Pasta Salad Recipe

I recently whipped up an Easy Pasta Salad Recipe featuring vibrant cherry tomatoes, crisp cucumbers, and tangy red bell peppers. I tossed it with Italian dressing, a hint of red onion, and optional black olives for extra flair. Every bite bursts with fresh flavor and delightful crunch.

I love sharing my favorite easy pasta salad recipe with yall. I first tried this when I was looking for a quick dish for a potluck and now it’s my go-to cold pasta salad for summer.

I start with 12 oz of pasta (bowtie or rotini are my faves), then i toss in 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, 1 cup chopped red bell pepper, and 1/2 cup finely chopped red onion. Sometimes, I mix in 1/2 cup sliced black olives too, especially if im feeling a bit adventurous.

I drizzle about 1 cup of Italian dressing over everything (or greek if you want that twist), and when using greek dressing, a little 1/4 cup of crumbled feta cheese works wonders. Its a super fresh dish thats perfect for hot days and potlucks, offering a mix of vibrant flavors that keeps it both exciting and simple to make.

Enjoy and have fun with it!

Why I Like this Recipe

I love this pasta salad for a bunch of reasons. First, it’s super easy to make. I just boil the pasta and chop up the veggies without any fuss. I love that I can use whatever veggies I have on hand, and even if I slip up with a few extra cuts here and there, it still tastes awesome.

Second, the recipe is really flexible. I can choose between Italian or Greek dressing and even toss in some feta cheese if I’m feeling extra fancy. That means every time I make it, I can mix things up a little, which keeps it interesting.

Third, it’s a hit at any potluck. I always get compliments because it’s a dish that’s not only tasty but also colorful and fun to eat. Its refreshing mix of flavors makes it a crowd-pleaser, even if I sometimes forget to add a pinch of salt or pepper.

Sometimes I even feel like this recipe gives me a break from complicated cooking. Its simplicity and the fresh ingredients make me love it even more.

Ingredients

• Pasta: Offers carbs for energy and a hearty base that soaks up flavors good.
• Cherry Tomatoes: Juicy burst add tangy sweetness, vitamins, and antioxidants to brighten the dish.
• Cucumber: Crisp and refreshing, adds hydration and fiber along with a mild flavor.
• Red Bell Pepper: Sweet crunch loaded with vitamin C and color that bring zest.
• Red Onion: Pungent crunch adds a biting flavor and extra aromatic depth.
• Feta Cheese: Salty, creamy and rich in protein adding a tangy twist.
• Italian Dressing: Tangy, savory blend of herbs that ties all the ingredients together.

Ingredient Quantities

• 12 oz pasta (bowtie or rotini work best)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup red bell pepper, chopped
• 1/2 cup red onion, finely chopped
• 1/2 cup black olives, sliced (optional)
• 1 cup Italian or Greek dressing (your pick)
• 1/4 cup feta cheese, crumbled (only if using greek dressing)
• Salt, to taste
• Freshly ground black pepper, to taste

How to Make this

1. Start by bringing a big pot of salted water to a boil and cook the 12 oz of pasta until its al dente following the package directions, then drain and rinse with cold water so it chills well.

2. While the pasta is cooking, prep your veggies by halving the 1 cup of cherry tomatoes, dicing 1 cup of cucumber, chopping 1 cup of red bell pepper, and finely chopping the 1/2 cup of red onion.

3. If you’re using them, slice the 1/2 cup of black olives and add them in along with the other veggies in a large mixing bowl.

4. Add the 1 cup of your chosen Italian or Greek dressing to the veggies and mix everything together.

5. Once the pasta has cooled, toss it into the bowl with the veggies and dressing so everything gets mixed up evenly.

6. If you chose the Greek dressing, crumble in the 1/4 cup of feta cheese and gently stir it in; if not, just move on.

7. Season with salt and freshly ground black pepper to taste, then chill the pasta salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.

Enjoy your pasta salad at your next potluck, its easy and perfect for sharing!

Equipment Needed

1. A large pot for boiling your salted water and cooking the pasta
2. A colander to drain and rinse your pasta
3. A cutting board to chop your veggies
4. A chef knife for chopping the tomatoes, cucumber, bell pepper, red onion, and slicing the olives
5. Measuring cups to accurately get your veggies and dressing amounts
6. A large mixing bowl to toss all the ingredients together
7. A serving spoon to mix and later serve your pasta salad

FAQ

Pasta Salad Recipe Substitutions and Variations

• Cucumber: If you cant find fresh cucumber, try diced celery or even zucchini as a crunchy alternative.
• Red Bell Pepper: You can swap it out with a yellow or green bell pepper to give your salad a slightly different flavor.
• Red Onion: If the flavor is too strong for you, a milder option like sweet onion or green onions works better.
• Black Olives: If you dont like olives, you can either leave them out or replace them with kalamata olives for a richer taste.

Pro Tips

1. When you’re cookin the pasta, make sure the water is super salty so the noodles already have good flavor even before you toss in the dressing
2. Try giving your veggies a quick mix with the dressing and let them sit for a couple minutes before adding the pasta so they can really soak up that extra flavor
3. If you decide to toss in extra ingredients like basil or even a squeeze of lemon juice, it can totally brighten up the dish
4. Let the pasta salad chill in the fridge for at least 30 minutes, it helps all the flavors come together much better, trust me on this one