A Fresh Take on Pasta Salad: Summer’s Brightest Bowl
Pasta salad is a summertime staple—but this isn’t your average picnic side. At Gari’s Galley, we’re skipping the mayo-laden versions and embracing vibrant vegetables, bold flavors, and nourishing ingredients that make you feel good with every bite.
This salad starts with non-enriched pasta—a better choice for those looking to avoid overly processed grains. It’s tossed in a zippy homemade vinaigrette made with red wine vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, and extra virgin olive oil. It’s light, flavorful, and the kind of dressing you’ll want to drizzle on everything.
But the real magic is in the mix-ins. Sweet cherry tomatoes, crisp cucumber, tender baby spinach, and ribbons of summer squash bring color and crunch. Red bell peppers and pickled banana peppers add tang and a touch of heat, while crumbled feta and fresh basil bring everything together with creamy, herbaceous notes.
This is more than a side dish—it’s a celebration of summer produce. Whether you’re packing it for a picnic, serving it with grilled chicken, or enjoying it as a quick lunch on deck, it’s the kind of salad that proves clean eating doesn’t mean boring.
Why I Never Use Enriched Pasta
Let’s get something straight: enriched pasta is always stripped of its natural nutrients. The wheat is processed to remove the bran and germ, where all the real nutrition lives—and then synthetic vitamins are added back in. That’s not what I want in my galley.
I always use non-enriched semolina pasta. It holds its shape, has better flavor, and most importantly, it’s real food. No synthetic add-backs, no mystery ingredients—just honest pasta that complements everything you toss with it.
Summer Pasta Salad with Dijon-Lemon Vinaigrette
Ingredients
For the Salad:
- 12 oz non-enriched pasta (fusilli, farfalle, or rotini work well)
- 1 small zucchini, thinly sliced or cut into half-moons
- 1 cucumber, peeled and diced
- 1 cup cherry or grape tomatoes, halved
- 1 red bell pepper, diced
- 1/2 cup pickled banana peppers, sliced
- 2 cups baby spinach, roughly chopped
- 1 cup crumbled feta or shaved Parmesan (optional)
- 1/2 cup fresh basil, torn
For the Dijon-Lemon Vinaigrette:
- 1 cup extra virgin olive oil
- 1/3 cup red wine vinegar (or white balsamic)
- 1½ tbsp Dijon mustard
- 1 large garlic clove, finely minced
- 1 tbsp honey or maple syrup
- Juice of ½ lemon (1–1½ tbsp), plus zest of ½ lemon (optional)
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 tsp dried oregano
Instructions
- Cook the pasta:Bring a large pot of salted water to a boil. Use non-enriched pasta to avoid synthetic additives commonly found in enriched flours.Cook the pasta until just shy of al dente — it will finish absorbing flavor from the dressing. Drain, but do not rinse, so the natural starch remains to help the vinaigrette cling.Dress and cool:Drizzle a few tablespoons of the vinaigrette over the hot pasta and toss to coat. Spread out on a sheet pan and let it cool completely. You can place the pan in the fridge for faster cooling.Make the vinaigrette:In a bowl or jar, whisk together all vinaigrette ingredients until emulsified. Taste and adjust seasoning.Prep the vegetables:Dice the cucumber, red bell pepper, and onion. Halve the tomatoes. Slice zucchini and banana peppers. Roughly chop spinach and tear the basil.Assemble the salad:In a large bowl, combine cooled pasta with vegetables and spinach. Pour the remaining vinaigrette over and toss to coat evenly.Finish and chill:Fold in the cheese (if using) and basil. Chill for 30–60 minutes before serving to allow the flavors to meld.
- This salad keeps well in the fridge for up to 3 days, making it perfect for:Potlucks or backyard cookoutsEasy make-ahead lunchesNo-cook dinner sides for grilled meats or seafoodBoat-friendly meals that hold up in a cooler
- Want to change it up?Add grilled shrimp, chicken, or white beans for proteinSwap in roasted red peppers or olivesUse arugula or kale instead of spinachTop with toasted sunflower seeds for extra crunch