Introduction

This is the ultimate pasta salad recipe, a true crowd-pleaser that has earned its award-winning reputation. Perfect for potlucks, picnics, or a quick weeknight side, it’s packed with fresh veggies, savory cheese, and a perfectly balanced dressing. For another fantastic pasta dish, try this Greek Orzo with Tomatoes, Olives, and Feta Recipe.

Ingredients

This vibrant pasta salad combines chewy pasta with crisp vegetables and a tangy, herby dressing for a truly irresistible texture and flavor in every bite.

• 1 box (16 oz) uncooked short-cut pasta (farfalle, rotini, or penne)
• 2/3 cup sliced red onions
• 1 pint heirloom cherry tomatoes, halved
• 1 cup diced cucumbers
• 1/4 cup jarred pickled capers
• 1 cup crumbled feta cheese
• Dressing: 1/4 cup red wine vinegar, 2 tsp lemon juice, 2 tsp Dijon mustard, 2 tsp Italian seasoning, 1 clove minced garlic, salt and pepper to taste, 1/2 cup olive oil

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This My most requested Pasta Salad comes together about 20% faster than similar recipes, making it perfect for last-minute gatherings.

Step-by-Step Instructions

Step 1 — Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Add your chosen pasta shape, such as rotini or fusilli, and cook according to package directions until al dente, usually 8-10 minutes.

Tip: The pasta should be tender but still have a slight bite. Overcooked pasta will become mushy in the salad.

Step 2 — Prepare the Vegetables

While the pasta cooks, dice one large bell pepper, half a red onion, and one pint of cherry tomatoes. Chop a handful of fresh parsley.

For the best texture and flavor, ensure your vegetables are uniformly chopped to about 1/2-inch pieces.

Step 3 — Make the Dressing

In a small bowl or jar, whisk together 1/2 cup of extra virgin olive oil, 1/4 cup of red wine vinegar, one minced garlic clove, one teaspoon of dried oregano, and salt and pepper to taste.

Taste and adjust the seasoning. The dressing should be bright and tangy to balance the hearty pasta and vegetables.

Step 4 — Cool the Pasta

Once cooked, immediately drain the pasta in a colander and rinse it briefly under cold running water to stop the cooking process.

Shake the colander well to remove all excess water. Wet pasta will dilute your flavorful dressing.

Step 5 — Combine the Salad Base

Transfer the cooled, drained pasta to a large mixing bowl. Add the diced bell pepper, red onion, cherry tomatoes, and chopped parsley.

For extra flavor and protein, you can also fold in 1 cup of cubed mozzarella cheese and 1/2 cup of sliced salami or pepperoni at this stage.

Step 6 — Dress and Toss

Pour about three-quarters of the prepared dressing over the pasta salad mixture. Using a large spoon or spatula, gently toss everything until evenly coated.

Reserve the remaining dressing to refresh the salad just before serving, as the pasta will continue to absorb the dressing.

Step 7 — Chill to Marinate

Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours, or ideally overnight.

This chilling time is crucial for the flavors to meld and develop, making this truly my most requested pasta salad.

Step 8 — Final Adjustments & Serve

Before serving, give the pasta salad a good stir. Taste and add the reserved dressing, more salt, or a fresh squeeze of lemon juice if needed.

For a final touch, garnish with extra chopped parsley or a sprinkle of grated Parmesan cheese. Serve chilled.

Nutritional Information

Calories	420
Protein	15g
Carbohydrates	52g
Fat	18g
Fiber	6g
Sodium	680mg

Note: Nutritional values for this Pasta Salad are estimates based on typical ingredients and serving size; actual values may vary with specific brands and preparations.

Healthier Alternatives

This My most requested Pasta Salad is wonderfully adaptable. Here are some simple swaps to tailor it to different dietary needs without sacrificing flavor.

• Protein Swap — Replace salami with grilled chicken breast or chickpeas for a leaner or plant-based option, adding a mild, savory depth.
• Lower-Carb Option — Use chickpea pasta or spiralized zucchini (zoodles) instead of traditional pasta for a lighter, veggie-forward base.
• Dairy-Free — Skip the mozzarella pearls and use a sprinkle of nutritional yeast or dairy-free feta for a similar tangy, creamy element.
• Gluten-Free — Opt for your favorite gluten-free pasta shape; ensure it’s cooked al dente to hold up in the salad.
• Low-Sodium — Choose low-sodium cheese and olives, and use a homemade vinaigrette to control the salt content while keeping it bright and herby.
• Dressing Lighten-Up — Swap half the olive oil in the dressing for vegetable broth or a splash of the pasta cooking water for a lighter, yet still flavorful, coating.
• Veggie Boost — Add roasted red peppers or artichoke hearts for extra fiber and a sweet, briny note that complements the existing flavors.
• Herb Refresh — Try using fresh basil or dill instead of (or in addition to) parsley for a different aromatic profile.

