Easy Pasta Salad

This fresh, easy pasta salad recipe comes together in under 30 minutes! Tossed in a tangy vinaigrette and filled with veggies, it's a cookout hit.

Today’s recipe is a picnic-perfect pasta salad! Every cookout needs a great pasta salad, and this is the one that I make all summer long. It comes together in no time, it’s full of fresh ingredients, and it packs a flavorful punch.

I took extra care to make sure that this recipe is not just easy, but also easy to make in advance… because I totally get that you don’t want to be futzing with your pasta salad when you could be spending time outside with your friends.

Note: If you do decide to make this salad in advance, toss on some whole basil leaves before serving to make it instantly prettier.

Pasta Salad Ingredients

This classic pasta salad recipe is easy and fresh. Here’s what you’ll need to make it:

• Fusilli pasta – Or your pasta of choice! Short pasta shapes are best here. I like rotini, penne, and farfalle in addition to fusilli.
• Cherry tomatoes – I love their sweet flavor and juicy texture in this salad.
• Cucumbers – For crunch! I like to use Persian cucumbers or English cucumber here. Both have very thin skins, so there’s no need to peel them.
• Chickpeas – They add plant-based protein.
• Arugula – It adds peppery flavor and extra green.
• Feta cheese – For salty, tangy flavor.
• Pine nuts – Like the cucumbers, they add satisfying crunch.
• And fresh herbs – Parsley, basil, AND mint pack this salad with fresh flavor!

Find the complete recipe with measurements below.

How to Make Pasta Salad

Making this recipe is a breeze! Just follow these simple steps:

1. Cook your pasta in a large pot of salted boiling water. Drain it, toss it with some olive oil, and set it aside to cool.
2. Chop your cherry tomatoes and cucumbers, mince the parsley, and crumble the feta.
3. Whisk together the dressing ingredients.
4. And toss everything together in a big bowl! Season to taste and dig in.

My Best Pasta Salad Tips

• Cook your pasta a little longer than normal. It should be a tad past al dente (but not mushy) so that the pasta stays soft when it cools. I find that the higher time range listed on the package instructions is usually just about right for cold pasta salad.
• Let your pasta cool completely before tossing it with the other ingredients. If it’s still warm, the hot pasta will start to cook and wilt the vegetables. No one’s a fan of warm cucumber, so make sure you’re tossing cold pasta into this dish.
• Taste and adjust. Like most salad recipes, this one is super flexible, so be sure to taste and adjust it to your liking before serving. Add more lemon if you prefer a tangier salad, toss in more greens if you’re all about the veggies, and always, always salt to taste.

Recipe Variations

This pasta salad is fantastic as-is, but feel free to change it up to match your tastes or the ingredients in your pantry. Here are a few suggestions:

• Make it vegan. Use olives or sun dried tomatoes in place of the feta.
• Make it gluten-free. Use gluten-free pasta or quinoa in place of traditional noodles.
• Go Greek. To make this recipe more of a Greek pasta salad, add 1/2 cup each of kalamata or black olives, diced bell pepper, and thinly sliced red onion.
• Try a Caprese combo. Use halved mini mozzarella balls in place of the feta.
• Try another herb. Fresh oregano would be lovely in place of the mint in this salad, and thyme would also be a great addition.
• Swap out the arugula for spinach, or leave it out altogether if you prefer a higher pasta: veggie ratio.
• Or roast your chickpeas for extra crunch.

More Favorite Summer Salads

If you love this pasta salad recipe, try one of these delicious summer salads next:

• Best Broccoli Salad
• Watermelon Salad
• Cucumber Salad
• Creamy Coleslaw
• Best Potato Salad
• Greek Salad
• Or any of these 51 Best Salad Recipes!

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Easy Pasta Salad

rate this recipe:

4.97 from 582 votes

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

Serves 6

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You'll love this easy pasta salad recipe! It's a great one to make ahead - if you're bringing it to a picnic, prep it up to a day in advance.

Equipment

• 5.5-Quart Dutch Oven

Ingredients

• 3 cups uncooked fusilli pasta
• 2 heaping cups halved cherry tomatoes
• 1½ cups cooked chickpeas, drained and rinsed
• 2 cups arugula
• 1 cup Persian cucumbers, sliced into thin half moons
• 1 cup crumbled feta cheese
• 1 cup fresh basil leaves, torn
• ½ cup minced fresh parsley
• ½ cup chopped fresh mint leaves
• ¼ cup toasted pine nuts

Dressing

• ¼ cup extra-virgin olive oil, plus more for drizzling
• 3 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 3 garlic cloves, minced
• 1 teaspoon herbes de Provence or dried Italian seasoning,
• ¼ teaspoon red pepper flakes
• ¾ teaspoon sea salt

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Instructions

• Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
• Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt. (Note: the dressing will have a strong flavor, it’ll mellow once it coats all of the pasta salad ingredients).
• Drain the pasta, toss it with a little olive oil (so that it doesn’t stick together) and let it cool to room temp. Transfer to a large bowl with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Pour the dressing and toss to coat. Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve.