This pasta salad is colorful and full of fresh veggies! With pasta, cherry tomatoes, cucumbers, and a light dressing, it’s a perfect side dish or easy meal.
It’s quick to whip up, and I love how you can make it ahead of time. Just pop it in the fridge, and it’s ready when you are. Perfect for busy days! 🥗
Key Ingredients & Substitutions
Pasta: Farfalle is a fun pasta shape for this salad! However, you can use any pasta like rotini, penne, or even whole wheat. If you want gluten-free, try chickpea or quinoa pasta.
Cherry Tomatoes: They add sweetness and color. You can swap with grape tomatoes or even regular tomatoes, just chop them into smaller pieces. I love using heirloom varieties for a pretty mix!
Cucumber: Cool and refreshing, cucumbers are great here! If you want a different taste, try bell peppers or zucchini for crunch.
Red Onion: This adds a nice bite, but if it’s too strong for you, try sweet onions or scallions instead. Soak the onions in cold water for a few minutes to mellow the flavor.
Feta Cheese: Feta brings salty creaminess. If you’re avoiding dairy, try a plant-based cheese or simply skip it for a lighter salad.
Black Olives: Optional, but they add a briny flavor. Use Kalamata or green olives, or leave them out if olives aren’t your thing!
Herbs: Fresh basil is wonderful, but you can also use parsley, cilantro, or oregano. Dried herbs work in a pinch, too, but adjust the amounts since they’re more concentrated.
How Do I Make Sure My Pasta Is Perfectly Cooked for Salad?
Cooking pasta for salad is a vital step, and getting it just right is key! You want it al dente so it holds up in the salad without becoming mushy.
- Start with plenty of salted boiling water. The salt enhances flavor. I usually use about 1 tablespoon per 4 quarts of water.
- Add the pasta and stir occasionally to prevent sticking. Follow the package instructions for cooking time but check a minute early.
- Once cooked, drain the pasta right away, then rinse under cold water to stop the cooking process. This also cools it down quickly!
- After rinsing, let it drain thoroughly before adding to your salad to avoid extra water diluting your dressing.
How to Make Fresh Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 8 oz farfalle pasta (or any pasta of choice)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup black olives, sliced (optional)
- 1/4 cup fresh basil leaves, torn
For the Dressing:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This delicious pasta salad will take about 15 minutes to prepare and an extra 30 minutes to chill in the fridge, allowing the flavors to come together beautifully. In total, you’ll have fresh pasta salad ready to enjoy in about 45 minutes!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by cooking the farfalle pasta. Bring a pot of salted water to a boil and add the pasta. Cook according to the package instructions until it’s al dente (tender but still firm). Once done, drain the pasta in a colander and quickly rinse it under cold water to cool it down. This stops the cooking process and keeps the pasta from becoming mushy.
2. Mixing the Salad Ingredients:
In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, finely chopped red onion, crumbled feta cheese, and sliced black olives (if you’re using them). Then, add the torn fresh basil leaves for a burst of flavor!
3. Preparing the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, and a sprinkle of salt and pepper. This creamy dressing will bring all the salad ingredients together, making it extra yummy!
4. Combining Everything:
Pour the dressing over the pasta salad mixture and gently toss everything together so all the ingredients are well coated with the dressing. Be careful not to mash the ingredients; you want to keep that lovely texture!
5. Chilling the Salad:
Cover your mixing bowl with plastic wrap or transfer the salad to a sealed container. Chill in the refrigerator for at least 30 minutes. This helps all the flavors meld together, making for an even tastier salad.
6. Serving:
When you’re ready to serve, take the pasta salad out of the fridge. You can enjoy it cold or at room temperature. If you’d like, add a few extra fresh basil leaves on top for a lovely garnish. Dig in and enjoy your fresh pasta salad!
Can I Use a Different Type of Pasta?
Absolutely! You can use any pasta you like, such as penne, rotini, or even whole wheat pasta. Just make sure to adjust the cooking time according to the package instructions for your chosen pasta type.
How Can I Make This Salad Vegan?
For a vegan version, simply omit the feta cheese or swap it out for a plant-based cheese alternative. You can also add some avocado or extra nuts for creaminess without dairy!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The pasta salad may absorb some of the dressing, so feel free to add a bit more olive oil or vinegar before serving again to refresh it!
Can I Add Other Vegetables to This Salad?
Definitely! Feel free to add other veggies like bell peppers, broccoli, or zucchini. Just chop them into bite-sized pieces and mix them in with the other ingredients. This is a great way to customize the salad to your liking!
