Introduction
I still remember the first pasta salad I made for a summer picnic. The bowl was heavy with rotini, cherry tomatoes, olives, and bright herbs, tossed together just before friends arrived. The flavors were simple yet vibrant—cool pasta kissed with tangy vinaigrette and fresh crunch. It quickly became the dish everyone requested, a recipe that never returned home with leftovers. Since then, pasta salad has been my signature summer contribution, adaptable for any occasion. I’m Lina Vexley, and this recipe is my version of the ultimate pasta salad—colorful, refreshing, and endlessly versatile for gatherings or quick weekday meals.
WP Recipe Maker JSON (export format)
Classic Pasta Salad
Equipment
- Large Pot
- Colander
- Large Bowl
Ingredients
Pasta Salad
- 12 oz rotini pasta or fusilli
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/2 cup black olives sliced
- 1/4 cup red onion thinly sliced
- 1/4 cup feta cheese crumbled
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1/2 tsp dried oregano
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
Instructions
- Cook pasta in salted water until al dente. Drain and rinse under cold water.
- Whisk together olive oil, vinegar, Dijon mustard, garlic, oregano, salt, and pepper to make dressing.
- In a large bowl, combine pasta, tomatoes, cucumber, bell pepper, olives, onion, and feta.
- Pour dressing over salad and toss until evenly coated.
- Let rest 5 minutes before serving to allow flavors to meld.
Notes
Nutrition
How to Make the Recipe
Start by cooking your pasta—rotini or fusilli work best because their spirals hold dressing and small vegetable bits. Bring a large pot of salted water to a rolling boil, add the pasta, and cook until al dente, usually about 9–11 minutes. Drain and rinse the pasta under cold water to stop the cooking and cool it quickly. This prevents mushiness and keeps the salad crisp.
While the pasta cools, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, slice the red onion thin, and cut olives into rings. Crumble feta cheese for a salty, creamy element.
Next, make the dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper. The mustard helps emulsify the dressing, giving it a silky finish that clings to the pasta and vegetables. Taste and adjust—more vinegar for tang, more oil for richness.
In a large mixing bowl, combine the cooled pasta with the chopped vegetables and feta. Pour the dressing over and toss gently until everything is coated. Let the salad rest for about 5 minutes so the flavors can meld, though it can also be chilled for a few hours to deepen the taste.
This pasta salad is endlessly versatile. Add grilled chicken, pepperoni, or beans for extra protein, or swap in zucchini, broccoli, or artichokes depending on what’s in season. It’s an ideal make-ahead dish for potlucks or picnics, holding well in the fridge for up to three days.
Conclusion
Pasta salad recipes are proof that simple ingredients can create something vibrant and satisfying. With a base of pasta, crisp vegetables, tangy dressing, and a sprinkle of cheese, this dish is both hearty and refreshing. It adapts to whatever you have on hand, making it a reliable favorite for busy days or gatherings. Whether served as a side at a barbecue, packed for lunch, or enjoyed as a light main dish, pasta salad always delivers a balance of flavor and texture. Try it once, and you’ll find yourself returning to this colorful bowl again and again.