There’s something about a good pasta salad that just screams summer, doesn’t it? It’s the perfect dish—whether you’re heading to a BBQ, packing lunch for work, or enjoying a laid-back dinner on the patio. This Pasta Salad is bursting with fresh, vibrant flavors, and the best part? It’s super customizable. You can toss in your favorite veggies, proteins, and dressings, making it perfect for just about any occasion.
What I love most about this recipe is how easy it is to throw together. Picture this: a big bowl of al dente pasta, colorful veggies, some olives, maybe a sprinkle of feta or Parmesan, and a zesty dressing that ties it all together. It’s light, fresh, and satisfying all at the same time. It’s one of those dishes that gets better the longer it sits, so you can make it ahead of time and just let the flavors meld together.
Whether you’re making it for a picnic, a potluck, or a simple family dinner, this Pasta Salad is a total winner. It’s the kind of dish that everyone loves, and once you’ve made it, you’ll find yourself coming back to it again and again. Perfect for warm weather or as a side dish any time of the year!
A Burst of Freshness in Every Bite
This Pasta Salad recipe is all about bringing fresh, crunchy veggies and tender pasta together in one bowl. Tossed with a tangy, herby vinaigrette, it’s a light yet satisfying dish that pairs beautifully with grilled meats or stands alone as a lunch.
With endless ingredient options, it’s a dish that never gets old. From cherry tomatoes and cucumbers to olives and red onions, the mix of textures and flavors is spot on. The best part? It’s quick to make and tastes even better the next day, making it a great meal-prep option!
Family Favorite: The Salad Everyone Asks For
Let me tell you a little story—this Pasta Salad is a staple in my household. Every time summer rolls around, it’s the first dish I think to make. My husband loves it as a side with grilled chicken, and the kids? They could eat it straight from the bowl, especially when I toss in some mozzarella balls or pepperoni slices. It’s a hit every single time.
One time, we had a big family BBQ, and I decided to bring this Pasta Salad along. I wasn’t sure how it would go over, given all the other dishes on the table. But by the end of the day, the bowl was scraped clean, and everyone was asking for the recipe! Now, every time we have a family gathering, someone is sure to request, “Are you bringing that pasta salad?” It’s become a tradition that we all look forward to.
Why This Pasta Salad?
Uniqueness: This is not your average pasta salad! It’s loaded with fresh veggies and coated in a tangy vinaigrette that gives each bite a burst of flavor. It’s easy to customize with your favorite ingredients, making it perfect for any occasion.
Ingredients: Tender pasta, a variety of crunchy veggies (like cucumbers, cherry tomatoes, and bell peppers), black olives, feta cheese, and a zesty homemade dressing that brings it all together.
Flavors: Expect a light, tangy, and slightly sweet dressing that balances perfectly with the fresh vegetables and hearty pasta.
Tips:
- Chill for Best Flavor: The pasta salad tastes even better if it’s allowed to chill for at least 30 minutes (or overnight).
- Pasta Choice: Use rotini, bowtie, or penne for the best texture—something that holds onto the dressing.
- Make It Creamy: Add a spoonful of mayo or Greek yogurt to the dressing for a creamier version.
Substitutions and Variations:
- Cheese Swap: Try mozzarella balls or Parmesan instead of feta.
- Protein Add-Ins: Toss in grilled chicken, tuna, or chickpeas to make it heartier.
- Gluten-Free: Use gluten-free pasta for a gluten-free version.
- Dressing Variations: Substitute lemon juice for the vinegar, or add a tablespoon of pesto for a fresh twist.
Make a Healthier Version:
- Whole Grain Pasta: Use whole wheat or chickpea pasta for added fiber and protein.
- Low Carb: Opt for zucchini noodles or a lower-carb pasta alternative.
- Low Fat: Reduce the olive oil in the dressing and add more vinegar or lemon juice for a lighter version.
And there you have it! A Pasta Salad that’s easy, customizable, and always a crowd-pleaser. Make it ahead of time, serve it cold, and let it be the star of your next gathering. And if you love this recipe, be sure to check out some of our other summer salad favorites!
Frequently Asked Questions:
- Can I make this pasta salad ahead of time?
Yes, in fact, it tastes better when the flavors have time to meld. Make it up to a day in advance. - How long does pasta salad last in the fridge?
It will stay fresh for up to 3-4 days when stored in an airtight container. - Can I use a store-bought dressing?
Absolutely! If you’re short on time, any good-quality vinaigrette will work. - What other veggies can I add?
You can add roasted red peppers, artichoke hearts, or even blanched broccoli for extra variety. - Can I serve this warm?
While pasta salad is traditionally served cold, you can serve it at room temperature for a more casual option. - Is it possible to make this vegan?
Yes, just skip the cheese or use a plant-based alternative.
The pasta salad
Description
There’s something about a good pasta salad that just screams summer, doesn’t it? It’s the perfect dish—whether you’re heading to a BBQ, packing lunch for work, or enjoying a laid-back dinner on the patio. This Pasta Salad is bursting with fresh, vibrant flavors, and the best part? It’s super customizable.
Ingredients
- 1 pound rotini or any medium pasta shape
- ⅔ cup feta cheesecrumbled, 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 and pepper to taste
Instructions
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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.
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Meanwhile, chop the cucumber, grape tomatoes, bell pepper, and red onions.
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In a large bowl, combine your cooked and cooled pasta, prepared vegetables, Italian dressing, and fresh parsley. Toss well to coat.
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Season with salt and pepper to taste and gently stir in feta cheese.
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Refrigerate for at least 2 hours before serving to allow the flavors to blend and the pasta to soak in the dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 233
- Fat: 7g
- Protein: 8g
- Cholesterol: 7mg
