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    Home ยป Recipes ยป Salads

    (The Best) Pasta Salad Recipe

    Updated: Jun 27, 2025 โ€ข Published: Jun 12, 2025 by Sam Merritt โ€ข 4 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of the best pasta salad, top image is a a big bowl of pasta and veggies in bowl with dressing being poured over it, bottom image is a close up of the pasta salad

    Packed with fresh veggies and tossed in a zesty homemade dressing, my pasta salad recipe comes together quickly and is loaded with flavor. It’s great for making in advance, ready in 15 minutes and is easily customized to your preferences.

    Bowl of pasta salad made with tri-color rotini, veggies, and feta cheese.

    This flavor-packed pasta salad recipe is quick, easy, and the perfect companion to warm-weather meals. Crisp bell peppers, refreshing cucumbers, sweet cherry tomatoes, salty cheese, all tossed together with tri-colored rotini and drenched in my homemade Italian dressing. I’ve made it half a dozen times already this season, and once you try it you’ll understand why.

    Why You’ll Love It

    • Perfect for parties or cookouts since it tastes best when made in advance. I recommend letting the salad sit for at least 30 minutes to an hour before serving.
    • Full of flavor and color, especially if you use tri-color rotini. It’s the perfect refreshing summer side dish for smash burgers, hot dogs, or grilled chicken!
    • Includes a super simple homemade dressing that instantly elevates the flavor.
    • Easily customized with your favorite pasta, veggies, and added proteins. I talk more about this below!

    This recipe is every bit as craveable as my broccoli salad and macaroni salad, I can’t wait for you to try it!

    Jump to:
    • Why Youโ€™ll Love It
    • Ingredients
    • How to Make Pasta Salad
    • Frequently Asked Questions
    • More Cookout Staples
    • (The Best) Pasta Salad Recipe

    Ingredients

    Overhead view of the ingredients needed to make pasta alad on marble and a wood board
    • Italian dressing. You could use a cup or so of store-bought dressing, but I recommend using my homemade version instead, which I’ve written out in the recipe card. It might look like a lot of ingredients when you first glance at the recipe (so don’t panic), but nearly all of them are pantry staples you’ll likely already have on hand.
    • Pasta. I love the visual appeal of the tri-color rotini in my pasta salad recipe (PS: it’s naturally colored!), and it comes in 12-oz boxes which is the perfect amount for this recipe. You can use your favorite pasta though (bow ties work well!).
    • Chopped veggies. Including bell peppers, cherry tomatoes, cucumbers, red onions, and pickled pepperoncini peppers. The pepperoncini are one of my favorite additions to this pasta salad recipe! They add tang and a mild heat (NOT spicy though). If you’d like, you can substitute banana peppers or just leave them out. Or throw in more if you like the flavor (I bet you will!). 
    • Cheese. Feta is my #1 pick, but if you aren’t a fan you can swap in mozzarella pearls (makes a pretty Italian-style pasta salad), cubed cheese, or goat cheese. 

    This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    SAM’S TIP: Try to cut your veggies in similar sizes so you can get a little bit of everything in each bite. You don’t need to get quite as precise here as you would with my Texas caviar or pineapple salsa, but try your best to keep things uniform.

    How to Make Pasta Salad

    Olive oil being poured into a jar of spices, vinegar, dijon mustard, and more.
    1. Step 1: Make the dressing by just tossing or whisking everything together.
    Boiling pasta for pasta salad
    1. Step 2: Boil your pasta (salt the pasta water well, it’s your only chance to season the pasta itself), then drain and rinse with cold water, which stops the cooking process and keeps things from getting too mushy. Toss with olive oil (this prevents it from sticking) and add to a large serving bowl.
    Overhead view of vegetables and pasta in a bowl before mixing.
    1. Step 3: Chop all of your veggies, then add them to the pasta bowl along with the cheese and parsley.
    Dressing being poured over pasta salad.
    1. Step 4: Pour your dressing overtop, then toss until everything is evenly coated. For best taste, let the salad sit in the fridge (cover it first) for at least 30 minutes before serving.

