Uploaded July 2026 | Updated September 2026, 2 weeks ago
Kardea Brown’s Summer Veggie Pasta Salad is a fresh crowd pleasing dish packed with rainbow spiral pasta and fresh veggies, all tossed in a homemade dressing.
#KardeaBrown #DeliciousMissBrown #FoodNetwork #PastaSalad
Get the recipe ▶ foodtv.com/3VBYfuN
Subscribe to Food Network ▶ foodtv.com/YouTube
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Summer Pasta Salad
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 25 min (includes chilling time)
Active: 25 min
Yield: 8 to 10 servings
Ingredients
2 pounds rainbow spiral pasta, cooked al dente and drained
1 1/2 cups diced yellow squash
1 1/2 cups diced zucchini
One 6-ounce can black olives, sliced
1 cup cherry tomatoes, halved
2 cups Kardea’s Homemade Italian Dressing, recipe follows
Kosher salt and freshly ground black pepper
Homemade Italian Dressing:
1/2 cup lemon juice (from about 2 lemons)
1/2 cup red wine vinegar
2 cups extra-virgin olive oil
1/2 cup grated Parmesan
2 tablespoons Dijon mustard
2 teaspoons kosher salt
2 teaspoons granulated sugar
1 teaspoon freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
Directions
To a large bowl, add the pasta, yellow squash, zucchini, black olives and cherry tomatoes. Pour over the Dressing, then season to taste with salt and pepper. Toss together so all of the ingredients are fully coated in the Dressing.
Cover with plastic wrap and let sit in the refrigerator for minimally 1 hour or up to overnight to allow for the flavors to meld together. Before serving, toss the pasta salad again.
Homemade Italian Dressing:
Yield: 3 1/2 cups
To a large mixing bowl, add the lemon juice and vinegar and whisk together. While continuously whisking, stream in the olive oil until the vinaigrette becomes a homogenous mixture. Add the Parmesan, mustard, salt, sugar, black pepper, garlic powder, Italian seasoning and red pepper flakes, then whisk until the dressing comes together. Store in an airtight container in the refrigerator for up to 5 days.
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Kardea Brown's 5-STAR Summer Pasta Salad ⭐️☀️ Delicious Miss Brown | Food Network
youtu.be/u8-st_fsXxE
Kardea Brown’s Summer Veggie Pasta Salad is a fresh crowd pleasing dish packed with rainbow spiral pasta and fresh veggies, all tossed in a homemade dressing.
#KardeaBrown #DeliciousMissBrown #FoodNetwork #PastaSalad
Get the recipe ▶ foodtv.com/3VBYfuN
Subscribe to Food Network ▶ foodtv.com/YouTube
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Summer Pasta Salad
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 25 min (includes chilling time)
Active: 25 min
Yield: 8 to 10 servings
Ingredients
2 pounds rainbow spiral pasta, cooked al dente and drained
1 1/2 cups diced yellow squash
1 1/2 cups diced zucchini
One 6-ounce can black olives, sliced
1 cup cherry tomatoes, halved
2 cups Kardea’s Homemade Italian Dressing, recipe follows
Kosher salt and freshly ground black pepper
Homemade Italian Dressing:
1/2 cup lemon juice (from about 2 lemons)
1/2 cup red wine vinegar
2 cups extra-virgin olive oil
1/2 cup grated Parmesan
2 tablespoons Dijon mustard
2 teaspoons kosher salt
2 teaspoons granulated sugar
1 teaspoon freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
Directions
To a large bowl, add the pasta, yellow squash, zucchini, black olives and cherry tomatoes. Pour over the Dressing, then season to taste with salt and pepper. Toss together so all of the ingredients are fully coated in the Dressing.
Cover with plastic wrap and let sit in the refrigerator for minimally 1 hour or up to overnight to allow for the flavors to meld together. Before serving, toss the pasta salad again.
Homemade Italian Dressing:
Yield: 3 1/2 cups
To a large mixing bowl, add the lemon juice and vinegar and whisk together. While continuously whisking, stream in the olive oil until the vinaigrette becomes a homogenous mixture. Add the Parmesan, mustard, salt, sugar, black pepper, garlic powder, Italian seasoning and red pepper flakes, then whisk until the dressing comes together. Store in an airtight container in the refrigerator for up to 5 days.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ STREAM ON HBO MAX: foodtv.com/StreamOnHBOMaxYT
▶ INSTAGRAM: instagram.com/FoodNetwork
▶ TIKTOK: tiktok.com/@foodnetwork
▶ X: https://X.com/FoodNetwork
▶ FACEBOOK: facebook.com/FoodNetwork
▶ WEBSITE: foodnetwork.com
Kardea Brown's 5-STAR Summer Pasta Salad ⭐️☀️ Delicious Miss Brown | Food Network
youtu.be/u8-st_fsXxE
