Easy Cold Pasta Salad Recipe

Need a quick and refreshing meal you can pull together in minutes? This easy cold pasta salad is the perfect solution. Whether you’re packing lunch, planning a picnic, or looking for a dependable side dish for your next BBQ, this recipe delivers great flavor, texture, and convenience. With a colorful mix of pasta, crunchy vegetables, and a zesty dressing, it comes together with hardly any effort. You can even make it ahead of time, so it’s ready when you need it.

Cold pasta salad is a summer favorite, but it’s also a great choice year-round. It’s ideal for potlucks, meal prep, or even a light dinner on a busy evening. Best of all, it’s completely customizable. Stick with the basics or mix in your favorite ingredients to make it your own.

Ingredients

You only need a few basic ingredients to make this fresh and flavorful cold pasta salad. Customize it to suit your taste or whatever you have on hand.

Main Ingredients:

• 3 cups cooked pasta (rotini, fusilli, or bowtie work well)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup bell pepper (any color), chopped
• 1/2 cup black olives, sliced
• 1/2 cup shredded carrots
• 1/2 cup crumbled feta cheese (optional)

For the Dressing:

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar or lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste

Optional Add-ins:

• Cooked chicken, tuna, or chickpeas for extra protein
• Fresh herbs like parsley or basil
• Cubed cheese or mini mozzarella balls

Instructions

Follow these easy steps to make a tasty cold pasta salad in no time:

1. Cook the pasta
Boil a large pot of salted water. Add the pasta and cook until al dente, following the package directions. Once cooked, drain and rinse under cold water to cool it quickly. Set aside.

2. Prepare the vegetables
While the pasta cooks, chop your vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, finely chop the onion, and slice the olives. Have the shredded carrots and feta cheese ready if using.

3. Mix the dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar or lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Stir until the dressing is well combined.

4. Combine ingredients
Place the cooled pasta in a large bowl. Add all the chopped vegetables and any extras like cheese, herbs, or protein. Pour the dressing over the top and toss everything until fully coated.

5. Chill before serving
Cover the salad and refrigerate for at least 30 minutes to let the flavors come together. Stir again before serving and adjust salt or pepper if needed.

Tips & Variations

This cold pasta salad is very adaptable, so feel free to change it up to suit your preferences or use what you have available. Here are some tips and tasty variations to consider:

Tips for Best Results

• Use short pasta shapes like rotini, fusilli, penne, or bowtie since they hold the dressing well and stay firm.
• Make sure to cool the pasta completely by rinsing it with cold water after cooking. This prevents the pasta from warming the vegetables or melting any cheese.
• Don’t skip the chilling time. Letting the salad rest in the refrigerator allows the flavors to blend and develop.
• If you prepare the salad ahead of time, keep some dressing separate and add it right before serving to keep the salad fresh and vibrant.

Easy Variations

• Mediterranean style: Add Kalamata olives, sun-dried tomatoes, and a sprinkle of crumbled feta cheese.
• Italian twist: Toss in mini mozzarella balls, sliced salami, and a splash of balsamic vinegar.
• Protein boost: Mix in cooked chicken, tuna, hard-boiled eggs, or chickpeas to make it more filling.
• Creamy version: Swap the vinaigrette for a dressing made from mayonnaise mixed with a little lemon juice for a creamy texture.

This recipe is all about convenience and flavor, so don’t hesitate to customize it to your liking.

Print