Whether as a solo meal, or as a contribution to a neighborhood potluck, this is the Best Pasta Salad for any occasion. Tender noodles served with crumbled feta and an assortment of vegetables make this dish one fancy feast.
Do you ever make a dish and KNOW just by looking at it that it’s going to taste so super good?
That’s what happens to me whenever I make this pasta salad. It looks so perfect with its mix of colors, vibrant veggies, and tender rotini noodles, I almost don’t want to disturb it by serving it to my guests. (If I’m making it for myself, I don’t mind disturbing it as much.) It looks like food does in commercials, which, as we all know, isn’t actually food (at least, not food you can eat). But that’s not the case with this pasta salad. Nope. You can eat this one. And with this recipe, you can do it whenever you want.
Why do I consider this to be the BEST pasta salad? In a word, balance. It provides a balance of flavor, from the tangy Italian dressing to the salty feta to the slightly sweet grape tomatoes. It also balances texture: the creamy cheese, the al dente noodles, the vegetables bursting with juices. It also balances nutrition with taste, not an easy feat, and yet I can serve this to my family knowing they’re getting a healthy dish that will be gobbled up the second I set it down on the table. As much as I enjoy recipes that let me indulge, when it comes to this salad, balance has never seemed so alluring.
What can I add to this pasta salad?
If you want to switch up the ingredients or you really love a packed salad, you have lots of options. (Another reason why this is the BEST pasta salad: its versatility.) If you’re making this for lunch, you may want to add protein in the shape of grilled chicken breast or shredded rotisserie chicken, cooked and diced shrimp, sliced steak, canned tuna or salmon, or chickpeas (to keep this vegetarian). When it comes to the vegetables, mix and match with the ones I’ve listed below and zucchini, eggplant, asparagus, artichoke hearts, sun-dried tomatoes, sliced avocado (for added creaminess), corn kernels (raw, grilled, or roasted), and shredded carrots. As for cheeses, replace the feta with crumbled goat’s cheese or blue cheese, or shredded mozzarella or provolone (two creamy cheeses), or cubed cheddar, Monterey Jack, or Colby cheese. For a texture change, call upon crumbled bacon or pancetta, croutons, or fried onions.
Ingredients
- 1 lb. rotini
- 2/3 cup crumbled feta cheese (adjust to taste)
- 1 1/2 cups chopped English cucumber
- 1 pint halved grape tomatoes
- 1 cup chopped bell pepper (any color)
- 1/4 cup sliced black olives
- 1/4 cup finely diced red onions
- 1 cup Italian dressing
- 3 tbsp chopped fresh parsley
- salt and pepper (to taste)
How to make the Best Pasta Salad
Step 1: Boil the pasta in a large pot of salted water until al dente. Drain and rinse with cold water to cool.
Step 2: While the pasta cooks, chop the cucumber, tomatoes, bell pepper, and onions.
Step 3: In a large bowl, mix the cooled pasta with the chopped vegetables, Italian dressing, and parsley. Toss to evenly coat.
Step 4: Add salt and pepper to taste, then fold in the feta cheese. Refrigerate for at least 2 hours to meld the flavors.
FAQs
If you have the time, make this pasta salad a day in advance then let it chill in the fridge where the flavors will meld and the veggies can absorb the dressing. Any leftovers can be stored in an airtight container or covered with plastic in its serving bowl. It will last in the fridge for up to three days. After that, it will get too soggy. And no, freezing isn’t an option. If you REALLY want to know what soggy looks like, stick your pasta salad in the freezer for a few days.
I use rotini because it’s bite sized and its spirals capture so much of the dressing and bits of the other ingredients. But it’s not the only pasta that checks those boxes. Feel free to use penne, farfalle (bowtie), fusilli (another spiral pasta), or gemelli (I think of them more as twists than spirals). Slightly off the beaten pasta path is orzo, which resembles rice but is pasta through and through. And if you want something totally different, track down campanelle. They’re flower shaped. I never see anyone use it; I guarantee they’ll be a conversation starter the second you put your pasta down on the potluck table.
I like serving my pasta salads with a light dressing with a slight tang to it, which is why Italian features here. But you don’t have to follow suit. A homemade mix of balsamic vinaigrette and extra-virgin olive oil is not only a convenient and easy option, it’s really quite healthy. You can also mix lemon juice, olive oil, garlic, herbs like parsley and dill, along with salt and pepper for a light dressing with a citrus zip. For something more exotic, use tahini as the base and add lemon juice, garlic, and spices for a nutty option. If you prefer the creamier dressings, ranch or Caesar will work.
Other pasta salads to try
I’ve made several other pasta salads for the site, each with slight deviations that give them their own unique taste. Depending on the occasion and audience, you may lean more towards one than the other. Shrimp Pasta Salad, for instance, is ideal for pescatarians. Spaghetti Pasta Salad, meanwhile, eschews the tradition of making pasta salad with short, bite-sized noodles. While Pesto Pasta Salad coats farfalle in a savory pesto sauce.
Easy Pasta Salad Recipe
Ingredients
- 1 lb. rotini
- 2/3 cup crumbled feta cheese adjust to taste
- 1 1/2 cups chopped English cucumber
- 1 pint halved grape tomatoes
- 1 cup chopped bell pepper any color
- 1/4 cup sliced black olives optional
- 1/4 cup finely diced red onions
- 1 cup Italian dressing
- 3 tbsp chopped fresh parsley
- salt and pepper to taste
Instructions
- Boil pasta in a large pot of salted water until al dente. Drain and rinse with cold water to cool.
- While the pasta cooks, chop the cucumber, tomatoes, bell pepper, and onions.
- In a large bowl, mix the cooled pasta with the chopped vegetables, Italian dressing, and parsley. Toss to evenly coat.
- Add salt and pepper to taste, then fold in the feta cheese. Refrigerate for at least 2 hours to meld the flavors.
