Easy Summer Pasta Salad

A bowl of easy pasta salad with bowtie pasta, sliced cucumbers, black olives, diced bell peppers, and bits of bacon on a marble surface with a striped towel nearby.

This Easy Summer Pasta Salad is a crowd favorite and can be made the night before. It's super easy, fast, and tasty. It's picnic perfect and cookout ready.

Prep Time: 15

Cook Time: 8

Total Time: 23

Servings: servings

Ingredients

For the Pasta Salad:

16 ounces dry pasta, corkscrew or bowtie work well
4 tablespoons extra virgin olive oil
2 large sweet bell peppers, red, yellow, or orange, seeded and diced
2 whole cucumbers, seeded and diced
½ cup olives, sliced
1 cup bacon, crispy, crumbled
1 cup freshly grated parmesan

For the Dressing:

16 ounces Italian dressing, use your favorite brand
6 tablespoons real mayo
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper, freshly ground

Instructions

Cook the pasta to al dente, according to package instruction, taking care not to over-cook. Drain (don't rinse) and sprinkle with olive oil to prevent sticking while it cools to room temp.
To make the dressing, gently hand-whisk together all dressing ingredients in a bowl until smooth and creamy. Cover and chill until ready to use.
When ready to assemble, in a large serving bowl, toss cooled pasta with your prepared dressing. Add peppers, cucumbers, and olives. Toss gently to coat thoroughly.
Add more salt and pepper to taste, if needed. Gently toss in the bacon and parmesan. Serve at room temp or chilled.

Notes

Pro Tips:

For best flavor, I grate my own parmesan from a good block of cheese,

Make Ahead:

This pasta salad can be made up to 24 hours ahead; just save the bacon and parmesan for tossing in right before serving.
Chill the dressing before using. Cold dressing helps the salad stay fresh and crisp longer.
Serve it chilled or at room temperature. It travels well and is perfect for picnics, potlucks, or easy lunches.

Substitutions:

For a lighter version, use half mayo and half Greek yogurt in the dressing.
Make it your own by adding cherry tomatoes, blanched broccoli, or grilled chicken for extra protein.

Storage:

Store leftovers in an airtight container in the fridge, for up to 4 days.

** This recipe is part of our Side Dishes Recipes Collection.

** We love serving this pasta salad with some Lemon Pepper Shrimp, Asian Chicken Skewers, or Grilled Shrimp Kabobs.

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Nutrition (per serving)

Course: Salad, Side

Cuisine: American, Italian

Method: Assemble, Stovetop