This late summer pasta salad is delicious, filling and super easy to make. Using all the flavors of late summer ingredients, you can throw this together for any potluck or barbecue party you might be going to.
I like putting this salad together for any get together, it's super tasty and I have yet to find someone that doesn't like it.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- Other salad recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Late Summer Pasta Salad
- 💬 Comments
What makes this recipe so yummy
- It's very fast to make, you can have it all ready in 15 minutes.
- It holds up in the refrigerator very well. In fact, it tastes better after a day or two of marinating with the dressing.
- This dish is a perfect way to use up a lot of fresh produce.
- Delicious pasta recipes are perfect for summer days.
Groceries you'll need: Ingredients
- Cooked pasta
- Frozen Sweet Corn, thawed
- Cherry tomatoes (juicy tomatoes)
- Feta Cheese
- Yellow bell pepper
- Carrot
- Red Onion
- Radishes
- Apple Cider Vinegar
- Pickles
- Dijon Mustard
- Sugar
- Sour Cream
- Mayonnaise
- Salt and pepper
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Cook pasta per package directions (to al dente) in salted water, drain and rinse under cold water.
- Step 2: Chop all the vegetables to required size.
- Step 3: Add to a large mixing bowl.
- Step 4: Add the mayonnaise, sour cream, pickles, parsley, dijon mustard, garlic and sugar to a small mixing bowl and mix with a small whisk.
- Step 5: Pour this dressing over the salad and mix using salad utensils.
Hint: make sure to shock the pasta right after cooking under cold water. It will stop the cooking process and not leave you with overcooked pasta. At the same time it will wash away any excess starch.
Recipe variations and substitute ideas
- Olive Oil - some people like to use an olive oil based dressing.
- Fresh Herbs - sprinkle/season with some fresh herbs.
- Red pepper flakes - add a little kick to the pasta salad by adding some red pepper flakes.
- Pine nuts - adding pine nuts can be a great way to add some texture to this dish.
- Fresh mozzarella - swap out the feta cheese for some fresh mozzarella, goat cheese or even Mexican Cotija.
- Pesto sauce - try using a pesto sauce based dressing instead.
- Red Bell Pepper - adds a little sweetness.
- Fresh Basil - if you're lucky enough to have some in your yard, sometimes this can add a nice pop to this easy pasta salad.
- Parmesan Cheese - or pecorino romano cheese will add another flavor dimension.
- Grilled Chicken - add some grilled chicken or even some Italian sausage to make this a meal unto itself.
- Deviled Eggs - change things up - a great way when you're wondering what to do with leftover deviled eggs.
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Necessary gear: Equipment
You'll need a pot to boil the pasta in and a large salad bowl with serving utensils. I have a few affiliate links in the recipe card at the bottom of this post.
Other salad recipes I think you'll love
How to store leftovers
This late summer pasta salad holds up well in the refrigerator. Store in an airtight container in the fridge for up to 5 days.
It doesn't freeze well though.
Mel's kitchen notes
Using simple ingredients that are freshly available during late summer is the best way to make this salad. It is very flexible in the vegetables added - just depends on the time of year.
Frequently asked questions: FAQs
Anything off the grill. This is why it's the perfect side dish for a barbecue or potluck.
Yes, cook the pasta per the package instructions, adding a little salt to a large pot of water.
No, this is a myth. What makes the pasta stick together is if you do not stir it enough during cooking or don't use enough water.
Also, rinsing the starch away after cooking and shocking the pasta is enough. If you oil the water that will leave the noodles slippery and it will be hard for the dressing to coat the noodles.
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Late Summer Pasta Salad
Equipment
Ingredients
Salad
- 8 Ounces Cavatappi Pasta
- ½ Cup Red Onion sliced
- 1 Each Yellow Bell Pepper chopped
- 1 Cup Grape Tomatoes sliced in half
- 1 Each Carrots peeled and julienned
- ½ Cup Whole Kernel Corn
- ½ Cup Radishes sliced
- ½ Cup Feta Cheese crumbled
- 2 Tablespoons fresh Parsley chopped
Dressing
- ¾ Cup Mayonnaise
- ¼ Cup Sour Cream
- 2 Tablespoons Sweet Pickles diced
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Granulated Sugar
- 1 Tablespoon Dijon Mustard
- ¼ teaspoon Salt
- 2 Cloves Garlic minced
Instructions
- Cook the pasta per the package instructions. Immediately drain and rinse under cold water so the the noodles don’t overcook.8 Ounces Cavatappi Pasta
- Chop the red onion, bell pepper, tomatoes, carrot and radishes.½ Cup Red Onion, 1 Each Yellow Bell Pepper, 1 Cup Grape Tomatoes, 1 Each Carrots, ½ Cup Radishes
- Place all the salad ingredients into a large bowl and set aside.½ Cup Whole Kernel Corn, ½ Cup Feta Cheese, 2 Tablespoons fresh Parsley
- In a small mixing bowl add the mayonnaise, sour cream, sweet pickles, apple cider vinegar, sugar, mustard, salt and garlic and mix well with a small whisk.¾ Cup Mayonnaise, ¼ Cup Sour Cream, 2 Tablespoons Sweet Pickles, 2 Tablespoons Apple Cider Vinegar, 1 Tablespoon Granulated Sugar, 1 Tablespoon Dijon Mustard, ¼ teaspoon Salt, 2 Cloves Garlic
- Pour all over the salad ingredients then take salad utensils and mix into the salad until all the noodles and ingredients have been evenly coated with the dressing.
- Serve.
Nutrition
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