Pasta Salad Recipe

There’s something irresistibly comforting about a big bowl of pasta salad. It’s the dish that shows up at summer barbecues, potlucks, and family picnics and somehow disappears first from the table. With its mix of tender pasta, crunchy vegetables, salty feta cheese, briny olives, and a zesty Italian dressing, pasta salad is the kind of recipe that feels timeless, effortless, and endlessly customizable.

This particular recipe is designed to be everything you want in a pasta salad: fresh, vibrant, satisfying, and super easy to make. Whether you’re prepping for a quick weeknight side, meal-prepping lunches for the week, or bringing a dish to a party, this recipe is a guaranteed crowd-pleaser.

So grab your mixing bowl, and let’s make a pasta salad that will become your new go-to recipe!

Why You’ll Love This Pasta Salad

• Quick & Easy – Just boil pasta, chop veggies, toss with dressing, and you’re done.
• Customizable – Works with different pasta shapes, vegetables, and dressings.
• Meal-Prep Friendly – Tastes even better after chilling, making it a perfect make-ahead dish.
• Balanced Flavors – A mix of fresh, tangy, salty, and crunchy in every bite.
• Crowd Favorite – Ideal for gatherings, potlucks, and summer cookouts.
• Vegetarian-Friendly – Naturally vegetarian with the option to make it vegan or gluten-free.

Ingredients Breakdown

This pasta salad serves 8–10 people as a side dish (or 4–6 as a main).

Pasta

• 16 ounces rotini (or any pasta shape) – Rotini’s spirals catch the dressing perfectly, but bowtie, penne, or shells work too.

Vegetables

• 1 medium cucumber, chopped – Refreshing crunch.
• 1 pint grape tomatoes, halved – Juicy sweetness balances the tang.
• 1 small bell pepper, chopped – Adds crispness and color.
• ¼ cup finely diced red onion – Sharp bite that brightens the dish.

Flavor Boosters

• 1 cup Italian dressing – Store-bought works, but homemade dressing makes it shine.
• ⅔ cup feta cheese, crumbled – Creamy and tangy, balances the veggies.
• ¼ cup sliced black olives – Briny and savory.
• 3 tablespoons chopped fresh parsley – Fresh herb finish.
• Salt and black pepper, to taste – Adjust to your preference.

Tools & Equipment Needed

• Large pot for boiling pasta
• Colander for draining
• Cutting board and sharp knife
• Large mixing bowl
• Measuring cups & spoons
• Wooden spoon or salad tongs
• Small jar (if making homemade dressing)

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (usually 8–10 minutes depending on brand). Avoid overcooking—the pasta will soften further when dressed.

Drain and rinse under cold water to stop the cooking and cool the pasta. Set aside.

2. Prep the Vegetables

While the pasta cooks, chop the cucumber, halve the grape tomatoes, dice the bell pepper, and finely chop the red onion. Place them in a large mixing bowl.

3. Add Flavor Boosters

Toss in the crumbled feta cheese, sliced black olives, and fresh parsley.

4. Mix in the Pasta

Add the cooled pasta to the bowl with the veggies and mix everything together.

5. Dress the Salad

Pour the Italian dressing over the pasta mixture. Start with about ¾ cup, toss well, and then add more as needed. Taste and adjust seasoning with salt and black pepper.

6. Chill & Serve

For best flavor, cover and refrigerate for at least 30 minutes before serving. This allows the pasta to absorb the dressing.

Tips & Variations

• Make it Vegan: Swap feta for vegan feta or omit entirely.
• Make it Gluten-Free: Use gluten-free pasta (chickpea, lentil, or brown rice pasta).
• Protein Boost: Add grilled chicken, shrimp, or chickpeas for a main dish version.
• Make it Spicy: Toss in red pepper flakes or chopped jalapeños.
• Seasonal Swap: Use roasted zucchini, corn, or asparagus in summer; roasted squash in fall.
• Herb Options: Fresh basil, oregano, or dill can replace parsley.

Flavor Profile & Pairings

This pasta salad is:

• Flavorful: Bright, zesty dressing with salty cheese and briny olives.
• Textured: Tender pasta meets crisp vegetables.
• Balanced: Sweet tomatoes, sharp onion, creamy feta, and tangy dressing.

