I love creating this easy pasta salad recipe that brings together tender pasta, juicy cherry tomatoes, crisp cucumbers, and zesty olives in a refreshing medley. With a tangy dressing and optional feta topping, I find it perfect for spirited family meals and lively gatherings under bright summer skies.

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I recently whipped up a pasta salad recipe thats become one of my favorites for any summer gathering. I start off with 8 oz of dried pasta, either fusilli or penne, which makes the perfect base for all the fresh flavors.

I mix in juicy cherry tomatoes, diced cucumber, red bell pepper and some thinly sliced red onion for a crunch. I also add in 1/2 cup of sliced black olives and even toss in a bit of feta cheese for that extra tangy twist if im feeling adventurous.

Then, I drizzle 1 cup of either Italian dressing or Greek dressing over the top and season with salt and freshly ground pepper. Its an easy cold pasta salad thats packed with color and texture.

I love how every bite is a mix of tangy, savory and crisp, making it a must-try dish for your next potluck or picnic.

Why I Like this Recipe

1. I love how simple it is to put together. Even if I’m not a master in the kitchen, I know I can whip it up in no time.
2. I really appreciate the balance of fresh veggies and savory flavors; the burst of cherry tomatoes and the tangy dressing always make me smile.
3. I enjoy how versatile this recipe is because I can throw in any veggies I have on hand and still end up with a salad that tastes delicious.
4. I like that it’s a potluck favorite, so I feel confident bringing it to gatherings knowing everyone will dig it.

This pasta salad is so easy to make and honestly so much fun. Even if you’re not a master chef, you can mix up any veggies you have and toss them with your favorite Italian or Greek dressing. I usually throw in cherry tomatoes, cucumber, red bell pepper, red onion, olives, and even some feta if I’m feeling fancy. Just cook your pasta until it’s perfectly al dente, toss everything together with a bit of salt and pepper, and let it chill in the fridge so the flavors get to know each other. It comes out great whether you serve it chilled or at room temperature, making it perfect for potlucks and family dinners.

Ingredients

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Fresh cherry tomatoes: sweet and slightly sour, rich in antioxidants, vitamin C and fiber.
Diced cucumber: cool, hydrating, and packed with vitamins and minerals for a crisp bite.
Dried pasta: carbohydrate-rich base that is hearty and filling, perfect for soaking up dressing.
Feta cheese: tangy and creamy, adds a boost of protein, calcium and extra flavor if you choose it.
Red bell pepper: colorful, crisp and sweet, offering vitamin C and a light crunch.
Pitted black olives: salty and tangy, adding healthy fats along with a savory note.
Italian dressing: zesty, tangy and herb infused, perfectly binding the salad ingredients together.
Fresh basil or parsley: optional herbs that brighten the dish with aromatic earthy hints.

Ingredient Quantities

8 oz dried pasta (fusilli or penne)

1 pint cherry tomatoes, halved

1 medium cucumber, diced

1 red bell pepper, diced

1/2 small red onion, thinly sliced

1/2 cup pitted black olives, sliced

1/2 cup feta cheese crumbles (optional)

1 cup Italian dressing or Greek dressing

Salt to taste

Freshly ground pepper to taste

Chopped fresh basil or parsley (optional)

How to Make this

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1. Boil 8 oz of pasta in salted water following the package instructions until it’s al dente, then drain it and let it cool a bit.

2. While the pasta is cooking, halve the pint of cherry tomatoes, dice the medium cucumber and the red bell pepper, and slice thinly half a small red onion.

3. In a large mixing bowl, add the cooled pasta, cherry tomatoes, diced cucumber, red bell pepper, and red onion.

4. Add 1/2 cup of sliced black olives and, if you want, 1/2 cup of feta cheese crumbles to the bowl.

5. Pour in 1 cup of your favorite Italian or Greek dressing over all the ingredients.

6. Mix everything together well so that the dressing gets evenly distributed.

7. Sprinkle salt and freshly ground pepper to taste, then give it another good stir.

8. If you like, add some chopped fresh basil or parsley to give it a burst of color and flavor.

9. Cover the bowl and let the salad chill in the fridge for about 30 minutes, so all the flavors have time to blend.

10. Serve at room temperature or chilled and enjoy this easy, potluck-perfect pasta salad!

Equipment Needed

1. Large pot for boiling the pasta
2. Colander for draining the pasta
3. Cutting board for prepping the vegetables
4. Sharp knife for chopping the tomatoes, cucumber, bell pepper, and onion
5. Large mixing bowl to combine all the ingredients
6. Measuring cups to portion out the dressing and optional feta cheese
7. Spoon or spatula for mixing the salad thoroughly
8. Bowl cover or plastic wrap to chill the salad in the fridge
9. Refrigerator to store the salad for about 30 minutes

FAQ

Q: Can I use a different type of pasta than fusilli or penne?

A: Yep, you can use other types of pasta if you want, but fusilli or penne hold the dressing real well.

Q: Can I substitute the dressing with another one?

A: Sure, Italian or Greek dressing works nice, but you can try a balsamic vinaigrette too if you like a different flavor.

Q: Can I make the salad ahead of time?

A: Definitely, making it a day ahead is fine, just make sure to stir in the dressing right before serving so the veggies keep their crunch.

Q: What if Im not a fan of feta cheese?

A: No worries, the feta is optional so if you dont like it or are dairy free, you can skip it or use a cheese you prefer.

Q: How long does the pasta salad last in the fridge?

A: It usually stays fresh for about 2 to 3 days when kept in an airtight container.

Pasta Salad Recipe Substitutions and Variations

Swap the 8 oz dried pasta with a whole wheat version or even try a gluten-free alternative like lentil pasta if you want a twist.
If you can’t find cherry tomatoes, grape tomatoes work fine and they add a similar sweet tang.
You can replace the red bell pepper with a yellow or green one for a slightly different flavor and crunch.
No Italian or Greek dressing? Whip up a simple vinaigrette with olive oil, vinegar, garlic, and mustard as a quick fix.
If you’re not into feta or don’t have it, give shredded mozzarella a go for a creamier, mild taste.

Pro Tips

1. Try letting the pasta cool off completely before you toss it with the veggies so things don’t get all mushy and watery later
2. If you want a bolder flavor, drizzle a little extra olive oil and a squeeze of fresh lemon juice on top right before serving
3. Use a mix of both dressings or even whip up a quick homemade one to customize the tanginess and sweetness to your taste
4. Let it chill for longer than 30 minutes if you have the time so all the flavors blend together really well, but don’t leave it in the fridge too long or the veggies might lose their crunch