Pasta Salad Recipe
This Best Pasta Italian Salad is the ultimate crowd-pleaser, packed with crisp vegetables, tangy feta, and a zesty dressing that brings everything to life. I’ve tested this recipe a dozen times to perfect the texture balance—tender pasta with a crunchy, refreshing bite. It’s the make-ahead side dish that steals the show at every potluck.
PrintPasta Salad
Ingredients
Scale
- 16 ounces rotini ((or any other pasta shape))
- 1 medium cucumber ((chopped))
- 1 pint grape tomatoes ((halved))
- 1 small bell pepper ((chopped))
- ¼ cup finely diced red onion
- 1 cup Italian dressing ((see notes for homemade))
- ⅔ cup feta cheese ((crumbled))
- ¼ cup sliced black olives
- 3 tablespoons chopped fresh parsley
- salt and black pepper ((to taste))
Instructions
- Bring a large pot of water to a boil. Add a big pinch of salt and the pasta. Cook it according to the package directions. Drain the pasta in a colander and rinse it under cold water to cool down. Let the pasta sit in the colander while you prepare the vegetables.
- Cut the cucumber, grape tomatoes, bell pepper, and red onion into small pieces.
- In a big bowl, add the cooled pasta, chopped vegetables, Italian dressing, feta cheese, olives, and fresh parsley. Season with salt and black pepper to taste then toss everything together.
- At this point, the pasta salad is ready to eat, or you can chill it in the fridge for an hour.
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