This easy pasta salad recipe is fresh, flavorful, and comes together fast. Crisp veggies, tangy Italian dressing, and a sprinkle of feta make it perfect for potlucks, picnics, or an easy make-ahead side for the week.
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Holly’s Recipe Highlights
- Flavor: Tangy Italian dressing and creamy feta combine for a crave-worthy, salty bite in every forkful.
- Why Make It: Make it ahead, let it chill, and watch the flavors meld perfectly with no extra effort required.
- Serving Suggestions: Before serving, give the pasta salad a quick toss and add a splash more dressing if needed. Just like bean salad or coleslaw, this pasta salad travels well and actually tastes even better after chilling.
Ingredients You’ll Need:
- Pasta: Rotini is perfect because it holds onto the dressing, but ziti, penne, or bow ties work great too. Choose a sturdy shape and cook it al dente so it stays firm once chilled.
- Veggies: Cucumbers, tomatoes, and bell peppers add color and crunch. Pat the cucumbers dry, and drain the tomatoes if they’re extra juicy, to keep the salad from getting watery.
- Cheese: A salty, crumbly cheese adds the best flavor, like feta, parmesan, or blue cheese. Mozzarella pearls work too if you want something milder.
- Dressing: Italian dressing keeps this easy and zesty (use bottled or homemade). Use enough to coat the pasta well since it will soak it up as it chills.
Favorite Variations
- Make It a Meal: Add diced ham, salami, shredded chicken, or chickpeas.
- Keep it Mild: Use mozzarella pearls, and soak the red onion in cold water for 10 to 15 minutes. Drain well, and pat dry before adding.
- Add More Greens: Toss in a handful of baby spinach just before serving for a fresh boost.
How to Make Pasta Salad
- Cook the pasta and prep the vegetables (full recipe below).
- Mix the vegetables, pasta, dressing, and parsley together.
- Add salt, pepper, and feta. Refrigerate for 2 hours or until ready to serve.
How to Keep it Fresh
Keep leftovers in an airtight container in the refrigerator for up to 5 days. If making ahead, keep cucumbers and tomatoes separate. To refresh toss with a splash of dressing just before serving.
Up to 5 days in an airtight container. Toss before serving and add a splash of dressing if it looks dry.
Freezing is not recommended. The pasta and fresh veggies get soft and watery after thawing.
Use pasta + crunchy veggies + dressing + a salty cheese like feta, plus herbs. Add olives, pepperoncini, or a protein like salami or chickpeas if you want a heartier dish.
It goes with anything, like burgers, sandwiches, ribs, and other potluck sides like coleslaw or corn.
Pasta Salad Remixed
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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I have made a similar recipe for years. I do not add the cukes until serving time. Some times they bring a strong unwanted cucumber flavor and although I like them, I like tasting everything in the salad not just the cucumbers. Carrots sometimes are strong and over power things and strong onions all make for a disaster. Use sweet, mild onions and carrot curls and that solves those two pesky issues.
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 ♥️……