 3 Bean Salad (Vegan, Gluten Free, No Cook Sides)
Summer White Bean & Veggie Salad (Vegan, Gluten Free)
Instant Pot Vegetarian Cowboy Beans Recipe (Vegan, Gluten Free)
Get the Same Ingredients I Use in My No Mayo Summer BBQ Pasta Side Salad!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this vegetarian and gluten free summer pasta salad recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Go-To Summer BBQ Pasta Salad (Vegetarian, Gluten Free)
Ingredients
- 1 12 ounce box rotini pasta Gluten Free
- 1 cucumber seeded and diced
- 1 cup cherry tomatoes diced
- 1 bell pepper
- 1/2 cup fresh spinach
- 1/4 fresh dill chopped
- 1 lemon juiced
- 1 cup Italian dressing
- Pinch of Oregano
- Himalayan Sea Salt and Pepper to Taste
- 1 cup cheddar cheese shredded
Instructions
- Boil a large pot of salted water, and cook pasta according to package. Drain and rinse noodles under cold water to stop them cooking. Set aside.
- Dice the cucumber and tomatoes, slice the peppers into fine bite-sized ribbons, chop the spinach, and all all veggies to a bowl. Add the pasta and dressing - toss to coat. Squeeze the lemon juice over the salad and toss once more. Add a pinch of oregano, and season with Salt and Pepper if needed! Crumble cheddar on top and voila!
- For leftovers - I like to take a quart sized mason jar, fill half with pasta salad, and half with fresh spinach and enjoy for a quick and easy lunch!
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
