Fresh, colorful, and irresistibly tasty, this Summer Green Pasta Salad celebrates the season’s best produce—zucchini, peas, arugula, and basil—all brought together with creamy cheese and zesty lemon-basil dressing. Whether you’re packing it for work, serving it at a barbecue, or enjoying it al fresco, it’s a versatile crowd-pleaser that shines at any table.
Rich in flavor yet light on the palate, this dish balances creamy textures and crunchy toppings like pistachios and fresh arugula. It’s also effortlessly customizable: swap in ricotta, add a protein, or change the pasta shape to suit your mood—and still feel like summer in every bite.
Full Recipe
Ingredients:
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1 lb rigatoni pasta
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2 medium zucchini, chopped
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2 tbsp olive oil
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10 oz frozen peas
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8 oz fresh mozzarella pearls
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1 cup marinated artichoke quarters, chopped
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2 scallions, thinly sliced
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1/3 cup fresh parsley, chopped
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Salt & black pepper, to taste
Lemon‑Basil Dressing:
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2 cups packed fresh basil
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1/2 cup cottage cheese (or ricotta)
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1/4 cup olive oil
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Juice of 1/2 lemon + 1 tsp zest
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2 garlic cloves
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1 tbsp apple cider vinegar
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Salt & black pepper
Toppings:
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1–2 cups fresh arugula
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1/4 cup chopped pistachios
Directions:
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Cook rigatoni according to package directions. Drain and cool slightly.
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In a skillet, heat olive oil over medium heat. Sauté zucchini 8–10 min until tender, seasoning with salt and pepper.
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Microwave peas 2 min or boil 4–5 min, until softened; drain.
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In a large bowl, combine pasta, zucchini, peas, mozzarella, artichokes, scallions, and parsley.
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Blend all dressing ingredients until smooth. Toss salad with the dressing until evenly coated.
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Serve on a bed of arugula and sprinkle with chopped pistachios. Serve warm, room temperature, or chilled.
Prep Time: 15 min | Cooking Time: 20 min | Total Time: 35 min | Kcal: ~420 kcal per serving | Servings: 6–8
A Celebration of Summer’s Freshest Flavors
Summer Green Pasta Salad is the epitome of seasonal eating—light, refreshing, and bursting with vibrant garden produce. Designed for the warmer months, this pasta salad embraces all the fresh, crisp textures and bright flavors that we naturally crave when temperatures rise. It’s more than just a side dish; it’s a balanced and satisfying main course that’s as nourishing as it is visually appealing.
This dish combines a few humble ingredients—rigatoni pasta, peas, zucchini, and arugula—with creamy mozzarella and a homemade lemon-basil dressing. The result is a flavor-packed meal that feels both indulgent and wholesome. It’s the kind of recipe that delivers comfort while still aligning with healthy eating goals, making it a go-to option for lunch, picnics, or even light dinners on a patio.
Why This Pasta Salad Stands Out
Unlike traditional mayo-based pasta salads, this version uses a luscious dressing made with basil, lemon juice, and cottage cheese (or ricotta), offering both a creamy texture and a tangy, herbaceous profile. The use of cottage cheese in the dressing not only keeps the calories low and protein high, but also gives it a wonderfully smooth consistency without heaviness. It’s a thoughtful choice that modernizes a classic dish for today’s health-conscious eater.
Another standout element is the inclusion of marinated artichokes. These add a tangy, umami-rich layer to the salad and pair beautifully with the fresh veggies and herbs. The addition of pistachios brings crunch and a nutty contrast to the creamy dressing and soft pasta, giving each bite dimension and personality.
The Role of Texture and Balance
This recipe is all about balance. The soft chewiness of rigatoni is offset by crisp peas and sautéed zucchini, while the creamy dressing is punctuated with the clean bite of scallions and the peppery flair of fresh arugula. The pistachios act as a final textural flourish—bringing the entire dish together with a satisfying crunch.
