Ever find yourself needing a quick and delicious side dish that works for everything from a summer barbecue to a weekday lunch? That’s where a good pasta salad recipe comes in. I remember making my first bowl for a potluck—loaded with colorful veggies, tangy vinaigrette, and the perfect pasta shape to catch every drop of flavor. It disappeared in minutes.

This easy pasta salad recipe is your new go-to: it’s bright, flavorful, and endlessly customizable. Whether you’re making it for meal prep, a party, or just a light dinner, I’ll walk you through the ingredients, simple steps, smart tips, and tasty variations that will help you nail it every time.

Why You’ll Love This Recipe

Quick & Simple: Ready in under 30 minutes with pantry staples.
Fresh & Flavorful: Crunchy veggies, herbs, and a zesty dressing.
Meal Prep Friendly: Tastes even better the next day.
Great for Groups: A crowd-pleasing side dish for any event.
Totally Customizable: Add meats, cheeses, or make it vegan.

If you’re craving a great pasta salad that’s easy and delicious, this is the one to try.

Ingredients You’ll Need

Main Components:

12 oz cooked pasta (rotini, fusilli, or your favorite pasta shapes)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely sliced
1/2 cup bell pepper (any color), chopped
1/2 cup black olives, sliced
1/2 cup crumbled feta cheese or cubed mozzarella
1/4 cup chopped fresh parsley or basil

For the Dressing:

1/3 cup olive oil
3 tbsp red wine vinegar
1 tsp Italian seasoning
1/2 tsp garlic powder
1 tsp Dijon mustard (optional)
Salt and pepper to taste

Pro Tip: Drain the pasta well and let it cool before adding dressing to avoid soggy texture.

Ingredient Substitutions

Pasta: Use gluten-free pasta or whole wheat pasta for added fiber.
Cheese: Swap feta for cheddar, gouda, or go dairy-free with olives.
Veggies: Add or sub green beans, carrots, or corn for new flavors.
Dressing: Use Italian dressing or creamy pasta salad dressing with mayo for a twist.

These swaps make the salad versatile and suitable for many dietary preferences.

How to Make Pasta Salad Recipe

Cook the Pasta: Bring salted water to a boil and cook your pasta al dente (check package for time). Drain and rinse under cold water.
Prep the Ingredients: While pasta cooks, chop all your salad ingredients (cherry tomatoes, red onion, bell pepper, etc.).
Make the Dressing: In a bowl or jar, whisk together olive oil, red wine vinegar, garlic powder, Italian seasoning, and mustard. Season to taste.
Combine: In a large bowl, toss cooled pasta with the chopped veggies and olives. Pour over dressing and mix well.
Add Cheese & Herbs: Stir in feta cheese and fresh herbs. Adjust salt and pepper.
Chill & Serve: Refrigerate for at least 30 minutes. Garnish with extra herbs before serving.

Equipment Needed: Large pot, mixing bowls, knife, cutting board, whisk or jar for dressing.

Expert Tips / Common Mistakes to Avoid

Don’t Overcook the Pasta: Al dente is key so it doesn’t get mushy.
Rinse with Cold Water: It stops cooking and cools the pasta instantly.
Dress While Warm (slightly): Pasta absorbs flavor better.
Balance the Acidity: Taste the dressing and tweak vinegar or mustard.
Let it Chill: Flavors meld beautifully after 30+ minutes in the fridge.

Variations & Add-Ons

Greek Pasta Salad: Add kalamata olives, red onion, feta, and cucumbers.
Creamy Version: Mix half of the dressing with 1/4 cup mayo or Greek yogurt.
Protein Boost: Toss in grilled chicken, tuna, or chickpeas.
Italian Twist: Use salami, provolone, and artichoke hearts.

Serving Suggestions

Serve with grilled meats at summer cookouts.
Pair with crusty bread and lemonade for a light lunch.
Bring it to picnics, potlucks, or work lunches.
Garnish with lemon zest, extra herbs, or shaved parmesan.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Reheating: Not needed—this salad is best served cold or room temp.
Refreshing Leftovers: Add a splash of olive oil or vinegar to revive the flavors.

Nutrition Information (Per Serving)

Calories: 280
Protein: 7g
Carbohydrates: 32g
Fat: 14g
Fiber: 3g
Sugar: 3g
Sodium: 300mg

Prep, Cook, and Total Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Frequently Asked Questions

Can I make pasta salad ahead of time?

Yes, in fact it tastes better after a few hours in the fridge as the flavors meld.

What pasta shapes work best?

Short, twisty shapes like rotini, fusilli, or farfalle hold dressing in their nooks and crannies perfectly.

Can I use store-bought dressing?

Absolutely. A good Italian dressing or vinaigrette works great in this recipe.

How do I make it creamy?

Add mayonnaise or Greek yogurt to the dressing for a creamy pasta salad recipe variation.

Is pasta salad served hot or cold?

It’s best served cold or at room temperature, making it perfect for gatherings and picnics.

Conclusion

This pasta salad recipe is everything I love in a side dish: quick, vibrant, and packed with fresh flavors. It’s the kind of dish that never gets old because you can make it differently every time with whatever salad ingredients you have on hand.

Whether you’re making it for your next BBQ, prepping meals for the week, or just want something refreshing and satisfying, this simple pasta salad belongs in your recipe rotation. Try it out, and let me know how you made it your own!