Description
This easy and colorful pasta salad is tossed in a zesty Italian dressing and loaded with crisp vegetables, tender pasta, and savory cheese. Perfect for potlucks, picnics, or make-ahead lunches, this versatile salad only gets better as it sits. With bold Mediterranean flavors and a satisfying mix of textures, it’s a guaranteed crowd-pleaser. Customizable, quick to prep, and endlessly adaptable—this is your go-to pasta salad recipe that everyone will request again and again.
Ingredients
12 oz rotini or fusilli pasta
1½ cups cherry tomatoes, halved
1 cup diced bell peppers (red, yellow, or orange)
¾ cup cucumber, quartered and sliced
½ red onion, finely chopped
1 cup small broccoli florets (blanched or raw)
½ cup sliced black olives
¾ cup crumbled feta or cubed mozzarella
¼ cup chopped fresh parsley or basil
For the Dressing:
½ cup extra virgin olive oil
¼ cup red wine vinegar
1 tbsp Dijon mustard
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
½ tsp pepper
½ tsp sugar
Instructions
- Cook pasta in salted water until al dente. Drain and rinse with cold water to stop cooking.
- In a jar or bowl, whisk together all dressing ingredients until emulsified.
- Chop vegetables and place in a large mixing bowl.
- Add cooled pasta to the vegetables, then add cheese.
- Pour over dressing and toss until everything is well coated.
- Refrigerate for 30–60 minutes if possible before serving.
- Toss again and garnish with herbs before serving.
Notes
-
Add grilled chicken or chickpeas for protein.
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Store leftovers in an airtight container for up to 5 days.
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Adjust salt and lemon juice in dressing to taste.
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Always taste and refresh before serving if made ahead.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side dish or light main
- Method: Boiling + Assembling
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1.5 cups (approx)
- Calories: 350