When it comes to summer sides, my cold pasta salad recipe is one of my favorites. I love tangy coleslaw and creamy potato salad, but sometimes I want a vinegary, lighter side salad on a scorching hot day. This tangy salad is a nice compliment to the richness of those mayo-based sides in a potluck spread, too!
Feel free to shake up the salad ingredients in this easy pasta salad recipe. You can use all types of fresh and pickled vegetables or different types of cheeses. You can also switch up the pasta shape! Even better, this hearty side can easily double as a light lunch when paired with my favorite chicken salad recipe.
Here’s what readers loved about this recipe:
Sidra gave it 5 stars and says: “Hi! I came across your YouTube channel with cake but picked this for a big family dinner we were having. The dressing turned out amazing! I added capsicum, corn, and onion separately (as well) in the pasta to make more of it. Your advice in keeping it mixed for a good time was spot on! It was very flavorful when I served it 3-4 hours later!”
Table of contents
Key Ingredients and Substitutions
These are the main ingredients you’ll need to make the best pasta salad! You can find the full list of ingredients in the recipe card below.
Best Pasta Shapes — While you can use just about any pound of short pasta you have kicking around in the pantry, the key to the best pasta salad is to choose a shape with plenty of nooks and crannies. These shapes trap dressing and toppings in every bite for maximum flavor. I love using rotini, bowtie (farfalle), small penne or rigatoni, or orecchiette.
Vegetables and Add-ins — Get creative here! I used fresh herbs like bail and chives, juicy tomatoes, and crunchy cucumbers, but nothing is set in stone. Try adding or substituting peppery arugula, sweet corn, crisp radish slices, or sliced red onion. If using a regular cucumber, I suggest you cut it in half lengthwise and scoop away the watery seeds before chopping it. If using an English cucumber or a couple of Persian cucumbers, the seeds are small and do not need to be removed.
Cheeses — mild, fresh mozzarella pearls are a near-universal crowd-pleaser. You’re welcome to use the kind that is marinated for an added kick. If using larger mozzarella balls, chop them into ½ to 1-inch cubes before adding to the salad. Alternatively, use a sharper option like salty feta or cubed cheddar cheese.
Olives and Peppers — briny olives and pickled pepperoncini add the perfect pop of flavor. I love kalamatas, but black or green olives will also work. Other tasty pepper options include roasted red peppers, mild banana peppers, or spicy pickled jalapeños.
Tips for Perfectly Cooked Pasta
Since the pasta is the foundation of this salad, you want to make sure you cook it well so that it has the best flavor and texture. Here are my expert tips for cooking pasta for the best pasta salad:
- Salt your pasta water like the sea. This is your one shot to season the pasta itself, so don’t be shy—generous salting makes a big difference in flavor.
- Cook the pasta until it’s fully tender but not mushy. Unlike hot pasta dishes, cold salads benefit from pasta that’s a bit softer since chilling can make it firmer. This means you want to cook it a bit past al dente. It shouldn’t be falling apart in the water, though! The pasta will absorb liquid from the dressing and get a little softer over time.
- Rinse the pasta after cooking. This stops the cooking process so your pasta stays perfectly cooked, preventing it from becoming mushy. This rinse also removes excess starch from the pasta and keeps the salad from getting gummy.
Pro Tips For Making This Recipe
Chop ingredients to similar sizes. This makes for easier eating and ensures you get a little bit of everything in every bite.
Dress the pasta while it’s still slightly warm. It’ll soak up more flavor that way!
Let the salad rest before serving. When I tested this recipe, I found that the pasta salad flavor improved with time. So, I recommend making it at least 1 hour in advance to give time for the pasta to absorb flavor from the dressing.
Save some dressing for later. Pasta salad soaks up dressing as it sits, so giving it a final toss with a fresh splash of dressing just before serving helps revive the texture.
Can I Make This The Day Before Serving?
Absolutely! In fact, for the best flavor, make it at least an hour ahead so everything has time to marinate. If you’re prepping it a day in advance, keep it in an airtight container and wait to add the final splash of dressing until just before serving to keep it fresh, flavorful, and nicely coated. This pasta salad keeps well in the fridge for up to 3 days.
How To Make The Best Pasta Salad
1. Start by making the dressing—just add olive oil, red wine vinegar, lemon juice, garlic, Dijon, oregano, salt, and pepper to a big jar and shake it up until it’s well mixed. That’s it!
2. Now cook your pasta in a big pot of salty water until it’s nice and tender. Drain it, rinse under cold water to cool it down, then toss it into a large bowl. Give the dressing another shake and pour about half over the pasta.
