Name: Easy Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 12 ounces (340 g) pasta (rotini, fusilli, or farfalle); 4 quarts (4 L) salted water; 1 tbsp kosher salt; 1–1½ cups chopped vegetables (cherry tomatoes halved, 1 cup diced cucumber, 1/2 cup sliced red onion, 1 cup diced bell pepper); 1/3 cup extra-virgin olive oil; 3 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 garlic clove, minced; 1 tsp sugar or honey; Salt and pepper to taste; 1/2 cup crumbled feta or grated Parmesan; 2 tbsp chopped fresh herbs (parsley or basil)

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I love a pasta salad that’s forgiving, bright, and comes together in under 30 minutes—this Easy Pasta Salad hits all three. It’s a classic mix of tender pasta, crunchy veggies, and a tangy vinaigrette that I’ve made for picnics, weeknight dinners, and busy potlucks. If you like variations, this recipe sits well alongside things like a cold chicken spinach pasta salad as an easy weeknight option.

Why Make This Recipe

Fast and reliable: ready in about 25–30 minutes, perfect for last-minute meals or potlucks.
Balanced flavors: bright acidity from vinegar, richness from olive oil, and crunchy vegetables for texture.
Flexible and nutritious: add lean protein or extra veggies to boost fiber and vitamins.
Make-ahead friendly: flavors improve after a few hours in the fridge, which makes planning easy.
Personal note: I often double the dressing and toss it with extra veggies because the leftovers keep well and stay bright.

Recipe Overview

Prep time: 10 minutes.
Cook time: 10–12 minutes (pasta to al dente).
Total time: 25–30 minutes including cooling.
Servings: 6 as a side, 3–4 as a main.
Difficulty: Easy.
Method: Boil pasta, cool quickly, toss with chopped vegetables, cheese, and a simple vinaigrette; chill briefly to marry flavors.

My Experience Making This Recipe

I tested this on hot afternoons and in humid weather; chilling the pasta quickly and using a light vinaigrette made the salad hold up best. I learned that rinsing the pasta under cold water stops carryover cooking and keeps textures crisp. Using a whisked vinaigrette instead of bottled dressing gives more control over acidity and seasoning.

How to Make Easy Pasta Salad

Start by boiling 12 ounces (340 g) of pasta—rotini, fusilli, or farfalle work great—in 4 quarts (4 L) of salted water (1 tbsp kosher salt) until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking; drain well and transfer to a large mixing bowl. Add 1–1½ cups chopped vegetables (cherry tomatoes halved, 1 cup diced cucumber, 1/2 cup sliced red onion) and 1 cup diced bell pepper. Toss with a dressing made from 1/3 cup extra-virgin olive oil, 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 garlic clove (minced), 1 tsp sugar or honey, and salt and pepper to taste. Fold in 1/2 cup crumbled feta or grated Parmesan and 2 tbsp chopped fresh herbs like parsley or basil. Chill at least 30 minutes for flavors to meld.

Expert Tips for Success

Cook pasta to al dente: aim for one minute less than package time because pasta continues to soften as it cools. Use a large pot so pieces separate easily.
Rinse and cool quickly: run under cold water or ice bath for 30–60 seconds to stop cooking and prevent mush. A colander and cold tap water work fine.
Dress while slightly warm: if you toss pasta with the dressing while still slightly warm, it absorbs flavor better, then chill to set textures.
Choose sturdy vegetables: cucumbers (seeded), bell peppers, carrots, and snap peas keep a good crunch after chilling. For inspiration on herb + cheese pairings, consider ideas from a Caprese pasta ideas.
Use a whisk and a bowl or a mason jar for the dressing: whisk vigorously to emulsify oil and vinegar, or shake in a jar for a stable vinaigrette.

How to Serve Easy Pasta Salad

Picnic or potluck: serve chilled in a wide shallow bowl so guests can scoop easily. Garnish with extra herbs and a drizzle of olive oil.
As a main: add grilled chicken, canned tuna, or chickpeas for protein and make it a full meal. It pairs well with simple grilled meats or a crisp green salad.
Party platter: spoon onto a bed of arugula and top with toasted pine nuts for contrast and crunch.
Presentation tip: toss just before serving if you expect long room-temperature sitting; keep a small extra bowl of dressing on the side.

Storage and Reheating Guide

Store in an airtight container in the refrigerator at or below 40°F (4°C). Keeps best for 3–4 days; vegetables may soften after day 2. Freezing is not recommended—pasta and fresh vegetables become mushy after thawing. If the salad dries out in the fridge, revive with 1–2 tablespoons of olive oil and 1 teaspoon vinegar per cup of salad, then toss gently.

Recipe Variations

Gluten-free: swap in 12 oz (340 g) gluten-free pasta (rice or corn blend); follow the same cook time recommendations on the package.
Dairy-free: omit the cheese and add 2 tbsp nutritional yeast for savory depth.
Mediterranean: add 1/2 cup chopped Kalamata olives, 1/2 cup artichoke hearts, and 1 tsp oregano for a briny kick—see notes in this Italian pasta salad recipe for similar flavor ideas.
Creamy version: whisk 1/3 cup Greek yogurt or mayonnaise into the vinaigrette for a tangy, creamy coating; reduce olive oil to 2 tbsp to balance texture.

Nutritional Highlights

Carbohydrates: provides sustained energy from pasta; choose whole-grain pasta to increase fiber.
Vegetables: adds vitamins A and C and dietary fiber; increasing veg ratio boosts nutrition without many calories.
Allergens: contains gluten (unless using GF pasta) and dairy if you add cheese. Adjust for nut-free needs by avoiding pesto with pine nuts. Portion-wise, aim for 1 to 1.5 cups per serving as a side, or 2 cups as a main with added protein.

Troubleshooting Common Issues

Mushy pasta: likely overcooked. Reduce boil time by 1–2 minutes and rinse in cold water immediately to halt cooking.
Oily dressing that won’t stick: emulsify properly by whisking Dijon mustard into the vinegar and lemon first, then slowly stream in oil. A jar shaken vigorously also works.
Salad tastes flat after chilling: add a squeeze of lemon, a splash of vinegar, or an extra pinch of salt just before serving to brighten flavors.

Frequently Asked Questions

Q: How long should I cook pasta for pasta salad?
A: Cook to al dente—usually 8–10 minutes for standard pasta shapes. Start tasting at 7 minutes and stop when there’s a tiny bite in the center. Drain and rinse under cold water immediately to stop cooking and remove surface starch so pieces don’t clump.

Q: Can I make this ahead the day before?
A: Yes—make the salad the day before and chill at least 4 hours. Keep any delicate herbs or cheese off until just before serving for best texture, or fold them in shortly before serving.

Q: Is it better to dress pasta warm or cold?
A: Tossing warm pasta with dressing helps it absorb flavors; then cool the salad so it sets. If pasta is fully cold, increase the dressing slightly and toss thoroughly to ensure even coating.

Q: How do I keep vegetables from watering down the salad?
A: Seed high-water vegetables (like cucumbers) and pat dry. Use cherry tomatoes halved and gently squeeze out excess seeds if needed. Salted cucumbers should be drained on paper towels for 10 minutes before adding.

Conclusion

If you want a quick, crowd-pleasing picnic staple or a flexible weeknight meal, this Easy Pasta Salad is a reliable choice; for another tested approach to a simple, classic version, check the Simple Pasta Salad Recipe for additional inspiration.

Easy Pasta Salad