Pasta Salad

Pasta Salad is one of my favorite go-to dishes for warm weather meals, potlucks, or quick lunches. It’s a colorful, fresh, and endlessly versatile dish made with cooked pasta, crisp vegetables, and a tangy dressing. I love how easily I can throw it together and how satisfying it is served cold or at room temperature.

Why You’ll Love This Recipe

I love how customizable and simple this pasta salad is. I can toss in whatever veggies, proteins, or herbs I have on hand, and it still turns out delicious. It’s great for make-ahead meals, travels well, and pairs with just about any main course. Plus, it’s one of those dishes that gets even better the next day after the flavors have had time to mingle.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (rotini, penne, or bowtie all work great)

• Cherry tomatoes, halved

• Cucumber, diced

• Bell pepper, chopped

• Red onion, thinly sliced

• Black olives, sliced

• Shredded cheese or small mozzarella balls

• Fresh herbs (like parsley or basil)

• Italian dressing (homemade or store-bought)

• Salt and pepper, to taste

Directions

1. I bring a large pot of salted water to a boil and cook the pasta according to package instructions. I drain it and rinse under cold water to stop the cooking and cool it down.

2. While the pasta cools, I prep the vegetables—chopping and slicing everything into bite-sized pieces.

3. In a large bowl, I combine the cooled pasta, veggies, olives, cheese, and herbs.

4. I pour in the Italian dressing and toss everything together until well coated.

5. I season with salt and pepper to taste, then refrigerate for at least 30 minutes to let the flavors develop.

6. I give it a good toss before serving, and sometimes I add a little extra dressing if it seems dry.

Servings and timing

This recipe makes about 6–8 servings. It takes me around 20 minutes to prep and cook, plus at least 30 minutes of chilling time for best flavor.

Variations

Sometimes I add grilled chicken, salami, or chickpeas to make it more filling. I also like using feta cheese and a Greek vinaigrette for a Mediterranean twist. If I want something creamy, I mix in a little mayonnaise or a dollop of sour cream with the dressing. For extra crunch, I toss in sunflower seeds or chopped nuts right before serving.

Storage/Reheating

I store the pasta salad in an airtight container in the fridge for up to 4 days. The flavors get better as it sits, but I sometimes add a splash of dressing to refresh it after a day or two. I don’t recommend freezing it, and I always serve it chilled or at room temperature—no reheating needed.

FAQs

Can I make pasta salad the night before?

Yes, I actually prefer making it a day ahead. The flavors blend overnight, and it’s ready to go the next day.

What’s the best pasta shape to use?

I usually go with rotini or bowtie because they hold the dressing well and don’t fall apart easily.

Can I use a different dressing?

Definitely. I sometimes use balsamic vinaigrette, ranch, or even a lemon-herb dressing depending on what I’m craving.

How do I keep it from getting soggy?

I rinse the pasta in cold water to stop the cooking, and I make sure to use firm, fresh veggies. If adding watery veggies like cucumbers, I sometimes seed them first.

Can I serve it warm?

Technically yes, but I think it tastes best cold or at room temp. The chilling helps the dressing soak into the pasta.

Conclusion

Pasta Salad is one of those classic, reliable recipes that I can count on again and again. It’s easy, adaptable, and full of fresh, zesty flavor. Whether I’m serving it alongside grilled meat, packing it for a picnic, or enjoying it straight from the fridge, this dish always hits the mark.