3. Mix it all up, then add in the cherry tomatoes, cucumber, mozzarella, Parmesan, olives, herbs, and pepperoncini. Pop it in the fridge until you’re ready to serve.
4. Right before serving, drizzle on more of the delightfully tangy dressing and adjust with extra salt, lemon juice, or herbs to taste.
Pasta Salad Recipe
Equipment
- Large Pot
- Colander
- Pint-sized mason jar
Ingredients
For the Dressing:
- 1 cup olive oil (240mL)
- ⅓ cup red wine vinegar (80mL)
- ¼ cup fresh lemon juice (60mL)
- 2 garlic cloves minced
- 2 teaspoons Dijon mustard
- 2 teaspoons dried oregano
- 1½ teaspoons salt plus more to taste
- ¾ teaspoon black pepper plus more to taste
For the Pasta Salad:
- 1 pound rotini pasta or another small shape, (450g)
- 2 cups cherry tomatoes halved (225g)
- 1 medium cucumber quartered and sliced, (170g)
- ½ cup grated Parmesan cheese (20g)
- 4 ounces fresh mozzarella pearls or balls (225g)
- ½ cup sliced olives (80g)
- ¼ cup fresh parsley or basil chopped
- ¼ cup sliced pepperocinis (40g)
Instructions
For the Dressing:
- Add the oil, vinegar, lemon juice, garlic, mustard, oregano, salt, and pepper to a large jar. Shake well and set aside.
For the Pasta Salad:
- Place a large pot of water over high heat and bring to a boil. Season generously with salt. Cook the pasta according to the package directions, until very tender. Drain, then rinse the pasta under cold water until room temperature. Transfer to a large bowl.
- Shake the dressing once more than pour half over the pasta. Mix to combine. Add the cherry tomatoes, cucumber, mozzarella, Parmesan, olives, parsley and/or basil, and pepperoncini and mix to combine. Refrigerate until ready to serve, or at least 1 hour.
- Just before serving, dress the pasta salad with as much of the remaining dressing as you like, and season with more salt, pepper, lemon juice and fresh herbs to taste.
Notes
- You can make the dressing and hold it in the fridge for up to a week before making the pasta salad. This is a great way to prepare a bit in advance if you’re planning for a big gathering and making other dishes.
Nutrition
Variations
This is my favorite pasta salad recipe because it’s so easy to experiment with ingredients and adapt based on what you have. Here are some of my favorite flavor variations:
- Mediterranean-Inspired Pasta Salad: Swap out both kinds of cheese for crumbled feta cheese and trade the pepperoncini for pickled onions. For extra protein, add a drained and rinsed can of chickpeas. For an extra flavorful addition to the dressing, stir ½ to 1 teaspoon of za’atar or sumac into the dressing.
- Classic Italian Pasta Salad: Add thinly sliced salami to the salad with the other mixins. You can also use Italian seasoning in place of the dried oregano in the dressing.
- Asian-Inspired Pasta Salad: For the dressing, use vegetable or avocado oil, rice wine vinegar, and lime juice, replace the oregano with 1 teaspoon of ground or freshly grated ginger and add a splash of sesame oil. For the mixins, skip the cheese, olives, and peppers, and use veggies like sliced green onions, shredded carrots, diced cucumbers and bell peppers, and even some chopped kimchi! For the fresh herbs, Thai basil, chives, or cilantro work well.
Frequently Asked Questions
Store the pasta salad in an airtight container for up to 3 days. The vegetables and pasta will continue to soften as they sit, so for the ideal texture, enjoy the salad within 24 to 36 hours.
Yes, you can use any vinaigrette if you want to keep a similar light, zesty flavor. Something like the dressing from my strawberry salad would work beautifully here (just triple the recipe!). Or, if you’re craving something richer, feel free to go creamy with ranch or Caesar dressing. Both styles are totally delicious; it just depends on the mood you’re in! Also, don’t feel like you have to make it from scratch—there are lots of store-bought options that would be lovely. A bottled Italian dressing or Greek dressing would also be delicious.
It can be picnic-friendly with a little planning! To keep it safe and fresh, try placing your serving bowl inside a larger bowl filled with ice. That nesting bowl setup helps keep things cool for longer. If that’s not an option, I wouldn’t leave the salad out for more than an hour, especially on a hot day. And if you know it’ll be sitting in the sun, consider skipping the cheese or adding it just before serving.
If you’ve tried this Pasta Salad recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
