side-dishes
Summer Vegetable Pasta Salad
This light, fresh, and colorful Summer Vegetable Pasta Salad is perfect when the RizzieFarms garden is coming in strong. Rotini pasta is tossed with vibrant seasonal vegetables—juicy cherry tomatoes, crisp squash, zucchini, bell pepper, onion, and savory summer sausage—then coated in zesty Italian dressing and finished with Parmesan cheese. Refreshing, simple, and ideal for warm-weather meals, cookouts, and make-ahead lunches, this salad brings together bright flavors and garden-fresh crunch in every bite.
Ingredients
Pasta Salad
- 12 ounces rotini pasta
- 20 cherry tomatoes, halved
- 1 yellow squash, chopped
- 1 zucchini, chopped
- 1/2 red onion, chopped
- 1 green bell pepper, chopped
- 1/2 cup olives, whole or sliced
- 1/2–1 cup Italian salad dressing, to taste
- 1/2 cup grated Parmesan cheese
- 1 cup diced summer sausage
- Salt and black pepper, to taste
Instructions
- Cook the pasta Bring a large pot of salted water to a boil. Add **12 ounces rotini pasta** and cook according to package directions. Drain in a colander, rinse briefly to cool, and let drain well.
- Prep the vegetables and sausage While the pasta cooks, chop **20 cherry tomatoes**, **1 yellow squash**, **1 zucchini**, **1/2 red onion**, **1 green bell pepper**, **1 cup summer sausage**, and **1/2 cup olives**.
- Assemble the salad In a large mixing bowl, combine the drained pasta with the chopped vegetables and sausage. Add **1/2 cup grated Parmesan cheese** and pour **1/2–1 cup Italian salad dressing** over the mixture. Toss until everything is evenly coated.
- Season and serve Taste and season with **salt and black pepper** as needed. Serve immediately or refrigerate until chilled.
Notes
- For extra brightness, add a squeeze of lemon before serving.
- Use garden-fresh squash, zucchini, or tomatoes when in season for the best flavor.
- Add a handful of fresh basil or parsley for a fresh herbal note.
- This salad improves as it chills—great for make-ahead meals.