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Easy Pasta Salad Recipes with Juicy Tomatoes

This refreshing pasta salad comes together in just 30 minutes and is perfect for summer picnics, potlucks, or quick weeknight dinners. The combination of sweet cherry tomatoes, crisp cucumbers, and aromatic basil creates a crowd-pleasing side dish that improves in flavor as it sits.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz fusilli or rotini pasta
  • 2 cups cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1 red bell pepper, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh basil leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup black olives, sliced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste

Method
 

Instructions
  1. Cook the pasta according to package directions in well-salted water. Drain and rinse with cold water to stop the cooking process.
  2. While the pasta cooks, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber, chop the bell pepper, and thinly slice the red onion.
  3. Whisk together all dressing ingredients in a small bowl or jar.
  4. In a large bowl, combine the cooled pasta with all the chopped vegetables, basil, parsley, and olives. Gently toss to combine.
  5. Pour the dressing over the pasta mixture and toss until everything is evenly coated.
  6. Refrigerate for at least 30 minutes to allow the flavors to develop. Just before serving, sprinkle with crumbled feta cheese.

Notes

Choose short pasta shapes like fusilli or rotini that hold dressing well. Cook pasta al dente since it will continue to absorb liquid. The salad tastes better the next day as flavors meld. Can be customized with additional vegetables or protein like grilled chicken or chickpeas.