More importantly, this salad feels alive. Every ingredient plays its part in creating layers of texture that excite the palate, making it far more than a bland carb-heavy side. It’s pasta salad elevated—designed to satisfy, surprise, and nourish all at once.
Versatility and Customization
One of the best aspects of the Summer Green Pasta Salad is how easily it can be customized. While rigatoni is a great choice for capturing the creamy dressing and holding its shape, any short pasta like fusilli, penne, or farfalle would work just as well. Gluten-free varieties can be swapped in without compromising taste or structure.
For a vegan version, the mozzarella can be omitted or replaced with a plant-based alternative, and the cottage cheese can be substituted with cashew cream or dairy-free ricotta. Want more protein? Toss in grilled chicken, shrimp, or chickpeas. The dish also welcomes other vegetables like asparagus, snap peas, or even grilled corn, making it adaptable to whatever you have on hand.
Perfect for Meal Prep and Gatherings
This dish is ideal for meal prep because it stores well and tastes even better after sitting for a few hours as the flavors meld together. Whether you’re packing a weekday lunch or preparing a weekend picnic basket, this pasta salad holds up beautifully.
Because it can be served warm, at room temperature, or chilled, it’s also perfect for events and gatherings. You don’t need to worry about reheating, and it’s sturdy enough to withstand sitting on a buffet table for a while. Guests will appreciate a dish that’s not only pretty but also satisfying and easy to eat.
A Nutritional Perspective
From a health standpoint, this dish delivers a great balance of macronutrients. You’re getting fiber and complex carbs from the pasta and vegetables, protein from the cottage cheese and mozzarella, and healthy fats from olive oil and pistachios. It’s filling without being heavy and nutrient-dense without feeling like a “health food.”
This dish is also rich in vitamins and minerals—peas and zucchini contribute vitamin C and folate, while leafy greens like arugula bring in vitamin K and antioxidants. The basil and lemon add more than just flavor—they also offer antimicrobial and detoxifying properties, respectively.
Seasonality and Ingredient Integrity
One of the joys of cooking seasonally is being able to taste the ingredients in their most flavorful, nutrient-dense state. In this dish, fresh zucchini and basil shine because they’re used at their peak. That’s the difference between a good pasta salad and an unforgettable one—when ingredients are fresh, you don’t need to mask them with excessive seasoning or heavy sauces.
This salad is a great reminder that eating seasonally isn’t just about sustainability—it’s also about flavor. It encourages you to visit a farmers market or check your garden and cook in tune with nature.
Visual Appeal and Presentation
Don’t underestimate the power of a beautiful dish. This salad is not just delicious—it’s also stunning to look at. The contrasting greens of peas, arugula, zucchini, and herbs set a bright backdrop for the white mozzarella pearls and golden pistachios. The rigatoni adds structure and a rustic charm, while the glossy dressing ties everything together in a delicate sheen.
Garnish with a little extra lemon zest, a few basil leaves, or even edible flowers for a photo-worthy presentation. It’s a dish that looks as vibrant and refreshing as it tastes.
The Ideal Summer Meal
Whether you’re planning a dinner on the patio, a light lunch for a busy workday, or a dish to pass at a summer potluck, the Summer Green Pasta Salad hits the mark. It’s easy to prepare, adaptable to different diets, and tastes like sunshine in a bowl. Best of all, it’s a dish you’ll look forward to making again and again.
Conclusion: Why You’ll Keep Coming Back to This Dish
Summer Green Pasta Salad captures everything we love about seasonal cooking: simplicity, freshness, nutrition, and flavor. It’s a testament to how a few thoughtfully chosen ingredients can come together to create something memorable.
It’s not just a salad; it’s a nourishing ritual, a way to savor summer’s bounty, and a dish that invites creativity and flexibility. From its creamy lemon-basil dressing to the crunch of pistachios and the tender zucchini, every bite is a little celebration. This is the kind of recipe that doesn’t just feed your body—it feeds your joy.
Whether you’re a seasoned home cook or a kitchen beginner, this is a salad that delivers every time. Prepare it once, and chances are, it will become a staple in your summer rotation.