The Easiest Pasta Salad
A quick summer side dish with al dente pasta, crisp English cucumber, halved cherry tomatoes, and zesty Italian dressing. Enhanced by bell pepper crunch, briny black olives, and tangy feta, it’s a vibrant, no-fuss salad perfect for backyard gatherings or potlucks.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 8 side servings
- Category: Salads
- Method: Salad
- Cuisine: American
- Diet: Vegetarian
Ingredients
16 ounces rotini or gluten-free pasta
1 medium English cucumber, chopped
1 pint cherry tomatoes, halved
1 small bell pepper, any color, finely chopped
¼ cup finely diced red onion or sliced scallions
1 cup non-alcoholic Italian dressing (olive oil, vinegar, herbs)
¼ cup sliced black olives, optional
3 tablespoons chopped fresh parsley (or cilantro/basil)
⅔ cup crumbled feta cheese
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil (1 tablespoon salt per 4 quarts water)
Cook pasta 2-3 minutes shy of package time, drain, and rinse under ice-cold water
Spread pasta on a clean cloth to dry slightly
Chop cucumber, cherry tomatoes, bell pepper, red onion or scallions, and parsley
In a large bowl, combine cooked pasta, chopped veggies, herbs, and black olives
Add dressing and toss until evenly coated
Season with salt and pepper (adjust to taste)
Cover and chill at least 30 minutes for best results
Notes
Use non-dairy feta cheese for vegetarian/vegan options
Swap parsley with cilantro or basil for a fresh twist
Add 1-2 cups of cooked chickpeas or roasted corn for extra protein/texture
Cherry tomatoes in the pint all add up to colorful, juicy contrast
Optional: toss in fresh mint for a bright herbal note
Store in an airtight container for up to 3 days
Find it online: https://cookingwithramsay.com/easiest-pasta-salad/