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Simple Pasta Salad, a bowl of pasta salad with small flags

Simple Pasta Salad Recipe

This Pasta Salad is fresh, flavorful, and perfect for busy moms who need a quick side dish everyone will love. It’s easy to throw together with pantry staples and makes a great addition to any meal, picnic, or potluck!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories:
Ingredients Equipment Method Notes

Ingredients
 

Pasta:
  • - 12 ounces about 3 cups bowtie pasta
Vegetables:
  • - 1 cup cherry tomatoes sliced
  • - 1 cup cucumber diced
  • - ½ cup red bell pepper diced
  • - ½ cup red onion finely chopped
  • - 1 cup fresh arugula chopped
  • - 1 cup feta cheese crumbled
  • - ⅓ cup fresh parsley chopped
  • - 1.2 teaspoon salt for cooking pasta
  • - ¼ teaspoon ground pepper
Dressing:
  • - ⅓ cup olive oil
  • - 2 tablespoons red wine vinegar
  • - 1 teaspoon Dijon mustard
  • - Salt and pepper to taste

Equipment

  • Large pot for boiling pasta
  • Colander for draining
  • Large mixing bowl
  • Sharp knife and cutting board
  • Whisk or jar with a lid (for shaking up the dressing)
  • Measuring cups and spoons

Method
 

Cook the Pasta:
  1. - In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
Make the Dressing:
  1. - In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, and salt and pepper until well combined.
Combine Ingredients:
  1. - In a large mixing bowl, combine the cooked and cooled pasta, chopped vegetables, feta cheese, and chopped parsley.
Dress the Salad:
  1. - Pour the dressing over the pasta salad and toss gently until all ingredients are well coated.
Chill and Serve:
  1. - Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold.

Notes

Pro Tips for Success

  • Rinse the pasta with cold water after cooking to cool it quickly and stop the cooking process.
  • Toss the salad with half the dressing first, then add more right before serving to keep it from getting soggy.
  • Chop veggies while the pasta cooks to save time (hello, multitasking!).
  • Make ahead and chill—it tastes even better after an hour in the fridge.
  • Keep dressing separate if making this for lunchboxes or prepping for the week—just toss before eating.

 

Recipe FAQs

Can I make this pasta salad the night before?
Absolutely! It actually tastes better after chilling a few hours. Just give it a toss before serving.
How long will it last in the fridge?
It stays fresh in an airtight container for up to 3–4 days.
Can I make it gluten-free?
Yes—just use your favorite gluten-free pasta.
Is this pasta salad vegetarian?
It is! Just skip the cheese to make it dairy-free too.
What if my kids don’t like onions or arugula?
Feel free to leave them out or swap for something milder—this recipe is super flexible.
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