I grew up with a big bowl of pasta salad at every summer cookout — a simple, colorful mix that disappeared faster than the burgers. This Italian-style version borrows bright cherry tomatoes, crisp cucumber, and salty feta tossed through corkscrew pasta for a crunchy, tangy side that’s equally at home at potlucks, picnics, or a no-fuss weeknight dinner. If you like a fresh contrast of textures, you might also enjoy pairing it with a light fruit side like this cottage cheese fruit salad for a full seasonal spread.
Why you’ll love this dish
This pasta salad is fast, forgiving, and crowd-pleasing. It’s ready in about 30 minutes with mostly chopping and tossing, so it’s budget-friendly and ideal when you need to feed a group without fuss. The mix of vegetables keeps it bright and refreshing, while the feta and Italian dressing add savory depth — kid-approved, picnic-proof, and great for make-ahead entertaining. It also scales easily: double the batch for a party, or halve it for a lunch bowl.
The cooking process explained
Start by cooking pasta to just al dente so it holds up after chilling. While it cools, chop the vegetables and drain the olives. Combine everything in a big bowl, sprinkle the feta, then dress and toss gently so the cheese doesn’t crumble into dust. Chill at least 30 minutes — this lets the dressing soften the pasta and the flavors meld. If you’re short on time, a quick 10–15 minute rest still tastes good, but the make-ahead step is what turns it from “good” to “great.”
What you’ll need
- 12–16 oz fusilli or rotini pasta (fusilli holds dressing well)
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, diced (English cucumber if you prefer less seeding)
- 1 bell pepper (red or yellow), diced
- 1/4 small red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1 cup crumbled feta cheese
- 3/4 to 1 cup Italian dressing (use a good-quality bottled or homemade)
- Salt and freshly ground black pepper, to taste
Notes: If you need a gluten-free option, use a gluten-free rotini. Swap feta for cubed mozzarella if you want milder, creamier cheese. If you prefer less salt, start with 3/4 cup dressing and go lighter on added salt because feta and olives add sodium.
Step-by-step instructions
- Fill a large pot with water, salt it generously, and bring to a rolling boil. Add the pasta and cook until just al dente — follow the package timing but shave a minute off if you like firmer bite. Drain and spread the pasta on a rimmed baking sheet to cool quickly and stop cooking.
- While the pasta cools, halve the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and drain the olives. Put all the chopped vegetables into a large mixing bowl.
- Add the cooled pasta to the bowl with the vegetables. Sprinkle the crumbled feta cheese over the top.
- Pour the Italian dressing over the salad and toss gently with tongs or two large spoons so each piece is coated. Taste and season with salt and freshly ground black pepper as needed — remember feta is salty, so go lightly.
- Cover the bowl and refrigerate for at least 30 minutes so the flavors meld; it keeps well for up to 24 hours and often tastes even better after a few hours.
How to plate and pair
Serve this pasta salad chilled in a shallow bowl so the colors show. Garnish with a few extra crumbles of feta and torn basil or parsley for fresh aroma. It pairs beautifully with grilled chicken or sausages, and makes a satisfying side to sandwiches and cold cuts. For a lighter meal, serve it over a bed of mixed greens or spoon it into lettuce cups. If you want extra protein or creaminess, try serving it alongside a warm serving of cottage cheese pasta or add chickpeas directly into the salad.
Keeping leftovers fresh
Store leftover pasta salad in an airtight container in the refrigerator for 3–4 days. Keep it chilled — do not leave at room temperature for more than two hours. The salad doesn’t freeze well because cucumbers and tomatoes become watery after thawing; if you must freeze, remove the vegetables first and freeze the pasta and dressing separately, then recombine with fresh produce after thawing.
Helpful cooking tips
- Cook pasta in well-salted water (it should taste almost like the sea) so it’s seasoned from the inside out.
- Rinse the drained pasta briefly under cold water only if you need to stop cooking quickly; otherwise, spreading it on a baking sheet to cool is gentler and avoids diluting flavor.
- Toss gently to avoid pulverizing the feta — large crumbles are both attractive and flavorful.
- If you’re prepping a day ahead, under-dress slightly (use 3/4 cup dressing) and add a splash more just before serving to revive brightness.
- For a crisper bite, keep cucumbers and tomatoes separate and fold them in shortly before serving if you’re making the salad more than 12 hours ahead.
Recipe variations to try
- Mediterranean: Add artichoke hearts, sun-dried tomatoes, and swap black olives for kalamata.
- Protein-packed: Stir in diced grilled chicken, salami slices, or rinsed chickpeas.
- Vegan: Replace feta with firm tofu cubes marinated in lemon and olive oil, or use a plant-based feta.
- Creamy twist: Fold in a few tablespoons of Greek yogurt or mayonnaise to the dressing for a richer coat.
- Herb-forward: Add chopped dill and mint for a bright, summery twist.
Helpful answers
Q: How long does this pasta salad take to make?
A: Active time is about 20–30 minutes (boiling pasta, chopping, and tossing). Budget at least 30 minutes of chill time for flavors to meld; overnight is fine and often preferred.
Q: Can I make this ahead for a party?
A: Yes. Assemble and refrigerate up to 24 hours ahead. To keep texture firm, you can under-dress slightly and add the final drizzle of dressing just before serving.
Q: Is this salad freezer-friendly?
A: Not recommended. Freezing makes the fresh vegetables watery and the feta crumbly. Store in the fridge and eat within 3–4 days.
Q: What if I don’t have Italian dressing?
A: Make a quick vinaigrette: 3 parts olive oil to 1 part red wine vinegar, a teaspoon of Dijon mustard, a pinch of sugar, minced garlic, dried oregano, salt, and pepper. Whisk and taste.
Q: Can I make this gluten-free or dairy-free?
A: Use gluten-free rotini for a gluten-free version. For dairy-free, substitute feta with marinated tofu or an oil-packed, dairy-free cheese alternative.
Conclusion
This Italian pasta salad is a reliable, colorful dish that keeps well, scales easily, and plays nicely with a wide range of mains and sides. For a tested variation and slightly different dressing ratios you can compare, see the original Italian Pasta Salad recipe on Spend With Pennies.
Print
Italian Pasta Salad
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A refreshing Italian pasta salad with cherry tomatoes, cucumber, bell pepper, olives, and feta, perfect for picnics and potlucks.
Ingredients
- 12–16 oz fusilli or rotini pasta
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 bell pepper (red or yellow), diced
- 1/4 small red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1 cup crumbled feta cheese
- 3/4 to 1 cup Italian dressing
- Salt and freshly ground black pepper, to taste
Instructions
- Fill a large pot with water, salt it generously, and bring to a rolling boil. Add the pasta and cook until just al dente. Drain and spread the pasta on a rimmed baking sheet to cool quickly.
- While the pasta cools, chop the cherry tomatoes, cucumber, bell pepper, and red onion, and drain the olives. Put all the chopped vegetables into a large mixing bowl.
- Add the cooled pasta to the bowl with the vegetables. Sprinkle the crumbled feta cheese over the top.
- Pour the Italian dressing over the salad and toss gently so each piece is coated. Taste and season with salt and pepper as needed.
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
Notes
For gluten-free, use gluten-free rotini. Swap feta for cubed mozzarella for a milder taste. Adjust dressing to preference due to sodium from feta and olives.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Italian