I started making this pasta salad on a day when I had zero plan, very little energy, and way too many people showing up at my house in a few hours. You know those days. The kind where you open the fridge and just stare like something new might magically appear.
I didn’t want anything fussy. No ten-step dressing. No long list of herbs I’d use once and forget in the crisper drawer forever. I just needed something big, fast, and actually good.
That’s when this pasta salad became my go-to. And honestly, it stuck. I’ve made it for lazy Sundays, potlucks, road trip prep, and even once at midnight because I needed something ready for the next morning.
The magic of this one is how simple it is. Not boring simple. Smart simple. It uses timing and texture instead of a pile of ingredients to build flavor.
Also, it makes a lot. Which I love. Leftovers of this taste even better, and I fully support cooking once and eating twice.
Ingredients I Used for the Recipe
- 500 g (1 lb) bow tie pasta – I like shapes with ridges and folds because they trap the dressing and little bits of feta and olives.
- 2 cucumbers, halved and very thinly sliced – These add a fresh crunch but soften slightly so they blend into the salad instead of dominating it.
- 3 cups cherry tomatoes, halved – For juicy bursts of sweetness that wake everything up.
- 1/3 cup Kalamata olives, roughly chopped – Salty, briny pops that season the whole salad without extra effort.
- 200 g (7 oz) feta, cut into small batons – This is the creamy, tangy “treat” ingredient that makes the salad feel complete.
- 1 packed cup basil leaves, torn – A fresh finish that makes the whole bowl smell incredible.
- 1/2 cup extra virgin olive oil – The base of the dressing, adds smoothness without making things heavy.
- 1/3 cup apple cider vinegar – Gives the sharp, tangy backbone that soaks right into the pasta.
- 2 garlic cloves, minced – For that warm, savory hit when it touches hot pasta.
- 2 teaspoons Dijon mustard – Helps the dressing cling to everything and adds depth.
- 2 teaspoons honey – Just enough sweetness to round out the vinegar so it’s not harsh.
- 1 1/2 teaspoons Italian herb mix – A shortcut that saves me from measuring five separate spices.
- 3/4 teaspoon salt – You don’t need much because the olives and feta already bring saltiness.
- 1/4 teaspoon black pepper – A little background warmth.
Why This Pasta Salad Works Better Than Most I’ve Tried
The biggest difference here is something that sounds completely wrong at first. You intentionally overcook the pasta.
I know. Every instinct says don’t do that. But pasta firms up as it cools, and when it sits in the fridge it gets even firmer. That perfect al dente texture? It turns borderline tough in a cold salad.
Once I tried cooking the pasta a few minutes longer, everything changed. The texture stayed tender even the next day. No more chewing forever.
The second trick is dressing the pasta while it’s hot. Not warm. Hot. The pasta absorbs the tangy dressing like a sponge, so the flavor gets inside instead of just sitting on the surface.
This means you don’t need a heavy, oily coating later. The taste is already built in. That’s the part that made me stop buying bottled dressings for pasta salad entirely.
How to make Easy Pasta Salad?
Step 1 – Shake Up the Dressing
I throw the olive oil, apple cider vinegar, garlic, Dijon, honey, herbs, salt, and pepper into a jar and shake it like crazy. No whisking, no bowl. Just shake until it looks combined.
It will taste sharp if you sample it now. That’s exactly what you want. Once it spreads through the pasta, it mellows out.
Step 2 – Cook the Pasta Longer Than Feels Right
Bring a big pot of salted water to a boil and cook the pasta about 2 to 3 minutes past the package directions. I always taste it to be sure. It should be soft, not mushy.
This step used to make me nervous. Now I trust it completely.
Step 3 – Toss the Hot Pasta With Dressing
Drain the pasta well and immediately dump it into a large bowl. Pour about two-thirds of the dressing over it and toss thoroughly.
You’ll smell the garlic bloom from the heat. That moment alone tells you this is going to be good.
Step 4 – Let the Pasta Sit and Soak
Leave the pasta alone for about 40 minutes to cool to room temperature. I toss it once or twice if I remember, but I don’t stress about it.
This is when the flavor gets absorbed deep into the pasta instead of staying on the outside.
Step 5 – Add the Fresh Ingredients
Once cooled, add the tomatoes, cucumbers, olives, and feta. Pour over the remaining dressing and toss again.
The feta will crumble a little. That’s actually perfect because those small bits coat everything.
Step 6 – Finish With Basil
Tear the basil with your hands and mix it in last. I never chop it. Tearing keeps the flavor brighter.
At this point, it already looks like something you’d bring to a gathering and feel proud setting down.
