Pasta Salad Recipe

When warm weather hits or a quick potluck dish is needed, nothing beats a classic Pasta Salad Recipe. This vibrant, Mediterranean-inspired Pasta Salad Recipe combines tender spiral pasta, crisp cucumbers, sweet cherry tomatoes, briny Kalamata olives, and creamy feta cheese tossed in a zesty homemade herb vinaigrette. It comes together in about 20 minutes, holds up beautifully in the fridge, and tastes even better the next day once the pasta absorbs all the bright dressing flavors.

• Prep time: 15 minutes

• Cook time: 10 minutes

• Total time: 25 minutes

• Servings: 6 to 8

Ingredients

For the Salad:

• 1 pound (16 oz) rotini or fusilli pasta

• 1 pint cherry or grape tomatoes (a mix of red and yellow), halved

• 1 large English cucumber, diced into bite-sized pieces

• 1 cup pitted Kalamata olives, sliced into rings

• ½ medium red onion, thinly sliced or finely diced

• 1 cup crumbled feta cheese

• ¼ cup fresh flat-leaf parsley, finely chopped

• A handful of fresh basil leaves, torn or thinly sliced

For the Herb Vinaigrette:

• ½ cup extra-virgin olive oil

• 3 tablespoons red wine vinegar

• 1 tablespoon fresh lemon juice

• 2 cloves garlic, finely minced

• 1½ teaspoons dried oregano

• 1 teaspoon Dijon mustard

• ½ teaspoon sea salt (plus more to taste)

• ¼ teaspoon freshly cracked black pepper

Instructions

1. Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the rotini pasta and cook according to the package instructions until al dente (firm to the bite). Do not overcook, as softer pasta will break apart when tossed.

2. Cool the noodles: Drain the pasta into a colander and rinse briefly under cool running water to stop the cooking process and remove excess surface starch. Shake well to remove excess water and transfer to a large mixing bowl.

3. Make the dressing: While the pasta cooks, add the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and black pepper to a small jar with a tight-fitting lid. Shake vigorously for 20 seconds until fully emulsified (or whisk together in a small bowl).

4. Prep the vegetables: Halve the cherry tomatoes, dice the cucumber, slice the olives and red onion, and chop the fresh herbs.

5. Toss everything together: Add the tomatoes, cucumber, Kalamata olives, red onion, parsley, and basil to the bowl with the cooled pasta. Pour three-quarters of the vinaigrette over the top and toss gently with a large wooden spoon until everything is evenly coated.

6. Add the feta and serve: Add the crumbled feta cheese and gently fold it in so the crumbles stay intact. Serve immediately with the remaining dressing on the side, or cover and chill in the refrigerator for at least 1 hour before serving.

Tips for the Best Results

• Salt your pasta water: Since cold dishes dull salt perception slightly, salting the boiling water well ensures the pasta itself is flavorful from the inside out.

• Save a little dressing: Pasta acts like a sponge as it chills in the fridge. Saving about ¼ cup of the vinaigrette to drizzle over the salad right before serving keeps it glossy and fresh.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir well before serving.