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This quick and easy pasta salad is my secret weapon for summertime get-togethers and lazy backyard dinners with friends. It is perfect for feeding a crowd and packs so much crunch and bright, zippy flavor in every bite. Whether you need a refreshing side for potlucks or a light lunch in minutes, this recipe always comes through.
When I made this for a neighborhood picnic, everyone asked for the recipe and there were no leftovers. It is now my go-to whenever I need to bring something crowd-pleasing and easy.
Ingredients
- Rotini pasta or any short pasta shape: makes a sturdy base that holds dressing well
- Cucumber: adds juicy crunch and keeps things refreshing look for one that feels firm and heavy for its size
- Grape tomatoes: bring sweetness and color halve for best flavor bites choose plump and shiny fruit
- Small bell pepper: contributes sweetness and color orange or yellow work best for a pop
- Finely diced red onion: gives bite and balance avoid mushy spots for the best taste
- Italian dressing: ties everything together store-bought or homemade both work well but homemade brings a brighter flavor
- Feta cheese: crumbled for creamy tang use firm feta and crumble just before adding
- Sliced black olives: bring saltiness and depth seek out olives with good color and no shriveling
- Chopped fresh parsley: boosts freshness choose bunches with bright green leaves and no wilting
- Salt and black pepper: rounds out the flavors always season to taste at the end
Step-by-Step Instructions
- Cook the Pasta:
- Boil a big pot of water and season well with salt for extra flavor. Add your pasta and cook to just tender according to the box instructions usually about 9 minutes but check to be sure you do not overcook. Drain thoroughly in a colander then rinse under cold water until completely cool. This rinses off extra starch and stops the cooking so the pasta does not get mushy. Leave it in the colander to drain while prepping vegetables.
- Prep the Vegetables:
- Chop the cucumber into small bite-size pieces for even crunch in every forkful. Slice the grape tomatoes in half to keep them juicy. Dice the bell pepper into small pieces for easy mixing. Finely dice the red onion so it blends well and does not overwhelm the salad.
- Combine and Toss:
- In a large mixing bowl, add the cooled and drained pasta. Add in all your chopped vegetables, pour in the dressing, scatter over the crumbled feta, sprinkle in the olives, and scatter the parsley on top. Season with salt and pepper to your taste. Toss everything together gently until well mixed and every pasta twist is coated.
- Chill and Serve:
- The salad can be eaten right away but if you pop it in the fridge for an hour the flavors will really come together. Just give it a gentle stir before serving to redistribute the dressing and juices.
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Storage Tips
This pasta salad does just fine in the fridge for up to three days which makes it a good option for making ahead. Store it tightly covered and give it a quick toss before eating to refresh the flavors. If the salad seems dry after chilling just add an extra splash of dressing to bring back the shine and taste.
Ingredient Substitutions
Any short pasta shape will work such as fusilli or penne. If you are out of feta try goat cheese or diced mozzarella for a similar creamy element. For extra flavor swap out red onion for green onion or use kalamata olives in place of black. You can also toss in cooked chicken or chickpeas to add some protein and make it a full meal.
Serving Suggestions
Serve chilled or at cool room temperature. It is right at home alongside grilled chicken or burgers. I love packing leftovers for lunch since it holds up so well. Try topping with grilled shrimp or sliced salami for a heartier plate or serve on lettuce leaves for a pretty presentation at picnics.
Cultural Context
Pasta salad like this became popular at American potlucks in the 1980s when Italian flavors met everyday convenience. The combination of crisp vegetables and bright vinaigrette makes this a summer staple in homes across the country. This is the kind of dish that brings everyone back for seconds at family cookouts and picnic tables.
Frequently Asked Questions
- → What type of pasta works best?
Rotini is great for holding dressing, but penne, farfalle, or fusilli are also excellent choices.
- → Can I substitute the feta cheese?
Yes, goat cheese or mozzarella pearls add a creamy touch and blend well with the salad flavors.
- → How can I make this ahead of time?
Prepare all ingredients and refrigerate. Toss with dressing right before serving to keep it fresh.
- → What other vegetables can I include?
Try adding broccoli, carrots, or artichoke hearts to add variety and extra texture.
- → How long does it keep in the fridge?
This salad stays fresh for up to three days in an airtight container in the refrigerator.
- → Is homemade dressing better than store-bought?
Homemade offers a personal touch and fresh flavor, but your favorite bottled dressing also works well.