Description

A crisp, vibrant, and utterly refreshing dish perfect for warm-weather meals or make-ahead lunches. This easy cold pasta salad is a celebration of flavor and texture—colorful veggies, tender pasta, and a zesty homemade vinaigrette that brings everything together. It’s endlessly customizable, quick to prepare, and a reliable crowd-pleaser that you’ll come back to all season long. Whether you’re hosting a picnic, need a reliable side for grilled mains, or just want something simple and healthy for lunch, this recipe is a must-have in your rotation.

Ingredients

Scale

12 oz rotini or fusilli pasta

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, thinly sliced

1 bell pepper, chopped

1/2 cup shredded carrots

1/2 cup olives, sliced

1/2 cup feta cheese (optional)

1/4 cup chopped parsley or basil

For the Dressing:

1/2 cup olive oil

3 tbsp red wine vinegar

1 tsp Dijon mustard

1 tsp sugar (optional)

Salt and pepper to taste

1 tbsp Italian seasoning or fresh herbs

Cook Mode Prevent your screen from going dark

Instructions

Cook pasta in salted boiling water until al dente. Drain and rinse under cold water. Let cool completely.
Chop all vegetables into uniform bite-sized pieces.
In a small bowl or jar, whisk together olive oil, vinegar, mustard, sugar, salt, pepper, and herbs.
In a large bowl, combine pasta, vegetables, olives, cheese, and herbs.
Pour dressing over the salad and toss well to coat.
Chill for at least 1 hour before serving.
Toss again before serving and adjust seasoning if needed.

Notes

Add grilled chicken, shrimp, or chickpeas to turn it into a full meal.
Make the dressing ahead and store separately to keep the salad fresh.
Always taste before serving—cold pasta dishes need bright, bold flavors.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad, Side Dish
Method: Boil, Chill
Cuisine: American, Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 320