Summer Pasta Salad with Feta and Italian Dressing
This easy Summer Pasta Salad with Feta and Italian Dressing is a colorful make-ahead side for picnics, potlucks, backyard cookouts, and 4th of July celebrations. Tricolor rotini is tossed with crisp broccoli, tomatoes, peppers, cucumber, olives, salami, feta, fresh herbs, and zesty Italian dressing.
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Cold pasta salad is one of summer's most dependable side dishes, and this one is especially easy to prepare for a crowd. It travels well, can be assembled ahead, and becomes even more flavorful after a few hours in the refrigerator.
The vegetables are also easy to adapt to what you have on hand, making this a flexible recipe for nearly any summer gathering.
Why this is a Great Pasta Salad for Summer
A good summer pasta salad should be colorful, easy to transport, simple to make ahead, and sturdy enough for a picnic or cookout. This version combines rotini, crisp vegetables, feta, salami, and vinaigrette-style Italian dressing in a crowd-friendly salad that tastes best chilled.
- Colorful and crowd-friendly: Bright vegetables, tricolor pasta, feta, and fresh herbs make a beautiful summer side.E
- Easy to make ahead: Chilling the salad gives the pasta time to absorb the dressing and allows the flavors to develop.
- Simple to customize: Substitute your favorite seasonal vegetables, cheese, or short pasta shape.
- Full of bright flavor: Italian dressing, fresh herbs, tangy feta, and salami create a delicious combination.
- Makes 12 servings: It is an especially convenient choice for holidays, potlucks, and larger gatherings.
Key Ingredients
Use a variety of your favorite vegetables alongside other add-ins. Here are my favorites for this pasta salad:
- Pasta: I use tricolor rotini, but any sturdy short pasta, such as traditional rotini, bow ties, shells, or penne, will work.
- Salami: Chopped salami adds a savory Italian-inspired flavor. It can also be omitted for a meatless pasta salad.
- Italian dressing: A vinaigrette-style Italian dressing pairs beautifully with the vegetables, pasta, and feta. Use your favorite brand or make your own.
- Feta cheese: Crumbled feta adds a salty, tangy flavor. Parmesan or another favorite cheese can also be substituted.
- Vegetables and herbs: I love grape tomatoes, black olives, bell peppers, cucumber, broccoli, red onion, and fresh parsley or oregano.
Tips on Making the Best Pasta Salad
- Cut the vegetables into small pieces: Keeping the vegetables slightly smaller than bite-size makes it easier to get several ingredients in every forkful.
- Soak the red onion: Soak sliced or chopped onion in cold water for about 20 minutes, then drain and pat dry. This softens its sharp flavor while preserving its crunch.
- Cook the pasta just until al dente: Overcooked pasta can become soft once it absorbs the dressing. Drain the pasta and rinse it under cold water to stop the cooking and cool it quickly.
- Chill before serving: Refrigerate the assembled salad for at least 2 hours so the flavors have time to develop.
- Refresh it before serving: Toss the salad again just before serving. If the pasta has absorbed most of the dressing, add a small splash more as needed.
Recipe FAQs
Rotini is a tried-and-true noodle for pasta salad. I love the tri-color rotini for its bright colors, but you can use any short or medium pasta you have on hand. I might substitute pasta shells, elbow macaroni, or traditional rotini. Be sure not to overcook the pasta for this salad. Overcooked pasta can become mushy in salads and not stand up to its dressing.
While I recommend chilling this pasta salad for at least 2 hours before serving to let the dressing soak into the pasta, it will keep fresh in an airtight container in the fridge for up to 3 days.
Yes. For the best flavor and texture, assemble the pasta salad at least 2 hours and up to 24 hours before serving. Store it covered in the refrigerator, toss it again before serving, and add a little extra Italian dressing if the pasta has absorbed too much.
Easy Summer Pasta Salad Recipe
Ingredients
- 16 ounces tricolor rotini pasta
- 8 ounces salami chopped
- 1 cup Italian vinaigrette dressing
- 1 cup feta cheese crumbled
- 1 pint grape tomatoes halved
- ½ cup sliced black olives
- 1 green bell pepper diced
- 1 red bell pepper diced
- ½ cucumber diced
- 1 cup broccoli florets
- ⅓ cup red onion sliced thinly
- ⅓ cup parmesan cheese shredded
- 3 tablespoons fresh parsley chopped
- salt & pepper to taste
- dash of red pepper flakes
Instructions
- Cook the pasta until al dente according to the package directions. Drain and immediately rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooled pasta, salami, tomatoes, olives, bell peppers, cucumber, broccoli, and red onion.
- Add the Italian dressing, cheeses, and fresh parsley. Toss gently until everything is evenly combined.
- Cover and refrigerate for at least 2 hours before serving. Toss again before serving, adding a little more dressing if needed.
Notes
- Broccoli: For slightly softer broccoli, blanch it before adding it to the salad. Bring 2 quarts of salted water to a boil. Add the broccoli and cook until bright green and just tender, about 2 to 3 minutes. Drain and immediately transfer it to a bowl of ice water to stop the cooking process. Drain well before adding it to the salad.
- Storing the Pasta Salad: Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Toss before serving and add a little more Italian dressing if needed.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
A few more easy recipes you might enjoy!
- Tuscan Tortellini Salad Recipe with Baby Spinach and Italian Dressing
- Best Ever Creamy Pasta Salad with Carrots
- Simple and Healthy Greek Pasta Salad Recipe
- Old Fashioned Macaroni Salad with Homemade Dressing
- Mediterranean Greek Orzo Salad Recipe with Olives and Feta
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My family loved this!
This will be on our menu for bbq this summer!