Quick and Easy Pasta Salad Recipe

I’ve always believed that a truly great pasta salad is more than just a side dish it’s a centerpiece for picnics, a lifesaver at potlucks, and a refreshing main course during the warmer months. This homemade pasta salad recipe was born out of my love for vibrant, easy, and crowd-pleasing dishes that can be made ahead of time and customized in countless ways.

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It started with a backyard get-together, where I wanted to serve something light but satisfying. Something that felt like summer in a bowl. After testing a few combinations and tweaking ingredients here and there, I finally landed on this version—loaded with colorful vegetables, tender pasta, savory cheese, and a tangy homemade dressing that ties it all together.

This is the pasta salad you’ll find yourself craving for every barbecue, family gathering, or lazy lunch at home. And once you try it, you might never go back to store-bought versions again.

Ingredients for Homemade Pasta Salad

Here’s what you’ll need to create the perfect homemade pasta salad—and why each ingredient matters.

The great thing about pasta salad is that it’s as forgiving as it is flavorful. Most of these items are pantry staples or fridge regulars, so chances are, you’ve already got half of what you need.

Pasta

Choose a short pasta shape like rotini, farfalle, penne, or fusilli. These hold the dressing and cling to the other ingredients better than smoother pasta shapes. I love using tri-color rotini for a vibrant look, but any of your favorites will work.

Vegetables

This is where the color and crunch come in. I typically use:

• Cherry tomatoes, halved
• Red bell pepper, diced
• Cucumber, chopped
• Red onion, thinly sliced
• Black olives, sliced
• Shredded carrots (optional for extra color and crunch)

Feel free to experiment based on what’s in your fridge—broccoli florets, sweet corn, or blanched green beans also work beautifully.

Cheese

Feta is my go-to for its briny, creamy bite, but cubed mozzarella or shaved Parmesan also make great alternatives. Cheese adds that comforting richness that balances out the vinegar in the dressing.

Protein (Optional)

If you’re looking to bulk it up, grilled chicken, salami slices, or even chickpeas can transform this into a main meal.

Fresh Herbs

Chopped parsley or fresh basil makes everything pop and adds a fresh finish. Don’t skip this—it’s a small detail that makes a big difference.

Dressing

This is where the magic happens. I make a quick homemade vinaigrette with:

• Olive oil
• Red wine vinegar
• Dijon mustard
• Garlic (minced)
• Dried oregano
• A touch of honey for balance
• Salt and freshly cracked black pepper

It’s tangy, savory, and slightly sweet—the perfect coating for every bite.

How Much Time Will You Need

This recipe comes together surprisingly quickly, especially once you’ve prepped your vegetables.

• Prep time: 20 minutes
• Cook time: 10 minutes (just to boil and cool the pasta)
• Total time: About 30 minutes
• Chill time (optional): 1–2 hours for maximum flavor

If you’re making it ahead for a gathering, I recommend chilling it for at least an hour before serving. That’s when the flavors really start to come together.

How to Make This Homemade Pasta Salad

Let’s walk through each step so you can feel confident in your kitchen—whether you’re a beginner or a seasoned home cook.

Step – 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook your pasta until just al dente, according to the package instructions. Overcooked pasta turns mushy once the dressing is added, so don’t skip the tasting test for doneness.

Once done, drain the pasta and rinse it under cold water. This stops the cooking process and cools it down for the salad.

Step – 2: Prepare the Dressing

In a medium bowl or mason jar, whisk together ½ cup olive oil, ¼ cup red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, 1 teaspoon honey, and a generous pinch of salt and pepper. Taste and adjust to your preference—if it’s too tangy, add a bit more honey.

Step – 3: Chop the Vegetables

While the pasta is cooling, chop your veggies. I like to halve cherry tomatoes, dice the cucumber and bell pepper, and slice the red onion thin for a bit of bite.

Drain the black olives and slice them, if needed. If you’re adding any cooked protein, now’s the time to chop that too.

Step – 4: Assemble the Salad

In a large mixing bowl, add the cooled pasta, chopped vegetables, olives, and cheese. Pour the dressing over everything and toss gently until well coated. Be sure to stir from the bottom so all the dressing gets evenly distributed.

Step – 5: Add Herbs and Chill

Sprinkle chopped parsley or basil on top. If time allows, cover the bowl and refrigerate for 1–2 hours to let the flavors meld. Before serving, give it another gentle toss and taste for seasoning.

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