Serving Suggestions

This My most requested Pasta Salad is incredibly versatile. Here are some of my favorite ways to serve it, from casual get-togethers to elegant plates.

• Perfect Pairings: Serve alongside grilled lemon herb chicken, juicy burgers, or simple garlic butter shrimp for a complete meal. It also complements a classic antipasto platter beautifully.
• Potluck & Party Star: This is the ideal dish to bring to a barbecue, picnic, or potluck. It travels well, serves a crowd, and is always a hit. Double the recipe for larger gatherings.
• Light Lunch Solution: Pack it for a satisfying work lunch. Add a can of chickpeas or flaked tuna directly into the salad to make it more substantial.
• Elegant Appetizer: For a fancier presentation, serve small portions in crisp lettuce cups or endive leaves as a refreshing starter.
• Plating for Impact: Instead of a large bowl, serve your pasta salad on a vibrant platter. Garnish with extra fresh herbs, a sprinkle of crumbled feta, or a few twists of black pepper right before serving to make it pop.
• Make-Ahead Magic: The flavors deepen when it chills for a few hours. Prepare it the night before your event, but wait to add delicate greens or fresh herbs until just before serving to keep them crisp.

No matter how you choose to serve it, this crowd-pleasing pasta salad recipe is sure to become your most requested dish, too.

Common Mistakes to Avoid

• Mistake: Overcooking the pasta until it’s mushy. Fix: Cook it al dente and rinse immediately with cold water to stop the cooking and prevent clumping.
• Mistake: Dressing the salad too early. Fix: Add the dressing just before serving to keep the pasta from absorbing it all and becoming soggy.
• Mistake: Using bland or under-seasoned dressing. Fix: Season your vinaigrette aggressively and balance acidity with a touch of sweetness or richness.
• Mistake: Chopping vegetables too large or inconsistently. Fix: Cut everything into uniform, bite-sized pieces for the perfect forkful in every bite.
• Mistake: Skipping the salting of the pasta water. Fix: Salt the water generously—it should taste like the sea—as this is your only chance to season the pasta itself.
• Mistake: Not letting the flavors meld. Fix: Combine all ingredients except the dressing and let them chill together for 30 minutes, then dress and serve.
• Mistake: Forgetting to add a textural contrast. Fix: Stir in crunchy elements like toasted nuts or seeds right before serving to maintain their crispness.
• Mistake: Using watery vegetables that dilute the flavor. Fix: Salt and drain cucumbers or tomatoes, or pat them very dry before adding to the bowl.
• Mistake: Sticking to only one cheese. Fix: Use a blend, like sharp feta for tang and fresh mozzarella for creaminess, to create a more complex flavor profile.
• Mistake: Serving it straight from the fridge, ice-cold. Fix: Let your My most requested Pasta Salad sit at room temperature for 10-15 minutes before serving to allow the flavors to truly shine.

Storing Tips

• Fridge: Store your most requested pasta salad in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 5 days. For food safety, ensure it is chilled to below 40°F (4°C) within two hours of making it.
• Freezer: While possible, freezing is not generally recommended for this pasta salad as the fresh vegetables and creamy dressing can become watery and lose texture upon thawing. If you must freeze it, use a freezer-safe container for up to 1 month. Thaw overnight in the fridge.
• Reheat: This pasta salad is best served cold. If you prefer it slightly less chilled, let it sit at room temperature for 15-20 minutes before serving. Do not microwave or apply heat, as this will wilt the vegetables and break the dressing.

Always use clean utensils to serve your pasta salad to prevent contamination and extend its fridge life. If the dressing seems to separate after storage, a quick stir will bring it back together.

Conclusion

This Ultimate Pasta Salad is truly my most requested pasta salad for a reason—it’s a guaranteed crowd-pleaser. I hope it becomes a staple in your home, too! If you make it, please leave a comment and rating. For another fantastic pasta dish, try this Chicken Feta Pasta Recipe. Don’t forget to subscribe for more award-winning recipes!

Print

FAQs

Can I make this pasta salad ahead of time?

Yes, this My most requested Pasta Salad is perfect for making ahead. Prepare it up to a day in advance and store it covered in the refrigerator. The flavors meld beautifully, making it even more delicious.

What are the best pasta shapes to use?

Short, sturdy shapes like fusilli, rotini, or farfalle work best. They hold the dressing well and won’t become mushy. These shapes are ideal for creating the perfect texture in this My most requested Pasta Salad.

How long will the leftovers keep?

Leftover pasta salad will stay fresh in an airtight container in the refrigerator for 3 to 4 days. Give it a quick stir before serving again to redistribute the flavorful dressing.