Easy Pasta Salad

Pasta salad in a large white bowl with tomatoes and a creamy dressing.

This Easy Pasta Salad is packed with juicy tomatoes, olives, feta, and a creamy Italian dressing. It’s fresh, flavorful, and perfect for picnics, potlucks, or easy weeknight dinners.

Course Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 433

Author Kim

Ingredients

For the creamy dressing

1 cup mayonnaise
2 teaspoons Dijon mustard
4 minced garlic cloves
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

Instructions

In a medium bowl, add the 1 cup mayonnaise, 2 teaspoons Dijon mustard, 4 minced garlic cloves, 1 teaspoon red pepper flakes, 3 teaspoons Italian seasoning, 1 teaspoon salt, ½ teaspoon ground black pepper, 3 tablespoons freshly squeezed lemon juice and 3 tablespoons apple cider vinegar or white wine vinegar. Whisk together until fully combined.
In a large bowl, combine the cooked 12 ounces rotini or fusilli pasta cooked according to package directions until cooked al dente, 1 cup (heaping cup) halved cherry or grape tomatoes, ½ cup finely diced shallot, ½ cup sliced black olives, 1 cup crumbled feta cheese, and ¼ cup finely chopped 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.

This recipe was originally published October 2018. It was rewritten and republished with new photos and helpful tips July 2025.

Nutrition