Looking for the ultimate summer side that’s vibrant, easy to prep, and bursting with flavor? This pasta salad recipe is your go-to dish for any sunny gathering. Packed with rotini pasta, juicy cherry tomatoes, crisp cucumbers, olives, tangy feta, and red onions, it’s a refreshing medley of textures and tastes.
Perfect for BBQs, picnics, or potlucks, this American summer classic is light, customizable, and always a crowd favorite. What sets this pasta salad apart is the balance—it’s zesty, savory, and fresh without feeling heavy. Tossed in a simple herby olive oil dressing, it’s as gorgeous as it is delicious.
Whether you’re feeding a crowd or meal-prepping for the week, this pasta salad is endlessly adaptable—just swap in your favorite veggies, cheese, or herbs.
Table of Contents
Why You’ll Love It
- 🥗 Ready in under 30 minutes
- 🌿 Loaded with fresh, seasonal produce
- 🧊 Delicious served cold—perfect for summer heat
- 🍴 Ideal for meal prep, parties, and picnics
- 🧄 Flavorful, zesty, and satisfying without being heavy
- 🧺 Travels well for potlucks and outdoor events
Quick Facts
- Preparation Time: PT20M
- Cooking Time: PT10M
- Total Time: PT30M
- Type: Side dish
- Cuisine: American / Mediterranean-inspired
- Recipe Yield: 6 servings
- Calories: Approx. 290 per serving
What You’ll Need
Ingredients:
- 3 cups rotini pasta (uncooked)
- 1 cup cherry tomatoes, halved
- 1 cucumber, quartered and sliced
- ½ red onion, thinly sliced
- ¾ cup black olives, sliced
- ¾ cup feta cheese, cubed or crumbled
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp black pepper
- ¼ tsp salt (adjust to taste)
- 2 tbsp fresh parsley, chopped (for garnish)
Let’s Make It
Step-by-step Instructions:
- Cook the pasta
Bring a large pot of salted water to a boil. Add rotini and cook according to package instructions until al dente (about 9–11 minutes). Drain and rinse under cold water to stop the cooking. - Prep the veggies
While the pasta cools, chop the cucumbers, halve the cherry tomatoes, slice the onions, and cube the feta. - Make the dressing
In a small bowl, whisk together olive oil, red wine vinegar, oregano, black pepper, and salt. - Toss it together
In a large bowl, combine the pasta, veggies, olives, and feta. Drizzle over the dressing and toss gently to combine. - Garnish & chill
Sprinkle with chopped parsley. Chill for 10–15 minutes before serving for best flavor.
Conclusion
This pasta salad recipe is the definition of a summer staple. It’s colorful, fresh, and a total breeze to make. With its crisp veggies, punchy dressing, and satisfying pasta base, it’s the kind of dish that disappears quickly at any summer gathering.
Make it once and it’ll become your go-to side dish for BBQs, lunches, and lazy weekends. Feel free to mix it up with roasted red peppers, corn, or even a squeeze of lemon.
FAQs
1. How to make pasta salad taste better?
Use fresh, quality ingredients and don’t skip the herbs or vinegar in the dressing—they bring it all to life!
2. Can I make pasta salad ahead of time?
Yes! It actually tastes better after it sits for a bit. Just store it in the fridge and give it a quick toss before serving.
3. Can I substitute the feta cheese?
Absolutely—try fresh mozzarella cubes or a dairy-free cheese if needed.
4. How long does pasta salad last in the fridge?
It stays fresh for 3–4 days in an airtight container. Just avoid adding ingredients that spoil quickly (like avocado).
5. Is pasta salad served hot or cold?
Always cold or at room temperature. That’s what makes it perfect for summer!
Wrapping It Up
This pasta salad recipe is more than just a side—it’s a celebration of summer in a bowl. It’s easy, refreshing, and absolutely bursting with flavor. Whether you’re hosting a cookout or just need something tasty and light, this recipe will always deliver.
Try it out, make it your own, and don’t forget to share your version with us on social! Hungry for more? Subscribe for more summer-fresh recipes coming your way 🌞🍴