Summer Salad Recipe: A Refreshing Twist on Pasta

A Light and Delicious Meal

Looking for a quick and easy summer side dish that’s perfect for hot weather? This refreshing pasta salad recipe is just what you need. With its tangy dressing, crunchy veggies, and protein-packed ingredients, it’s a complete meal in one bowl.

The Perfect Blend of Flavors

To make this salad, start by blending together:

• 1/4 cup coarsely chopped fresh dill
• 1/4 cup white wine vinegar
• 2 tablespoons coarsely chopped shallot
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed

Add:

• 2/3 cup olive oil
• 1/4 cup capers

to create a creamy and tangy dressing. Set it aside while you cook the pasta.

Cooking the Pasta

Bring a large pot of heavily salted water to a boil and cook:

• 1 pound short pasta, such as gemelli or fusilli

according to the package directions. Drain and rinse it under cold water until cool. Drain any excess water from the pasta and transfer it to a large bowl.

Adding the Good Stuff

Add:

• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 medium English cucumber, medium dice
• 6 ounces feta cheese, crumbled
• 2 tablespoons finely chopped fresh Italian parsley leaves
• Reserved dressing

Toss everything together until well combined. If you want to make it a complete meal, add:

• 7 ounces tuna, flaked smoked trout, or shredded chicken

Serving Suggestions

Serve this salad chilled or at room temperature alongside grilled salmon or chicken. You can also enjoy it as a light lunch or dinner on its own.

Recipe Details

Yield: 6-8 servings
Difficulty: Easy
Total Time: 50 minutes