Name: Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 12 ounces rotini pasta; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red bell pepper, diced; 1/2 cup red onion, finely chopped; 1/2 cup black olives, sliced; 1/4 cup fresh parsley, chopped; 1/2 cup feta cheese, crumbled; 1/2 cup Italian dressing; Salt, to taste; Black pepper, to taste

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If there’s one dish that never fails to bring people together at a picnic, barbecue, or weekday lunch, it’s Pasta Salad. This vibrant, flavor-packed bowl is my go-to whenever I want something colorful, satisfying, and impossibly easy to make. Every bite is a cheerful medley of tender pasta, crisp veggies, briny olives, and creamy feta, all wrapped up in a tangy Italian dressing. Whether you’re looking to feed a crowd or just brighten up your own meal prep, this Pasta Salad is a reliable classic that’s always a hit.

Ingredients You’ll Need

Gathering the ingredients for this Pasta Salad couldn’t be simpler, and each one brings something special to the party—think color, crunch, freshness, and of course, that irresistible cheesy tang. These are the building blocks for a salad that’s as satisfying as it is stunning.

Rotini pasta (12 ounces): Its spirals are perfect for catching all the flavors of the dressing and veggies.
Cherry tomatoes (1 cup, halved): These juicy gems add bursts of sweetness and a pop of red.
Cucumber (1 cup, diced): Cool, crisp, and refreshing, cucumber balances the heartier ingredients.
Red bell pepper (1/2 cup, diced): For vibrant color and a subtle, sweet crunch.
Red onion (1/2 cup, finely chopped): Adds a zippy bite that wakes up every forkful.
Black olives (1/2 cup, sliced): Their briny flavor gives the salad a Mediterranean flair.
Feta cheese (1/2 cup, crumbled): Creamy and tangy, feta makes every bite more indulgent.
Fresh parsley (1/4 cup, chopped): A sprinkle of green for freshness and brightness.
Italian dressing (1/2 cup): The zesty glue that ties everything together—store-bought or homemade works great.
Salt and black pepper (to taste): Just a pinch brings out all the flavors.

How to Make Pasta Salad

Step 1: Cook the Pasta

Start by bringing a big pot of salted water to a boil, then add the rotini and cook it according to the package directions until it’s just al dente—firm but tender. This texture holds up best in a salad. Once it’s ready, drain the pasta and rinse it under cold water to cool it down quickly and stop the cooking process. Shaking off the excess water helps keep the salad from getting soggy later.

Step 2: Chop and Prep the Veggies

While the pasta cooks and cools, grab your sharpest knife and get those veggies ready. Halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and slice the black olives. Having everything prepped before assembly makes sure every bite is perfectly balanced.

Step 3: Mix It All Together

In a large mixing bowl, combine the cooled pasta, all your fresh veggies, black olives, crumbled feta cheese, and chopped parsley. This is where the magic happens—the colors come alive and the anticipation builds for that first forkful.

Step 4: Add Dressing and Season

Pour the Italian dressing over the mixture, and toss everything together until each piece is coated in that bright, zesty flavor. Give it a taste and season with salt and black pepper as needed. Don’t be shy—this is your chance to make the flavors sing.

Step 5: Chill and Serve

Cover the bowl and let the Pasta Salad rest in the fridge for at least 30 minutes. This step lets all the flavors mingle and develop, so every bite is even more delicious. Serve chilled or at room temperature, and watch it disappear!

How to Serve Pasta Salad

Pasta Salad Garnishes

To make your Pasta Salad even more inviting, sprinkle a little extra crumbled feta and chopped fresh parsley on top just before serving. You can also add a few more sliced olives or a pinch of cracked black pepper for an extra pop of flavor and color. If you want to get fancy, a drizzle of high-quality olive oil never hurts!

Side Dishes

This Pasta Salad is wonderfully versatile, pairing beautifully with grilled meats, roasted vegetables, or even a simple soup. For a summer spread, serve it alongside grilled chicken, burgers, or veggie skewers. At potlucks, it’s a fabulous complement to anything from sandwiches to barbecue ribs—basically, it plays well with everyone.

Creative Ways to Present

You can turn your Pasta Salad into a showstopper by serving it in a big, shallow platter so all the colors are on display. For parties, scoop individual portions into small mason jars or colorful cups for easy, portable servings. It’s also fun to serve the salad in lettuce cups or alongside pita wedges for a fresh twist.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Pasta Salad (lucky you!), simply transfer it to an airtight container and keep it in the refrigerator. It’ll stay fresh for up to 3 days, and often tastes even better the next day as the flavors continue to meld together.

Freezing

While Pasta Salad is best enjoyed fresh, you can technically freeze it—just know that the texture of the veggies and pasta will soften once thawed. If you do freeze it, store it in a freezer-safe container and thaw in the fridge overnight, then toss with a splash of fresh dressing before serving.

Reheating

Pasta Salad is meant to be enjoyed cold or at room temperature, so there’s no need to reheat. If it’s straight from the fridge and you prefer it a little less chilled, let it sit out for 10 to 15 minutes before serving. If the salad seems a bit dry after storing, just refresh it with an extra drizzle of dressing.

FAQs

Can I make Pasta Salad ahead of time?

Absolutely! In fact, Pasta Salad tastes even better when made in advance. Just keep it covered in the fridge and give it a quick toss before serving. If needed, add a splash more dressing to revive the flavors.

What other vegetables can I add to Pasta Salad?

Feel free to get creative! Roasted zucchini, artichoke hearts, sun-dried tomatoes, or spinach are all delicious additions. Swap in your favorite veggies or use whatever you have on hand for a unique twist.

Is there a gluten-free option for this Pasta Salad?

Yes! You can easily substitute the rotini with your favorite gluten-free pasta. Just be sure to cook it al dente, as gluten-free pasta can be more delicate when tossed with dressing and veggies.

Can I use a different cheese instead of feta?

Definitely. Goat cheese, mozzarella pearls, or even sharp cheddar cubes all work well in Pasta Salad. Each cheese brings its own character, so pick what you love best.

How do I add protein to make it a main dish?

For a heartier Pasta Salad, stir in grilled chicken, chickpeas, tuna, or slices of salami. This instantly transforms it from a side into a satisfying main course.

Final Thoughts

If you’ve been searching for the perfect dish to brighten up your table, give this Pasta Salad a try. It’s easy, endlessly adaptable, and always a crowd-pleaser. I can’t wait for you to taste the happy, fresh flavors—don’t be surprised if it becomes your new favorite, too!

Pasta Salad Recipe

4.7 from 30 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A refreshing and easy-to-make vegetarian pasta salad featuring rotini pasta tossed with fresh vegetables, black olives, feta cheese, and a zesty Italian dressing. Perfect as a light side dish for summer meals or gathering.

Ingredients

Scale

Pasta

12 ounces rotini pasta

Vegetables

1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup red onion, finely chopped
1/2 cup black olives, sliced
1/4 cup fresh parsley, chopped

Cheese

1/2 cup feta cheese, crumbled

Dressing & Seasoning

1/2 cup Italian dressing
Salt, to taste
Black pepper, to taste

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Instructions

Cook the Pasta: Prepare the rotini pasta according to the package directions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
Combine Ingredients: In a large mixing bowl, add the cooked and cooled pasta along with the cherry tomatoes, diced cucumber, red bell pepper, red onion, sliced black olives, crumbled feta cheese, and chopped fresh parsley.
Add Dressing and Season: Pour the Italian dressing over the mixture. Toss gently until all ingredients are evenly coated with the dressing. Season to taste with salt and black pepper.
Chill and Serve: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature as a refreshing side dish.