Vibrant Mediterranean Pasta Salad

This vibrant pasta salad has been my summer entertaining secret for years. Bursting with fresh vegetables and tossed in a zesty Italian dressing, it's the perfect make-ahead dish that actually improves as it sits in the refrigerator.

I first brought this pasta salad to my neighbor's backyard BBQ last summer, and now I'm required to bring it to every community potluck. The bright colors and fresh flavors always draw people in for seconds.

Ingredients

• 16 ounces rotini pasta: thoughtfully chosen for how the spirals capture the dressing in every bite
• Crumbled feta cheese: adds a tangy creaminess that balances the acidity of the dressing
• English cucumber: provides refreshing crunch without the bitterness of regular cucumbers
• Grape tomatoes: bring sweet juicy pops of flavor and hold their shape better than larger varieties
• Bell pepper: contributes sweet crispness and a gorgeous pop of color
• Black olives: offer briny depth though they remain optional for olive skeptics
• Red onion: delivers sharp aromatic notes that mellow as the salad chills
• Italian dressing: ties everything together with herby tanginess use quality store bought or homemade
• Fresh parsley: brightens the entire dish with herbaceous notes that bottled dried herbs simply cannot replicate

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea. Cook the pasta until just al dente following package directions usually 8 to 10 minutes. Immediately drain and rinse under cold running water to stop the cooking process completely. Allow pasta to drain thoroughly in a colander tossing occasionally to prevent sticking.

Prep the Vegetables:

While the pasta cooks prepare all your vegetables for maximum efficiency. Dice cucumber into bite sized pieces removing seeds if they're particularly watery. Halve the grape tomatoes to release their juicy goodness. Chop bell pepper into small uniform pieces. Finely dice red onion soaking in cold water for 5 minutes if you prefer to tame its sharpness.

Assemble the Salad:

In your largest mixing bowl combine the thoroughly drained cooled pasta with all prepared vegetables. Add the crumbled feta cheese and chopped parsley distributing everything evenly throughout the pasta.

Dress and Season:

Pour the Italian dressing over the salad starting with about 3/4 cup and gently toss until everything is lightly coated. Season generously with freshly ground black pepper and taste before adding salt as the feta and dressing already contribute saltiness. Add more dressing if the pasta seems dry.

Chill and Marinate:

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes though 2 hours is ideal. This resting time allows the flavors to meld and the pasta to absorb the dressing. Toss again just before serving and adjust seasoning if needed.

Save

My absolute favorite ingredient in this pasta salad is the feta cheese. I discovered this addition while visiting family in Greece where they serve a similar salad with local sheep's milk feta. The slightly tangy creaminess completely transforms an ordinary pasta salad into something memorably delicious.

Make It Your Own

This pasta salad welcomes endless variations based on what you have on hand. Try adding artichoke hearts roasted red peppers or pepperoncini for an Italian twist. For protein consider adding diced salami cubed mozzarella or chickpeas. Even leftover grilled vegetables make wonderful additions. The beauty of this recipe is its adaptability.

Storage Tips

This pasta salad keeps beautifully in the refrigerator for up to 4 days making it perfect for meal prep. Store it in an airtight container and give it a good toss before serving. You may find you need to add a splash more dressing after a day or two as the pasta will continue to absorb the liquid. Never freeze pasta salad as the vegetables will become mushy and the texture will be compromised.

Perfect Pairings

This versatile pasta salad pairs beautifully with grilled meats especially chicken or Italian sausage. It also complements sandwiches and works as a light lunch on its own. For a complete picnic spread serve alongside fried chicken deviled eggs and fresh watermelon. During cooler months I love serving it with a warming soup for a satisfying meal that balances temperatures and textures.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes! This pasta salad actually improves with time as the flavors meld. You can prepare it up to 24 hours in advance and store it covered in the refrigerator. If making far ahead, consider adding a bit more dressing just before serving as the pasta will absorb some of the liquid.

→ How long does pasta salad keep in the refrigerator?

When stored in an airtight container in the refrigerator, this pasta salad will keep well for 3-5 days. The vegetables may soften slightly over time, but the flavor remains excellent.

→ Can I use a different type of pasta?

Absolutely! While rotini works well because the spirals catch the dressing, any medium pasta shape like penne, farfalle (bow ties), or fusilli would work beautifully. Choose a shape with nooks and crannies to hold the dressing.

→ How can I make this pasta salad dairy-free?

To make this pasta salad dairy-free, simply omit the feta cheese or replace it with a dairy-free alternative. You could add extra olives or capers for saltiness, or include diced avocado for creaminess.

→ What protein can I add to make this a complete meal?

This pasta salad becomes a complete meal with added protein. Great options include grilled chicken, canned tuna, chickpeas, salami, or cubed ham. For vegetarian proteins, try white beans, tofu cubes, or tempeh.

→ Why is it important to rinse the pasta with cold water?

Rinsing the pasta with cold water serves two purposes: it stops the cooking process immediately to prevent overcooking, and it washes away excess starch that would otherwise make the pasta stick together. This step is crucial for cold pasta salads but isn't recommended for hot pasta dishes.