    SAM’S TIP: The pasta will absorbs the dressing as it sits, so if you’re making this pasta salad recipe more than a few hours advance, you may want to add an extra splash of dressing before serving. 

    Frequently Asked Questions

    What is the secret to a good pasta salad?

    There are many things that make or break a good pasta salad recipe, but the most important key to a good one is using a good dressing! While, sure, you could use bottled, making your own makes the flavor so much better (the ingredients are typically of a much better quality, too). Additionally, pick the right blend of veggies (done for you, below!) chop them into similar, small sizes so you get a bit in every bite, and use a noodle that the sauce can really cling to! Rotini is great!

    Should I rinse pasta for cold pasta salad?

    Yes! While many people will clutch their pearls over the thought of rinsing pasta (and I’d never do it when making spaghetti with meat sauce or beef ragu), for a pasta salad recipe, it actually makes a lot of sense. Rinsing the pasta 1) stops the cooking (so no mushy, overcooked pasta), and 2) as a bonus cools it down so you can go right into adding the rest of your veggies without cooking them (or wilting your fresh herbs!).

    Can I make pasta salad the night before?

    Yes, but I recommend making extra dressing. Pasta, by nature, absorbs the sauce, which can make the salad feel a bit less juicy and more dry the next day. Because of this I’ll often double the sauce. I’ll use what’s called for in the pasta salad, then the next day I’ll add a bit (not all) of the extra I made. Whatever doesn’t go into the salad gets used through the next week or so for my lunch time salads or for a chicken marinade!

    Close-up view of pasta, feta cheese, diced veggies, and parsley.

    More Cookout Staples

    • Hands holding a smash burger topped with American cheese, onion, tomato, and lettuce.
      Smash Burger Recipe
    • BBQ chicken
      Pulled Chicken (Crock Pot BBQ Chicken)
    • instant pot pulled pork on a sandwich topped with homemade coleslaw and pickles
      Instant Pot Pulled Pork
    • small glass jar of homemade BBQ sauce
      Homemade BBQ Sauce

    This pasta salad recipe will be the star of your summer cookouts and picnics! I can’t wait to hear how you like it ☀️

    Enjoy!

    Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜

    Bowl of pasta salad made with tri-color rotini, veggies, and feta cheese.

    (The Best) Pasta Salad Recipe

    Packed with crunchy veggies and tossed in a zesty dressing, this pasta salad recipe is a must-try! It's perfect for making in advance and is easily customized.
    Recipe includes a how-to video!
    5 from 1 vote
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dinner, lunch, Salad, Side Dish
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 23 minutes minutes
    Servings: 8 servings
    Calories: 271kcal
    Author: Sam Merritt

    Ingredients

    For the homemade dressing (see note)

    • ½ cup (118 ml) olive oil
    • ¼ cup (60 ml) red wine vinegar
    • 1 Tablespoon lemon juice fresh-squeezed preferred
    • 1 teaspoon Dijon mustard
    • 1 teaspoon granulated sugar or honey
    • 1 garlic clove pressed
    • 1 teaspoon dried oregano
    • ¾ teaspoon fine sea salt or table salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon onion powder
    • ¼ teaspoon dried thyme
    • ⅛ teaspoon crushed red pepper
    • 2 Tablespoons grated parmesan cheese

    For the pasta salad

    • 12 oz uncooked rotini pasta see note
    • 1 teaspoon olive oil
    • 1 cup (185 g) halved or quartered cherry tomatoes
    • ½ (95 g) red bell pepper, diced (about ⅔ cup)
    • ½ (95 g) green bell pepper, diced (about ⅔ cup)
    • ½ cup (60 g) diced red onion
    • ½ cup (75 g) feta cheese
    • ¼ cup (37 g) sliced or chopped pepperoncini peppers (may substitute banana peppers)
    • ½ cup (72 g) thin-sliced, quartered cucumbers
    • 2 Tablespoons chopped fresh parsley

