Easy Pasta Salad
When sunshine’s in the forecast, this Easy Pasta Salad is my go-to! It’s packed with juicy tomatoes, briny olives, crumbled feta, and tossed in a creamy Italian dressing that pulls it all together. A total crowd-pleaser for picnics, potlucks, or just a breezy weeknight dinner.
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Creamy Italian pasta salad is one of those recipes I find myself making on repeat, especially during the warmer months. It’s the kind of dish I love to keep in the fridge for easy lunches or quick bites between the summer chaos. But it also shines as the perfect side when we fire up the grill or head to a backyard BBQ.
This version is loaded with all my favorite Italian-inspired ingredients—feta, olives, juicy cherry tomatoes. Each bite is bold, zesty, and so satisfying! It’s my trusty go-to when I want something that’s easy to throw together but still feels a little special.
I have made this three times in three weeks I get so many compliments and rave reviews. I made it exactly as listed. Thank you so much for a wonderful recipe.
— Jen
Ingredients you’ll need
This pasta salad recipe is packed with fresh veggies, bold Mediterranean flavors, and the most delicious creamy dressing. The ingredients are simple and easy to find, but when tossed together, they create something so irresistible. It’s one of those recipes where every bite hits just right!
For the dressing
- Mayonnaise: The base of the dressing, use full-fat for the creamiest result.
- Dijon mustard: Adds tang and a bit of zip—don’t skip it!
- Garlic cloves: Freshly minced gives the best bold flavor.
- Red pepper flakes: Adds a subtle kick—adjust to taste.
- Italian seasoning: A shortcut blend of herbs that brings classic flavor.
- Salt & black pepper: Essential for balancing flavors. Taste before adding more.
- Lemon juice: Brightens up the dressing. Use fresh for a clean, zesty flavor.
- Apple cider vinegar or white wine vinegar: Both add tang, use what you have on hand.
For the pasta salad
- Pasta: I like to use rotini or fusilli noodles because their twisty shape holds onto the dressing. Gluten-free pasta works great too!
- Cherry or grape tomatoes: Juicy, sweet bursts of flavor!
- Shallot: Adds a mild, slightly sweet onion flavor without overpowering the other ingredients.
- Black olives: Adds a briny and savory flavor. Try Kalamata olives if you prefer those.
- Feta cheese: Tangy and creamy, crumbled small so it coats the pasta.
- Parsley: Brings a pop of color and freshness.
Easy ways to mix it up
- Add protein: Toss in 1 cup chopped grilled chicken, salami, pepperoni, or chickpeas for a heartier version.
- Swap the cheese: Try mozzarella pearls, shaved Parmesan, or cubed provolone instead of feta.
- Make it veggie-packed: Add chopped cucumbers, bell peppers, broccoli florets, zucchini or artichoke hearts.
- Give it a spicy kick: Stir in a spoonful of Calabrian chili paste or chopped banana peppers.
- Use a different pasta shape: Short pastas work best in this recipe. I like penne, farfalle, macaroni or even cavatappi!
- Try a new dressing: Sub in your favorite bottled Italian or vinaigrette for a shortcut, or mix pesto with a splash of lemon juice and mayo for a fresh twist.
Easy Pasta Salad
Ingredients
For the creamy dressing
- 1 cup mayonnaise
- 2 teaspoons Dijon mustard
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 3 teaspoons Italian seasoning
- 1 teaspoon salt, plus more for serving
- ½ teaspoon ground black pepper, plus more for serving
- 3 tablespoons freshly squeezed lemon juice, about 1 ½ lemons
- 3 tablespoons apple cider vinegar or white wine vinegar
For the pasta salad
- 12 ounces rotini or fusilli pasta cooked according to package directions until cooked al dente, you can sub gluten-free pasta
- 1 cup (heaping cup) halved cherry or grape tomatoes, about 20-25 cherry tomatoes
- ½ cup finely diced shallot, about 1 large shallot
- ½ cup sliced black olives
- 1 cup crumbled feta cheese, about 4 ounces
- ¼ cup finely chopped parsley
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Instructions
- In a medium bowl, add the mayo, dijon mustard, minced garlic, red pepper flakes, Italian seasoning, salt, black pepper, lemon juice and vinegar. Whisk together until fully combined.
- In a large bowl, combine the cooked pasta, tomatoes, shallot, olives, feta, and parsley. Pour the dressing over the pasta and toss until the pasta is well coated and combined. Add salt and pepper to taste. Cover and refrigerate until just chilled, 30 minutes to 1 hour.
Notes
- Storing: Pasta salad stores well in the refrigerator for 2 to 3 days.
- Note about the dressing: The pasta will soak up a lot of the dressing as it sits, especially after a night in the fridge. It might look like a lot of dressing at first, but that’s a good thing! You don’t need to use it all right away. Save some to stir in just before serving or to freshen up leftovers. If you’re making the salad ahead of time, wait to toss everything together until the day you plan to serve it, or mix up a little extra dressing to revive it later if it seems dry.
