Pasta Salad Recipe

I’ve been perfecting this Mediterranean pasta salad for years, and it’s become my go-to dish for everything from weeknight dinners to potluck gatherings. The combination of tangy feta, crisp vegetables, and herb-infused dressing creates something that’s both satisfying and invigorating. What makes this recipe different from typical pasta salads isn’t just the ingredients—it’s the technique that transforms simple components into something memorable.

Recipe

I can guarantee you that this pasta salad will become your go-to crowd-pleaser—it’s the kind of dish that disappears from the bowl before you even realize what happened! What makes this recipe absolutely irresistible is the perfect marriage of tender pasta, crisp fresh vegetables, and a creamy-tangy dressing that coats every single bite with pure flavor.

I’ve been making this exact recipe for years, tweaking it until it reached that magical sweet spot where every forkful delivers the perfect balance of textures and tastes. The secret lies in using fresh herbs like basil and parsley, high-quality olive oil, and letting those flavors meld together for just the right amount of time—you can actually taste how each ingredient enhances the others instead of competing for attention.

Picture this: al dente pasta shells that hold onto that luscious dressing, crisp bell peppers and red onions that add a satisfying crunch, juicy cherry tomatoes that burst with sweetness, and creamy chunks of mozzarella that make every bite feel like a little celebration in your mouth. The aroma alone when you toss everything together will have your family gathering in the kitchen, and trust me, this recipe is so straightforward that even if you’re new to making pasta salads, you’ll nail it on the first try and feel like a total kitchen rockstar.

Ingredients

Here’s the insider scoop on building the perfect pasta salad that’ll have everyone asking for seconds. The magic isn’t just in the technique—it’s about choosing ingredients that actually complement each other and create layers of flavor and texture. Think of this as your blueprint for pasta salad perfection, with wiggle room to make it your own.

For the Base:

• 1 pound pasta (rotini, fusilli, or penne work best—their curves and ridges grab onto dressing like nobody’s business)
• 1/3 cup olive oil (extra virgin is non-negotiable here—it’s the flavor foundation)
• 3 tablespoons red wine vinegar (or white wine vinegar if you prefer a milder tang)
• 1 tablespoon Dijon mustard (this is your secret emulsifier that keeps everything creamy)

For the Vegetables:

• 1 cup cherry tomatoes, halved (or grape tomatoes—but fresh is absolutely essential for that burst of sweetness)
• 1/2 red onion, thinly sliced (yellow onion works too, but red gives that gorgeous color pop)
• 1 bell pepper, diced (any color you love—I’m partial to yellow for sweetness)
• 1/2 cucumber, diced (English cucumbers are worth the extra dollar for fewer seeds)

For the Flavor Boosters:

• 1/2 cup Kalamata olives, pitted and halved (green olives work in a pinch, but Kalamatas bring that briny richness)
• 4 oz feta cheese, crumbled (or fresh mozzarella balls if you’re feeling fancy)
• 1/4 cup fresh basil, chopped (dried herbs just won’t cut it here—fresh is everything)
• 2 cloves garlic, minced (or 1 teaspoon garlic powder if fresh isn’t available)
• Salt and black pepper to taste (don’t forget to season generously!)

How to Make the Best Mediterranean Pasta Salad Recipe

Cook the pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking process.

This step is critical for preventing mushy pasta salad—al dente pasta holds its shape better when mixed with dressing and other ingredients.

The cold water rinse immediately stops the cooking and cools the pasta quickly, making it ready for assembly without having to wait for it to cool naturally.

While the pasta cooks, prepare all your vegetables and Mediterranean ingredients to have everything ready for quick assembly.

Dice your cucumbers, halve the cherry tomatoes, slice the red onion thinly, and crumble your feta cheese.

This mise en place approach prevents your pasta from sitting too long while you chop, which can cause it to stick together or become gummy.

In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.

Creating the dressing first allows the flavors to meld while you finish prepping other ingredients.

Pro tip: Use a 3:1 ratio of olive oil to lemon juice for the perfect balance of richness and brightness that won’t overwhelm the other Mediterranean flavors.

