“`html
If you’re on the hunt for a crowd-pleaser that’s both refreshing and simple to whip up, this Easy Pasta Salad Recipe is exactly what you need in your culinary toolbox. Packed with vibrant veggies, tangy feta, and perfectly dressed rotini, it’s a vibrant medley bursting with flavor and texture. Whether you’re prepping for a picnic, potluck, or a light weeknight dinner, this recipe hits every note just right, making pasta salad something you’ll actually look forward to eating.
Ingredients You’ll Need
This Easy Pasta Salad Recipe relies on a handful of fresh, straightforward ingredients that come together effortlessly. Each element adds its own magic— from the hearty pasta to the crisp veggies and zesty dressing—creating a balanced dish full of color and taste.
- 16 ounces rotini: The perfect medium-sized pasta with twists that hold onto dressing beautifully.
- â…” cup crumbled feta cheese: Adds a creamy, tangy kick that complements the veggies perfectly.
- 1 medium English cucumber (chopped): Brings a cool, crisp freshness to every bite.
- 1 pint grape tomatoes (halved): Bursting with natural sweetness and vibrant red color.
- 1 small bell pepper (chopped): Adds crunch and a pop of colorful sweetness.
- ¼ cup sliced black olives (optional): For a salty, briny contrast that adds depth.
- ¼ cup finely diced red onion: Provides subtle sharpness and a touch of zing.
- 1 cup Italian dressing: The essential flavor binder that ties the salad together beautifully; homemade or store-bought works.
- 3 tablespoons chopped fresh parsley: A bright herbaceous note to brighten the dish.
- Salt and black pepper (to taste): To balance and enhance all the flavors.
How to Make Easy Pasta Salad Recipe
Step 1: Cook the Pasta to Perfection
Start by boiling your rotini in salted water until it’s al dente—meaning it should still have a slight firmness when you bite into it. This not only gives the salad a perfect chewy texture but also ensures it won’t get mushy after chilling. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down for the salad.
Step 2: Prepare the Fresh Veggies
While the pasta is cooking, chop your cucumber, halve the grape tomatoes, dice the bell pepper, and finely chop the red onions. These veggies add a delightful crunch and fresh burst of flavor that are crucial for the salad’s lively personality.
Step 3: Combine Ingredients in a Large Bowl
In a big bowl, toss the cooled pasta with the fresh vegetables, black olives if using, chopped parsley, and the Italian dressing. Mix gently but thoroughly to make sure every nook and cranny of the pasta is coated in that delicious, tangy dressing.
Step 4: Season and Add Feta
Next, sprinkle salt and black pepper to taste. Then fold in the crumbled feta cheese carefully so it stays intact while still blending its tangy creaminess throughout the salad. Feta really elevates this dish from simple to sensational.
Step 5: Chill and Marinate Flavors
One of the secrets to this Easy Pasta Salad Recipe’s amazing flavor is to refrigerate it for at least two hours. This resting period allows the pasta to soak up the dressing and all those vibrant flavors to mingle and deepen beautifully.
How to Serve Easy Pasta Salad Recipe
Garnishes
Before serving, consider sprinkling a little extra fresh parsley or even some toasted pine nuts for an added crunch. A light drizzle of extra virgin olive oil can also enhance the presentation and add a silky finish.
Side Dishes
This Easy Pasta Salad Recipe pairs wonderfully with grilled chicken, fish, or even as a satisfying main for a light lunch. It also makes a fantastic side to BBQ ribs or sliders, balancing richer dishes with its refreshing vibe.
Creative Ways to Present
Try serving this pasta salad in colorful mason jars or small bowls for picnics or parties—it’s visually appealing and perfect for portion control. Layering the salad with the dressing at the bottom and veggies on top can keep everything crisp until mixed just before eating.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator, where the flavors will continue to develop. This salad tastes just as amazing the next day, making it perfect for meal prep or quick snacks throughout the week.
Freezing
Because of the fresh vegetables and dressing, freezing this pasta salad is not recommended as the texture of the veggies and cheese will likely change and become less appealing once thawed.
Reheating
This dish is best served cold or at room temperature, so reheating is unnecessary. If you’d prefer it slightly warmer, simply let it sit out for a few minutes to lose its chill before serving.
FAQs
Can I use a different type of pasta?
Absolutely! While rotini is ideal for holding dressing and mixing well, other medium pasta shapes like penne, farfalle, or orecchiette work perfectly and can add unique textures to the salad.
Is it possible to make the dressing from scratch?
Yes! A simple homemade Italian dressing made with olive oil, red wine vinegar, garlic, oregano, salt, and pepper can make this salad even more fresh and personalized to your taste.
Can I add protein to this pasta salad?
Definitely! Grilled chicken, chickpeas, or cooked shrimp can make this salad more filling and suitable for a full meal without compromising its fresh flavor profile.
How long does the pasta salad last in the fridge?
This Easy Pasta Salad Recipe stays fresh and delicious for up to 3 days in the refrigerator when stored properly in an airtight container.
Can I make this salad vegan?
Yes, simply omit the feta cheese or replace it with a vegan cheese alternative or toasted nuts for creaminess and flavor.
Final Thoughts
This Easy Pasta Salad Recipe is truly one of those dishes you’ll want to keep coming back to. It’s vibrant, versatile, and downright delicious. With its simple ingredients and straightforward steps, it’s approachable no matter your cooking level, and perfect for sharing with family and friends. Give it a try—your next gathering or weekday meal just got a whole lot tastier!
“`
Print
Easy Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This easy pasta salad recipe is a refreshing and colorful dish perfect for potlucks, picnics, or a light meal. It features rotini pasta tossed with crisp cucumbers, juicy grape tomatoes, bell peppers, red onions, and tangy feta cheese, all coated in zesty Italian dressing. Chilling the salad allows the flavors to meld beautifully, making it a simple yet flavorful crowd-pleaser.
Ingredients
Pasta
- 16 ounces rotini (or any medium pasta shape)
Vegetables
- 1 medium English cucumber, chopped
- 1 pint grape tomatoes, halved
- 1 small bell pepper (any color), chopped
- ¼ cup finely diced red onion or sliced green onions
- ¼ cup sliced black olives (optional)
Dressing and Cheese
- 1 cup Italian dressing (store-bought or homemade)
- â…” cup crumbled feta cheese (or to taste)
Herbs and Seasonings
- 3 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil and cook the rotini pasta until al dente, following package instructions. Drain the pasta and rinse under cold water to cool and stop the cooking process.
- Prepare the vegetables: While the pasta cooks, chop the cucumber, halve the grape tomatoes, chop the bell pepper, and finely dice the red onions or slice green onions as preferred.
- Combine ingredients: In a large bowl, mix together the cooled pasta, chopped vegetables, Italian dressing, and fresh chopped parsley. Toss well to evenly coat all ingredients with the dressing.
- Season and add cheese: Adjust the seasoning by adding salt and black pepper to taste. Gently fold in the crumbled feta cheese to maintain its texture.
- Chill and serve: Cover and refrigerate the pasta salad for at least 2 hours to allow the flavors to meld and the pasta to absorb the dressing fully. Serve chilled for best taste.
Notes
- You can substitute Italian dressing with a homemade vinaigrette made from olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
- Feel free to add other fresh vegetables like chopped carrots or celery for extra crunch.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- The salad can be stored covered in the refrigerator for up to 3 days; toss again before serving.