Step 7 – Serve or Chill
You can eat it right away, but I often let it sit another hour if I have time. The flavors settle into each other even more.
Either way works. I’ve done both many times.
Tips
Don’t Skip the Hot-Pasta Step
This is the real secret. Dressing cold pasta just doesn’t deliver the same flavor. The heat helps everything absorb instead of slide off.
Slice the Cucumbers Thin
Chunky cucumbers release too much water and dilute the taste. Thin slices soften slightly and blend into the salad better.
Use Olives That Actually Taste Good
Kalamata olives bring enough seasoning that you don’t need onions or extra salty ingredients. It simplifies the whole recipe.
Balance Matters More Than Quantity
You don’t need a huge list of add-ins. This salad works because each ingredient has a purpose. Crunch, salt, creaminess, freshness.
Add Herbs Based on What You Have
I’ve swapped basil for dill, parsley, even a mix of herbs when my fridge was looking sad. It’s flexible, which is one reason I keep making it.
How I Store It, Serve It, and Sneak Bites From the Fridge
This pasta salad holds up beautifully overnight. In fact, some people swear it’s better the next day, and I kind of agree.
If I’m making it ahead for guests, I keep the basil separate and toss it in right before serving so it stays green. For my own leftovers, I don’t bother. Still tastes great.
I prefer serving it at room temperature because the flavors are more noticeable. Cold dulls everything a bit. But I’ve absolutely eaten it straight from the fridge standing at the counter. No regrets.
One batch easily feeds five or six people as a main, and a lot more as a side. That’s another reason it’s on repeat in my kitchen.
What I love most is that it feels unfussy but never boring. It’s the kind of food that disappears quickly, then someone asks how you made it, and you almost laugh because it was so simple.
That’s my favorite kind of recipe. Low effort, big reward, and reliable every single time.
Easy Pasta Salad Recipe
Description
This big-batch easy pasta salad is perfect when you're short on time but want maximum flavor. The secret? Tossing hot, freshly cooked pasta in a tangy Dijon cider vinegar dressing so it soaks up incredible flavor as it cools. No bottled dressing needed—just simple pantry staples and fresh add-ins that keep well overnight. Whether you're packing lunch, hosting a gathering, or need a reliable side dish, this pasta salad delivers every time.
ingredients
Pasta
Add-ins
Dressing
Instructions
-
Make the dressing
Shake all dressing ingredients together in a large jar. The flavor will be sharp on its own but mellows perfectly once tossed with the pasta and vegetables. -
Cook the pasta until very soft
Bring a large pot of salted water to a boil. Cook pasta until very soft, about 2-3 minutes longer than package directions. Pasta firms up when cold, so overcooking slightly ensures perfect texture in the finished salad.Taste to check—packet directions can vary! -
Flavor soak
Drain pasta very well, shaking off excess water. Transfer to a large bowl. Pour over about two-thirds of the dressing and toss well. Let the pasta soak up the dressing as it cools to room temperature, about 40 minutes. Toss once or twice if you remember.This step is key for maximum flavor absorption! -
Add vegetables and cheese
Add the tomatoes, cucumber, feta, and olives. Pour over the remaining dressing and toss well. Some feta crumbling is expected and adds great texture! -
Finish with basil
Tear basil leaves roughly with your hands and toss through the salad just before serving.Add basil last to keep it vibrant and fresh -
Serve
Tumble the pasta salad into a large serving bowl and dig in! Serve at room temperature for best flavor.Can be served fresh or made ahead
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 485kcal
- % Daily Value *
- Total Fat 22gg34%
- Saturated Fat 5gg25%
- Trans Fat 0gg
- Cholesterol 15mgmg5%
- Sodium 420mgmg18%
- Potassium 580mgmg17%
- Total Carbohydrate 58gg20%
- Dietary Fiber 4gg16%
- Sugars 5gg
- Protein 14gg29%
- Calcium 150mg mg
- Iron 2mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Pasta texture tip: Cook pasta until very soft (2-3 minutes past al dente) because it firms up when chilled. Nobody likes rock-hard pasta salad!
- Honey balance: The small amount of honey takes the edge off the vinegar so we can use less oil while keeping great flavor.
- Basil alternatives: No basil? Try dill (first choice), parsley, parsley + mint, toasted pine nuts, or add 1 tsp dried oregano to the dressing.
- Make ahead: This salad keeps beautifully for 3-4 days refrigerated. Flavors meld and improve overnight! Add fresh basil just before serving if making ahead.
- Serving tip: Serve at room temperature for best flavor—cold dulls taste buds!