Asiago Pasta Salad Recipe for Easy Summer Meals

If you’re searching for a flavorful, easy-to-make dish that’s perfect for picnics, potlucks, or a quick weeknight dinner, look no further than this Asiago Pasta Salad recipe. Combining the nutty, creamy flavors of Asiago cheese with fresh vegetables and a tangy dressing, this pasta salad is both satisfying and refreshing.

Whether served chilled or at room temperature, it’s a versatile dish that pleases a crowd and can be customized to suit your taste. The best part?

It comes together quickly and can be prepared ahead of time, making it ideal for busy days or entertaining guests.

From the tender pasta to the crisp veggies and the bold punch of Asiago, every bite offers a delightful texture and flavor contrast. Plus, it’s packed with wholesome ingredients that make it a nutritious option for lunch or dinner.

So grab your bowl, and let’s dive into this delicious Asiago Pasta Salad recipe that’s guaranteed to become a favorite in your meal rotation!

Why You’ll Love This Recipe

This Asiago Pasta Salad stands out because of its incredible balance of creamy, tangy, and crunchy elements. The Asiago cheese adds a unique sharpness that melts perfectly into the pasta, while fresh veggies like bell peppers, cherry tomatoes, and cucumbers bring a burst of color and freshness.

It’s a recipe that’s incredibly flexible – you can easily swap ingredients based on what you have on hand or your dietary preferences. Plus, it’s a fantastic make-ahead dish that tastes even better the next day after the flavors meld together.

Whether you’re looking for a side dish or a light main course, this salad works beautifully.

And for those who enjoy exploring more plant-forward meals, check out other delicious options like our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas or the hearty Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.

Ingredients

• 8 ounces rotini or penne pasta
• 1 cup Asiago cheese, shredded or cubed
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup black olives, sliced (optional)
• 1/4 cup fresh basil, chopped
• 1/2 cup Italian dressing (store-bought or homemade)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

Equipment

• Large pot for boiling pasta
• Colander or strainer
• Large mixing bowl
• Whisk or fork for mixing dressing
• Cutting board and knife
• Measuring cups and spoons
• Serving bowl or airtight container for storage

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (usually 8-10 minutes). Drain well and rinse with cold water to stop the cooking process and cool the pasta.
2. Prepare the vegetables: While the pasta cooks, wash and chop the cherry tomatoes, cucumber, red bell pepper, red onion, and olives (if using). Set aside.
3. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and Italian dressing. Season with salt and pepper to taste. Adjust the acidity or sweetness by adding a pinch of sugar or more vinegar if desired.
4. Combine the salad: In a large mixing bowl, add the cooked and cooled pasta, chopped vegetables, and Asiago cheese. Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients.
5. Add fresh herbs: Sprinkle the chopped fresh basil over the salad and give it one last gentle toss.
6. Chill and serve: Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.

Tips & Variations

“For a creamier texture, add a dollop of mayonnaise or Greek yogurt to the dressing.”

Feel free to swap Asiago cheese with Parmesan or Pecorino Romano if you prefer a sharper or saltier flavor. For a bit of protein, toss in some cooked chickpeas or grilled chicken strips, making this salad more substantial.

If you like it spicy, add a pinch of red pepper flakes or diced jalapeños. To increase the veggie content, incorporate shredded carrots, artichoke hearts, or even baby spinach.

The pasta salad also pairs wonderfully with a splash of lemon juice for extra brightness.

Looking for more easy and wholesome recipes? Try our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or the flavorful Budget Bytes Recipe Thai Noodles Vegetarian and Delicious for more inspiration.

Nutrition Facts

Serving Suggestions

This Asiago Pasta Salad makes a wonderful accompaniment to grilled meats, fish, or roasted vegetables. It’s also perfect as a standalone light meal on a warm day.

Serve alongside crusty garlic bread or warm pita for a more filling option.

For a picnic or potluck, pack it in a cooler to keep it fresh and toss again lightly before serving. Pair it with a crisp white wine or a refreshing iced tea to complement the salad’s vibrant flavors.

If you’re looking for more fresh salad options, check out our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas, which offers a great plant-based alternative.

Conclusion

This Asiago Pasta Salad recipe is a true crowd-pleaser with its perfect harmony of flavors and ease of preparation. Whether you’re looking to add a tasty side dish to your dinner table or need a make-ahead salad for gatherings, this recipe fits the bill beautifully.

The combination of nutty Asiago cheese, fresh vegetables, and a zesty dressing ensures every bite is vibrant and satisfying.

Plus, the flexibility to customize ingredients means it can be tailored to your preferences or whatever you have in your pantry. Don’t hesitate to experiment with herbs, veggies, or proteins to make it your own.

For more delicious, easy-to-make recipes that celebrate fresh, wholesome ingredients, be sure to explore our collection like the Vegan Recipes No Tofu: Delicious Plant-Based Meals or the 400 Calorie Vegetarian Dinner Recipe Ideas for Healthy Meals.

Enjoy your cooking adventure!

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