Drink Pairings

• Wine: Sauvignon Blanc or Pinot Grigio.
• Non-Alcoholic: Sparkling lemon water or iced herbal tea.

Side Pairings

• Perfect with grilled meats (steak, chicken, or burgers).
• Works as a side to seafood like grilled salmon.
• Great with other picnic classics like corn on the cob or garlic bread.

Nutritional Overview (Per Serving)

• Calories: ~280
• Protein: ~8 g
• Carbs: ~38 g
• Fat: ~10 g
• Fiber: ~3 g

This recipe is vegetarian, nut-free, and can be easily adapted for vegan or gluten-free diets.

Make-Ahead & Meal Prep Tips

• Make Ahead: Best made 1 day in advance—flavors improve overnight.
• Storage: Store in an airtight container in the fridge for 3–4 days.
• Reheating: Best served cold; no need to reheat. If pasta dries out, add a splash of extra dressing.

FAQs

Q: Can I use bottled Italian dressing?
Yes! Use your favorite store-bought brand or make a quick homemade one.

Q: Can I use another cheese?
Absolutely—try mozzarella pearls, parmesan, or goat cheese.

Q: Should I rinse the pasta after cooking?
Yes, rinsing cools it quickly and prevents clumping.

Q: Can I freeze pasta salad?
Not recommended—the texture of fresh veggies and pasta doesn’t hold up after freezing.

Q: How long can it sit out at a picnic?
No more than 2 hours (1 hour in hot weather). Keep chilled until serving.

Cooking Timeline (At a Glance)

Step	Time
Prep veggies	10 minutes
Cook pasta	10 minutes
Toss ingredients	5 minutes
Chill time	30 minutes
Total Time	~55 minutes

Serving Suggestions

• Serve in a large clear glass bowl to showcase colors.
• Garnish with extra parsley and feta for a finishing touch.
• For picnics, portion into mason jars for easy grab-and-go servings.

Recipe Variations

1. Greek Pasta Salad – Add kalamata olives, pepperoncini, and oregano.
2. Caprese Pasta Salad – Replace feta with mozzarella, add basil and balsamic glaze.
3. Southwest Pasta Salad – Swap Italian dressing for cilantro-lime dressing, add corn and black beans.
4. Mediterranean Pasta Salad – Add artichoke hearts, sun-dried tomatoes, and roasted red peppers.

Ingredient Spotlight

Feta Cheese

Tangy and creamy, feta adds richness and flavor contrast. Look for blocks packed in brine—they’re fresher and creamier than pre-crumbled versions.

Cucumbers

Cool and crisp, cucumbers add hydration and crunch. Choose firm cucumbers with smooth skin. For less bitterness, peel if desired.

Pro Cooking Tips

• Salt your pasta water generously—this is your first layer of flavor.
• Toss pasta with a splash of dressing while it’s still slightly warm to help it absorb flavor.
• Don’t skip the chilling step—this pasta salad tastes best cold and well-marinated.

Storage & Freezing Guide

• Fridge: Store in an airtight container for up to 4 days.
• Freezing: Not recommended; fresh veggies lose texture.
• Separate Storage: Keep extra dressing separate if making ahead to refresh before serving.

Nutrition Estimate Table (Per Serving, 1/8 of recipe)

Nutrient	Amount
Calories	280
Protein	8 g
Carbohydrates	38 g
Fat	10 g
Fiber	3 g
Sugar	4 g

Dietary Notes: Vegetarian, nut-free, easily adaptable for gluten-free or vegan diets.

Expanded Conclusion

This pasta salad is everything you want in a side dish: colorful, fresh, tangy, and satisfying. It’s versatile enough for weeknight dinners and impressive enough for entertaining. Plus, it’s a recipe you can easily adapt to whatever’s in your pantry or garden.

Next time you’re looking for a dish that will brighten the table and bring people back for seconds, this pasta salad is your answer. Give it a try, share it with friends, and don’t forget to bookmark it—you’ll come back to it all year long!

Print