This easy-to-make-ahead pasta salad recipe is loaded with crisp veggies, feta, and a tangy Italian dressing. Chill, toss, and serve for an easy crowd-pleasing dish.
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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 Notes
- 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
Fridge: Store in an airtight container for up to 4 days.
To Refresh: Toss and add a splash of dressing to loosen it up before serving.
Freezing: Not recommended, the veggies and cheese soften and release water after thawing.
The winning combination is pasta + crunchy veggies + dressing + a salty bite (like feta!).
It goes with anything grilled like burgers, hot dogs, or chicken. It also pairs well with sandwiches, ribs, and other potluck sides like coleslaw or corn.
Up to 4 days. Toss before serving and add a splash of dressing if it looks dry.
No, it’s not recommended. The pasta and fresh veggies get soft and watery after thawing.
Perfect Pasta Salads
Did you make this Pasta Salad? Leave a rating and comment below.
Equipment
Ingredients
- 16 ounces rotini or any medium pasta shape
- 1 medium English cucumber chopped
- 1 pint grape tomatoes halved
- 1 small bell pepper any color, chopped
- ¼ cup finely diced red onion or sliced green onions
- 1 cup Italian dressing or homemade dressing in the notes
- ¼ cup sliced black olives optional
- 3 tablespoons chopped fresh parsley
- ⅔ cup crumbled feta cheese or to taste
- 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, sliced olives (if using), 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.
Video
Notes
- 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
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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This is my go to pasta salad, and disappears every time I make it for a crowd, so thank you! I love all of your recipes and have purchased your cookbook. I just have one question – as of a couple of days ago, I can no longer “save” recipes to my saved recipes, there is no option/button to do so. I now have only a “jump to recipe” or “email recipe” option. Can you tell me how to save a recipe to my (already very long list of) saved recipes that I use frequently?
Hi Patricia, if you click on the jump to recipe button you should see the heart and save on the recipe card next to the Print button. I hope that helps!
loved this recipe. added alot more vegetables. kids loved it too. this was my lunch for the week
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 ♥️……