Pasta Salad Recipe – Spend With Pennies
This easy pasta salad recipe has pasta tossed with fresh veggies, cheese, and a simple tangy dressing.
Serve it as a side for any gathering potluck or picnic, or serve it as a refreshing make-ahead meal on a warm day.
- It’s quick and easy to make with ingredients you have on hand.
- Use whatever veggies you have, any shape of pasta, and even bottled dressing if you’d prefer.
- Potluck perfect, this pasta salad recipe is best made ahead of time.
- It’s a hearty side dish that everyone loves. It also makes a great easy dinner or workday lunch.
Basic Pasta Salad Ingredients
Pasta – Any medium pasta shape works. Favorites include rotini pasta (or tri-color rotini), bow ties (farfalle), fusilli, or penne. Pasta with nooks and crannies hold the dressing better.
Vegetables – Cherry tomatoes, bell peppers, and cucumbers are a great combo for color and crunch, but any veggie goes.
Cheese – I love feta but swap it out for fresh mozzarella or a sprinkle of parmesan cheese.
Flavors – Boost the flavor with red onion, chopped olives, and feta cheese.
Dressing – A light vinaigrette brings all the flavors together in this pasta salad recipe. Use the DIY dressing recipe below or use a bottled vinaigrette, Italian or Greek dressing.
Variations
Change it up and add in new textures and flavors. Almost anything goes in a cold pasta salad!
- Add a scoop of pesto and kalamata olives a bold flavor.
- Add chicken, shrimp, or bacon bits for some extra protein.
- Sprinkle with fresh herbs before serving.
How to Make Pasta Salad
- Cook pasta to al dente, drain, and rinse in cold water.
- Chop vegetables and place them in a large bowl.
- Toss vegetables and pasta with dressing (recipe below).
- Chill for 2 hours before serving.
Tips for Perfect Pasta Salad
- Cooking the pasta to al dente will keep it firmer as it soaks up the dressing.
- Be generous with the dressing so the pasta can soak it up.
- Allow time for the pasta salad to chill in the fridge, the flavor will be so much better!
- Cut the add-ins fairly small so you get a bit of everything in every bite.
Storing Pasta Salad
- Make this simple summer salad a day ahead and keep it chilled until ready to serve!
- Keep leftover pasta salad in a covered container in the refrigerator for up to 4 days.
- Pasta doesn’t thaw well, so freezing pasta salad isn’t advised. But since it’s so easy to make, simply start a fresh batch!
Pasta Salads for Summer
Did you make this Pasta Salad Recipe? Be sure to leave a rating and a comment below!
Easy Pasta Salad Recipe
Pasta Salad with fresh veggies and a tangy Italian dressing is perfect for a potluck or backyard BBQ!
Prevent your screen from going dark
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In a large pot, boil pasta in salted water until al dente (firm) according to package directions. Drain and rinse under cold water to cool.
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Meanwhile, chop the cucumber, grape tomatoes, bell pepper, and red onions.
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In a large bowl, combine your cooked and cooled pasta, prepared vegetables, Italian dressing, and fresh parsley. Toss well to coat.
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Season with salt and pepper to taste and gently stir in feta cheese.
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Refrigerate for at least 2 hours before serving to allow the flavors to blend and the pasta to soak in the dressing.
- ¼ cup red wine vinegar
- 1 clove minced garlic
- 1/2 teaspoon each dried oregano and basil
- 1 teaspoon each honey and Dijon mustard
- While whisking, very slowly drizzle in 1/2 cup olive oil until incorporated. Season with salt & pepper to taste.
Serving: 1cup | Calories: 233 | Carbohydrates: 34g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 303mg | Potassium: 258mg | Fiber: 2g | Sugar: 5g | Vitamin A: 896IU | Vitamin C: 23mg | Calcium: 68mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pasta, Salad, Side Dish
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