Easy Cold Pasta Salad became my go-to dish one summer when I had leftover pasta in the fridge and a bunch of garden veggies that needed to be used so I tossed them together with a light dressing and it instantly became a hit. It was so quick to throw together and kept well for days making it perfect for those lazy hot afternoons when cooking felt like too much.

Now I make it for everything from meal prep to picnics to potlucks and it always delivers on flavor and freshness. The crisp cucumbers tangy olives juicy tomatoes and bits of feta pair so well with the chilled rotini and the whole dish feels like a mini Mediterranean vacation on a plate.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Rotini pasta – The perfect shape for holding dressing and mixing with chopped veggies.
Cherry tomatoes – Add sweetness juiciness and a pop of color.
Cucumber – Gives the salad a refreshing crunch.
Red onion – Adds a sharp bite and vibrant color contrast.
Kalamata olives – Provide briny richness that balances the fresh veggies.
Feta cheese – Crumbled over the top for a creamy salty flavor.
Italian dressing – Ties everything together with tangy herbed goodness.
Fresh parsley – Brightens the dish and adds a fresh herbal note.
Salt and pepper – Brings out the flavors and balances the acidity.

Tools You’ll Need

Large pot – For boiling the pasta.
Colander – To rinse and cool the pasta quickly.
Knife and cutting board – For prepping all the colorful vegetables.
Large mixing bowl – Ideal for tossing everything together evenly.
Salad tongs or wooden spoons – For mixing and serving with ease.
Measuring cups and spoons – To keep your dressing and add-ins just right.

Instructions

Step 1: Cook the Pasta

I boil the rotini until it’s al dente then drain and rinse it under cold water to stop the cooking and chill it quickly. I let it cool completely before assembling the salad.

Step 2: Prep the Veggies

While the pasta cooks I slice cherry tomatoes in half chop cucumbers into thin rounds and dice the red onion. I also pit and halve the olives if they aren’t already.

Step 3: Make the Base

In a large bowl I combine the cooled pasta with all the prepped vegetables and sprinkle in the crumbled feta.

Step 4: Add Dressing

I drizzle Italian dressing over the top and toss everything gently to coat. I usually start with half the dressing then add more as needed after the pasta absorbs some of it.

Step 5: Chill and Serve

I refrigerate the pasta salad for at least 30 minutes to let the flavors come together. Just before serving I give it a final toss and adjust the seasoning with salt pepper and a bit more parsley.

Tips

If the pasta salad seems dry after chilling I just splash in a little more dressing before serving. You can also add grilled chicken tuna or chickpeas to make it a full meal. For a different flavor try using balsamic vinaigrette or a lemon-herb dressing instead.

Ways to Serve

Easy Cold Pasta Salad is ideal for picnics BBQs meal prep or as a refreshing side to grilled meats and sandwiches. I love packing it for lunch or serving it alongside burgers or kabobs. It’s also a hit at potlucks where it holds up well even after sitting out for a bit.

Frequently Asked Questions

Can I make Easy Cold Pasta Salad ahead of time?

Yes it’s even better after chilling for a few hours because the flavors have more time to meld.

What pasta works best in cold pasta salad?

Rotini or bowtie pasta is ideal because the shape holds onto dressing and mixes well with veggies.

How long does Easy Cold Pasta Salad last?

It stays fresh for up to 4 days in the fridge when stored in an airtight container.

See You in the Kitchen

I hope you whip up this Easy Cold Pasta Salad soon! It’s light bright and loaded with flavor plus it’s one of the most versatile dishes you can keep in your fridge. Let me know your favorite add-ins or how you served it I’d love to hear how it turns out for you!

Happy Cooking!