Serve it as a side for any gathering potluck or picnic, or serve it as a refreshing make-ahead meal on a warm day.
Basic Pasta Salad Ingredients
Pasta – Any medium pasta shape works. Favorites include rotini pasta (or tri-color rotini), bow ties (farfalle), fusilli, or penne. Pasta with nooks and crannies hold the dressing better. Vegetables – Cherry tomatoes, bell peppers, and cucumbers are a great combo for color and crunch, but any veggie goes. Cheese – I love feta but swap it out for fresh mozzarella or a sprinkle of parmesan cheese. Flavors – Boost the flavor with red onion, chopped olives, and feta cheese. Dressing – A light vinaigrette brings all the flavors together in this pasta salad recipe. Use the DIY dressing recipe below or use a bottled vinaigrette, Italian or Greek dressing.
Variations
Change it up and add in new textures and flavors. Almost anything goes in a cold pasta salad!
Add a scoop of pesto and kalamata olives a bold flavor. Add chicken, shrimp, or bacon bits for some extra protein. Sprinkle with fresh herbs before serving.
How to Make Pasta Salad
Tips for Perfect Pasta Salad
Cooking the pasta to al dente will keep it firmer as it soaks up the dressing. Be generous with the dressing so the pasta can soak it up. Allow time for the pasta salad to chill in the fridge, the flavor will be so much better! Cut the add-ins fairly small so you get a bit of everything in every bite.
Storing Pasta Salad
Make this simple summer salad a day ahead and keep it chilled until ready to serve! Keep leftover pasta salad in a covered container in the refrigerator for up to 4 days. Pasta doesn’t thaw well, so freezing pasta salad isn’t advised. But since it’s so easy to make, simply start a fresh batch!
Did you make this Pasta Salad Recipe? Be sure to leave a rating and a comment below!
1 pound of pasta 5-6 cups of add-ins (veggies, meat, cheese) 1 cup of dressing
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