Flavorful and fresh, this is a totally effortless pasta salad recipe, perfect for picnics!
This perfect pasta salad has lots of tender pasta tossed with crunchy fresh veggies, cheese, and a simple vibrant, tangy dressing.
It fits seamlessly into any menu, serve it as a side for any gathering potluck or serve it as a refreshing make-ahead meal on a warm day.
Easy Pasta Salad
- Quick and easy, this recipe is the perfect way to showcase fresh seasonal veggies.
- It’s a great canvas for leftovers – toss in chopped chicken, leftover roasted veggies or cheeses you have on hand.
- Potluck perfect, this vibrant, flavorful salad is best made ahead of time.
- Prepare a double batch and voila! Serve it as a side at a summer cookout and keep a bowl for yourself as a light dinner or for workday lunches all week long.
Basic Pasta Salad Ingredients
The best pasta salad starts with the basics but can easily be customized.
Pasta – Any medium pasta shape works. Favorites include rotini pasta (or tri-color rotini), bow ties, or penne. Pasta with holes, ridges, or curls hold the dressing better.
Vegetables – Cherry tomatoes, bell peppers, and cucumbers are a great combo for color and crunch but really, any veggie goes. Try spring peas, corn kernels, sliced radishes, chopped spinach, or sundried tomatoes!
Flavors – Boost the flavor with red onion, a sprinkle of olives, or feta cheese.
Dressing – A light vinaigrette brings all the flavors together in any pasta salad recipe. Use the DIY dressing recipe below or use a bottled vinaigrette, Italian or Greek dressing.
Variations
Change it up, add in new textures and flavors. Almost anything goes in a cold pasta salad!
- Add a scoop of pesto, kalamata olives, or tapenade for a bold flavor.
- Add chicken, shrimp, or bacon bits for some extra protein.
- Swap out the feta for other cheeses like cubed mozzarella cheese or cheddar.
- Boost the flavor with marinated artichokes, or a squeeze of lemon juice.
- Fresh herbs like basil, dill, or parsley add freshness and look pretty as a garnish. Fresh basil is best added before serving but dill or parsley can be added when preparing.
How to Make Pasta Salad
- Cook pasta to al dente, drain, and rinse in cold water.
- Chop vegetables and place them in a large bowl.
- Toss vegetables and pasta with dressing (per recipe below).
- Chill for 2 hours before serving.
Tips for Perfect Pasta Salad
- Cooking the pasta to al dente will keep it firmer as it soaks up the dressing.
- Dress very generously, as the pasta will soak up the dressing. For the best results, be generous with the dressing so the pasta can soak it up.
- Allow time for the pasta salad to chill in the fridge, the flavor will be so much better!
- Cut the add-ins fairly small so you get a bit of everything in every bite.
Storing Pasta Salad
- Make this simple summer salad a day ahead and keep it chilled until ready to serve!
- Keep leftover pasta salad in a covered container in the refrigerator for up to 4 days.
- Pasta doesn’t thaw well, so freezing pasta salad isn’t advised. But since it’s so easy to make, simply start a fresh batch!
Pasta Salads for Summer
Did you make this Pasta Salad Recipe? Be sure to leave a rating and a comment below!
Easy Pasta Salad Recipe
Equipment
Ingredients
- 1 pound rotini or any medium pasta shape
- ⅔ cup feta cheese crumbled, more or less to taste
- 1 ½ cups English cucumber chopped
- 1 pint grape tomatoes halved
- 1 cup bell pepper any color, chopped
- ¼ cup sliced black olives optional
- ¼ cup red onions finely diced, or sliced green onions
- 1 cup Italian dressing or homemade dressing in the notes
- 3 tablespoons fresh parsley chopped
- salt & 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, 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.
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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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!