This Easy Pasta Salad is a weeknight workhorse: colorful, crunchy, and ready in about 30 minutes. What makes it special is the simple vinaigrette that clings to the pasta and the mix of textures from crisp vegetables and creamy cheese. If you like inspired twists, this cold chicken spinach pasta salad is a great variation to look at for ideas.
Why Make This Recipe
- Fast to prepare — you can have it refrigerated and ready in under an hour, making it perfect for meal prep.
- Crowd-pleasing flavors — tangy dressing, fresh vegetables, and salty cheese balance each bite.
- Versatile — it works as a side, a potluck dish, or a light main when you add protein.
- Make-ahead friendly — flavors meld and improve after a few hours in the fridge.
- Personal insight: I love how this recipe adapts to whatever’s in the fridge; swapping one vegetable can change the whole mood. For a classic bow-tie take, see this easy Italian bow tie pasta salad for more inspiration.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes (plus chilling if desired)
- Servings: 6 (about 1 cup per serving)
- Difficulty: Easy
- Method: Boil pasta to al dente, shock and drain, then toss with a simple oil-vinegar dressing and chopped vegetables.
My Experience Making This Recipe
I tested this recipe multiple times, adjusting salt and acid to get the dressing to balance without overpowering the vegetables. The biggest discovery was that finishing with a tablespoon of cold water in the vinaigrette helps it coat the pasta evenly. Using quality extra-virgin olive oil and a splash of fresh lemon made the flavors pop.
How to Make Easy Pasta Salad
Start by boiling 12 ounces of pasta (rotini, fusilli, or bow-tie) in 4–6 quarts of salted water (about 1 tablespoon salt per 4 quarts) until al dente, usually 8–10 minutes at a rolling boil (212°F / 100°C). Drain and rinse briefly under cold water or drop the pasta into an ice bath to stop cooking and cool quickly. In a large bowl whisk 1/3 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon sugar, 1/2 teaspoon fine salt, and 1/4 teaspoon black pepper; toss with cooled pasta and 2 cups mixed vegetables (1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/2 cup thinly sliced red onion, 1/2 cup diced bell pepper). Fold in 1/2 cup crumbled feta or 3/4 cup cubed mozzarella, chill 30 minutes to let flavors marry, then taste and adjust seasoning.
Expert Tips for Success
- Cook pasta al dente: undercook by 1 minute from the package time so it stays firm when chilled. Use a large pot so pieces don’t stick.
- Salt the pasta water generously — it’s the first layer of seasoning and makes a big flavor difference.
- Emulsify the dressing: whisk mustard with vinegar first, then slowly stream in oil to create a glossy emulsion that clings to pasta. If it separates later, whisk in 1 teaspoon of cold water. I also refer to the dressing balance in the Best Ruby Tuesday pasta salad recipe for ideas.
- Use firm, not watery vegetables: remove seeds from cucumbers or pat diced cucumber dry to prevent a soggy salad. A salad spinner for washed greens is a helpful tool.
- Chill briefly before serving: 20–60 minutes helps flavors meld without making the pasta gummy.
How to Serve Easy Pasta Salad
- As a side: serve chilled alongside grilled chicken or burgers for picnics and barbecues. You can pair it with simple grilled protein for a balanced meal.
- Buffet or potluck: transfer to a shallow serving bowl and garnish with extra herbs and a sprinkle of feta for visual appeal. Try a Caprese-style presentation by consulting this Caprese pasta salad for plating ideas.
- Light main: stir in 1–2 cups cooked chickpeas or roasted chicken to make it a more substantial entrée.
- Presentation tip: use a ring mold for individual portions or a long platter and stagger colorful vegetables for an attractive spread.
Storage and Reheating Guide
Store in an airtight container in the refrigerator for up to 3–4 days. If you want fresher texture on day two or three, keep the dressing separate and toss just before serving — dressing alone will keep 5–7 days refrigerated. Freezing is not recommended; thawed pasta salad becomes mushy. To serve cold from the fridge, let sit at room temperature for 10–15 minutes; if you prefer warm, microwave a single portion covered for 30–60 seconds, stirring halfway for even heat.
Recipe Variations
- Gluten-free: use 12 ounces of gluten-free pasta (rice or corn-based) cooked per package instructions for a safe swap.
- Dairy-free: omit the cheese or use a plant-based feta; add toasted pine nuts for richness.
- Mediterranean: add 1/2 cup sliced Kalamata olives and 1/4 cup chopped sun-dried tomatoes, plus oregano. For a tomato-mozzarella focus, review this Caprese pasta salad variations.
- Protein-packed: stir in 1 1/2 cups shredded rotisserie chicken or 1 can rinsed chickpeas for a meal-ready salad.
Nutritional Highlights
- Balanced macronutrients: pasta provides carbs for energy, vegetables add fiber and micronutrients, and cheese or beans supply protein.
- Portion guidance: aim for about 1 cup per serving as a side or 1.5–2 cups as a main.
- Allergen info: contains gluten (unless using GF pasta) and dairy if you add cheese. Adjust as noted in variations for allergen-free versions.
Troubleshooting Common Issues
- Soggy salad: likely overcooked pasta or watery vegetables; cook pasta al dente and drain/rinse well, and pat produce dry.
- Bland flavor: add a pinch more salt, 1–2 teaspoons fresh lemon juice, or another teaspoon of vinegar to brighten flavors.
- Dressing separation: re-emulsify by whisking in 1 teaspoon Dijon mustard or a splash of cold water, then slowly whisk in oil.
Frequently Asked Questions
Q: Can I make this pasta salad a day ahead?
A: Yes — make it the day before and refrigerate. If you want the vegetables extra-crisp, store the dressing separately and toss 30–60 minutes before serving so textures remain fresh.
Q: Should I rinse the pasta after cooking?
A: Rinse briefly under cold water only if you plan to serve the salad cold; this stops cooking and removes surface starch that can make the salad gummy. Don’t rinse if you want the dressing to cling more — in that case cool quickly but keep some starch.
Q: What pasta shapes work best?
A: Short, ridged shapes like rotini, fusilli, or bow-tie hold dressing and bits of veg well. Long pasta won’t mix as easily for a salad.
Q: How do I keep colors bright and prevent browning?
A: Use ripe but firm vegetables, and store the salad cold in an airtight container. Adding a squeeze of lemon juice can help slow oxidation on tomato and cucumber surfaces.
Conclusion
If you’d like another tested version to compare proportions or try a slightly different dressing, check out this Simple Pasta Salad Recipe for a reliable, classic approach.
Print
Easy Pasta Salad
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A colorful and crunchy pasta salad with a simple vinaigrette that balances tangy dressing, fresh vegetables, and salty cheese.
Ingredients
- 12 ounces pasta (rotini, fusilli, or bow-tie)
- 4–6 quarts salted water
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 2 cups mixed vegetables (1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/2 cup thinly sliced red onion, 1/2 cup diced bell pepper)
- 1/2 cup crumbled feta or 3/4 cup cubed mozzarella
Instructions
- Boil pasta in salted water until al dente, about 8–10 minutes. Drain and rinse briefly under cold water or shock in an ice bath.
- In a large bowl, whisk together olive oil, vinegar, mustard, sugar, salt, and pepper.
- Toss the cooled pasta with the dressing and mixed vegetables.
- Fold in cheese and chill for 30 minutes to allow flavors to meld.
- Taste and adjust seasoning before serving.
Notes
Use firm vegetables and avoid watery varieties. For a gluten-free version, substitute gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling and tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg