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5 from 5 votes

Healthy Summer Pasta Salad

This Healthy Summer Pasta Salad is quick and easy to make, good for you and a perfect side dish to bring to gatherings.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: healthy side dish, healthy summer pasta salad
Servings: 12 servings
Calories: 251kcal


  • 1 lb Reggano rotini pasta cooked, al dente
  • 2 cups cucumber cubed (or 1 large)
  • 1 cup red onion chopped
  • 1 yellow bell pepper chopped
  • 1 cup medley tomatoes halved
  • 1 cup Specially Selected Gourmet House Vinaigrette Dressing
  • 1 Tbsp Simply Nature Organic Basil Leaves
  • Stonemill fresh cracked salt and pepper to taste
  • 2 Tbsp Emporium Selection Shredded Parmesan Cheese optional topping


  • Bring a large pot of water to a boil and add 1 lb of pasta noodles. Cook according to package instructions or until al dente, about 10-12 minutes.
  • While pasta is cooking, prepare your vegetables. Wash and chop cucumber, red onion, yellow bell pepper. Halve or quarter cherry tomatoes. 
  • Once pasta is finished cooking, transfer to a strainer to drain liquid. Run cold water over the pasta until it is fully cooled. 
  • Transfer cooked pasta to a large bowl and add all chopped veggies.
  • Next, pour in 1 cup of Specially Selected Gourmet House Vinaigrette Dressing, 1 Tbsp of dried basil leaves, and salt and pepper to taste. Mix well. 
  • Sprinkle shredded Parmesan cheese on top if desired.
  • Serve cold or store in an airtight container in the refrigerator for up to 4 days.


Calories: 251kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 18mg | Potassium: 196mg | Fiber: 2g | Sugar: 3g | Vitamin A: 148IU | Vitamin C: 22mg | Calcium: 34mg | Iron: 1mg