The Best Homemade Pasta Salad Recipe

Recipe

This pasta salad is the ultimate crowd-pleaser—I’ve made it for every summer barbecue, potluck, and family gathering, and it always disappears first. What makes it special? The perfect balance of tender pasta, crisp veggies, and a zesty homemade dressing that’s so good, you’ll want to drizzle it on everything.

It’s loaded with colorful bell peppers, juicy cherry tomatoes, and a hint of tangy feta, creating a medley of flavors and textures that’s both revitalizing and satisfying.

The best part? It’s ridiculously easy to throw together, and it only gets better as it chills, making it the ideal make-ahead dish. Trust me, once you try this, it’ll become your go-me recipe for any occasion—no one will believe it’s homemade!

Ingredients

When it comes to crafting the perfect pasta salad, the ingredients you choose are the backbone of flavor and texture. Start with high-quality pasta—its shape and firmness can make or break the dish. Fresh, crisp veggies and a zesty dressing are non-negotiables, but don’t shy away from adding your own twist with creative swaps or extras. Here’s the breakdown of what you’ll need:

For the Pasta:

• Fusilli or rotini pasta (12 oz): Their spiral shapes hold onto the dressing beautifully—don’t substitute with long, flat noodles.
• Kosher salt (1 tbsp, for boiling): Essential for seasoning the pasta from the inside out.

For the Veggies:

• Cherry tomatoes (1 cup, halved): Sweet and juicy, they add a burst of freshness.
• Cucumber (1 cup, diced): Crunchy and hydrating—peel it or leave it on for extra texture.
• Red onion (½ cup, finely chopped): Soak it in cold water for 10 minutes to mellow the sharpness.
• Bell peppers (1 cup, diced): Use a mix of colors for a vibrant look.
• Kalamata olives (½ cup, sliced): Their briny flavor is a game-changer—don’t skip them.
• Fresh parsley (¼ cup, chopped): Adds a pop of color and herbal brightness.

For the Dressing:

• Extra-virgin olive oil (⅓ cup): The base of the dressing—use the good stuff for maximum flavor.
• Red wine vinegar (2 tbsp): Adds tanginess; swap with apple cider vinegar if needed.
• Dijon mustard (1 tbsp): For a hint of depth and creaminess.
• Garlic (1 clove, minced): Fresh is best—jarred won’t cut it here.
• Honey or maple syrup (1 tsp): Balances the acidity; adjust to taste.
• Salt and black pepper (to taste): Season generously.

Extras for Elevation:

• Feta cheese (½ cup, crumbled): Adds creaminess and a salty punch.
• Pepperoncini (½ cup, sliced): For a tangy, slightly spicy kick.
• Sun-dried tomatoes (¼ cup, chopped): Intense flavor that’s worth the effort.

Pro Tip: Always cook the pasta al dente; it’ll absorb the dressing without becoming mushy.

And if you’re missing an ingredient, remember: pasta salad is forgiving! Swap veggies, cheeses, or even the dressing to make it your own.

How to Make the Best Classic Italian Pasta Salad

Boil the pasta

Cook the pasta according to package instructions until al dente. Pro tip: Salt the boiling water generously for better flavor.

Avoid overcooking the pasta, as it will turn mushy in the salad. Once done, drain and rinse briefly with cold water to stop the cooking process.

Prepare the vegetables

While the pasta cooks, chop fresh vegetables like cherry tomatoes, cucumbers, bell peppers, and red onions into bite-sized pieces.

For a vibrant salad, aim for uniform sizes. Pro tip: Pat the vegetables dry with a paper towel to prevent excess moisture in the salad.

Make the dressing

Whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl.

Taste and adjust seasoning as needed. Pro tip: Let the dressing sit for 10 minutes to allow the flavors to meld.

Combine ingredients

In a large bowl, toss the cooled pasta, chopped vegetables, and dressing until evenly coated.

Add olives, fresh mozzarella pearls, and basil leaves for an authentic Italian touch. Pro tip: Gently fold in delicate ingredients to avoid crushing them.

Chill before serving

Cover the salad and refrigerate for at least 30 minutes to let the flavors develop.

Pro tip: Taste and adjust seasoning before serving—sometimes a splash more vinegar or a pinch of salt makes all the difference.

Garnish and serve

Before serving, give the salad a final toss and garnish with fresh parsley or grated Parmesan cheese.

Pro tip: Serve chilled but not icy cold for the best texture and flavor.

Nutrition

This homemade pasta salad is not only delicious but also packed with essential nutrients. Here’s a breakdown of the nutritional content per serving.

Chef Tips

To make this pasta salad shine, I recommend using the freshest ingredients you can find—crisp veggies and high-quality olive oil make a big difference.

Cook the pasta al dente to avoid mushiness, and toss it in the dressing while warm for better flavor absorption.

Chill thoroughly before serving to let the flavors meld.

Add delicate herbs last to preserve their brightness.

Taste and adjust seasoning just before serving.

Frequently Asked Questions

Can I Use Gluten-Free Pasta?

Yes, I can use gluten-free pasta—it works just as well. I’ve done it before, and it tastes great. Just make sure to cook it al dente so it doesn’t get too soft in the salad.

How Long Does It Stay Fresh?

If I store it in an airtight container in the fridge, it stays fresh for about 3-4 days. I’d avoid leaving it out too long since dairy or mayo-based dressings can spoil faster in warm temperatures.

Can I Add Meat to This Recipe?

Yes, I can add meat to this recipe. Grilled chicken, diced ham, or even shrimp would work well. I’d just make sure it’s cooked and cooled before mixing it in to keep everything fresh and safe to eat.

What Dressing Alternatives Work Best?

I’d recommend trying a balsamic vinaigrette, lemon-herb dressing, or creamy ranch for variety. A simple olive oil and garlic combo also works wonders, or you can mix pesto with yogurt for a lighter twist.

Is It Safe to Leave It Unrefrigerated?

I wouldn’t leave pasta salad unrefrigerated for more than two hours—bacteria grows fast in mayo or dairy-based dressings. If it’s oil and vinegar, you’ve got a little more leeway, but I’d still play it safe.