Herby Summer Pasta Salad

Cooking Time

15 minutes

Prep Time

25 minutes

Serving Size

8 servings

Fresh, vibrant, and made to travel, this Herby Summer Pasta Salad is the ultimate warm-weather meal prep. Packed with crisp vegetables, tender pasta, and a bright, herb-loaded dressing, it’s a colorful, satisfying dish that holds up beautifully—making it perfect for on-the-go lunches, whether you’re heading to work, the beach, or a picnic in the sun.

The zesty herb dressing, blended with Wesson Canola Oil, delivers a smooth, balanced finish that lightly coats every bite while letting the fresh herbs and citrus shine. It keeps the salad tasting light yet flavorful, even after chilling, so you can make it ahead and enjoy it whenever you need something quick and nourishing.

Easy to prepare and even easier to pack, this pasta salad is a go-to for busy summer days. Serve it chilled or at room temperature for a fresh, feel-good meal that’s just as convenient as it is delicious.

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CONTAINS:

Ingredients

Herb Dressing

Cilantro, lower stems removed 2 cups, packed.

Parsley, lower stems removed 1 cup, packed.

Green onions 3 chopped.

Citrus juice 1/3 cup (2 lemons & 1 lime).

Kosher salt 1 tsp.

Wesson Canola Oil 1/2 cup.

Pasta Salad

Cavatappi pasta 16 oz, dry.

Zucchini, thinly sliced 2 small.

Peas, frozen 2 cups.

Green beans, trimmed 2 cups, cut into thirds.

Red, yellow, & orange bell pepper 1/2 each, thinly sliced.

Culantro, chopped 1/4 cup (can sub cilantro) to garnish.

Kosher salt to taste.

Method

Herb Dressing

Place the cilantro, parsley, and green onions in the bowl of a food processor.

Add the citrus juice and salt.

Process until the herbs are finely chopped, stopping to scrape down the sides as needed.

With the processor running, slowly add Wesson Canola Oil and blend until the dressing is smooth and emulsified. Set aside.

Tip: Two lemons and one lime typically yield about ⅓ cup of juice. Feel free to experiment with different citrus combinations for a slightly different flavor profile.

Assembly Method

Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool completely. Drain well.

Bring a large pot of salted water to a boil. Blanch the zucchini, peas, and green beans separately until just tender (about 1–3 minutes per vegetable). Immediately rinse under cold running water or transfer to an ice bath to stop the cooking. Drain thoroughly.

In a large mixing bowl, combine the cooled pasta, blanched vegetables, sliced peppers, and herb dressing. Toss gently until evenly coated.

Season with additional kosher salt to taste.

Garnish with chopped culantro or cilantro before serving.

Tip: add diced avocado tossed with a squeeze of lemon or lime juice in your pasta salad
Serve immediately or store in fridge overnight and toss and toss with additional oil if needed.

This recipe makes a generous, picnic-size portion and is ideal for barbecues, potlucks, or summer gatherings. The recipe can easily be halved for smaller groups. Serve chilled or at cool room temperature. If making the day ahead, dress salad with more salt and oil as needed.