I finally nailed an Easy Italian Pasta Salad that pairs rotini with cucumber, tomatoes, red onion, olives and feta in a bright Italian dressing and features one simple twist you’ll be curious about.

Jump to Recipe

I can’t stop making this version of Easy Italian Pasta Salad, it’s become my lazy summer obsession. The corkscrew rotini pasta holds onto every bite, the tang of crumbled feta pops when you least expect it, and somehow it always tastes like more than the sum of its parts.

I bring it to potlucks, I eat it straight from the bowl at midnight, and people always ask for the secret. I won’t give it all away here, but if you like bold, bright flavors that don’t pretend to be fancy, this one will surprise you.

Try it, tell me what you changed.

Ingredients

Print Recipe (No Advertisments)

Starchy base that gives carbs and keeps salad filling, holds dressing in the spirals.
Crunchy hydrating, low calorie, adds fresh texture and subtle cooling balance to tangy bites.
Sweet and acidic punch, gives vitamin C, bright color and juicy pop.
Sharp bite, small amount adds crunch and astringent sweetness that cuts rich flavors.
Briny salty fat, brings savory depth and Mediterranean umami, watch the sodium.
Creamy tangy, provides protein and calcium, crumbles add salty pops throughout the salad.
Vinegar oil mix gives tangy, herby zip, adds calories but ties everything together.

Ingredient Quantities

12 oz (340 g) rotini pasta uncooked

1 medium cucumber seeded and diced (about 1 1/2 cups)

1 pint (about 2 cups) cherry or grape tomatoes halved

1/2 small red onion thinly sliced (about 1/3 cup)

1 cup pitted Kalamata or black olives sliced

8 oz (225 g) feta cheese crumbled

3/4 cup Italian dressing store bought

or for homemade dressing 1/2 cup extra virgin olive oil

3 tbsp red wine vinegar

1 clove garlic minced

1 tsp dried oregano

1 tsp dried basil

1/2 tsp sugar or honey optional

Salt and freshly ground black pepper to taste

1/4 cup fresh parsley or basil chopped optional

How to Make this

Print Recipe (No Advertisments)

1. Bring a large pot of salted water to a boil, add 12 oz rotini and cook until al dente per package directions, about 8 to 10 minutes; before draining scoop out and save 1/2 cup of the pasta water, then drain and rinse under cold water to stop cooking and cool the pasta.

2. If using store bought dressing just measure 3/4 cup and set aside. If making homemade whisk together 1/2 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar or honey if you like it a little sweet, plus salt and lots of freshly ground black pepper to taste; taste and adjust.

3. Prep the veg: seed and dice 1 medium cucumber, halve about 2 cups cherry tomatoes, thinly slice 1/2 small red onion and if you want mellowed onion soak the slices in cold water for 5 minutes then pat dry, slice 1 cup pitted Kalamata or black olives, and chop 1/4 cup fresh parsley or basil if using.

4. In a big bowl combine the cooled pasta with the cucumber, tomatoes, red onion and olives. Pour in the dressing and toss well to coat; if the dressing feels too thick add a splash of the reserved pasta water a tablespoon at a time to loosen it up.

5. Crumble 8 oz feta over the salad and fold gently so you get little creamy pockets instead of completely smooshed cheese.

6. Taste and season with salt and more black pepper only if needed because feta and olives are already salty, dont overdo the salt.

7. Cover and chill at least 30 minutes so the flavors meld, though it’s fine to eat right away if you cant wait; before serving give it a quick stir and add a few extra herbs or a drizzle of dressing if it seems dry.

8. Serve cold or at room temp. Leftovers keep well up to 3 days in the fridge, just stir before serving and add a splash of vinegar or olive oil if it tastes a bit flat.

Equipment Needed

1. Large pot with lid (for boiling the rotini)
2. Colander or fine mesh strainer (to drain and rinse the pasta)
3. Large mixing bowl (big enough to toss the pasta salad)
4. Measuring cups and spoons (you’ll need 3/4 cup, 1/2 cup, tbsp and tsp)
5. Cutting board and chef’s knife (for cucumber, tomatoes, onion and herbs)
6. Whisk or fork plus a small bowl or jar with a lid (for whisking or shaking the dressing)
7. Wooden spoon or silicone spatula (to fold in the feta gently)
8. Tongs or salad servers (for tossing and serving)

FAQ

Q: Can I make this ahead? A: Yes, totally. Make it 4 to 24 hours ahead and chill. Flavors actually improve after a couple hours. If you want the tomatoes and fresh herbs bright, add them right before serving.

Q: How do I keep the pasta salad from getting soggy? A: Rinse the cooked rotini under cold water to stop the cooking and cool it, toss with a little dressing or a splash of oil only when it's cool, and don't overdress it. If you're storing it, add juicy veggies like tomatoes just before serving.

Q: Can I swap ingredients or add protein? A: Yep. Use penne, bowties, or fusilli instead, and add grilled chicken, salami, chickpeas or cannellini beans for protein. For dairy free use a vegan feta or skip the cheese.