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How to make this pasta salad recipe
Step 1. In a medium bowl, add the mayo, dijon mustard, minced garlic, red pepper flakes, Italian seasoning, salt, black pepper, lemon juice and vinegar. Whisk together until fully combined.
Step 2. In a large bowl, combine the cooked pasta, tomatoes, shallot, olives, feta, and parsley.
Step 3. Pour the dressing over the pasta and toss until the pasta is well coated and combined.
Step 4. Add salt and pepper to taste. Cover and refrigerate until just chilled, 30 minutes to 1 hour. Serve and enjoy!
Helpful tips
- Cook pasta just right: Make sure to cook pasta al dente, which is slightly firm to the bite. This will help it from getting mushy when mixed with dressing.
- Make sure the pasta is cool: Let the pasta cool all the way before mixing it with the rest of the ingredients. Cool pasta keeps everything fresh and crisp.
- Let it chill: Pasta salad tastes best after the flavors have time to meld. Let it sit in the fridge for at least 30 minutes before serving.
- Toss again before serving: The dressing can settle, so give it a quick toss and add a splash more dressing if needed.
- Use fresh ingredients: Fresh herbs, juicy tomatoes, and good-quality cheese make all the difference!
- Save some dressing: If you’re making it ahead, keep a little dressing aside and stir it in just before serving to freshen things up.
Frequently asked questions
Freezing isn’t a good idea for this dish. The pasta tends to get soggy, and the veggies lose their crunch. It’s best enjoyed fresh or straight from the fridge.
To keep it safe, try setting the bowl in a larger container filled with ice to stay chilled. If it’s been sitting out for more than 2 hours without refrigeration, it’s safest to put it away or toss it. Cold dishes should stay under 40°F.
Definitely! Just keep in mind that the pasta will soak up some of the dressing as it sits. Toss half with the salad right away and save the rest in the fridge. Before serving, stir in more dressing until it’s as creamy as you like.
Serving suggestions
- Pair it with grilled favorites: Serve alongside grilled chicken, steak, shrimp, salmon or burgers for the perfect summer meal.
- Pack it in a picnic basket: It’s great with sandwiches, wraps, or subs, especially anything with deli meats or pesto.
- Add fresh sides: Pair it with corn on the cob, watermelon slices, or roasted vegetables for a colorful plate.
- Make it a meal: Add shredded chicken, chickpeas, or tuna to turn this into a filling, protein-packed main dish.
- Serve at potlucks or BBQs: It’s a crowd-pleaser that holds up well on buffet tables and pairs well with just about everything.
Storage recommendations
Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 to 4 days. Give it a good stir before serving, and if it seems a little dry, add a splash of olive oil or a spoonful of extra dressing to freshen it up.
More delicious salad recipes
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our newsletter to receive more healthy delicious recipes straight to your inbox.
This is so delicious and definitely a keeper! The dressing was so good. Really glad I found this one!
I have made this three times in three weeks I get so many compliments and rave reviews. I made it exactly as listed. Thank you so much for a wonderful recipe.
That’s amazing!
This is amazing!!! I made it to have on hand for lunch and it makes me excited to get to lunch time!
I love it for lunch too!
The best pasta salad! This will be in our weekly rotation! I added roasted chickpeas for extra texture and it was amazing!
So happy to hear!
I seriously love this pasta salad! Packs a big flavor punch and you can adapt it as you like. I love having a bowl of this in the fridge and will be making it often.
That’s amazing to hear!
This was delicious! I will definitely be making this again!
Thanks so much!
We have made this twice and are making it a third time for camping. It is divine. New go to summer recipe. Thank you!
So happy to hear that!
We loved the salad! Next time we will add double the tomatoes and maybe try some other veggies.
Great idea!
This is my kind of pasta salad! I love every single ingredient!
It’s definitely a favorite of mine!
I brought this pasta salad to a tailgate party, and everyone couldn’t stop talking about it! It’s now my go-to side dish for gatherings. It’s super easy to make, and I love prepping it the day before so the flavors have time to blend. I added some garbanzo beans too, and the secret touch is a splash of pepperoncini juice in the dressing—so much flavor! There’s never a single bite left.
Sounds perfect! I’ll definitely have to give those additions a try!
This is my first stab at making a cold pasta salad. The dressing turned out great. My father was even impressed. Thank you for the tips and guidelines.
Love hearing that!
It’s delicious! I modified it using mozzarella and Kalamata olives. Brought it to a potluck and everyone loved it.
That makes me so happy to hear! Thanks so much for your comment!
Best cold pasta salad I have ever tasted!
Glad you loved it as much as I did!
Absolutely LOVED this recipe. I recently started liking pasta salad and I cannot get enough of this one. Bringing it to my work party tomorrow, I know it’ll get a ton of love. Thank you!
Love to hear that!
OMG this was absolutely delicious! We loved the flavors. The perfect pasta salad!
So glad to hear that!