(The Best) Pasta Salad Recipe

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!

Course Dinner, lunch, Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 8

Total Time 23

Servings servings

Calories 271kcal

Author Sam Merritt

Equipment

Mixing bowls

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

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 olive oil, ¼ cup 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 halved or quartered cherry tomatoes, ½ red bell pepper, diced, ½ green bell pepper, diced, ½ cup diced red onion, ½ cup feta cheese, ¼ cup sliced or chopped pepperoncini peppers, ½ cup 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!).

Video

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