Recipe: Summer Pasta Salad with Whole Wheat Pasta

I absolutely love summer. And not just for the sunshine and longer days, but for the abundance of fresh, seasonal produce that inspires so many of my recipes. There’s something truly special about cooking with vibrant fruits and veggies that bring so much flavor and color to the plate. Whether it’s juicy tomatoes, crisp bell peppers or peppery arugula, I love creating dishes that celebrate the season and nourish the body.

Why you’ll love this healthy summer pasta salad

There’s so much to love about this healthy summer pasta salad. It’s high in fiber, thanks to the hearty whole wheat pasta, and packed with fresh veggies like arugula, juicy tomatoes, sweet bell peppers and red onion. The bright, zesty lemon vinaigrette ties everything together with a refreshing burst of flavor that feels perfect for warm-weather meals. It’s also perfect for meal prep and tastes even better the next day after all the flavors have had time to mingle. And the best part? It’s super easy to customize. Feel free to toss in chickpeas, crisp cucumbers, olives or whatever your heart (and fridge) desires.

Whole wheat pasta is a great source of fiber and complex carbohydrates, which help regulate blood sugar levels and promote satiety. It also contains B vitamins and minerals like magnesium and iron, nutrients that are often stripped away in refined pasta.

Tips to customize this pasta salad

• Add chickpeas or nuts for more plant-based protein.
• Toss in cucumbers or kalamata olives for a Mediterranean twist.
• Swap arugula for spinach if you prefer a milder green.
• Make it gluten-free by using a certified gluten-free whole grain pasta.

Frequently asked questions

Can I make this summer pasta salad ahead of time?

Yes. This salad is even better after chilling in the fridge for a few hours. It allows the flavors to blend together beautifully. It stays fresh for three to four days in an airtight container.

What can I serve with this pasta salad?

It pairs wonderfully with grilled chicken, salmon or a simple veggie burger for a complete meal.

If you’re looking for an easy summer pasta salad recipe with whole wheat pasta, this dish is the perfect option. It’s nutritious, colorful, satisfying and sure to become a summer favorite.

Summer Pasta Salad with Whole Wheat Pasta

Click here for a printable recipe.

Serves: 8

Ingredients

For the pasta salad:

• 1 lb. whole wheat rotini pasta, cooked and drained
• 2 cups grape tomatoes, sliced in half
• 2½ cups baby arugula
• 1 orange bell pepper, thinly sliced
• ½ red onion, diced
• ⅓ cup crumbled feta, plus more for serving

For the lemon vinaigrette:

• ½ cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• 1-2 teaspoons honey, depending on your preference
• 2 tablespoons apple cider vinegar
• Juice of 2 lemons
• 2 cloves garlic, minced or pressed
• Salt and pepper to taste

Instructions

• Bring a large pot of salted water to a boil. Add the whole wheat rotini and cook about 8-9 minutes. Drain and rinse with cool water to stop the cooking. Toss with a bit of olive oil to prevent sticking.
• Slice the grape tomatoes, dice the red onion, thinly slice the orange bell pepper and wash the arugula.
• In a small bowl, whisk together the olive oil, Dijon mustard, honey (if using), apple cider vinegar, lemon juice, garlic, salt and pepper.
• To the bowl of cooled pasta, add chopped vegetables, arugula and crumbled feta. Pour the vinaigrette over the top and toss until evenly coated.
• You can serve this pasta salad at room temperature or cover and chill in the fridge for at least 2-3 hours for the flavors to deepen. Garnish with additional feta and crispy chickpeas before serving, if desired.

Recipe notes

Nutrition information (1 serving): calories 330, carbohydrates 38 grams, protein 11 grams, fat 18 grams, saturated fat 3 grams, fiber 7 grams, sugar 5 grams, sodium 262 milligrams.

Andrea Mathis is a registered dietitian and owner of Beautiful Eats & Things. For more great recipes, visit beautifuleatsandthings.com.