Delicious Pasta Salad

A colorful, vibrant pasta salad blending al dente spirals, crisp veggies, herbs, olives, and cheese—or go vegan—for a bright picnic feast that’s versatile, make‑ahead ready, and packed with flavor.

Why You’ll Love This Recipe

I love how this pasta salad brings together refreshing crunch, savory bits, and bright dressing—all in one simple bowl. It’s perfect to prep ahead, travels well, and scales easily for family dinners, work lunches, or picnics in the park. Plus, it’s endlessly customizable using whatever veggies or add‑ins I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Short pasta (rotini, fusilli, penne, or bow‑tie)

• Cherry tomatoes, halved

• Cucumber, diced

• Bell peppers (any color), diced

• Olives (Kalamata or green), halved

• Red onion or scallions, thinly sliced

• Fresh herbs (parsley, basil, or dill), chopped

• Optional extras: mozzarella or feta cubes, sun‑dried tomatoes, artichoke hearts, chickpeas, or cubes of salami

For a creamy herb dressing:

• Extra-virgin olive oil

• Vinegar (red wine or white wine)

• Dijon mustard

• Garlic (minced)

• Dried oregano

• Salt & pepper

• Optional mayo or vegan mayo (for creaminess)

directions

1. Cook pasta until al dente, drain, rinse under cold water, and let cool completely—this prevents soggy bits.

2. In a large bowl, whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper. Add mayo if using for a creamy version.

3. Add pasta, tomatoes, cucumber, peppers, olives, onion, and herbs. Toss gently so every piece is lightly coated.

4. Fold in cheese, salami, beans, or other extras if desired.

5. Taste and adjust seasoning—sometimes I add a squeeze of lemon or extra herbs.

6. Chill for at least 30 minutes (or overnight) to let flavors meld beautifully.

Servings and timing

• Serves: 6–8 as a side, 4–6 as a main

• Prep time: ~15 minutes

• Cook time: ~10 minutes (pasta)

• Chill time: 30+ minutes

• Total time: ~55 minutes

Variations

• Greek style: Skip creamy mayo, use Kalamata olives, cucumber, feta, oregano, and red wine vinaigrette.

• Italian antipasti: Add salami, mozzarella, artichoke hearts, capers, peppers, and a tapenade or Italian herb dressing.

• Vegan version: Use olive oil vinaigrette, include edamame or chickpeas, and skip cheese.

• Creamy dill version: Use mayo, mustard, vinegar, dill, celery, celery seed, peas, carrot, and onion.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Stir or shake gently before serving to redistribute dressing—pasta drinks it over time. No need to reheat; I serve it chilled or at room temperature.

FAQs

What pasta shape works best?

I go for short, ridged pasta like fusilli, rotini, or penne—they hold dressing and mix-ins beautifully.

Can I make it ahead?

Absolutely. I often make it the night before—the flavors actually improve after sitting.

Is it gluten-free?

Yes—just use gluten-free pasta (I like those made from corn or rice), and it works great.

How do I avoid soggy veggies?

I rinse pasta thoroughly, chop veggies small, and don’t overdress. Keeping dressing separate and adding it right before serving also helps.

Can this be a main dish?

Definitely. For a full meal, I add protein like grilled chicken, tuna, chickpeas, or salami—perfect for satisfying lunches.

Conclusion

This pasta salad recipe is my go-to for summer gatherings, lunches, or quick meals. It’s fresh, easy, adaptable, and always a crowd‑pleaser. Let me know what mix-ins or dressings you love most—I’m always tweaking it with new flavors!

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