Easy Pasta Salad

This Easy Pasta Salad is fresh, colorful, and bursting with Mediterranean-inspired flavors. Made with tender pasta, crisp vegetables, briny olives, creamy feta, and a zesty herb dressing, it’s perfect for BBQs, potlucks, or a quick weekday lunch. Light, refreshing, and guaranteed to please a crowd!

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Prep Time 20

Cook Time 15

Total Time 1 15

Servings: 8 servings

Course: LUNCH, Salad, Side Dish

Cuisine: American, Mediterranean

Calories: 420

Ingredients Method Notes

Ingredients

For the Base

500 g bow tie pasta (farfalle) or penne, rotini

Fresh Add-Ins

2 cucumbers halved lengthwise and thinly sliced
500 g cherry or grape tomatoes halved (or 4 regular tomatoes, diced)
1/3 cup Kalamata olives roughly chopped
200 g Greek feta cheese cut into batons or crumbled
1 cup fresh basil leaves packed, torn by hand

For the Dressing

1/2 cup extra virgin olive oil good quality
1/3 cup apple cider vinegar
2 cloves garlic finely minced or pressed
2 tsp Dijon mustard optional
2 tsp honey or maple syrup or 1 tsp sugar
1 1/2 tsp Italian herb mix or dried oregano, basil, thyme
3/4 tsp kosher salt
1/4 tsp black pepper freshly ground

Method

Step 1: Make the Dressing – In a jar, combine olive oil, vinegar, garlic, Dijon, honey, herbs, salt, and pepper. Shake well until emulsified.
Step 2: Cook the Pasta – Boil pasta in salted water 2–3 minutes longer than al dente. Drain well.
Step 3: Flavor Soak – Toss pasta with two-thirds of the dressing. Let cool 40 minutes to absorb flavors.
Step 4: Add Veggies – Mix in cucumbers, tomatoes, olives, and feta. Pour in remaining dressing and toss evenly.
Step 5: Finish with Basil – Add basil just before serving for freshness. Toss gently and serve chilled or at room temperature.

Notes

✔ Swap basil with parsley, dill, or arugula. ✔ Add protein like grilled chicken, shrimp, or chickpeas for a heartier meal. ✔ Use gluten-free pasta if needed but slightly undercook it. ✔ Not freezer-friendly—best enjoyed fresh or within 3 days.