This vibrant and refreshing Italian pasta salad is perfect for a light lunch or a side dish at your next gathering. Combining fresh vegetables, tangy feta cheese, and a zesty homemade dressing, this dish is sure to be a crowd-pleaser.
Some ingredients in this recipe might not be staples in every kitchen. For instance, feta cheese and red wine vinegar might require a trip to the supermarket. Additionally, dijon mustard and fresh basil are essential for achieving the authentic flavor of this salad.

Ingredients For Italian Pasta Salad Recipe
Pasta: Any short pasta like penne, fusilli, or rotini works well for this salad.
Cherry tomatoes: These small, sweet tomatoes add a burst of flavor and color.
Black olives: Sliced black olives provide a salty, briny taste.
Red bell pepper: Adds a sweet crunch and vibrant color.
Red onion: Finely chopped for a sharp, tangy bite.
Cucumber: Diced cucumber adds a refreshing crunch.
Feta cheese: Crumbled feta adds a creamy, tangy element.
Fresh basil: Chopped basil brings a fragrant, herbal note.
Olive oil: The base of the dressing, providing richness and flavor.
Red wine vinegar: Adds acidity and tang to the dressing.
Dijon mustard: Helps emulsify the dressing and adds a subtle kick.
Garlic: Minced garlic adds a pungent, savory depth.
Dried oregano: A classic Italian herb that enhances the overall flavor.
Salt: Enhances all the flavors in the salad.
Pepper: Adds a bit of heat and depth to the dressing.
Technique Tip for This Recipe
To enhance the flavor of your pasta salad, consider roasting the red bell pepper and cherry tomatoes before adding them to the mix. Simply toss them in a bit of olive oil and roast in the oven at 400°F (200°C) for about 20 minutes. This will bring out their natural sweetness and add a smoky depth to your dish.
Suggested Side Dishes
Alternative Ingredients
short pasta - Substitute with quinoa: Quinoa provides a similar texture and is a gluten-free option.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size.
black olives - Substitute with green olives: Green olives offer a different but equally delicious flavor.
red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers provide a similar crunch and sweetness.
red onion - Substitute with shallots: Shallots offer a milder flavor and can be used similarly.
cucumber - Substitute with zucchini: Zucchini has a similar texture and can be used raw in salads.
feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture.
fresh basil - Substitute with fresh parsley: Fresh parsley provides a different but fresh and vibrant flavor.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and mild flavor.
red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar offers a similar acidity and tang.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with a bit more texture.
garlic - Substitute with shallot: Shallots can provide a milder, sweeter flavor similar to garlic.
dried oregano - Substitute with dried thyme: Dried thyme offers a different but complementary herbal note.
salt - Substitute with sea salt: Sea salt provides a similar salty flavor with a slightly different mineral profile.
pepper - Substitute with white pepper: White pepper offers a similar heat with a slightly different flavor profile.
Other Alternative Recipes Similar to This Pasta Salad
How To Store / Freeze This Pasta Salad
- To store your Italian pasta salad, transfer it to an airtight container. This will help maintain the freshness and prevent any unwanted odors from seeping in.
- Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days. The flavors will meld together beautifully, making it even tastier the next day.
- If you notice the pasta absorbing too much of the dressing, you can add a splash of olive oil or a bit more red wine vinegar before serving to refresh the salad.
- For freezing, it's best to avoid freezing the entire salad as fresh vegetables like cucumbers and tomatoes can become mushy upon thawing. Instead, freeze only the cooked pasta and dressing separately.
- To freeze the pasta, spread it out on a baking sheet to prevent clumping and place it in the freezer for about an hour. Once frozen, transfer the pasta to a freezer-safe bag or container.
- For the dressing, pour it into an ice cube tray and freeze until solid. Once frozen, pop the dressing cubes out and store them in a freezer-safe bag.
- When ready to serve, thaw the pasta and dressing in the refrigerator overnight. Combine with freshly chopped vegetables and feta cheese for a quick and delicious meal.
- Always give the salad a good toss before serving to ensure the dressing is evenly distributed and the flavors are well blended.
How To Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a splash of olive oil to the skillet.
- Add the leftover Italian pasta salad to the skillet.
- Stir occasionally to heat evenly, for about 5-7 minutes.
- Remove from heat and serve warm.
Microwave Method:
- Place the Italian pasta salad in a microwave-safe dish.
- Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
- Microwave on medium power for 1-2 minutes.
- Stir the salad and check the temperature.
- Continue microwaving in 30-second intervals until heated through.
- Let it sit for a minute before serving.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Transfer the Italian pasta salad to an oven-safe dish.
- Cover the dish with aluminum foil to prevent drying out.
- Bake for 15-20 minutes, or until heated through.
- Remove from the oven, stir, and serve.
Boiling Water Method:
- Bring a pot of water to a boil.
- Place the Italian pasta salad in a heatproof colander.
- Submerge the colander in the boiling water for 1-2 minutes.
- Remove the colander and let the water drain.
- Transfer the salad to a serving bowl and enjoy warm.
Best Tools for This Recipe
Large pot: used for boiling the pasta to the perfect al dente texture.
Colander: essential for draining the cooked pasta and rinsing it under cold water.
Large mixing bowl: where all the ingredients will come together to form the pasta salad.
Small bowl: ideal for whisking together the dressing ingredients.
Whisk: helps in blending the olive oil, red wine vinegar, dijon mustard, minced garlic, dried oregano, salt, and pepper into a smooth dressing.
Chef's knife: crucial for chopping and dicing the vegetables and fresh basil.
Cutting board: provides a stable surface for cutting the vegetables and herbs.
Measuring cups: ensures accurate measurement of ingredients like cherry tomatoes, black olives, red bell pepper, red onion, cucumber, feta cheese, and fresh basil.
Measuring spoons: used for measuring smaller quantities of ingredients like olive oil, red wine vinegar, dijon mustard, and dried oregano.
Garlic press: makes mincing the garlic quick and easy.
Salad tongs: useful for tossing the pasta salad to ensure the dressing coats all the ingredients evenly.
Refrigerator: necessary for chilling the pasta salad for at least 30 minutes before serving.
How to Save Time on Making This Pasta Salad
Cook pasta ahead: Prepare the pasta a day before and store it in the fridge to save time on the day of serving.
Pre-chop vegetables: Dice and slice all vegetables in advance and store them in airtight containers.
Use pre-made dressing: Opt for a high-quality store-bought dressing to skip the whisking step.
Batch cooking: Make a larger batch of pasta salad and enjoy it over several meals.
Quick chill: Spread the pasta salad on a baking sheet and place it in the fridge for faster chilling.

Italian Pasta Salad Recipe
Ingredients
Main Ingredients
- 200 g Pasta any short pasta
- 1 cup Cherry tomatoes halved
- ½ cup Black olives sliced
- ½ cup Red bell pepper diced
- ¼ cup Red onion finely chopped
- ½ cup Cucumber diced
- ¼ cup Feta cheese crumbled
- ¼ cup Fresh basil chopped
Dressing
- ¼ cup Olive oil
- 2 tablespoon Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic minced
- ½ teaspoon Dried oregano
- to taste Salt and pepper
Instructions
- 1. Cook the pasta according to the package instructions. Drain and rinse under cold water.
- 2. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, black olives, red bell pepper, red onion, cucumber, feta cheese, and fresh basil.
- 3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
- 4. Pour the dressing over the pasta salad and toss to coat evenly.
- 5. Chill in the refrigerator for at least 30 minutes before serving.
Nutritional Value
Keywords
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