Hey friend,
If you’re craving something easy, fresh, and super satisfying, salad pasta is your answer.
It’s like the best of both worlds—cool, crunchy veggies meet tender pasta, all tossed in a tangy, herby dressing.
You can eat it cold, make it ahead, and pack it for lunch.
It’s super chill, super versatile, and tastes even better the next day.
Let’s get into it.\
🧡 Why I Love This Recipe
This pasta salad became a go-to when I needed something fast, refreshing, and not boring. I made it once with whatever I had in the fridge, and now it’s one of my most-requested dishes.
- Tastes great cold—perfect for hot days or busy nights.
- Great for leftovers—the flavors only get better.
- You can throw in whatever you’ve got—it’s flexible.
- No fancy stuff—just fresh, real ingredients.
🛒 What You’ll Need
- 12 oz pasta (rotini or bowtie works best)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced and quartered
- ½ cup red bell pepper, diced
- ¼ red onion, thinly sliced
- ¼ cup black olives, sliced
- ¼ cup feta cheese, crumbled (or use vegan feta)
- ¼ cup chopped parsley
For the dressing:
- ¼ cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Juice of 1 lemon
- Salt and black pepper, to taste
👩🍳 Makes: 6 servings
⏱️ Total Time: 25 minutes
⚖️ Macros Per Serving (Approx.)
- Calories: 290
- Carbs: 36g
- Protein: 6g
- Fat: 13g
- Fiber: 3g
🧪 Why This Recipe Works (Quick Science)
- Acid + fat = balance: The vinegar and lemon balance the richness of the olive oil and feta.
- Pasta starch + dressing = cling factor: The pasta grabs the vinaigrette so every bite is flavorful.
- Cold temps lock flavor in: Chilling lets everything mingle and deepen in taste.
🍽️ Meal Plan Ideas
- Serve it with grilled protein like tofu, chicken, or shrimp
- Pack it for lunch with a hard-boiled egg
- Add to a bigger green salad to bulk it up
- Eat it straight from the fridge (no judgment)
😬 Common Mistakes
- Overcooking the pasta – It gets mushy once tossed.
- Forgetting to season the pasta water – Salted water = flavorful pasta.
- Not chilling long enough – Let it sit for at least 15 minutes for max flavor.
- Adding the dressing too late – You want it to soak in while pasta is warm but not hot.
🍴 What to Serve With
- Crusty garlic bread
- A big glass of iced tea or lemonade
- Fresh fruit or melon slices
- Grilled veggies or skewers
❓ FAQ
Can I make this ahead?
Yes! It actually tastes better after a few hours in the fridge.
What kind of pasta should I use?
Rotini, bowtie, or penne hold the dressing best.
How long does it keep?
About 3–4 days in the fridge. Store it in an airtight container.
Can I make it vegan?
Just swap the feta with vegan feta or leave it out.
Step 1: Cook the Past
Bring a large pot of salted water to a boil. Add 12 oz of pasta and cook until al dente, about 8–9 minutes. Drain and rinse with cold water.
Step 2: Chop the Veggies
While pasta cools, prep your veggies: halve 1 cup cherry tomatoes, slice and quarter 1 cucumber, dice ½ cup red bell pepper, thinly slice ¼ red onion, slice ¼ cup black olives, and chop ¼ cup parsley.
Step 3: Make the Dressing
In a small bowl or jar, whisk together ¼ cup olive oil, 3 tbsp red wine vinegar, juice of 1 lemon, 1 tsp Dijon mustard, 1 clove minced garlic, and a pinch of salt and pepper.
Step 4: Combine Everything
In a large mixing bowl, combine the cooled pasta, chopped veggies, ¼ cup crumbled feta, and dressing. Toss well until everything is coated.
Step 5: Chill and Serve
Let the salad sit for at least 15 minutes in the fridge before serving. This lets the flavors come together. Serve chilled or room temp.
🧊 Leftovers & Storag
- Store in a sealed container for up to 4 days.
- Give it a stir and a squeeze of lemon before eating.
- Don’t freeze it—fresh veggies and pasta don’t thaw well.
💬 Wrap-U
This salad pasta is the ultimate easy, anytime meal. It’s fresh, filling, and just the right balance of tangy, herby, and creamy. Once you make it, I promise you’ll want it in your fridge every week.
Try it out and let me know how it goes! Leave a comment with your spin on it or any questions—always happy to help. 🥗💬