This Pasta Salad is a burst of freshness, perfect for those sunny days when you crave something vibrant and light. Each time I prepared it, the blend of crisp vegetables and zesty Italian dressing sparked joy. I’ve tested this recipe on countless occasions, tweaking it until it was just right, and it always received rave reviews, especially at summer BBQs. For a delightful companion recipe, check out my Watermelon Feta Salad.
About Pasta Salad
Pasta Salad is a versatile dish that brings joy to gatherings and makes a fantastic weekday lunch. I’ve crafted this salad with my family in mind, ensuring it was not only budget-friendly but also packed with flavor. It shines in warmer months, featuring seasonal produce. Over multiple attempts, I’ve learned that fresh herbs elevate the dish, making it even more delightful.
- Quick to prepare – ready in under 20 minutes!
- Budget-friendly – uses simple ingredients that are often on hand
- A crowd favorite – perfect for potlucks and family gatherings
- Italian dressing adds a lovely zing that gets everyone coming back for more
Key Ingredients & Their Roles
- Rotini Pasta: The heart of the salad; holds dressing well. For gluten-free options, use chickpea pasta.
- English Cucumber: Adds crispness and a refreshing crunch. Be sure to peel it for a smoother bite.
- Bell Peppers: Sweetness and color; mix red and orange for visual appeal. Yellow or green peppers work too!
- Feta Cheese: Creamy tang that balances the other flavors beautifully. Goat cheese can be a great alternative.
How to Make Pasta Salad
- Cook the rotini pasta according to the package instructions. Drain it, then rinse under cold water to cool, ensuring no clumps.
- While the pasta is cooking, prep the vegetables: slice the cucumber into half moons, chop the bell peppers, halve the grape tomatoes, thinly slice the red onion, and chop the parsley.
- Once drained, transfer the pasta to a large bowl. Add in the chopped veggies, parsley, and feta cheese, creating a vibrant mix.
- Pour the zesty Italian dressing over the salad and toss everything together until coated. Adjust seasoning with salt and pepper, then serve immediately or let it chill for a refreshing flavor.
Pro Tips & Troubleshooting
- Adding a splash of lemon juice right before serving brightens up the flavors beautifully.
- One common mistake is overcooking the pasta; aim for al dente for the best texture. If overcooked, add more dressing to help.
- This salad is easily scalable. Want a smaller portion? Halve the recipe or double it for larger gatherings.
Storage & Make-Ahead Guide
This Pasta Salad can be stored in the fridge for up to 4 days and maintains its flavor and texture well. For longer storage, you can freeze it for up to 2 months—but I found the vegetables lose some crunch upon thawing.
What to Serve With Pasta Salad
Pasta Salad pairs wonderfully with grilled chicken or a slice of crusty bread. It also complements other sides like Deviled Egg Pasta Salad and Potato Salad.
Frequently Asked Questions
- Can I make Pasta Salad ahead of time? Yes, it’s even better when chilled for a few hours or overnight.
- What can I add for extra protein? Grilled chicken, chickpeas, or shrimp make great additions.
- How do I keep Pasta Salad from getting soggy? Rinse the pasta with cold water and use less dressing if making ahead.
- Can I use different vegetables? Absolutely! Broccoli, carrots, or even olives work beautifully.
- How long does Pasta Salad last in the refrigerator? It will stay fresh for up to 4 days when stored properly.
Final Thoughts
I love enjoying this Pasta Salad on warm afternoons, often with a good book in hand. It’s satisfying and refreshing—definitely worth sharing! If you try it, I’d love to hear how it turned out for you; feel free to drop a comment below.
More Recipes You’ll Love
- Pesto Pasta Salad – perfect for a fresh twist
- Crab Pasta Salad – seafood flair to accompany
- Easy Greek Pasta Salad – Mediterranean flavors
- Cucumber Tomato Salad – a light, refreshing partner
Pasta Salad
Ingredients
Main Ingredients
- 1 lb rotini pasta
- 1 whole english cucumber
- 1 whole red bell pepper
- 1 whole orange bell pepper
- 10 oz grape tomatoes
- 1/2 whole red onion
- 2 Tbsp fresh chopped parsley
- 1/4 cup crumbled feta cheese
- 16 oz bottled zesty Italian dressing
- 1/4 tsp salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Cook the pasta according to the package instructions. Drain the pasta in a colander and rinse briefly with cool water to cool off the pasta. Drain well.
- While the pasta is cooking, prepare the veggies. Slice the cucumber into half moons, chop the bell peppers, slice the tomatoes in half, thinly slice the red onion, and chop the parsley. Set the vegetables and chopped parsley aside.
- Once the pasta has drained, transfer it to a large bowl. Add the chopped vegetables, chopped parsley and feta cheese.
- Pour the dressing over the pasta salad. Toss the salad ingredients together until everything is evenly coated in the dressing. Add salt and pepper to taste, then serve immediately or refrigerate until ready to eat.
Notes
It will be the star at your next BBQ or summer cookout!