Why You’ll Love This Recipe

I love how versatile and vibrant this pasta salad is—it’s a celebration of fresh flavors and textures. It’s easy to prep ahead, travels well, and makes a great side or stand-alone meal. Every bite bursts with freshness and just the right amount of zing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (like rotini or penne)
Grape or cherry tomatoes, halved
Cucumber, diced
Bell pepper, diced
Red onion, finely chopped
Black olives, sliced
Fresh parsley or basil, chopped
Feta cheese or shredded mozzarella
Olive oil
Red wine vinegar or lemon juice
Dijon mustard
Garlic, minced
Dried oregano
Salt and pepper

Directions

I cook the pasta according to package directions until al dente, then drain and rinse under cold water to cool.
I prep all the crisp vegetables and herbs while the pasta cooks.
In a bowl, I whisk together olive oil, vinegar (or lemon juice), Dijon mustard, minced garlic, oregano, salt, and pepper to make a tangy dressing.
I toss the cooled pasta with tomatoes, cucumber, bell pepper, red onion, olives, and fresh herbs.
I pour the dressing over the pasta mixture and stir gently until everything is coated.
I fold in the cheese, taste, and adjust seasoning if needed.
I refrigerate the salad for at least 30 minutes to let the flavors meld before serving.

Servings and timing

Serves: about 6 as a side or 4 as a main
Prep time: ~15 minutes
Chill time: ~30 minutes
Total time: ~45 minutes

Variations

Swap in mini mozzarella balls instead of crumbled cheese.
Add salami, ham, or grilled chicken for extra protein.
Mix in artichoke hearts, sun-dried tomatoes, or roasted red peppers for bold flavor.
Use pesto, balsamic, or creamy dressings for a taste twist.
Make it gluten-free with pasta made from chickpeas or lentils.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. No reheating needed—just give it a stir and serve cold or at room temperature. If it thickens, I drizzle a little extra olive oil or vinegar before serving.

FAQs

Can I make this salad ahead of time?

Yes—I often prepare it a few hours (or even the day) before serving so flavors can really blend and develop.

Will the veggies get soggy overnight?

They’re usually firm thanks to the dressing and rinsed pasta. If worried, I toss them with salt and drain for 10 minutes before adding everything else.

How do I prevent the pasta from sticking?

Rinsing under cold water after cooking stops the cooking process and removes excess starch, keeping strands separate and fluffy.

Can I freeze pasta salad?

I don’t recommend freezing, as the veggies and cheese can become watery and lose their texture when thawed.

What can I serve it with?

I love it alongside grilled meats, burgers, sandwiches, or as part of a summer picnic spread.

Conclusion

This pasta salad is my go-to for unfussy, flavor-packed meals. It’s colorful, customizable, and endlessly adaptable. Whether I’m feeding a crowd or just craving something fresh, this recipe always delivers. I hope it becomes a staple in your kitchen too!