Pasta Salad
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  • Food: Pasta Salad

  • Writer: Alice

  • Content-Type: Food Blog

In about 30 minutes, you can make this delicious, simple pasta recipe!

It’s a certain barbeque favorite when tossed in a tart vinaigrette and loaded with vegetables. An ideal pasta salad for a picnic is today’s dish! This is the pasta I’ll be making all summer long because it’s essential to every picnic.

It’s quick to put together, has lots of fresh ingredients, and is wonderful.

I went above and beyond to make sure that all of this week’s meals were simple to prepare in advance. I completely understand that you’d prefer to spend time with your pals outside rather than fuss about your salad.

Be aware that adding some whole basil leaves just before serving will quickly make your salad more attractive if you do opt to prepare this in advance.


Pasta Salad Ingredients
Food: Pasta Salad Ingredients
Source: Allrecipes

Although I’ve created a lot of pasta in the past, I realized that the website lacked a really tasty classic pasta with a vinaigrette dressing.

In addition to the pasta, I add tangy feta cheese, a big handful of arugula, protein-packed chickpeas, crunchy pine nuts, and plenty of fresh parsley and basil to this simple yet flavorful dish.

The dressing is simple to prepare and consists of a zesty blend of olive oil, lemon, garlic, Dijon, herbs, and seasonings. I like to use herbes de Provence, but Italian seasoning would work just as well.


It’s easy to make this dish! Simply take the following actions:

  1. In a big pot of boiling salted water, cook your pasta. Olive oil should be drizzled over it once it has been drained and set aside to cool.
  2. Crush the parsley, crumble the feta, then chop the cherry tomatoes and cucumbers.
  3. The dressing’s components should be whipped together.
  4. In a large bowl, combine everything else. Toss in some seasoning and dig in.


  • Give your spaghetti a little more time to cook than usual. To ensure that the pasta maintains its soft texture as it cools, it should be slightly past al dente (but not mushy). For spaghetti salad, I find that the longer time range specified on the box instructions is typically about correct.
  • Before combining the pasta with the other ingredients, let it cool fully. The heated pasta will begin to cook and wilt the vegetables if it is still warm. Everyone dislikes warm cucumbers, so be sure to add cold pasta to this recipe.
  • Herbs should be saved for garnish! If you choose to prepare this pasta in advance, keep some of the herbs and pine nuts for garnish. The herbs will be especially fresh, lovely, and flavorful, and the pine nuts will maintain their crunch.
  • Adjust to taste. This salad recipe is extremely adaptable, so taste it and make any necessary adjustments before serving. If you prefer a tangier salad, increase the amount of lemon and greens, and always, always season the salad with salt to taste.


Although the pasta is delicious as is, you are welcome to modify it to suit your preferences or the items you have on hand. Here are some recommendations:

  • Veganize it! Instead of feta, try olives or sun-dried tomatoes.
  • Eliminate gluten! Use quinoa or gluten-free pasta in place of regular noodles.
  • Greek it up. Add half a cup of thinly sliced red onion and kalamata or black olives to this recipe to make it more resemble a Greek pasta.
  • Consider a Caprese combination. Instead of feta, use halved small mozzarella balls.
  • Try a different herb. Thyme and fresh oregano would both be wonderful additions to this salad in place of the mint.
  • If you prefer a larger pasta to vegetable ratio, swap the arugula for spinach or omit it entirely.
  • For even more crunch, toast your chickpeas.


This recipe for simple pasta is fantastic! If you’re bringing it to a picnic, prepare it up to a day in advance because it’s a terrific one to make ahead of time.

Prep Time: 12 mins
Cook Time: 10 mins
Total Time: 22 mins
Serves: 6


  • 3 cups uncooked fusilli pasta
  • 2 heaping cups of halved cherry tomatoes
  • 1 1/2 cups cooked chickpeasdrained and rinsed
  • 2 cups arugula
  • 1 cup Persian cucumberssliced into thin half-moons, crumbled feta cheese, and torn basil leaves
  • 1/2 cup minced parsley
  • 1/2 cup chopped mint
  • 1/4 cup toasted pine nuts


  • 1/4 cup extra virgin olive oilmore for drizzling
  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 3 garlic clovesminced
  • 1 teaspoon herbes de Provenceor dried Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 3/4 teaspoon sea salt


Pasta Salad
Food: Pasta Salad
Source: Allrecipes
  1. A large saucepan of salted water should be brought to a boil. Pasta should be cooked as directed on the package or just past al dente.
  2. Make the dressing in the interim. Mix the olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt in a small bowl. (Note: The dressing will taste harsh; once it coats all of the pasta salad’s ingredients, it will become milder.)
  3. To prevent the pasta from sticking together, drain it, mix it with a little olive oil, and allow it cool to room temperature. Add the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts to a sizable bowl. Pour the dressing over the salad, coating it. Serve after adding additional lemon juice, salt, pepper, and/or a drizzle of olive oil, if desired.