Pasta Salad Recipe

Ingredients You’ll Need:
How to Make Pasta Salad
How to Keep it Fresh
Pasta Salad Remixed

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.

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 for easy pasta salad including dressing, cucumber, pasta, tomatoes, cheese, bell peppers, & onion, black olives and parsley

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.

Ingredients for an easy pasta salad on a cutting board

Ingredients for an easy pasta salad in a white serving bowl

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.

Drain the pasta really well after rinsing so the dressing does not get watered down.
Fold in the feta last and stir gently so it doesn’t break apart too much.
Before serving, toss with an extra tablespoon or two of dressing to refresh the flavor.

an an easy pasta salad in a white serving bowl with a serving spoon

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.

How long is pasta salad good for in the fridge?

Up to 5 days in an airtight container. Toss before serving and add a splash of dressing if it looks dry.

Can you freeze pasta salad?

Freezing is not recommended. The pasta and fresh veggies get soft and watery after thawing.

What to put into pasta salad?

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.

What goes with pasta salad?

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.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 15 minutes

Chill Time 2 hours

Total Time 2 hours 35 minutes

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.

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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Pasta, Salad, Side Dish

Cuisine American

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