Easy Pasta Salad

This is the pasta salad I make all summer long, the kind every cookout needs. It comes together in under thirty minutes, it’s full of fresh veggies, herbs, and feta, and it’s tossed in a zesty homemade vinaigrette. The first time I made a pasta salad, I tossed the hot pasta straight in with the cucumbers and tomatoes, and the heat wilted the veggies into sad, warm mush. Letting the pasta cool completely first keeps everything crisp and fresh.

What I love is how flexible and make-ahead friendly it is. It packs a flavorful punch with cherry tomatoes, cucumbers, chickpeas, arugula, and a whole lot of fresh herbs. And you can prep it a day ahead, so you’re not futzing with it when you could be outside with friends. It’s the kind of dish you can adjust to whatever’s in your fridge.

Here’s the kitchen tip for the pasta itself. Cook it a little longer than usual, a touch past al dente. Pasta firms up as it cools, so what’s perfectly tender hot can turn too firm cold. The higher end of the package time range is usually right for a cold salad. Just don’t let it go mushy. After draining, toss it with a little olive oil so it doesn’t stick together.

And let the pasta cool completely before you toss everything together, which is where I went wrong. Warm pasta starts to cook and wilt the vegetables, and nobody’s a fan of warm cucumber. So spread it out and let it come down to room temperature first. You’ll get a crisp, fresh salad. Taste and adjust at the end too, adding more lemon for tang or salt to bring it all together.

Why You’ll Love This Recipe

It’s fresh and zesty. A tangy lemon vinaigrette and loads of fresh herbs give it a real flavorful punch.

It comes together fast. It’s ready in under thirty minutes, so it’s an easy add to any cookout.

It’s make-ahead friendly. Prep it up to a day ahead and finish with fresh herbs before serving.

It’s flexible. Swap the veggies, cheese, or herbs to match your taste or what’s in your pantry.

Ingredients

Here’s everything you’ll need:

• 3 cups uncooked fusilli pasta
• 2 heaping cups halved cherry tomatoes
• 1 1/2 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
• 1/2 cup minced fresh parsley
• 1/2 cup chopped fresh mint leaves
• 1/4 cup toasted pine nuts

For the dressing:

• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 3 garlic cloves, minced
• 1 teaspoon herbes de Provence or dried Italian seasoning
• 1/4 teaspoon red pepper flakes
• 3/4 teaspoon sea salt

How to Make Easy Pasta Salad

1. Cook the Pasta

Bring a large pot of salted water to a boil and cook the pasta to just slightly past al dente. Cooking it a touch longer keeps it tender once it cools.

2. Make the Dressing

Whisk together the olive oil, lemon juice, Dijon, garlic, herbes de Provence, red pepper flakes, and salt. The dressing tastes strong on its own, but it mellows once it coats the salad.

3. Cool the Pasta

Drain the pasta and toss it with a little olive oil so it doesn’t stick. Let it cool completely to room temperature, since warm pasta would wilt the veggies.

4. Combine Everything

Transfer the cooled pasta to a large bowl with the tomatoes, chickpeas, arugula, cucumbers, feta, basil, parsley, mint, and pine nuts.

5. Toss It

Pour the dressing over everything and toss to coat. Make sure all the pasta and veggies get evenly dressed.

6. Season and Serve

Taste and adjust with more lemon, salt, pepper, or a drizzle of olive oil. Serve right away, or chill it for later.

Expert Tips

Cook the pasta a little longer than usual. It firms up as it cools, so a touch past al dente is right for cold salad.

Let the pasta cool completely. Warm pasta cooks and wilts the veggies, especially the cucumber.

Toss the drained pasta with oil. It keeps it from sticking together while it cools.

Taste and adjust at the end. Add more lemon for tang or salt to bring all the flavors together.

Save some herbs and pine nuts for serving. Added fresh, they keep their color and crunch.

Recipe Variations and Add-ins

You can use olives or sun-dried tomatoes in place of the feta to make it vegan.

Swap in gluten-free pasta or quinoa for a gluten-free version.

You can add kalamata olives, bell pepper, and red onion for a Greek-style salad.

Use mini mozzarella balls in place of the feta for a Caprese combo.

You can roast the chickpeas for extra crunch.

What to Serve With This Recipe

Serve it at a cookout beside grilled meats. The fresh salad rounds out the plate. It holds up well outside.

Pair it with burgers or sandwiches. The bright salad cuts the rich main. The two go hand in hand.

Set it next to a watermelon or cucumber salad. The fresh sides suit a summer spread. They keep things light.

How to Store This Recipe

This is a great side dish to make ahead, up to a day before a gathering. Leftovers keep well in an airtight container in the fridge for up to three days.

If you make it ahead, wait to add half the herbs and pine nuts until right before serving so the herbs stay vibrant and the nuts stay crunchy. Toss them in and season again with a little salt and lemon before serving.