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Ultimate Juicy Tomato Pasta Salad: Your Go-To Summer Crowd Pleaser

This refreshing pasta salad combines sweet cherry tomatoes, fresh basil, crisp vegetables, and tangy dressing for the perfect summer gathering dish. With bruschetta-inspired flavors and make-ahead convenience, it's ideal for picnics, potlucks, or weeknight dinners.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound fusilli or rotini pasta
  • 2 cups cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1 red bell pepper, chopped
  • 1/2 red onion, thinly sliced
  • 1 cup fresh basil leaves, torn
  • 1/2 cup pitted black olives
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and black pepper to taste

Method
 

Instructions
  1. Cook the pasta according to package directions in salted water until al dente. Drain well and rinse with cold water to stop the cooking process. Transfer to a large bowl.
  2. While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, chop the bell pepper, and thinly slice the red onion.
  3. In a small bowl, whisk together the olive oil, apple cider vinegar, minced garlic, Dijon mustard, honey, salt, and pepper to create the dressing.
  4. Combine the cooled pasta with the cherry tomatoes, cucumber, bell pepper, red onion, black olives, and torn basil leaves.
  5. Pour the dressing over the pasta salad and toss gently to coat everything evenly.
  6. Sprinkle with grated Parmesan cheese and gently mix one more time. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Notes

This salad tastes better the next day as flavors develop. Choose fusilli or rotini for best dressing retention. Use ripe cherry tomatoes for maximum juiciness. Can be made up to 24 hours in advance.