Herb-Loaded Summer Pasta Salad

Summer is coming, along with an opportunity to one-up your arch nemesis at your

upcoming potlucks or summer BBQs:

Herb-Loaded Summer Pasta Salad

Summer is coming, along with an opportunity to one-up your arch nemesis at your
upcoming potlucks or summer BBQs:


  • 6 cups cooked pasta of your preference
  • 4 ripe tomatoes (small dice)
  • 2 cups mini mozzarella balls
  • 1 red bell pepper (small dice)
  • 1 yellow bell pepper (small dice)
  • 2 tsp dried oregano
  • 1 tsp red pepper flakes
  • Zest of 2 limes
  • Juice of 2 limes
  • ½ red onion (small dice)
  • 2 cloves garlic (minced)
  • ¼ cup fresh basil leaves (about 16 leaves, finely sliced)
  • ¼ cup fresh dill fronds (finely minced)
  • ¼ cup fresh parsley leaves (finely minced)
  • 2 Tablespoons fresh mint leaves (about 8 leaves, finely sliced)
  • ¼ cup extra virgin olive oil (as garnish)


  • Cook your pasta of choice in salted water until cooked and almost fully tender, and
  • drain the pasta from the salted cooking water.
  • Cool the pasta completely under cold water, and drain completely.
  • Gently mix the cooked and cooled pasta with your diced tomatoes, mini mozzarella balls, red and yellow bell pepper, dried oregano, red pepper flakes, lime zest, lime
  • juice, red onion, garlic, and fresh herbs.
  • Drizzle on some extra virgin olive oil, and mix to fully combine.
  • When ready to serve, mix the contents again, and add another drizzle of olive oil,
  • along with some extra fresh basil, if available.


You can make this pasta salad in advance of serving, just cool it down in the fridge after you combine all of the final ingredients. For a bit of added heat, toss a sprinkle or two of cayenne pepper into the mix.
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