Name: Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 12 oz pasta (rotini, bowtie, or penne); 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red bell pepper, diced; 1/2 cup black olives, sliced; 1/2 cup red onion, finely chopped; 1/2 cup feta cheese, crumbled (or mozzarella cubes); 1/4 cup fresh parsley, chopped; 1/3 cup olive oil; 3 tablespoons red wine vinegar (or lemon juice); 1 teaspoon Dijon mustard; 1 clove garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper

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Fresh, colorful, and bursting with flavor—this easy pasta salad is my go-to side dish for picnics, BBQs, or when I need a light and satisfying meal on its own. Packed with crisp veggies, briny olives, creamy feta, and a zesty homemade vinaigrette, it’s a dish that always gets polished off quickly.

Pasta Salad

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 oz pasta (rotini, bowtie, or penne)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ cup red bell pepper, diced

½ cup black olives, sliced

½ cup red onion, finely chopped

½ cup feta cheese, crumbled (or mozzarella cubes)

¼ cup fresh parsley, chopped

For the dressing:

⅓ cup olive oil

3 tablespoons red wine vinegar (or lemon juice)

1 teaspoon Dijon mustard

1 clove garlic, minced

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

Directions

I start by cooking the pasta according to the package directions until al dente. Then I drain and rinse it under cold water to stop the cooking and cool it down.

In a large bowl, I combine the cooked pasta with cherry tomatoes, cucumber, bell pepper, black olives, red onion, feta, and parsley.

In a separate small bowl or jar, I whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper.

I pour the dressing over the salad and toss everything well to coat.

For the best flavor, I chill the salad for at least 1 hour before serving.

Servings and timing

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 8 servings

Calories per serving: 310 kcal

Variations

I sometimes swap the feta for mozzarella balls or goat cheese for a different flavor profile. If I want to add protein, grilled chicken, shrimp, or chickpeas work great. I’ve also used different vegetables like zucchini, artichoke hearts, or roasted red peppers depending on what I have on hand. For a heartier version, I like tossing in a handful of cooked quinoa or orzo.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. This salad actually tastes better after it’s had some time to marinate, so it’s perfect for meal prep. I don’t recommend reheating it, since it’s meant to be served chilled or at room temperature. If the salad dries out a bit in the fridge, I just drizzle a little more olive oil or lemon juice before serving.

FAQs

How can I make this pasta salad vegan?

I simply leave out the feta cheese or use a plant-based alternative. The rest of the ingredients are naturally vegan.

Can I make this pasta salad ahead of time?

Absolutely. I often make it a day in advance to let the flavors meld. It holds up really well in the fridge.

What kind of pasta works best for pasta salad?

I usually go for rotini, bowtie, or penne. These shapes hold onto the dressing and ingredients well, and they don’t fall apart easily.

Is this pasta salad gluten-free?

Not by default, but I can easily make it gluten-free by using a gluten-free pasta variety.

What’s the best way to add protein?

Grilled chicken, tuna, shrimp, or even chickpeas all make great protein-packed additions that complement the Mediterranean flavors.

Conclusion

This easy pasta salad is everything I want in a quick, make-ahead dish: fresh, flavorful, versatile, and crowd-pleasing. Whether I’m packing it for lunch or bringing it to a gathering, it’s always a hit. Once I’ve made it a few times, it’s easy to tweak and make it my own with whatever ingredients I have on hand.

Recipe:

Pasta Salad

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Author: Cheryl
Total Time: 25 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This vibrant pasta salad is a refreshing, easy-to-make dish packed with fresh veggies, olives, feta, and a zesty homemade vinaigrette. Perfect for picnics, BBQs, or as a light vegetarian meal.

Instructions

Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop cooking and cool it down.
In a large bowl, combine the cooked pasta with cherry tomatoes, cucumber, bell pepper, black olives, red onion, feta, and parsley.
In a separate small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper.
Pour the dressing over the salad and toss everything well to coat.
Chill the salad for at least 1 hour before serving for the best flavor.