Easy Pasta Salad Recipe

This vibrant and easy pasta salad recipe is your new go-to dish for summer BBQs, casual lunches, or any potluck gathering. Loaded with fresh veggies, crumbled feta, and tossed in tangy Italian dressing, it’s a simple recipe that’s big on flavor. Whether you’re prepping ahead or looking for a quick side, this pasta salad is as versatile as it is delicious. It comes together quickly, holds well in the fridge, and pleases even the pickiest eaters.

Why You’ll Love This Pasta Salad

Quick and Convenient: Minimal prep and done in under 30 minutes.
Perfect for Summer: Light, refreshing, and chilled—just right for warm days.
Customizable: Mix and match veggies and dressings to your taste.
Great for Crowds: A crowd-pleaser that travels well and keeps beautifully.
Make-Ahead Friendly: The flavors deepen over time, making it ideal for next-day lunches.

Ingredients for This Easy Pasta Salad

Rotini Pasta: The spirals hold onto dressing well, but you can use penne, bowtie, or any medium pasta shape. Rotini’s ridges make every bite flavorful.
Feta Cheese: Adds creamy saltiness—adjust to taste. If feta isn’t your thing, goat cheese or cubed mozzarella can work.
English Cucumber: Crisp and fresh, great for crunch without too many seeds. Leave the peel on for extra texture.
Grape Tomatoes: Juicy bursts of flavor in every bite. Cherry tomatoes also work.
Bell Pepper: Use any color for sweetness and crunch. Red and yellow offer the sweetest flavor.
Black Olives (Optional): Adds briny depth if you like them. Kalamata olives are also great here.
Red Onion or Green Onion: For a punch of sharpness. Soaking red onion in cold water for 5 minutes will mellow the flavor.
Italian Dressing: Store-bought or homemade, it ties all the flavors together. Go light or robust depending on your taste.
Fresh Parsley: Adds a pop of herby brightness. Basil or dill also pair wonderfully.
Salt and Pepper: Adjust to taste, especially after it chills.

How to Make Pasta Salad

Step 1: Cook the Pasta

Boil a large pot of salted water and cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool it down. Make sure the pasta is fully drained to avoid watering down the salad.

Step 2: Prep the Veggies

While the pasta cooks, chop your cucumber, tomatoes, bell pepper, and onions. Halve the tomatoes, dice the cucumber and pepper, and finely chop the onions. If you’re using olives, slice or halve them, depending on your preference.

Step 3: Combine Ingredients

In a large mixing bowl, combine the cooled pasta with the chopped vegetables, olives (if using), feta cheese, and parsley. Mixing everything before adding dressing helps distribute the ingredients evenly.

Step 4: Dress and Toss

Pour in the Italian dressing and toss everything gently but thoroughly to ensure everything is coated. Don’t overdress at first—you can always add more later.

Step 5: Season and Chill

Add salt and pepper to taste. Cover the salad and refrigerate for at least 30 minutes before serving to let the flavors meld. A good chill makes all the difference in taste and texture.

Equipment Needed

Large pot for boiling pasta
Colander
Cutting board and sharp knife
Mixing bowl
Measuring cups and spoons
Serving spoon or tongs

Tips for Success

Don’t Overcook the Pasta: Al dente holds up better in salads and doesn’t turn mushy.
Cool the Pasta Quickly: Rinse with cold water and drain well.
Make Ahead: Best flavor after chilling for at least 30 minutes. Can be made up to 2 days in advance.
Toss Again Before Serving: Dressing may settle—give it a quick mix to freshen things up.
Brighten It Up: A squeeze of lemon juice just before serving adds a zippy finish.

Serving Suggestions

Serve with grilled chicken, steak, or burgers.
Pair with lemonade or iced tea for a summer lunch.
Great with crusty bread or pita on the side.
Add grilled shrimp or chickpeas for a protein boost.
Perfect with a side of hummus or tzatziki for a Mediterranean flair.

Variations to Try

Add Avocado: For creaminess (add just before serving to prevent browning).
Use Mozzarella Balls Instead of Feta: For an Italian twist.
Swap Dressing: Try Greek, balsamic, or ranch for variety.
Toss in Fresh Basil or Dill: Adds another layer of flavor.
Go Vegan: Omit the cheese or use a dairy-free alternative.
Add Cooked Pasta Shells and Tuna: Turn this into a hearty tuna pasta salad.

More Salads You’ll Love:

FAQs About Pasta Salad Recipe

Can I use gluten-free pasta?

Yes, just be sure to follow package directions and rinse well after cooking. Be extra careful not to overcook it as gluten-free pasta can become soft more quickly.

How long does pasta salad last in the fridge?

It’s best within 3 days. Store covered in the fridge. Stir well before serving as the dressing can settle.

Can I make this ahead?

Absolutely! It actually tastes better after a few hours in the fridge. Just wait to add delicate herbs or avocado until serving.

Can I skip the cheese?

Sure—leave it out for a dairy-free version or sub with a vegan feta.

How do I keep the pasta from sticking?

Rinse with cold water and toss with a little dressing or olive oil if storing separately.

Can I use a different type of pasta?

Yes, penne, shells, fusilli, or bowtie all work great. Just avoid long noodles like spaghetti.

What if I don’t have Italian dressing?

Whisk together olive oil, red wine vinegar, garlic, oregano, mustard, and a pinch of sugar for a quick homemade version.

Final Thoughts

This pasta salad recipe is the ultimate summer dish—easy to toss together, refreshing, and endlessly customizable. Whether you’re hosting a backyard BBQ, heading to a potluck, or just meal prepping lunches, this salad is a delicious and practical choice. Serve it cold, straight from the fridge, and enjoy a bowl of summer sunshine!

No matter how you mix it up, this easy pasta salad is the definition of laid-back summer eating. It’s colorful, wholesome, and ready for any picnic table or patio spread. Don’t forget to pack an extra container—you’ll want seconds!

PIN FOR LATER!