Introduction
One of my fondest memories is of long summer afternoons spent at potluck picnics, where every table seemed to feature a big bowl of pasta salad. Each family had their own spin—some added olives, others used creamy dressings, while a few tossed in chunks of cheese or salami. I loved the variety and how the dish always felt festive and satisfying. Over time, I created my own go-to version: simple, fresh, and adaptable to whatever’s in the pantry. I’m Lina Vexley, and this pasta salad recipe has become a staple for warm-weather gatherings and weekday lunches alike.
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Pasta Salad
Equipment
- Large Pot
- Colander
- Large Bowl
Ingredients
Salad
- 12 oz rotini pasta or penne
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion thinly sliced
- 1/4 cup black olives 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 oregano dried
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, about 9–11 minutes. Drain and rinse under cold water.
- Whisk olive oil, vinegar, Dijon mustard, garlic, oregano, salt, and pepper in a bowl to make dressing.
- In a large bowl, combine cooled pasta with tomatoes, cucumber, bell pepper, onion, olives, and feta cheese.
- Pour dressing over salad and toss gently to coat evenly.
- Chill for 10 minutes before serving to let flavors meld.
Notes
Nutrition
How to Make the Recipe
Start by bringing a large pot of salted water to a boil and cooking the pasta until al dente, usually about 9–11 minutes depending on the type. Drain the pasta well and rinse it under cold water to stop the cooking and cool it down for salad. This step keeps the pasta firm and prevents sogginess.
While the pasta cools, chop your vegetables. Halve cherry tomatoes for bursts of sweetness, dice cucumbers for crunch, chop red bell pepper for color, slice red onion for sharpness, and slice olives for a salty bite. Crumble feta cheese to add creaminess and tang.
Next, prepare 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 body and ensuring the flavors cling to the pasta and vegetables. Taste the dressing and adjust seasoning as needed.
Combine the cooled pasta with the prepared vegetables and feta in a large mixing bowl. Pour the dressing over and toss gently but thoroughly until everything is evenly coated. Be careful not to overmix, as it may break the pasta or crush the vegetables.
Let the salad chill in the refrigerator for at least 10 minutes before serving. This allows the flavors to meld and makes the dish even more refreshing. Pasta salad can be made a few hours ahead, making it a great dish for entertaining, potlucks, or meal prep.
To customize, you can add grilled chicken for protein, chickpeas for a vegetarian boost, or extra veggies like zucchini, artichokes, or broccoli. Stored in an airtight container, the salad stays fresh for up to three days.
Conclusion
Pasta salad is a versatile dish that brings together fresh vegetables, hearty pasta, and a tangy dressing into one refreshing bowl. It’s colorful, satisfying, and adaptable to what’s in season or on hand. Perfect for summer barbecues, picnics, or quick lunches, it’s a recipe that can be prepared ahead and enjoyed cold. The balance of textures and flavors—soft pasta, crisp vegetables, salty cheese, and zesty vinaigrette—makes every bite exciting. Whether you keep it simple or dress it up with proteins and herbs, this pasta salad is a dependable favorite that never goes out of style.