Best Pasta Salad For Any Season And Occasion

delicious greek inspired vegetarian pasta salad. Easy to make and bursting with flavor!

 This pasta salad has been a staple in my kitchen for years — and honestly, it never gets old. It’s inspired by the bold, bright flavors of the Mediterranean: briny kalamata olives, creamy feta, crisp bell peppers, and a lemony herb dressing that ties it all together. Whether I’m bringing it to a summer cookout, meal prepping for the week, or serving it alongside roasted chicken on a Tuesday night, this salad always delivers. The best part? It takes just 30 minutes and gets even better the next day.

 

Why You’ll Love This✨


 •Ready in 30 minutes 

• Great for meal prep — tastes even better the next day 

• Easy to customize with your favorite add-ins 

• Perfect for potlucks, BBQs, or a simple weeknight side 


 

Tips, Make-Ahead & Storage
• Make it ahead: This salad is ideal for making the night before. The pasta soaks up all that lemony dressing. 
• Storage: Store in an airtight container in the fridge for up to 4 days. Give it a stir and a small drizzle of olive oil before serving if it’s been sitting a while.
• Make it vegan: Swap the feta for a plant-based alternative or simply leave it out — it’s still delicious.
• Make it gluten-free: Use your favorite gluten-free pasta. Just be sure to rinse it well after cooking.
• Add-ins to try: Cherry tomatoes, cucumber, sun-dried tomatoes, artichoke hearts, or grilled chicken. 

I’d love to hear how this turns out for you! Did you add anything to make it your own? Drop a comment below and let me know — and if you share it on Instagram, tag me @umajoelle so I can see your beautiful bowls! 🍝

 

 

 

 

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Best Pasta Salad For Any Season And Occasion

Jamie Perez

Cook Time

30 minutes

Delicious, simple pasta salad I can’t stop making!

Ingredients

  • 1 lb Tri-Colored pasta

  • 2 Bell Peppers, sliced paper thin lengthwise

  • 1/4 of a red onion, sliced paper thin

  • 1 12oz jar of kalamata olives, halved

  • 1 6 oz package of Mediterranean flavored or regular feta

  • 3 garlic cloves, minced

  • 1 handful of parsley, chopped

  • Juice of 1 large lemon

  • A splash of red wine vinegar (about 2 tsp)

  • 1/2 to 3/4 cup olive oil start with 1/2 cup stir and add more if necessary

  • 1 tablespoon dried oregano

  • 1 tablespoon Italian seasoning

  • A pinch of sugar

  • Salt to taste

Directions

  1. Cook the pasta. Boil your tri-colored pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool completely.

  2. 2. Prep your veggies. Slice the bell peppers and red onion as thin as possible — this makes a big difference in texture. Halve the kalamata olives and roughly chop the parsley. Mince the garlic.

  3. 3. Make the dressing. In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, Italian seasoning, pinch of sugar, and salt. Taste and adjust as needed.

  4. 4. Toss it all together. Add the peppers, onion, olives, feta, and parsley to the bowl with the dressing. Add the cooled pasta last and toss gently until everything is evenly coated. Add a splash more olive oil if it looks dry.

  5. 5. Rest and serve. Let it sit for at least 15–20 minutes before serving so the flavors can meld. Even better if you can refrigerate it for a couple of hours!
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