Summer Linguine Salad with Cherry Tomatoes and Basil

A Light Summer Delight

Summer Linguine Salad is an easy, refreshing side that shines on warm days. Tender, al dente linguine teams up with crisp vegetables and a bright Italian dressing, rounded out by a classic seasoning blend that gives the salad its signature flavor and color. Prepared ahead and chilled, this dish improves after a few hours in the refrigerator, making it ideal for planning meals and gatherings.

Light yet satisfying, it’s a versatile recipe that works as a side for cookouts or as a simple, ready-to-eat meal for busy afternoons.

Family Recipes Are The Best

This recipe comes from family tradition and has been enjoyed for decades. Passed down through an aunt’s kitchen, the salad represents the kind of dependable dish that always gets requested at gatherings. Its familiar flavors and straightforward preparation make it a favorite that’s easy to repeat and adapt.

I don’t make it every week, but when summer arrives I usually prepare a large bowl and enjoy it for several days. Stored in an airtight container, the salad keeps well in the refrigerator and the flavors continue to meld, improving the next day.

Bring it to potlucks, pack it for picnics or camping, or keep a bowl on hand for quick lunches—this salad works as an accompaniment or as a light main with added protein such as grilled chicken or chickpeas.

Shop Ahead

You’ll need the following ingredients:

• 1 box of linguine, cooked according to package directions and cooled. A sturdy brand is best so the pasta holds its texture in the dressing.
• 1 bottle (about 15 ounces) of prepared Italian salad dressing—choose your preferred classic Italian style.
• 1 small bottle (around 2.6 ounces) of Salad Supreme seasoning. This seasoning mix—often used in classic pasta salads—adds paprika, seed notes, and a touch of color.
• 1 teaspoon celery seed
• 1 teaspoon dried dill
• 1 seedless cucumber, diced
• 1 red bell pepper, diced
• 1/2 cup diced black olives
• 1 cup cherry tomatoes, halved or diced

These simple pantry and produce items come together quickly. If you already have a jar of tomato powder from another recipe, a small addition can deepen the tomato flavor, but it’s optional.

Old School Ingredient

The Salad Supreme seasoning used in this salad gives it a nostalgic, slightly smoky flavor and a pleasant red tint from its paprika and tomato notes. It also includes seeds that add subtle texture. If you can find this seasoning, it’s a great shortcut to the classic taste; if not, a blend of paprika, poppy seeds and a pinch of sesame can be substituted to approximate the profile.

This simple seasoning is one of those pantry items that can instantly transform a basic pasta salad into something memorable.

Tomato Powder (Optional)

Tomato powder is an optional ingredient that can intensify tomato flavor without adding extra moisture. If you already have some on hand from other recipes, stirring in a teaspoon into the dressing adds depth and a slightly tangy note. The salad is delicious without it, so feel free to skip this if you don’t have it available.

Any Pasta Will Do

Linguine gives this salad a distinctive look and mouthfeel—long ribbons that soak up the dressing—but you can use any pasta shape you prefer. Short shapes like rotini or penne hold dressing well and are easy to serve at parties. The important step is to cook pasta just until al dente, then rinse well with cold water so it cools and doesn’t stick together.

Ingredients

• 1 box linguine, cooked and cooled
• 1 (15 oz) bottle prepared Italian dressing
• 1 small bottle Salad Supreme seasoning
• 1 teaspoon celery seed
• 1 teaspoon dried dill
• 1 seedless cucumber, diced
• 1 red bell pepper, diced
• 1/2 cup diced black olives
• 1 cup cherry tomatoes, diced

Instructions

1. Cook linguine according to package directions until al dente. Drain and rinse thoroughly under cold water to stop cooking and cool the pasta. Let it drain completely.
2. In a large mixing bowl, pour the Italian dressing. Add the Salad Supreme seasoning, celery seed and dill, and whisk until evenly combined. If using tomato powder, add up to 1 teaspoon and mix well.
3. Add the diced cucumber, red pepper, black olives and cherry tomatoes to the dressing and toss to coat the vegetables.
4. Fold the cooled linguine into the dressed vegetables, tossing gently to ensure everything is evenly coated.
5. Cover and refrigerate for at least 4–6 hours, or overnight for best flavor. The salad will taste even better after the flavors have had time to meld.
6. Before serving, give the salad a final toss and adjust seasoning if needed. Serve chilled as a side dish or add grilled protein for a complete meal.

Storage and Variations

Store leftover salad in an airtight container in the refrigerator for up to 4–5 days. If the pasta absorbs too much dressing over time, add a little extra dressing and toss before serving to refresh the texture.

Variations include adding diced cooked chicken or shrimp for protein, swapping in feta or mozzarella for a creamy element, or using different vegetables like shredded carrot, sliced green onion or blanched broccoli. For a lighter version, use a reduced-fat Italian dressing or mix part dressing with plain Greek yogurt.