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Classic Pasta Salad

A make-ahead, flavorful cold pasta salad packed with fresh vegetables, cheese, and herbs—perfect for potlucks, picnics, or easy weekday lunches.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 pound short pasta penne, rotini, or fusilli work great
  • 1 pint cherry tomatoes halved
  • 1 cucumber diced
  • 1 bell pepper any color, chopped
  • 1/2 red onion thinly sliced
  • 1 cup feta or mozzarella cubed or crumbled
  • 1/2 cup black olives sliced
  • 1/4 cup fresh parsley or basil chopped
  • 1/2 cup Italian dressing store bought or homemade
  • Salt and pepper to taste

Method
 

  1. Boil a large pot of salted water and cook the pasta according to package instructions until al dente, about 8–10 minutes.
  2. Drain the pasta and rinse under cold water to stop the cooking process. Shake off excess water.
  3. Chop all vegetables and herbs: halve the cherry tomatoes, dice the cucumber, chop the bell pepper, thinly slice the red onion, cube or crumble the cheese, slice the olives, and chop the parsley or basil.
  4. In a large mixing bowl, combine the cooled pasta with the tomatoes, cucumber, bell pepper, red onion, olives, cheese, and herbs.
  5. Drizzle half of the Italian dressing over the salad and toss to combine evenly.
  6. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
  7. Before serving, toss the salad again and add the remaining dressing if needed, along with salt and pepper to taste.

Notes

This pasta salad can be made a day in advance. Store leftovers in an airtight container in the refrigerator for up to 4 days. Refresh with extra dressing or a spoonful of Greek yogurt before serving if it seems dry.