Name: Easy Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 12 oz short pasta (rotini, penne, or farfalle); 1 1/2 cups cherry tomatoes, halved; 1 cup cucumber, diced; 1 bell pepper, diced; 1/4 cup red onion, finely chopped; 1/2 cup sliced black olives; 3/4 cup feta cheese, crumbled; 1/3 cup olive oil; 3 tablespoons red wine vinegar; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper

I love making Easy Pasta Salad when I need something quick, fresh, and reliable. It’s light yet filling, full of color and texture, and perfect for gatherings, meal prep, or an easy lunch that doesn’t feel boring.

Why You’ll Love This Recipe

I like this recipe because it comes together fast and tastes even better after chilling. The mix of pasta, crisp vegetables, and a simple dressing makes it refreshing and versatile. I also enjoy how easy it is to customize based on what I already have in the fridge.

Ingredients

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

short pasta
cherry tomatoes
cucumber
bell pepper
red onion
black olives
feta cheese
olive oil
red wine vinegar
Italian seasoning
salt
black pepper

Directions

I start by cooking the pasta in well-salted water until al dente, then drain and rinse it with cold water to cool it down quickly.

While the pasta cools, I chop the vegetables and place them in a large bowl. I add the cooled pasta, olives, and crumbled feta cheese.

In a small bowl, I whisk together olive oil, red wine vinegar, Italian seasoning, salt, and black pepper. I pour the dressing over the pasta salad and toss everything until well combined. I chill it for at least 20 minutes before serving so the flavors can come together.

Servings and timing

I usually get about 6 servings from this recipe.
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 20 minutes
Total time: 45 minutes

Variations

I sometimes add grilled chicken, chickpeas, or salami for extra protein. When I want more greens, I toss in spinach or arugula just before serving. I also like switching feta for mozzarella or adding a spoonful of pesto to the dressing.

storage/reheating

I store pasta salad in an airtight container in the refrigerator for up to 4 days. I don’t reheat it, but I let it sit at room temperature for a few minutes and give it a quick toss before serving.

FAQs

Can I make pasta salad ahead of time?

I often make it a day ahead, and I find the flavor improves as it sits.

What pasta shape works best?

I prefer short shapes like rotini, penne, or farfalle because they hold the dressing well.

How do I keep pasta salad from drying out?

I add a little extra olive oil before serving if it looks dry.

Can I make this recipe vegan?

I simply leave out the feta or replace it with a plant-based alternative.

Is pasta salad served cold or warm?

I always serve it cold or at room temperature for the best texture and flavor.

Conclusion

I keep Easy Pasta Salad in my regular rotation because it’s simple, adaptable, and always satisfying. Every time I make it, it reminds me how effortless ingredients can come together into something fresh and delicious.