Pasta Salad Recipe – Fresh, Easy & Perfect for Any Occasion

If you’re searching for a pasta salad recipe that’s bursting with fresh flavors, requires zero cooking skills, and can feed a crowd in under 20 minutes—look no further. This vibrant, restaurant-quality dish is a guaranteed hit at summer barbecues, family dinners, or meal prep sessions. Packed with crisp veggies, tender pasta, and a creamy yet zesty dressing, it’s the kind of meal that tastes like you spent hours in the kitchen (but really, you didn’t). Plus, it gets even better the next day as the flavors meld together.

Whether you’re feeding picky kids or impressing guests at a garden party, this pasta salad recipe delivers on convenience, taste, and nutrition—all in one colorful bowl.

Ingredients

For the Salad:

• 300 g (10.5 oz) rotini or fusilli pasta
• 1 cup (150 g) cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 red bell pepper, finely chopped
• 1/4 red onion, thinly sliced
• 1/2 cup (75 g) black olives, sliced
• 1/2 cup (75 g) shredded mozzarella or feta cheese (optional for creaminess)

For the Dressing:

• 1/3 cup (80 ml) mayonnaise (use vegan mayo for dairy-free)
• 2 tablespoons (30 ml) apple cider vinegar
• 1 tablespoon (15 ml) extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar (or honey)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

Optional Garnish:

• Fresh parsley or basil, chopped
• A sprinkle of paprika for color

Step-by-Step Instructions for Pasta Salad Recipe

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (usually 8–10 minutes). Drain, rinse under cold water, and set aside to cool.
2. Prep the veggies: While the pasta cooks, chop the cherry tomatoes, cucumber, red bell pepper, red onion, and olives. Toss them into a large mixing bowl.
3. Make the dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, olive oil, Dijon mustard, sugar, garlic powder, oregano, salt, and pepper until smooth and well combined.
4. Combine everything: Add the cooled pasta to the bowl of chopped vegetables. Pour the dressing over the mixture and gently toss until everything is evenly coated.
5. Add cheese & chill: Stir in the mozzarella or feta (if using), then cover and refrigerate for at least 30 minutes. This lets the flavors soak in and makes the salad extra refreshing.
6. Serve: Give it a final toss, garnish with fresh herbs, and serve chilled. Enjoy!

Tips & Variations

1. Make it vegan: Skip the cheese or use a plant-based alternative, and swap mayo for vegan mayonnaise.
2. Boost the protein: Add grilled chicken, chickpeas, or hard-boiled eggs to turn this into a hearty main dish.
3. Go gluten-free: Use gluten-free pasta made from rice, corn, or quinoa—just cook according to package directions.
4. Customize the veggies: Feel free to add celery, corn, avocado (add just before serving), or even roasted red peppers for extra depth.

This pasta salad recipe is incredibly flexible—perfect for using up what’s in your fridge!

Frequently Asked Questions (FAQ)

Can I make this pasta salad ahead of time?
Absolutely! In fact, it’s even better the next day. Store it in an airtight container in the fridge for up to 3 days.

Can I freeze pasta salad?
Not recommended. The mayo-based dressing may separate, and veggies can become soggy when thawed.

What’s the best pasta shape for pasta salad?
Short, spiral shapes like rotini, fusilli, or penne hold dressing well and trap small veggie bits—ideal for maximum flavor in every bite.

Try This Pasta Salad Recipe Today!

This pasta salad recipe is more than just a side dish—it’s a celebration of fresh ingredients, bold flavors, and effortless cooking. Whether you’re packing lunches, feeding a hungry family, or bringing a dish to share, this colorful salad never fails to impress.

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For more details, you can also read about Pasta Salad recipe here.

Now go make that bowl shine—your taste buds will thank you!