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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just made with the basics, tomato, cucumber and sweet pepper; for a covered dish at church yesterday. It was a hit. Then I fixed a bowl for my husband last night and added cut Buffalo chicken strip and two generous spoonfuls of pesto and he loved it.
Sounds delicious, Sherry! So glad you enjoyed it!
This is the third challenge recipe I’ve made, and so far, my favorite. I loved the flexibility of different ingredients and variations you can make.(I didn’t have feta cheese, so I used mozzarella, and it was terrific!) I’ll definitely be making this one again.
I am so glad you are enjoying the challenges Roger and that you loved this pasta salad!
Fresh and light and just delicious! Perfect summer lunch. I love a versatile recipe that can use anything on hand, especially the odds and ends I have leftover at the end of the week. This fits the bill and comes together so quickly and easily. Yum!
This was the best fresh pasta salad I’ve ever made!
Excellent summer dish. I added bacon and mushrooms. Thanks for the recipe.
This was a delicious, very filling salad for summer. I used Tri-Color Rotini pasta from this recipe then added Shrimp and Crab meat plus the Dill dressing from the Shrimp Pasta Salad recipe
I will define be making this recipe again.
perfect for a hot day! great recipe.
This is the new family fave! I used garden fresh green onions and added yellow plum tomatoes, snap peas, radishes, plus Mediterranean Cheese Blend Shreds. I made homemade Italian dressing with fresh garlic and herbs from the garden that really bounced up the flavour. You mentioned storing leftovers… not necessary 5 of us managed to eat it all in one seating!
Made this for the July challenge. It was super easy and super yummy!! Thanks for the recipe!
I’m so glad you loved it Patricia!
We are having this with grilled steaks tonight and I will take the rest for a family boating get together tomorrow. It is very good and easy to prepare! I love how colorful it is!
what a beautiful, colorful, fun to eat salad
So glad you loved it Linda!
i havent made it yet but i am going to as soon as i can it looks real good thank u for it.
Enjoy the recipe James.
Last Fall, I was doing what I do a lot – looking for dinner inspiration. I happened onto Holly’s Pinterest page & began a wonderful new journey when I found Spend With Pennies and Holly. Holly is my go-to Cooking Goddess when I need inspiration. I’m currently trying to find heart-healthy recipes after my husband had a serious & very unexpected heart attack. Last night we had the pasta salad to which we added celery, tomatoes, cucumbers, onion, green peas, garlic, basil, and parsley. It was unbelievably delicious!! We felt so confident about the healthy food we were eating. I grew a large portion of the vegetables this year so I felt very confident that I was giving healthy food to my husband. Dinner definitely doesn’t always have to be HOT especially on days when you’re cooking and it’s 90 degrees outside. Thank you for such a wonderful change in direction Holly! You rock!
Thank you for your kind words Scarlett, I’m so glad you found me and that you’ve enjoyed the recipes! I love pasta salad as a quick meal on a hot day, and adding some fresh produce from your own garden is amazing!I am thrilled to be a helpful resource for you!
The ratio for pasta salad is helpful. I’d love to know a recommendation for a ratio for a lettuce based salad. Thanks.
Hi Betty! I have a tossed salad with ratios!
Can I use elbow macaroni?
The pasta is smaller so you may need extra dressing, but will be just as delicious! If you try it I would love to hear how it turns out Rena!
Made it today for dinner, came out excellent, used the dressing recipe as well! Thanks so much for sharing!
I am so glad you enjoyed this recipe OH!
I was so excited to see this receipe . We used to make it every summer when we vacationed at Lake Tahoe. Such a great lunch meal and crowd pleaser! Thanks for reminding me and summer weather is still here! Time to make it again!
AWESOME TASTE!!!!
Made this two weekends in a row. It’s a hit, even leftovers
So happy to hear that, Lynn! Glad you are enjoying it!
Oh my goodness Holly you’re the best !
I love all of your recipes that I’ve tried so far!
Absolutely delicious!
I look forward to trying more of your recipes !
Thank you very much Holly !!
I’m very blessed to have signed up to receive recipes from your website!!
I will continue to try more and more of them ! Yum yum yummy!
Thank you so much for your kind words Pat, I’m so glad you’ve loved the recipes! Happy Cooking!