Introduction
I first made Italian pasta salad for a summer BBQ, and it instantly became a hit. The combination of colorful vegetables, tender pasta, and zesty Italian dressing was just perfect for a warm day. I remember watching as everyone piled their plates high with the vibrant salad, and I was thrilled at how simple it was to make yet so satisfying. Since then, I’ve been making variations of this pasta salad for potlucks, picnics, and family dinners. I’m Lina Vexley, and I’m excited to share this recipe with you for a dish that’s always refreshing and full of flavor.
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Italian Pasta Salad
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Whisk
Ingredients
Salad
- 12 oz rotini pasta or any pasta shape
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion thinly sliced
- 1/2 cup black olives sliced
- 1/2 cup feta cheese crumbled
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp 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
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper to make the dressing.
- In a large mixing bowl, combine the cooked pasta, tomatoes, cucumber, onion, olives, and feta cheese.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Serve immediately or refrigerate for at least 10 minutes to allow flavors to meld.
Notes
Nutrition
How to Make the Recipe
Start by cooking your pasta according to the package instructions in a large pot of salted water. Once the pasta is al dente, drain it and rinse under cold water to stop the cooking process and cool the pasta down quickly. This step also prevents the pasta from becoming too mushy when mixed with the other ingredients.
In a small bowl, whisk together the dressing ingredients: olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. The mustard adds a nice tang and helps emulsify the dressing, while the garlic gives it a kick.
In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, diced cucumber, sliced red onion, black olives, and crumbled feta cheese. These ingredients provide a lovely mix of flavors, textures, and colors, making the salad as beautiful as it is tasty.
Pour the dressing over the salad and toss gently to coat everything evenly. You can serve it right away, or refrigerate it for at least 10 minutes to allow the flavors to meld together. The chill time also enhances the flavor and makes the salad even more refreshing.
If you want to add extra protein or make it heartier, feel free to toss in grilled chicken, pepperoni, or any other protein of your choice. This pasta salad is perfect for picnics, barbecues, or as a side dish for a light lunch.
Conclusion
Italian pasta salad is a vibrant and versatile dish that brings together fresh vegetables, flavorful cheese, and tender pasta in a light, zesty dressing. Whether served as a side dish at a summer BBQ or as a quick and easy lunch, it’s a recipe that’s sure to please everyone. The beauty of this salad is its flexibility—customize it with your favorite ingredients to make it your own. With its fresh flavors and satisfying textures, Italian pasta salad will become a staple in your recipe collection.