Pasta Salad

Ingredients

• 225 g (8 oz)pasta, such as rotini or penne
• 60 ml (1/4 cup)olive oil
• 30 ml (2 tbsp)lemon juice
• 150 g (1 cup)cherry tomatoes
• 150 g (1 cup)cucumber
• 150 g (1 cup)bell peppers
• 75 g (1/2 cup)red onion
• 75 g (1/2 cup)feta cheese
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Cook the pasta

   Bring a pan of salted water to the boil and cook the pasta according to the packet instructions until al dente. Drain it and rinse under cold water.

2. 2

   Chop the vegetables

   As the pasta cools, cut the cherry tomatoes, cucumber, bell peppers and red onion into bite-sized pieces.

3. 3

   Mix the dressing

   In a separate bowl, whisk the olive oil and lemon juice with salt and pepper to taste.

4. 4

   Combine the salad

   Put the cooled pasta, chopped vegetables and crumbled feta in a large bowl. Pour over the dressing and toss gently.

5. 5

   Chill and serve

   Refrigerate the salad for at least 30 minutes, then serve it chilled or at room temperature.

What is pasta salad?

Pasta salad is a chilled or room-temperature dish that combines cooked pasta with vegetables and a dressing. It is a familiar fixture at American picnics and summer gatherings, with countless versions shaped by household tastes and available ingredients.

This version brings together crisp vegetables, salty feta and a simple lemon and olive oil dressing. Pasta shapes such as rotini or penne make it easy to pick up the other ingredients in each bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 6g protein, 30g carbs, 12g fat.

The pasta supplies most of the carbohydrates, while olive oil and feta contribute much of the fat; feta also provides some protein. Pair a portion with a protein-rich side and extra vegetables for a more balanced plate.

Choosing the ingredients

Pasta shape: Rotini's twists hold the dressing well, while penne offers a sturdy bite. Either works, so choose a shape that stays firm after cooking and chilling.

Vegetables: Cherry tomatoes, cucumber and bell peppers add contrasting colour and crunch. Cut them into similar-sized pieces so they mix evenly with the pasta.

Feta: Crumbled feta adds a salty, tangy note. For a dairy-free version, the recipe suggests using avocado instead.

Getting the pasta right

Al dente: Cook the pasta according to the packet, stopping when it is tender but still has a slight bite. Pasta that is too soft can become mushy once chilled and tossed.

Cool it promptly: Drain and rinse the pasta under cold water as directed. This cools it for mixing and stops it cooking further.

Balancing the dressing

Whisking: Combine the olive oil and lemon juice until blended, then season with salt and pepper to taste. The lemon's brightness balances the oil and the savoury feta.

Tossing: Add the dressing to the bowl and mix gently so the pasta and vegetables are coated without crushing the tomatoes.

Making it ahead

Chilling time: Leave the finished salad in the fridge for at least 30 minutes before serving. This gives the flavours time to come together and keeps the dish cool for a gathering.

Serving temperature: The salad can be served chilled or at room temperature. If preparing ahead, keep it refrigerated until close to serving.

What to serve with it

For a summer meal, serve the salad alongside grilled vegetables, fish or chicken. It also works as part of a picnic spread with bread and other cold dishes.

For a more substantial plate, add a protein-rich accompaniment rather than changing the salad itself. The recipe is also easy to adjust with seasonal vegetables.

Recipe notes & tips

• Salt the pasta water before adding the pasta.
• Check the pasta a little before the packet's suggested cooking time so it does not overcook.
• Rinse the cooked pasta under cold water to cool it quickly.
• Cut the vegetables into similarly sized pieces for an even mix.
• Soak the chopped red onion in cold water first if you want a milder flavour.
• Chill the salad for at least 30 minutes before serving.

Variations

• Dairy-free: Replace the feta with avocado as suggested in the recipe.
• Seasonal vegetables: Swap in other vegetables that are in season, keeping the pieces bite-sized.
• Herb finish: Add chopped fresh herbs just before serving for an aromatic note.
• More lemon: Add a little extra lemon juice to the dressing for a sharper flavour.
• Different pasta: Use another short pasta shape that holds its texture when chilled.

Common mistakes to avoid

• Overcooking the pasta: Cook only until al dente so it keeps its bite after chilling.
• Skipping the rinse: Rinse the pasta under cold water to cool it as the method directs.
• Oversized vegetables: Cut them into bite-sized pieces so they mix easily with the pasta.
• Rough tossing: Fold the ingredients together gently to avoid crushing the tomatoes.
• Serving straight away: Allow at least 30 minutes in the fridge for the salad to chill.

How to store

Store the salad in a covered container in the refrigerator and eat it within 3 days. Serve it cold or let it stand briefly at room temperature; reheating is not needed.

Frequently asked questions