Dinner

Easy Pasta Salad Recipe

ByRafael Mansero January 2, 2026January 2, 2026

Introduction

This easy pasta salad is a refreshing and colorful dish perfect for picnics, potlucks, or a quick weeknight dinner. Packed with fresh vegetables, tangy feta, and a zesty Italian dressing, it’s simple to prepare and always a crowd-pleaser.

A deep white bowl filled with rotini pasta that is light yellow and spiral shaped, mixed with chopped green cucumber pieces, halved bright red cherry tomatoes, small chunks of orange bell pepper, and sliced black olives. There are small bits of white feta cheese scattered throughout, along with tiny purple onion pieces and green parsley leaves sprinkled on top. A silver spoon rests inside the bowl on the left side. The bowl sits on a wooden table with a white marbled textured cloth underneath and some parsley sprigs nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces rotini (or any medium pasta shape)
⅔ cup crumbled feta cheese (or to taste)
1 medium English cucumber (chopped)
1 pint grape tomatoes (halved)
1 small bell pepper (any color, chopped)
¼ cup sliced black olives (optional)
¼ cup finely diced red onion (or sliced green onions)
1 cup Italian dressing (or homemade dressing in the notes)
3 tablespoons chopped fresh parsley
Salt and black pepper (to taste)

Instructions

Step 1: In a large pot, boil pasta in salted water until al dente (firm) according to package directions. Drain and rinse under cold water to cool.
Step 2: Meanwhile, chop the cucumber, grape tomatoes, bell pepper, and red onions.
Step 3: In a large bowl, combine your cooked and cooled pasta, prepared vegetables, Italian dressing, and fresh parsley. Toss well to coat.
Step 4: Season with salt and pepper to taste and gently stir in feta cheese.
Step 5: Refrigerate for at least 2 hours before serving to allow the flavors to blend and the pasta to soak in the dressing.

Tips & Variations

For a homemade Italian dressing, mix olive oil, red wine vinegar, garlic, dried oregano, salt, and pepper to taste.
Use other vegetables like chopped zucchini or shredded carrots for extra color and crunch.
Substitute feta with mozzarella or goat cheese if preferred.
Add a protein like grilled chicken or chickpeas to make it a complete meal.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. This salad is best served chilled, and if needed, you can add a splash of extra Italian dressing to refresh the flavor when reheating.

How to Serve

A white bowl filled with a colorful pasta salad shows three main layers: at the bottom, light yellow rotini pasta spirals; mixed throughout are bright red grape tomato halves, pale green cucumber chunks, and orange bell pepper pieces. Small bits of white feta cheese and black olives add texture among finely chopped red onions and green parsley leaves scattered on top. A silver fork rests inside the bowl, slightly mixing the ingredients. The bowl is set on a wooden table with a white marbled surface underneath, and a small jar of orange dressing along with a white square dish of grape tomatoes are blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this salad?

Yes, any medium pasta shape like penne, fusilli, or farfalle works well. Choose shapes that hold dressing and mix easily with vegetables.

How long can I make the pasta salad ahead of time?

You can prepare the salad up to 24 hours in advance. Just keep it refrigerated and toss gently before serving to redistribute the dressing and flavors.