This refreshing cold pasta salad recipe is loaded with crisp veggies, tangy dressing, and tender pasta—ready in 20 minutes! Great for BBQs, lunches, and summer gatherings.
Why You’ll Love This Recipe
✅ Quick & Easy – Ready in 20 minutes!
✅ Make-Ahead Friendly – Tastes even better chilled.
✅ Versatile – Swap ingredients based on what you have.
✅ Crowd-Pleasing – A hit at picnics, potlucks, and parties.
Ingredients
*(Serves 6-8)*
- 8 oz (225g) rotini or penne pasta (or any short pasta)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- 1 bell pepper (any color), chopped
- ½ cup black olives, sliced
- ¼ cup fresh parsley, chopped
- ½ cup feta cheese, crumbled (optional)
Dressing:
- ⅓ cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Step-by-Step Instructions
1. Cook the Pasta
- Boil pasta in salted water until al dente (check package time).
- Drain, rinse under cold water, and let cool.
2. Chop the Veggies
- In a large bowl, combine tomatoes, cucumber, bell pepper, red onion, olives, and parsley.
3. Make the Dressing
- Whisk together olive oil, vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
4. Assemble the Salad
- Add cooled pasta to the veggies.
- Pour dressing over and toss well.
- Sprinkle feta cheese (if using).
- Chill for 1 hour before serving for best flavor.
Tips & Variations
🔹 Protein Boost: Add grilled chicken, shrimp, or chickpeas.
🔹 Creamier Option: Mix in 2 tbsp Greek yogurt or mayo.
🔹 Italian Twist: Use mozzarella pearls and basil instead of feta.
🔹 Spicy Kick: Add diced jalapeños or red pepper flakes.
Storage & Serving
- Fridge: Keeps well for 3-4 days in an airtight container.
- Serve With: Grilled meats, sandwiches, or as a light lunch.
Why This Recipe Ranks
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