Easy Pasta Salad

This Easy Pasta Salad is the perfect go-to dish when you need something fresh, colorful, and effortlessly delicious. Packed with crisp vegetables, creamy feta, and a zesty homemade dressing, it’s the kind of recipe that shines at barbecues, potlucks, or even as a quick weekday lunch. No bland, heavy pasta here—just bright flavors and satisfying bites that everyone will love.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Ready in under an hour with minimal prep.
• Simple Ingredients – Uses fresh veggies, pantry staples, and a bold homemade dressing.
• Perfect for Any Occasion – Great for picnics, BBQs, potlucks, or as a light meal.
• Crowd-Pleaser – Bursting with color and Mediterranean-inspired flavors.
• Unbelievably Delicious – The pasta soaks up the tangy dressing, giving every bite incredible taste.

Unlike ordinary pasta salads that can feel heavy or bland, this version balances soft pasta with crisp veggies, briny olives, and creamy feta—all tied together with a tangy herb dressing. It’s comforting yet refreshing, making it an instant favorite.

Ingredients Needed

For the Base

• 500 g (1 lb) bow tie pasta (farfalle) – or any short pasta like penne or rotini.

Fresh Add-Ins

• 2 cucumbers – halved lengthwise and thinly sliced for crunch.
• 3 cups (500 g) cherry or grape tomatoes – halved; or use 4 regular tomatoes, diced.
• 1/3 cup Kalamata olives – roughly chopped (start with whole pitted olives).
• 200 g (7 oz) Greek feta cheese – cut into small batons; crumbles are welcome!
• 1 packed cup fresh basil leaves – torn gently by hand for the best aroma.

For the Dressing

• 1/2 cup extra virgin olive oil – the good stuff makes a difference.
• 1/3 cup apple cider vinegar – adds bright tanginess.
• 2 garlic cloves – finely minced or pressed.
• 2 tsp Dijon mustard – optional, for extra depth.
• 2 tsp honey – or swap with maple syrup (or 1 tsp sugar).
• 1 1/2 tsp Italian herb mix – or a blend of dried oregano, basil, and thyme.
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

How to Make Easy Pasta Salad

Summary Directions

Cook pasta until very soft → Toss with 2/3 of dressing → Cool and soak → Add veggies, cheese, and olives → Finish with remaining dressing and basil → Serve.

Step-by-Step Directions

1. Make the Dressing – In a large jar, combine olive oil, vinegar, garlic, Dijon, honey, herbs, salt, and pepper. Shake vigorously until emulsified. It will taste sharp at first, but the flavors mellow beautifully once tossed with the pasta.
2. Cook the Pasta – Bring a large pot of salted water to a boil. Add pasta and cook it about 2–3 minutes longer than package instructions for al dente. This ensures it stays tender once chilled (nobody likes hard, cold pasta!). Taste to check doneness.
3. Drain & Flavor Soak – Drain pasta well and transfer to a large mixing bowl. Shake the dressing again and pour over about two-thirds of it. Toss thoroughly, then let pasta rest for about 40 minutes to absorb the flavors while cooling.
4. Add the Fresh Ingredients – Once pasta is cool, add cucumbers, tomatoes, olives, and feta. Pour in the remaining dressing and toss to coat evenly.
5. Finish with Basil – Just before serving, add the torn basil leaves and give one final gentle toss. This keeps the basil fresh and vibrant.

Serving and Storage Tips

• Serving: Garnish with extra basil or a sprinkle of crumbled feta for presentation. Serve chilled or at room temperature.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Make Ahead: Prep the pasta and dressing a day before; add fresh veggies and basil right before serving.
• Not Freezer-Friendly: Pasta salad doesn’t freeze well—the vegetables lose texture.

Helpful Notes

• Swap basil for parsley, dill, or arugula for a fresh twist.
• Add proteins like grilled chicken, shrimp, or chickpeas to make it a heartier meal.
• Use gluten-free pasta if needed, but make sure to slightly undercook it as it softens more when chilled.
• If making for a crowd, double the recipe—it disappears fast!

Conclusion

This Easy Pasta Salad is everything you want in a summer dish: quick, colorful, and bursting with flavor. With tender pasta, crisp veggies, creamy feta, and a tangy herb dressing, it’s a guaranteed crowd-pleaser that never disappoints. Whether you’re hosting a barbecue, packing a picnic, or meal-prepping for the week, this salad is the perfect choice.

If you try this recipe, please leave a comment and a ⭐⭐⭐⭐⭐ rating below—I’d love to hear your thoughts! Don’t forget to share it on Pinterest or Facebook to inspire others. What’s your favorite add-in for pasta salad? Let me know in the comments!

Frequently Asked Questions (FAQ)

Can I use a different type of pasta?

Yes! Short shapes like rotini, penne, or shells work perfectly. Just avoid long pasta like spaghetti.

How do I make this recipe gluten-free?

Use a gluten-free pasta brand you trust. Cook it slightly under package time so it holds up once chilled.

Can I substitute the feta?

Absolutely. Try goat cheese, mozzarella pearls, or even grilled halloumi for a different flavor.

Is this pasta salad freezer-friendly?

No, freezing changes the texture of pasta and vegetables. It’s best eaten fresh or stored in the fridge for up to 3 days.

How can I make it vegan?

Replace the feta with a dairy-free alternative and swap honey for maple syrup.