Q: Should I use store bought dressing or make the homemade one? A: Both work. Use 3/4 cup store bought if you want quick. For homemade whisk 1/2 cup olive oil, 3 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp dried oregano, 1 tsp dried basil, a pinch of sugar or honey if you like, salt and pepper to taste. Taste and adjust.

Q: How long will leftovers keep? A: 3 to 4 days in the fridge. Give it a good stir before serving because juices from tomatoes and olives settle and feta can firm up. If it smells off throw it out.

Q: Do I serve it cold or warm? A: It's best chilled or at room temp. You can serve it slightly warm right after tossing, but letting it rest 20 to 30 minutes or chilling it for a few hours makes the flavors marry better.

Easy Italian Pasta Salad Recipe Substitutions and Variations

Rotini pasta: swap with penne, farfalle or a gluten free pasta (rice or chickpea) if you need GF; orzo works too and it’s fun if you want smaller bits.
Cucumber: use diced zucchini (lightly salted and drained) or crisp green bell pepper for less water and more crunch.
Feta cheese: replace with goat cheese, ricotta salata or grated Parmesan for a milder, less salty finish.
Kalamata olives: try chopped green olives, Castelvetrano olives or a few tablespoons of capers for that briny pop.

Pro Tips

– Salt that pasta water like the ocean and pull the rotini 1 to 2 minutes before package time so it wont go mush after chilling, then shock it in ice water to stop the cooking fast. This keeps the bite nice even after it sits in the fridge.

– While the pasta is still a little warm, toss it with a few tablespoons of the dressing or a splash of the reserved pasta water so the sauce clings better, but dont douse it or the feta will melt into a sad puddle.

– Pat your tomatoes and seeded cucumber dry, or let them sit briefly in a colander so they stop watering down the salad; watery veg = watered down flavor, plain and simple.

– Crumble the feta into medium chunks instead of powdering it, you want creamy pockets not a plate full of dust. Also taste for salt before adding any more because olives and feta already bring a lot.

– Make this a day-ahead winner: it actually tastes better after a few hours or overnight, but add fresh herbs and a tiny extra splash of vinegar or olive oil right before serving so it brightens up and doesnt go flat.

Easy Italian Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

I finally nailed an Easy Italian Pasta Salad that pairs rotini with cucumber, tomatoes, red onion, olives and feta in a bright Italian dressing and features one simple twist you'll be curious about.

Servings

servings

Calories

428

kcal

Equipment: 1. Large pot with lid (for boiling the rotini)
2. Colander or fine mesh strainer (to drain and rinse the pasta)
3. Large mixing bowl (big enough to toss the pasta salad)
4. Measuring cups and spoons (you’ll need 3/4 cup, 1/2 cup, tbsp and tsp)
5. Cutting board and chef’s knife (for cucumber, tomatoes, onion and herbs)
6. Whisk or fork plus a small bowl or jar with a lid (for whisking or shaking the dressing)
7. Wooden spoon or silicone spatula (to fold in the feta gently)
8. Tongs or salad servers (for tossing and serving)

Ingredients

12 oz (340 g) rotini pasta uncooked
1 medium cucumber seeded and diced (about 1 1/2 cups)
1 pint (about 2 cups) cherry or grape tomatoes halved
1/2 small red onion thinly sliced (about 1/3 cup)
1 cup pitted Kalamata or black olives sliced
8 oz (225 g) feta cheese crumbled
3/4 cup Italian dressing store bought
or for homemade dressing 1/2 cup extra virgin olive oil
3 tbsp red wine vinegar
1 clove garlic minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp sugar or honey optional
Salt and freshly ground black pepper to taste
1/4 cup fresh parsley or basil chopped optional

Directions

Bring a large pot of salted water to a boil, add 12 oz rotini and cook until al dente per package directions, about 8 to 10 minutes; before draining scoop out and save 1/2 cup of the pasta water, then drain and rinse under cold water to stop cooking and cool the pasta.
If using store bought dressing just measure 3/4 cup and set aside. If making homemade whisk together 1/2 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar or honey if you like it a little sweet, plus salt and lots of freshly ground black pepper to taste; taste and adjust.
Prep the veg: seed and dice 1 medium cucumber, halve about 2 cups cherry tomatoes, thinly slice 1/2 small red onion and if you want mellowed onion soak the slices in cold water for 5 minutes then pat dry, slice 1 cup pitted Kalamata or black olives, and chop 1/4 cup fresh parsley or basil if using.
In a big bowl combine the cooled pasta with the cucumber, tomatoes, red onion and olives. Pour in the dressing and toss well to coat; if the dressing feels too thick add a splash of the reserved pasta water a tablespoon at a time to loosen it up.
Crumble 8 oz feta over the salad and fold gently so you get little creamy pockets instead of completely smooshed cheese.
Taste and season with salt and more black pepper only if needed because feta and olives are already salty, dont overdo the salt.
Cover and chill at least 30 minutes so the flavors meld, though it's fine to eat right away if you cant wait; before serving give it a quick stir and add a few extra herbs or a drizzle of dressing if it seems dry.
Serve cold or at room temp. Leftovers keep well up to 3 days in the fridge, just stir before serving and add a splash of vinegar or olive oil if it tastes a bit flat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.