Pasta Salad

why make this recipe

Pasta Salad is quick, bright, and easy. It uses simple vegetables and pantry pasta. You can make it ahead and it keeps well. It works for lunches, picnics, or as a side dish.

introduction

This Pasta Salad mixes cooked pasta with fresh vegetables, olives, and feta. A light oil and vinegar dressing brings the flavors together. The steps are easy and the salad tastes best after it chills for a short time.

how to make Pasta Salad

1. Cook pasta until tender, then drain and cool.
2. Chop the vegetables and slice the olives.
3. Mix the pasta, vegetables, olives, and feta in a large bowl.
4. Whisk the oil, red wine vinegar, oregano, salt, and pepper.
5. Pour the dressing over the salad and toss to coat.
6. Chill for at least 30 minutes to let flavors meld. Serve cold or at room temperature.

Ingredients :

• 2 cups cooked pasta (e.g., rotini, penne)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, chopped
• 1/2 red onion, diced
• 1/2 cup olives (black or green), sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Directions :

1. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, and feta cheese.
2. In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the pasta salad and toss to coat.
4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
5. Serve cold or at room temperature.

how to serve Pasta Salad

Serve chilled or at room temperature. It goes well with grilled chicken, fish, or as part of a buffet. Garnish with extra feta, fresh herbs, or a sprinkle of black pepper.

how to store Pasta Salad

Keep the salad in an airtight container in the fridge. It will stay good 3 to 4 days. If the salad seems dry after sitting, add a little extra olive oil and toss before serving.

tips to make Pasta Salad

• Rinse pasta under cold water after cooking to cool it fast and stop cooking.
• Cut vegetables in even pieces for a better bite.
• Taste the dressing and add salt or vinegar a little at a time.
• Chill at least 30 minutes so the flavors blend.
• Use cooked pasta that is al dente so it holds shape after chilling.

variation (if any)

• Add cooked chicken or canned tuna for more protein.
• Swap feta for mozzarella or goat cheese for a different taste.
• Use bowtie or penne if you like a different shape.
• Add fresh herbs like basil or parsley for more fresh flavor.
• For a vegan option, leave out the feta or use a plant-based cheese.

FAQs

Q: Can I make this the day before?
A: Yes. Make it a few hours or a day ahead. Keep it in the fridge and toss before serving.

Q: Can I use a different vinegar?
A: Yes. You can use white wine vinegar or lemon juice, but taste and adjust the amount.

Q: How do I keep the salad from getting soggy?
A: Cool the pasta fully and keep the salad chilled. Do not add too much dressing at first; add more before serving if needed.

Q: Can I use fresh herbs?
A: Yes. Fresh basil, parsley, or dill work well. Add them just before serving for best flavor.

Conclusion

For a quick, flexible dish, this pasta salad is a great choice. If you want more recipe ideas or a similar simple pasta salad, see a quick and easy pasta salad recipe from Inspired Taste. For another take with ideas and tips, try the pasta salad guide at Dinner: A Love Story’s pasta salad post.

Pasta Salad

Print Recipe

A quick and colorful pasta salad with fresh vegetables, olives, and feta, dressed with a light oil and vinegar dressing.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Mixing
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups cooked pasta (e.g., rotini, penne)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, chopped
• 1/2 red onion, diced
• 1/2 cup olives (black or green), sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Cook pasta until tender, then drain and cool.
2. Chop the vegetables and slice the olives.
3. Mix the pasta, vegetables, olives, and feta in a large bowl.
4. Whisk the oil, red wine vinegar, oregano, salt, and pepper.
5. Pour the dressing over the salad and toss to coat.
6. Chill for at least 30 minutes to let flavors meld. Serve cold or at room temperature.

Notes

For best flavor, let the salad chill for at least 30 minutes before serving. Adjust seasoning and add more dressing if needed before serving.

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 4g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 10mg

Keywords: Pasta Salad, Easy Pasta, Vegetarian Salad, Quick Recipe, Mediterranean