Easy and Fresh Pasta Salad Recipe

Introduction

This easy and fresh pasta salad is perfect for warm days or as a light meal any time of year. Loaded with colorful vegetables, tangy feta, and a zesty lemon dressing, it’s a flavorful crowd-pleaser that comes together quickly.

Ingredients

• 2 cups dry pasta (such as rotini or fusilli)
• 1 cup cherry tomatoes (halved)
• 1 medium cucumber (diced)
• 0.5 cup black olives (sliced)
• 0.25 cup red onion (thinly sliced)
• 0.5 cup feta cheese (crumbled)
• 2 tbsp fresh parsley (chopped)
• 0.25 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 clove garlic (minced)
• 1 tsp Dijon mustard (optional)
• 0.5 tsp salt (or to taste)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, following the package directions. Drain and rinse under cold water to stop cooking.
2. Step 2: While pasta cooks, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, slicing the olives and red onion, and chopping the parsley.
3. Step 3: In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard (if using), salt, and black pepper to make the dressing.
4. Step 4: In a large bowl, combine the cooked pasta, prepared vegetables, olives, crumbled feta, and chopped parsley. Pour the dressing over and toss gently until everything is evenly coated.
5. Step 5: Chill the pasta salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold and enjoy.

Tips & Variations

• For extra flavor, add a handful of chopped fresh basil or mint along with the parsley.
• Swap feta cheese for mozzarella balls if you prefer a milder taste.
• Use your favorite pasta shape; small shapes like rotini or fusilli hold the dressing well.
• If you like a bit of heat, add a pinch of red pepper flakes to the dressing.
• Make it vegan by omitting the feta or using a plant-based alternative.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Give it a gentle toss before serving again. It’s best enjoyed cold, so no need to reheat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, it actually tastes better after chilling for at least 30 minutes, and it can be prepared up to one day in advance for convenience.

What type of pasta works best for pasta salad?

Short, sturdy shapes like rotini, fusilli, penne, or farfalle work well because they hold onto the dressing and mix-ins nicely.

Easy and Fresh Pasta Salad Recipe

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★★★★★

4.6 from 83 reviews

• Author: Noah
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A quick and refreshing pasta salad featuring rotini pasta tossed with fresh cherry tomatoes, cucumber, black olives, red onion, and creamy feta cheese, all coated in a zesty lemon-garlic dressing. Perfect for picnics, potlucks, or a light lunch.

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Ingredients

Scale 1x2x3x

Pasta

• 2 cups dry pasta (such as rotini or fusilli)

Vegetables & Cheese

• 1 cup cherry tomatoes (halved)
• 1 medium cucumber (diced)
• 0.5 cup black olives (sliced)
• 0.25 cup red onion (thinly sliced)
• 0.5 cup feta cheese (crumbled)
• 2 tbsp fresh parsley (chopped)

Dressing

• 0.25 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 clove garlic (minced)
• 1 tsp Dijon mustard (optional)
• 0.5 tsp salt (or to taste)
• 0.25 tsp black pepper (freshly ground)

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Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
2. Prepare the vegetables: While the pasta cooks, halve the cherry tomatoes, dice the cucumber, slice the olives and red onion thinly, and chop the fresh parsley finely. This ensures all veggies are ready to combine once the pasta is done.
3. Make the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard (if using), salt, and freshly ground black pepper until emulsified. This dressing adds bright, tangy flavor to the salad.
4. Combine ingredients: In a large mixing bowl, add the drained pasta, prepared vegetables, black olives, crumbled feta cheese, and chopped parsley. Pour the dressing over the mixture and toss gently but thoroughly to evenly coat everything without breaking the ingredients.
5. Chill and serve: Cover the pasta salad and refrigerate for at least 30 minutes. This chilling step allows the flavors to meld beautifully. Serve the salad cold as a refreshing side or light main dish.

Notes

• Use your favorite pasta shape; rotini or fusilli are ideal for holding the dressing.
• For a vegan version, omit feta cheese or use a plant-based alternative.
• The salad can be made a few hours ahead, making it great for meal prep or entertaining.
• Adjust salt and lemon juice to taste depending on your preference.
• Add other fresh herbs like basil or mint for variation.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: pasta salad, Mediterranean salad, feta cheese salad, summer salad, easy pasta recipe, cold pasta salad, picnic recipe