Easy Pasta Salad Recipe – Spend With Pennies

Flavorful and fresh, this is a totally effortless pasta salad recipe, perfect for picnics!

This perfect pasta salad has lots of tender pasta tossed with crunchy fresh veggies, cheese, and a simple vibrant, tangy dressing.

It fits seamlessly into any menu, serve it as a side for any gathering potluck or serve it as a refreshing make-ahead meal on a warm day.

Easy Pasta Salad

• Quick and easy, this recipe is the perfect way to showcase fresh seasonal veggies.
• It’s a great canvas for leftovers – toss in chopped chicken, leftover roasted veggies or cheeses you have on hand.
• Potluck perfect, this vibrant, flavorful salad is best made ahead of time.
• Prepare a double batch and voila! Serve it as a side at a summer cookout and keep a bowl for yourself as a light dinner or for workday lunches all week long.

Basic Pasta Salad Ingredients

The best pasta salad starts with the basics but can easily be customized.

Pasta – Any medium pasta shape works. Favorites include rotini pasta (or tri-color rotini), bow ties, or penne. Pasta with holes, ridges, or curls hold the dressing better.

Vegetables – Cherry tomatoes, bell peppers, and cucumbers are a great combo for color and crunch but really, any veggie goes. Try spring peas, corn kernels, sliced radishes, chopped spinach, or sundried tomatoes!

Flavors – Boost the flavor with red onion, a sprinkle of olives, or feta cheese.

Dressing – A light vinaigrette brings all the flavors together in any pasta salad recipe. Use the DIY dressing recipe below or use a bottled vinaigrette, Italian or Greek dressing.

Variations

Change it up, add in new textures and flavors. Almost anything goes in a cold pasta salad!

• Add a scoop of pesto, kalamata olives, or tapenade for a bold flavor.
• Add chicken, shrimp, or bacon bits for some extra protein.
• Swap out the feta for other cheeses like cubed mozzarella cheese or cheddar.
• Boost the flavor with marinated artichokes, or a squeeze of lemon juice.
• Fresh herbs like basil, dill, or parsley add freshness and look pretty as a garnish. Fresh basil is best added before serving but dill or parsley can be added when preparing.

How to Make Pasta Salad

1. Cook pasta to al dente, drain, and rinse in cold water.
2. Chop vegetables and place them in a large bowl.
3. Toss vegetables and pasta with dressing (per recipe below).
4. Chill for 2 hours before serving.

Tips for Perfect Pasta Salad

• Cooking the pasta to al dente will keep it firmer as it soaks up the dressing.
• Dress very generously, as the pasta will soak up the dressing. For the best results, be generous with the dressing so the pasta can soak it up.
• Allow time for the pasta salad to chill in the fridge, the flavor will be so much better!
• Cut the add-ins fairly small so you get a bit of everything in every bite.

Storing Pasta Salad

• Make this simple summer salad a day ahead and keep it chilled until ready to serve!
• Keep leftover pasta salad in a covered container in the refrigerator for up to 4 days.
• Pasta doesn’t thaw well, so freezing pasta salad isn’t advised. But since it’s so easy to make, simply start a fresh batch!

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Easy Pasta Salad Recipe

Pasta Salad with fresh veggies and a tangy Italian dressing is perfect for a potluck or backyard BBQ!

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 35 minutes minutes

• In a large pot, boil pasta in salted water until al dente (firm) according to package directions. Drain and rinse under cold water to cool.

• Meanwhile, chop the cucumber, grape tomatoes, bell pepper, and red onions.

• In a large bowl, combine your cooked and cooled pasta, prepared vegetables, Italian dressing, and fresh parsley. Toss well to coat.

• Season with salt and pepper to taste and gently stir in feta cheese.

• Refrigerate for at least 2 hours before serving to allow the flavors to blend and the pasta to soak in the dressing.

Any medium pasta can be used. Be sure to cook al dente (firm) as the dressing will soften the pasta further. Rinse under cold water once cooked to stop it from cooking. Dress the salad generously as the pasta will soak up the dressing. You can use any vegetables in this recipe (including leftover cooked/roasted vegetables). Additional favorites include zucchini, peas, peppers, tomatoes, and cucumbers. Optional but delicious additions include ham, bacon, salami, sundried tomatoes, pesto, artichokes, or finely diced broccoli. To make a quick homemade pasta salad dressing, whisk the following:

• ¼ cup red wine vinegar
• 1 clove minced garlic
• 1/2 teaspoon each dried oregano and basil
• 1 teaspoon each honey and Dijon mustard
• While whisking, very slowly drizzle in 1/2 cup olive oil until incorporated. Season with salt & pepper to taste.

Serving: 1cup | Calories: 233 | Carbohydrates: 34g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 303mg | Potassium: 258mg | Fiber: 2g | Sugar: 5g | Vitamin A: 896IU | Vitamin C: 23mg | Calcium: 68mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Pasta, Salad, Side Dish

Cuisine American

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