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Colorful and crispy veggies are tossed with pasta, feta cheese, and ready-made Italian dressing.
Holly’s Pasta Salad Highlights
- Flavor: This salad tastes like it’s fresh from the garden, loaded with colorful, crispy veggies, tender pasta, tangy feta cheese, and zesty Italian dressing.
- Skill Level: Easy summer salads like this one bring big flavor in a few easy steps.
- Prep Note: Cook the pasta a day ahead so it’s extra chilled when ready to enjoy.
- Swaps: Swap out the Italian dressing for ranch or a Greek vinaigrette to create a new recipe every time!
Ingredient Tips for Pasta Salad
- Pasta: Rotini pasta, ziti, penne, or bow ties work great in this recipe; make sure to use sturdy pasta shapes that hold the dressing in their ridges and stand up better with the other ingredients.
- Veggies: Cucumbers, tomatoes, and an assortment of bell peppers bring color and crunch to this pasta salad. Sliced black olives, peas, pepperoncini, and asparagus pieces add new flavor every time.
- Cheese: Choose a dry cheese like feta, parmesan, blue cheese, or shredded cheese to add a salty flavor balance.
- Dressing: Choose any plain or creamy Italian dressing or dressing of your choice. Experiment with a homemade kale pesto for a creamier, garden-style dressing.
- Variations: Make it a main dish by adding chicken, tuna, or salmon, or make a meatless option using tofu, seitan, white, or black beans.
Storing Leftovers
Store leftover pasta salad in the refrigerator in a covered container for up to 4 days. Stir before serving and add extra dressing since the pasta will have soaked up some.
Freezing isn’t recommended since pasta won’t be as firm once it is thawed.
Perfect Pasta Salads
Did you make this Pasta Salad? Leave a rating and comment below.
Easy Pasta Salad Recipe
Pasta Salad with fresh veggies and a tangy Italian dressing is perfect for a potluck or backyard BBQ!
Equipment
Ingredients
- 16 ounces rotini or any medium pasta shape
- ⅔ cup crumbled feta cheese or to taste
- 1 medium English cucumber chopped
- 1 pint grape tomatoes halved
- 1 small bell pepper any color, chopped
- ¼ cup sliced black olives optional
- ¼ cup finely diced red onion or sliced green onions
- 1 cup Italian dressing or homemade dressing in the notes
- 3 tablespoons chopped fresh parsley
- salt and black pepper to taste
Instructions
- In a large pot, boil pasta in salted water until al dente (firm) according to package directions. Drain and rinse under cold water to cool.
- Meanwhile, chop the cucumber, grape tomatoes, bell pepper, and red onions.
- In a large bowl, combine your cooked and cooled pasta, prepared vegetables, Italian dressing, and fresh parsley. Toss well to coat.
- Season with salt and pepper to taste and gently stir in feta cheese.
- Refrigerate for at least 2 hours before serving to allow the flavors to blend and the pasta to soak in the dressing.
Notes
Any medium pasta can be used. Be sure to cook al dente (firm) as the dressing will soften the pasta further. Rinse under cold water once cooked to stop it from cooking.
Dress the salad generously as the pasta will soak up the dressing.
You can use any vegetables in this recipe (including leftover cooked/roasted vegetables). Additional favorites include zucchini, peas, peppers, tomatoes, and cucumbers.
Optional but delicious additions include ham, bacon, salami, sundried tomatoes, pesto, artichokes, or finely diced broccoli.
Keep leftover salad in an airtight container in the refrigerator for up to 4 days.
To make a quick homemade pasta salad dressing, whisk the following:
- ¼ cup red wine vinegar
- 1 clove minced garlic
- 1/2 teaspoon each dried oregano and basil
- 1 teaspoon each honey and Dijon mustard
- While whisking, very slowly drizzle in 1/2 cup olive oil until incorporated. Season with salt & pepper to taste.
Nutrition Information
Serving: 1cup | Calories: 233 | Carbohydrates: 34g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 303mg | Potassium: 258mg | Fiber: 2g | Sugar: 5g | Vitamin A: 896IU | Vitamin C: 23mg | Calcium: 68mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pasta, Salad, Side Dish
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Had left over pasta from another pasta salad. Hate to waste perfectly cooked pasta. Had all the ingredients in my refrigerator, but substituted feta for Parmesan as that is my usual go-to “extra” cheese in a dish. Was a hit at my nieces 4th of July bday. Will def make again for another family/large gathering!
I make this salad but add little dices of ham, small dices of colby or cheddar cheese, some sliced black olives, and use the tri-color rigatoni just for extra visual zing. Great stuff!
Wonderful…. I added Genoa salami along with the pepperoni, broccoli. Sharp Cheddar Cubes, Along with the feta cheese, celery, green, yellow, red peppers, Red onion chopped, didn’t have cherry tomatoes, added chopped tomatoes,
Amazing ♥️
Wonderful ♥️……