This Easy Pasta Salad Recipe Is So Good You’ll Volunteer to Bring It to Every Party

You know that dish everyone secretly hopes shows up at the barbecue? This is it. It’s bold, zippy, and takes less time than scrolling your feed for dinner ideas you won’t cook.

We’re talking tender pasta, crunchy veggies, tangy dressing, and just enough salt and fat to keep things interesting. Make a big bowl and watch it mysteriously disappear. If “crowd-pleaser” had a PR team, this recipe would be the poster child.

What Makes This Recipe So Good

• Ridiculously fast. You’re 25 minutes away from a colorful, legit side that tastes like you planned ahead.
• All texture, no boredom. Al dente pasta, crisp veggies, briny bites—every forkful hits different.
• Balanced flavor. Bright vinaigrette, a little sweetness, herby freshness, and just the right salty punch.
• Flexible and forgiving. Swap the veggies, change the cheese, ditch the meat—this is your canvas.
• Meal-prep friendly. It gets even better after a chill in the fridge.

  That’s not hype—it’s chemistry.

Ingredients Breakdown

• Short pasta (12 ounces) – Rotini, fusilli, or farfalle. Curves and ridges grab dressing like it’s their job.
• Cherry tomatoes (1.5 cups, halved) – Sweet, juicy pops of color and acidity.
• Cucumber (1 medium, diced) – Cool crunch factor. Persian or English cucumbers = fewer seeds.
• Red onion (1/3 cup, thinly sliced) – Sharp bite for contrast.

  Soak in cold water if you want it milder.

• Bell pepper (1, diced) – Any color works; red or yellow brings sweetness.
• Kalamata olives (1/2 cup, sliced) – Salty, briny dimension. Green olives work too.
• Salami or pepperoni (1/2 cup, chopped) – Optional, for savory heft. Leave out for vegetarian.
• Mozzarella pearls or feta (1 cup) – Creamy or tangy?

  Choose your vibe. Feta is punchier.

• Fresh herbs (1/2 cup, chopped) – Parsley and basil are clutch. Dill if you’re feeling bold.

Dressing:

• Extra-virgin olive oil (1/3 cup)
• Red wine vinegar (3 tablespoons) – Citrus works too, but vinegar brings the classic bite.
• Dijon mustard (1 tablespoon) – Emulsifies and adds subtle heat.
• Honey or sugar (1–2 teaspoons) – Balances acidity.

  Don’t skip.

• Garlic (2 cloves, minced) – Flavor rocket. Roasted garlic if you want sweeter notes.
• Dried oregano (1 teaspoon) – Classic Italian deli energy.
• Kosher salt (1–1.5 teaspoons) and black pepper (to taste)
• Crushed red pepper (optional, pinch) – For a little heat.

Instructions

1. Boil the pasta. Salt your water like the ocean, cook until al dente per package directions, then drain.
2. Cool it right. Rinse briefly under cold water to stop cooking. Shake off excess water so it doesn’t dilute the dressing.
3. Make the dressing. Whisk olive oil, vinegar, Dijon, honey, garlic, oregano, salt, pepper, and red pepper flakes until glossy and emulsified.
4. Chop the goods. Halve tomatoes, dice cucumber and bell pepper, slice red onion and olives, chop herbs, cube salami and cheese if not using pearls.
5. Toss like you mean it. In a big bowl, combine pasta, veggies, olives, meat (if using), and cheese.

   Pour on 2/3 of the dressing and toss until every piece shines.

6. Rest and adjust. Let sit 10–15 minutes so flavors mingle. Add remaining dressing and more salt or vinegar if needed.
7. Finish fresh. Fold in herbs right before serving to keep them vibrant.

How to Store

• Refrigerate in an airtight container for up to 4 days. It tastes even better on day two, FYI.
• Revive before serving. Pasta absorbs dressing, so splash with a tablespoon of olive oil or vinegar and toss.
• Keep herbs and delicate add-ins (arugula, avocado) separate and add right before eating to avoid wilting or browning.
• Not freezer-friendly. The texture suffers.

  Don’t do it—future you will be disappointed.

Nutritional Perks

• Complex carbs and fiber. Whole-wheat pasta boosts satiety and gives you stable energy.
• Healthy fats. Olive oil delivers heart-friendly monounsaturated fats and flavor.
• Micronutrients. Tomatoes, peppers, and herbs bring vitamins C, K, A, and antioxidants.
• Protein potential. Mozzarella, feta, chickpeas, or salami add protein so it eats like a meal.
• Sodium awareness. Olives, cheese, and cured meats add salt—balance with fresh veg and control the dressing seasoning.

Don’t Make These Errors

• Overcooking the pasta. Mushy pasta is a crime. Pull it at al dente so it holds up after dressing.
• Skipping the salt in the water. This is your one chance to season the pasta itself. Don’t be shy.
• Under-dressing. The pasta drinks it up.

  Hold some back, then add more after the rest—don’t be stingy.

• Adding herbs too early. They’ll blacken and wilt. Stir them in just before serving.
• Monochrome ingredients. Texture matters. Mix crunchy, creamy, and juicy elements so it’s not blah.

Recipe Variations

• Mediterranean twist: Feta, artichoke hearts, sun-dried tomatoes, roasted red peppers, and chickpeas.

  Lemon zest in the dressing.

• Italian deli style: Provolone, genoa salami, pepperoncini, cherry peppers, and a touch of oregano-heavy vinaigrette.
• Caprese vibes: Mozzarella, cherry tomatoes, basil, and balsamic glaze drizzle. Keep it simple, keep it fresh.
• Veg-forward: Add blanched broccoli, shaved carrots, and arugula. Swap honey for maple to keep it vegan and use vegan feta.
• Protein boost: Toss in grilled chicken, tuna, or shrimp.

  Adjust salt since seafood can be briny.

• Creamy ranch spin: Use Greek yogurt ranch plus dill and celery. Not classic, but it slaps, IMO.

FAQ

Can I make this a day ahead?

Yes—actually preferred. The flavors meld overnight.

Just refresh with a bit of olive oil or vinegar and add fresh herbs right before serving.

What pasta shape works best?

Short, ridged shapes like rotini, fusilli, farfalle, or penne rigate. They trap dressing and tiny ingredients so you get balanced bites.

How do I make it dairy-free?

Skip the cheese and add creamy elements like avocado right before serving or use a dairy-free feta. Boost umami with capers or roasted tomatoes.

Is there a gluten-free option?

Use a quality gluten-free pasta made from brown rice or a rice-corn blend.

Cook just to al dente, rinse quickly, and toss with a little oil to prevent clumping.

What if I don’t like olives?

Swap with capers for brine, or use pickled pepperoncini for tang. You can also add roasted red peppers for a sweeter note.

Can I use bottled dressing?

You can, but homemade tastes brighter and takes 2 minutes. If using store-bought, choose an Italian or red wine vinaigrette and adjust salt.

How do I keep the onions from overpowering?

Soak sliced red onions in cold water for 10 minutes, then drain.

This tames the bite without losing the crunch.

How many does this serve?

As a side, about 6–8 servings. As a main (with added protein), around 4–5.

My Take

The magic of this easy pasta salad recipe is the ratio: more crunch and color than pasta, a punchy vinaigrette, and fresh herbs at the end. It’s low-effort, high-impact—the culinary equivalent of showing up in sneakers and still winning the race.

Make a big bowl, stash it in the fridge, and you’ve got a no-brainer side or quick lunch for days. And yes, you’ll be the person everyone asks to “bring that pasta thing” again. Which, honestly, is a flex.