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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rave reviews! I made this for a church luncheon and everyone loved it! (I didn’t get even a bite though-had to be at the hospital with my mom). going to for sure make this one again! (Note- I left out the feta cheese and black olives because I don’t care for them)
Very flavorful recipe. The nice thing is, you can sub or add anything you want to. I used provolone cheese and pepperoni. No cucumber, so I added a small can of green chiles.
I made this salad for Easter and it turned out great. I will make it again.
Perfect for everyone.
Looks delicious, can hardly wait to taste
WoW ! Super easy, and my crew Loved it
I made this salad for three of my family members for our dinner. The only thing I changed was to add more pasta and the first night was okay but the second night, it was dry. Next time I will make more dressing and use it the next day. It is a favorite recipe of mine and everyone wanted a copy of the recipe. Yummy
It’s as easy as they say and delicious!
I love this recipe, The pasta salad with Pita Chips was a delightful mix of flavors and textures. The crunchy pita chips perfectly contrasted with the fresh and tangy salad.
this was easy and delicious! we added some cheese cubes to ours!
Delicious! I decided to add Sun dried tomatoes to the salad and it added another level of flavor
Hi Holly! Just wanted to let you know this recipe was SO good, although I didnt have feta but the Mediterranean dressing I used had feta in it! Just used the grated Parmesan, green pepper, cuke, romas, marinated artichoke hearts, black olives and onions I already had. Delightful! Thank you for the inspiration!
Fast and easy recipe. I substituted grilled zucchini instead of cucumber and it worked really well :)
wow
My favorite salad to make!
used Green Goddess dressing in place of the italian, sooooo good!
Can this be made 2 days ahead of the event I’m bringing it to?
Hi Marlene, pasta salad does great made ahead of time so that should work well.
I made this recipe (as well as the homemade dressing). The salad was a winner. However, the recipe said it would store in the frig for 4 days…it didn’t mention that the salad may be so dry that more dressing may be needed. Day 2 – the salad was super dry so I added more dressing but the recipe is a keeper.
I love this recipe.I have made it for years.
I really enjoyed this salad and have taken it to a family potluck and it was almost all eaten with it being my first time making it.
The pasta salad with Pita Chips was a delightful mix of flavors and textures. The crunchy pita chips added the perfect contrast to the fresh and tangy salad.