    Recommended Equipment

    • Mixing bowls

    Instructions

    • Make the dressing (see note): Combine all dressing ingredients in a measuring cup, small bowl, or mason jar, and whisk well. Set aside.
      ½ cup (118 ml) olive oil, ¼ cup (60 ml) red wine vinegar, 1 Tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon granulated sugar or honey, 1 garlic clove pressed, 1 teaspoon dried oregano, ¾ teaspoon fine sea salt or table salt, ½ teaspoon ground black pepper, ½ teaspoon onion powder, ¼ teaspoon dried thyme, ⅛ teaspoon crushed red pepper, 2 Tablespoons grated parmesan cheese
    • Make the pasta salad: Cook pasta until al dente in well-salted water, according to package instructions. Once finished cooking, immediately drain, rinse under cold water to stop the cooking process, then add to a large mixing bowl. Drizzle with a teaspoon of olive oil and stir well.
      12 oz uncooked rotini pasta, 1 teaspoon olive oil
    • Add cherry tomatoes, bell peppers, onion, feta cheese, pepperoncini, cucumber, and parsley and toss together to combine.
      1 cup (185 g) halved or quartered cherry tomatoes, ½ (95 g) red bell pepper, diced, ½ (95 g) green bell pepper, diced, ½ cup (60 g) diced red onion, ½ cup (75 g) feta cheese, ¼ cup (37 g) sliced or chopped pepperoncini peppers, ½ cup (72 g) thin-sliced, quartered cucumbers, 2 Tablespoons chopped fresh parsley
    • Give the dressing (from above) a good whisk and pour evenly over the other pasta salad ingredients. Stir until all ingredients are well-coated with dressing.
    • Cover and refrigerate for 30-60 minutes (or longer) before serving (helps deepen flavor!).

    Notes

    Dressing
    Note that the pasta will absorb the dressing as it sits, so if you are not serving the salad the same day you make it it will be a bit more dry. If you like a juicier pasta salad you may want to add more dressing just before serving (up to half a cup more). You can always just double the dressing recipe, use what you need, and save the leftovers for salads or marinating chicken.
    Pasta
    Rotini is my preference, but feel free to use your favorite shape (fusilli, bowtie, or even penne are good choices)! Gluten-free or whole wheat pasta will be fine here as well. I prefer tri-colored rotini, which is usually sold in 12-oz boxes. If you want to use a full pound of pasta, you can, I’d just recommend adding a splash more dressing (about 2-4 Tbsp more) (I typically do not increase the veggies if using a lb of pasta).
    Storing
    Store in an airtight container in the refrigerator for up to 5 days. Always stir before serving.

    Nutrition

    Serving: 1serving | Calories: 271kcal | Carbohydrates: 39g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 405mg | Potassium: 236mg | Fiber: 2g | Sugar: 6g | Vitamin A: 505IU | Vitamin C: 25mg | Calcium: 68mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    • Overhead view of a serving bowl of cucumber salad made with dill and red onion.
      Cucumber Salad

    Reader Interactions

    Comments

    1. Jess

      June 19, 2025 at 9:09 pm

      Can you make this the day before?

      Reply
      • Sam Merritt

        June 23, 2025 at 4:52 pm

        Hi Jess! You can make it the day before you will just want to check the note below the recipe as it will absorb some of the dressing as it sits. ๐Ÿ™‚

        Reply
    2. Misty

      June 16, 2025 at 8:49 am

      5 stars
      Pretty darn good! I like having your macaroni salad recipie made up for a side so I’m glad I have another pasta salad to switch it up a bit! It was delicious!

      Reply
      • Sam Merritt

        June 16, 2025 at 11:02 am

        I’m so glad you enjoyed it so much, Misty! ๐Ÿ™‚

        Reply
    5 from 1 vote

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