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Colorful and crispy veggies are tossed with pasta, feta cheese, and ready-made Italian dressing.
- Flavor: This salad tastes like it’s fresh from the garden, loaded with colorful, crispy veggies, tender pasta, tangy feta cheese, and zesty Italian dressing.
- Skill Level: Easy summer salads like this one bring big flavor in a few easy steps.
- Prep Note: Cook the pasta a day ahead so it’s extra chilled when ready to enjoy.
- Swaps: Swap out the Italian dressing for ranch or a Greek vinaigrette to create a new recipe every time!
Ingredient Tips for Pasta Salad
- Pasta: Rotini pasta, ziti, penne, or bow ties work great in this recipe; make sure to use sturdy pasta shapes that hold the dressing in their ridges and stand up better with the other ingredients.
- Veggies: Cucumbers, tomatoes, and an assortment of bell peppers bring color and crunch to this pasta salad. Sliced black olives, peas, pepperoncini, and asparagus pieces add new flavor every time.
- Cheese: Choose a dry cheese like feta, parmesan, blue cheese, or shredded cheese to add a salty flavor balance.
- Dressing: Choose any plain or creamy Italian dressing or dressing of your choice. Experiment with a homemade kale pesto for a creamier, garden-style dressing.
- Variations: Make it a main dish by adding chicken, tuna, or salmon, or make a meatless option using tofu, seitan, white, or black beans.
- A perfect pasta salad starts with pasta cooked al dente, so it stays firm, holds its shape, and soaks up the dressing without getting mushy.
- Once the pasta is cooked to al dente, rinse it in cold water to stop the cooking process and remove additional starch that would make the salad sticky.
- Cutting the veggies into bite-sized pieces ensures a little bit of everything in every bite.
- For the best flavor, assemble the salad a day ahead and chill until ready to serve.
Storing Leftovers
Store leftover pasta salad in the refrigerator in a covered container for up to 4 days. Stir before serving and add extra dressing since the pasta will have soaked up some.
Freezing isn’t recommended since pasta won’t be as firm once it is thawed.
Perfect Pasta Salads
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Easy Pasta Salad Recipe
Pasta Salad with fresh veggies and a tangy Italian dressing is perfect for a potluck or backyard BBQ!
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes
- ▢ 16 ounces rotini or any medium pasta shape
- ▢ ⅔ cup crumbled feta cheese or to taste
- ▢ 1 medium English cucumber chopped
- ▢ 1 pint grape tomatoes halved
- ▢ 1 small bell pepper any color, chopped
- ▢ ¼ cup sliced black olives optional
- ▢ ¼ cup finely diced red onion or sliced green onions
- ▢ 1 cup Italian dressing or homemade dressing in the notes
- ▢ 3 tablespoons chopped fresh parsley
- ▢ salt and black pepper to taste
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.
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.
Serving: 1cup | Calories: 233 | Carbohydrates: 34g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 303mg | Potassium: 258mg | Fiber: 2g | Sugar: 5g | Vitamin A: 896IU | Vitamin C: 23mg | Calcium: 68mg | Iron: 1mg
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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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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