Introduction
There’s something wonderfully nostalgic about a chilled bowl of pasta salad—colorful, refreshing, and packed with textures that feel like summertime in every bite. I still remember the first time I brought a homemade version to a family picnic. It disappeared in minutes, leaving everyone asking, “Who made this?” That moment inspired me to start perfecting my own variations, experimenting with fresh veggies, herbs, cheese, and dressings until it became a signature dish. Today, this recipe remains one of my favorites to share, and I’m excited to pass it along to you. As Lina Vexley, I believe every bowl of pasta salad tells a story—now it’s time to create yours.
Fresh & Colorful Pasta Salad
Equipment
- Large Mixing Bowl
- Pasta Strainer
Ingredients
Salad Base
- 3 cups cooked pasta (shells or macaroni) cooled
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup black olives sliced
- 1/2 cup yellow cherry tomatoes
- 1/2 cup fresh mozzarella cubes
Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice fresh
- 1 tsp dried oregano
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
Instructions
- Cook pasta according to package instructions. Drain, rinse under cold water, and allow to cool.
- Add pasta to a large mixing bowl along with tomatoes, cucumber, olives, and mozzarella.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour dressing over pasta salad and toss gently to coat everything evenly.
- Chill at least 15 minutes before serving to allow flavors to blend.
Notes
Nutrition
How to Make the Recipe
Making a great pasta salad is all about balance—flavor, texture, freshness, and color. Start by choosing the right pasta. Short shapes like shells, rotini, bowties, or macaroni are best because they hold dressing well and give every bite the right mix of ingredients. Once cooked, rinse the pasta under cold water to stop the cooking process and prevent it from becoming mushy. Cooling the pasta also helps it better absorb the dressing later.
Next, prepare the vegetables. Cherry tomatoes add juiciness and brightness, while cucumbers bring crunch and hydration. Olives introduce a pleasant salty bite, and mozzarella cubes give a creamy contrast. If you want to expand flavors, you can also add roasted red peppers, chopped spinach, or grilled zucchini.
The dressing is simple yet powerful—olive oil, lemon juice, oregano, salt, and pepper. The key is emulsifying the oil and lemon juice properly by whisking them together until they almost thicken. You can also substitute vinegar for lemon if you want more acidity.
Once you pour the dressing over the salad, toss everything gently, using a spoon or salad tongs so the pasta doesn’t break apart. Let it chill for at least 15 minutes; this step is essential, because the flavors deepen and the pasta absorbs more seasoning as it rests.
For serving, garnish with fresh herbs such as basil or parsley to add a final layer of freshness. Pasta salad keeps well in the fridge for up to 3 days, making it excellent for meal prep, potlucks, picnics, or side dishes for grilled meals. If storing overnight, add extra dressing the next day, as pasta will continue to absorb moisture.
Conclusion
Pasta salad is more than just a side dish—it’s a canvas for creativity, a celebration of fresh ingredients, and a dish that brings people together at gatherings year-round. Whether you serve it at a picnic, pack it for lunch, or enjoy it as a light dinner, it never fails to satisfy with its mix of textures and vibrant flavors. Best of all, it’s endlessly customizable, meaning you can swap vegetables, dressings, herbs, or proteins to match your taste or season. I hope this recipe helps you create a bowl that becomes a repeat favorite in your kitchen—just like it has in mine.