Add the cooled pasta to the dressing and toss gently but thoroughly to coat every piece.

The pasta should be completely cool to prevent the dressing from being absorbed too quickly, which would leave your salad dry.

Toss with clean hands or two large spoons, being gentle to avoid breaking the pasta shapes.

Fold in the prepared vegetables, olives, and herbs, mixing carefully to distribute evenly without crushing delicate ingredients.

Add cherry tomatoes and feta cheese last since they’re the most delicate—this prevents the tomatoes from bursting and the feta from crumbling into tiny pieces.

The key word here is “fold,” not stir, to maintain the integrity of all ingredients.

Taste and adjust seasoning, adding more lemon juice for brightness, salt for flavor enhancement, or olive oil if the salad seems dry.

Mediterranean flavors should be bold but balanced—you want to taste the lemon and herbs clearly, but no single element should overpower the others.

Remember that flavors will meld and intensify as the salad chills, so slightly under-season at this stage.

Cover and refrigerate for at least 30 minutes before serving, allowing the flavors to marry and the pasta to absorb some dressing.

This chilling time is important for developing the full Mediterranean flavor profile.

The pasta will absorb some dressing during this time, so you may need to add a splash more olive oil and lemon juice before serving if it looks dry.

Give it a gentle toss before presenting to redistribute all ingredients evenly.

Chef Tips

The secret to exceptional pasta salad lies in timing and temperature control—I’ve learned that pasta absorbs dressing differently at various stages of cooling, so there’s a sweet spot where it’s cool enough to handle but still slightly warm to the touch.

Sharp knife skills guarantee uniform vegetable cuts, while proper time management prevents overdressed, mushy results.

Nutrition

This pasta salad provides a well-balanced combination of carbohydrates, healthy fats, and essential nutrients. The nutritional values below are based on a standard serving size of approximately 1 cup.

What You’ll Love About This Recipe

This pasta salad recipe has become my absolute go-to for every gathering, and I know it’ll quickly become yours too. It’s one of those magical dishes that somehow tastes even better the next day, making it perfect for busy weeknights or weekend meal prep.

It’s incredibly versatile and forgiving**** – you can swap out vegetables based on what’s in your fridge, adjust the dressing to your taste, and it still turns out delicious every single time.

The flavors get better with time**** – while most salads wilt and lose their appeal, this pasta salad actually improves as it sits. All the ingredients meld together into something truly spectacular.

It feeds a crowd without breaking the bank – this recipe easily serves 8-10 people and uses simple, affordable ingredients that you probably already have in your pantry. It’s perfect for potlucks, picnics, or family reunions.

Recipe Card

This classic pasta salad combines tender rotini pasta with fresh vegetables and a tangy Italian dressing for the perfect side dish. Whether you’re planning a summer barbecue, potluck dinner, or weekday lunch, this colorful salad delivers satisfying flavors that everyone will love.

The combination of crisp vegetables, savory cheese, and herbs creates a revitalizing dish that’s both filling and nutritious.

Ingredients:

• 1 pound rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup black olives, sliced
• 1 cup mozzarella cheese, cubed
• 1/4 cup fresh basil, chopped
• 3/4 cup Italian dressing
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking process.
2. In a large bowl, combine cooled pasta with cherry tomatoes, cucumber, red onion, black olives, and mozzarella cheese.
3. Add fresh basil and Italian dressing, tossing gently to coat all ingredients evenly.
4. Season with salt and pepper to taste.
5. Refrigerate for at least 1 hour before serving to allow flavors to meld.
6. Stir before serving and add additional dressing if needed.

Notes:

Best served chilled and consumed within 3 days. Can be made ahead of time – flavors improve after chilling overnight. Add extra dressing before serving if pasta appears dry.

Equipment:

Large pot, colander, large mixing bowl, cutting board, sharp knife

Prep Time: 20 minutes

Cooking Time: 12 minutes

Cuisine: Italian-American

Serving: 8-10 servings