Cold Pasta Salad

This cold pasta salad is a refreshing, colorful dish packed with tender pasta, crisp vegetables, and a tangy homemade dressing. Perfect for picnics, potlucks, or easy summer meals, it’s versatile, flavorful, and easy to prepare ahead.

Print Pin

Course: Side Dish

Cuisine: American

Prep Time: 25

Cook Time: 10

Total Time: 35

Servings: servings

Calories: 320kcal

Author: Chloe White

Cost: $3

Equipment

Large pot
Colander
Mixing bowl
whisk
knife and cutting board
Measuring cups and spoons

Ingredients

1 lb short pasta (rotini, penne, or farfalle)
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tbsp Dijon mustard
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, chopped
1/2 red onion, thinly sliced
1/2 cup feta cheese or mozzarella, diced
1/4 cup fresh herbs (basil or parsley), chopped
1/3 cup Kalamata olives (optional)

Instructions

Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and rinse under cold water.
Toss slightly warm pasta with a small amount of olive oil to prevent sticking.
In a bowl, whisk olive oil, red wine vinegar, Dijon mustard, and garlic to make the dressing.
Combine cooled pasta with dressing, tomatoes, cucumber, bell pepper, and onion.
Chill for at least 1 hour to allow flavors to develop.
Add cheese, olives, and fresh herbs just before serving.
Toss well, adjust seasoning, and serve.

Notes

Cook pasta al dente to prevent sogginess. Toss with dressing while slightly warm for best absorption. Chill at least 1 hour before serving. Add fresh herbs just before serving. Store in airtight container up to 4 days.

Nutrition