Pasta Salad

Nothing says warm-weather cooking like a big bowl of pasta salad loaded with crisp vegetables and a bright, tangy dressing. This version of pasta salad recipe is the kind of dish you can make ahead for picnics, potlucks, and easy weeknight dinners, and it still tastes fresh hours later.

What I love most about this recipe is how flexible it is. You get colorful rotini, juicy tomatoes, crunchy cucumbers, bell peppers, red onion, and feta, all tied together with a homemade dressing that tastes far better than anything bottled. It’s also a great place to use up whatever produce is already in your fridge, which makes it extra practical. If you love crowd-pleasing summer sides, this one belongs in your regular rotation. For another fresh make-ahead option, try my Greek Pasta Salad or Classic Pasta Salad. Let’s make it!

Why You’ll Love This Pasta Salad

• It’s quick to make and easy to prep ahead.
• The homemade dressing adds lots of zippy, savory flavor.
• It’s colorful, fresh, and perfect for sharing.
• You can swap in your favorite vegetables or cheese.
• It works as a side dish or a light lunch.

Ingredients

For the dressing

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 small garlic clove, finely grated or pressed
• 1 teaspoon dried oregano
• 3/4 teaspoon fine salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• Pinch of crushed red pepper flakes
• 2 tablespoons finely grated parmesan cheese

For the salad

• 12 ounces rotini pasta, tri-color if you can find it
• 1 teaspoon olive oil
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup red onion, finely diced
• 1/2 cup feta cheese
• 1/4 cup pepperoncini peppers, sliced
• 1/2 cup cucumber, thinly sliced and quartered
• 2 tablespoons fresh parsley, chopped

Step-by-Step Instructions

1. Make the dressing. Add the olive oil, vinegar, lemon juice, Dijon, honey, garlic, oregano, salt, pepper, onion powder, thyme, crushed red pepper, and parmesan to a jar or small bowl. Whisk or shake until well combined.
   💡 Pro Tip: Taste the dressing before adding it to the salad so you can adjust the salt or lemon to your liking.
2. Cook the pasta. Boil the rotini in generously salted water until it is just al dente. Drain it, rinse it under cold water, and let it cool completely. Toss with the olive oil so the pasta does not stick together.
3. Prep the mix-ins. Chop the tomatoes, peppers, onion, cucumber, and parsley into small, bite-size pieces. Add them to a large bowl with the pasta, feta, and pepperoncini.
4. Combine everything. Pour the dressing over the salad and toss until every piece is coated. Make sure the veggies and pasta are evenly mixed so every bite has a little of everything.
   💡 Pro Tip: If the salad looks a little dry, add a splash more dressing before serving.
5. Chill before serving. Cover the bowl and refrigerate for at least 30 minutes so the flavors can mingle. Give it one more toss before serving.
   ✅ This pasta salad tastes even better after a short rest in the fridge.

Expert Tips & Variations

• Swap feta for mozzarella pearls, goat cheese, or cubed cheddar.
• Use bow ties, penne, or fusilli if you do not have rotini.
• Add protein like grilled chicken, chickpeas, or salami for a more filling meal.
• Store leftovers in an airtight container in the fridge for up to 5 days.
• If making it ahead, save a little extra dressing to refresh the salad before serving.

Serving Suggestions

Serve this pasta salad alongside grilled chicken, burgers, or kebabs for an easy summer meal. It also pairs nicely with sandwiches, wraps, or a simple soup for lunch.

For a full picnic spread, add a crunchy side like Broccoli Salad or Creamy Cucumber Salad. You can also bring it with Greek Chicken Salad for a fresh and filling combo.

FAQ

Can I make pasta salad ahead of time?

Yes, and that is one of the best things about it. The flavors improve as it chills, but you may want to add a little extra dressing before serving if it sits for several hours.

What pasta shape works best?

Rotini is ideal because the twists catch the dressing well. Bow ties, fusilli, and penne are also great choices.

Do I need to rinse the pasta?

Yes, for pasta salad you should rinse it after cooking. That stops the cooking process and helps the pasta cool down quickly.

Can I add protein?

Absolutely. Grilled chicken, tuna, chickpeas, or diced salami all work well here.

How long does pasta salad last?

It keeps well in the refrigerator for up to 5 days in an airtight container. Stir it before serving.

Pasta Salad

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 22 minutes mins

Course Side Dish

Cuisine American

Servings 8

Equipment

• This easy pasta salad is packed with crisp vegetables, feta, and a bright homemade dressing. It’s fresh, colorful, and perfect for make-ahead lunches, potlucks, or summer dinners.

Ingredients

  

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 small garlic clove finely grated or pressed
• 1 teaspoon dried oregano
• 3/4 teaspoon fine salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• Pinch crushed red pepper flakes
• 2 tablespoons finely grated parmesan cheese
• 12 ounces rotini pasta tri-color if you can find it
• 1 teaspoon olive oil
• 1 cup cherry tomatoes halved
• 1 red bell pepper diced
• 1 green bell pepper diced
• 1/2 cup red onion finely diced
• 1/2 cup feta cheese
• 1/4 cup pepperoncini peppers sliced
• 1/2 cup cucumber thinly sliced and quartered
• 2 tablespoons fresh parsley chopped

Instructions

 

• Add the olive oil, vinegar, lemon juice, Dijon, honey, garlic, oregano, salt, pepper, onion powder, thyme, crushed red pepper, and parmesan to a jar or small bowl. Whisk or shake until well combined.
• Boil the rotini in generously salted water until it is just al dente. Drain it, rinse it under cold water, and let it cool completely. Toss with the olive oil so the pasta does not stick together.
• Chop the tomatoes, peppers, onion, cucumber, and parsley into small, bite-size pieces. Add them to a large bowl with the pasta, feta, and pepperoncini.
• Combine everything:
• Pour the dressing over the salad and toss until every piece is coated.
• Chill before serving:
• Cover the bowl and refrigerate for at least 30 minutes so the flavors can mingle. Give it one more toss before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days.

If making it ahead, save a little extra dressing to refresh the salad before serving.

Rotini is ideal because the twists catch the dressing well, but bow ties, fusilli, and penne also work well.