Zesty Italian Pasta Salad

Zesty Italian Pasta Salad is one of my go-to crowd-pleasers for warm-weather potlucks. It is bursting with fresh veggies and dressed in a tangy vinaigrette that ties everything together. This chilled salad is easy to make ahead and totally customizable, so you can change up the veggies or toss in some grilled chicken or chickpeas if you need more protein. Serve it straight from the fridge for a refreshing bite that never fails to impress.

I first made this for a backyard birthday and watched the bowl disappear faster than anything else on the table. Now my friends always ask me to bring it to gatherings.

Ingredients

• Rotini pasta: Choose a sturdy pasta like rotini because its twists hold the dressing and veggies well Select a brand that cooks up firm to avoid mushy salad
• Cherry tomatoes: Use ripe and juicy cherry tomatoes for their sweetness and pop of color Look for bright skins without wrinkles
• Cucumber: Choose a seedless cucumber for crunch and less moisture Persian or English cucumbers are ideal
• Red onion: Adds mild sharpness and pretty color Opt for firm onions with no soft spots
• Mixed bell peppers: Pick colorful red yellow or orange bell peppers for sweetness and vibrancy Shiny and heavy peppers indicate freshness
• Olives: Use black or green olives for a briny kick Go for pitted olives so prep is easy
• Feta cheese: Crumbled feta offers tangy creaminess Try to buy a block and crumble it yourself for better texture
• Extra virgin olive oil: The base of the dressing Use a good quality oil with fruity notes for the best flavor
• Balsamic vinegar: Brings tang and a hint of sweetness Aged balsamic has mellow richness
• Dried oregano: Adds floral earthy notes Greek or Mediterranean oregano is especially aromatic
• Salt and pepper: Simple seasonings that heighten all flavors Use freshly cracked pepper for more zing

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water and add a generous spoonful of salt to flavor the pasta from the start Bring to a rolling boil then add rotini Stir well to prevent sticking Boil until just al dente usually about eight to ten minutes Drain well and rinse under cold water to stop cooking and cool the pasta completely This helps keep the texture springy in the salad

Prep the Veggies:

While pasta cools slice cherry tomatoes in half and chop cucumber red onion and bell peppers into small even pieces Uniform cuts make every bite balanced and colorful If your olives are whole slice them now for easier eating

Make the Dressing:

In a small bowl whisk together olive oil and balsamic vinegar until the mixture thickens slightly Stir in dried oregano salt and pepper Whisk again until everything is well combined A thorough whisk ensures the dressing coats every ingredient

Combine Everything:

In a very large bowl add the cooled pasta top with your chopped veggies and sliced olives Pour the dressing evenly over the top Use big gentle scoops with salad servers to coat all the pasta and vegetables without smashing them

Add Feta and Chill:

Scatter the crumbled feta over the salad Cover the bowl and refrigerate for at least one hour to allow all the flavors to meld The salad tastes best well chilled and after the dressing has soaked in a bit

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Feta cheese is always the star for me Its tangy saltiness gives every bite that crave worthy finish We had a cousin who insisted on extra feta and I will admit the extra never lasts long in my house

Storage Tips

This pasta salad stores beautifully in an airtight container for up to three days in the fridge. If you notice it getting a little dry after sitting, just drizzle a bit more olive oil and give a quick toss. Wait to add extra feta until serving if you want the cheese to stay firm and avoid absorbing too much moisture.

Ingredient substitutions

Feel free to mix in marinated artichokes or hearts of palm for even more Mediterranean flair. If you do not have fresh oregano dried works in the dressing or try Italian seasoning for a subtle change. Swap feta for mozzarella pearls if you prefer less tang, or use Kalamata olives for their bolder flavor. Gluten free pasta and vegan feta are great options for dietary needs.

Serving suggestions

Serve this salad on a bed of arugula for extra greens, or pack individual portions in mason jars for grab and go lunches. For a heartier main dish add chickpeas, grilled chicken, or even canned tuna. This salad is also a fantastic side for anything from grilled kebabs to simple roasted salmon.

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Cultural and historical context

Italian pasta salads like this one are really an American creation inspired by Mediterranean flavors. Mixing cold pasta with vegetables and tangy vinaigrettes became popular at picnics and church potlucks all over the US by the 1980s. The formula is endlessly versatile and always in style when the temperature climbs.

Recipe FAQs

→ How can I add protein to this pasta salad?

Boost protein by adding grilled chicken, chickpeas, or diced salami before tossing with the dressing.

→ Which pasta shapes work best?

Rotini holds dressing and vegetables well, but penne or farfalle are also excellent for capturing flavor in each bite.

→ Can I prepare this dish ahead of time?

Yes, assemble and chill for at least one hour to meld flavors. It keeps well covered in the fridge for up to two days.

→ What vegetables can I substitute?

Try adding artichoke hearts, zucchini, or baby spinach for variety based on what’s in season or your pantry.

→ Is there a dairy-free option?

Simply omit feta cheese or use a plant-based cheese alternative to keep the salad dairy-free.

→ How do I keep the pasta from sticking?

After draining, rinse the pasta under cold water and toss it with a drizzle of olive oil to prevent sticking.