Pinterest Image Pasta Salad – Easy 30-Minute Lunch

I made this Pinterest Image pasta salad on a whim before a backyard cookout, mostly because I wanted something pretty for the table. My kids ate it straight from the bowl before guests even arrived, so I knew it was a keeper.

It is the kind of recipe that looks fancy but comes together with pantry basics. You boil pasta, whisk a bright dressing, and toss everything cold. No stress, no fuss.

If you have ever pinned a gorgeous salad and wondered if it actually tastes good, this one does. It is crunchy, creamy, and tangy all at once, and it holds up for days.

About the Ingredients

12 oz (340g) rotini pasta

Rotini traps the dressing in its spirals. Fusilli or penne work just as well if that is what you have.

1 cup (150g) cherry tomatoes, halved

Look for firm, bright red tomatoes. Grape tomatoes are a fine substitute and slightly sweeter.

1 medium cucumber, diced (about 1.5 cups)

English cucumbers have thinner skin and fewer seeds. If using a regular cucumber, scoop out the watery center.

1/2 cup (75g) sliced black olives

Canned olives are convenient, but jarred Kalamata olives add a richer, brinier flavor.

1/2 small red onion, finely diced (about 1/3 cup)

Soak the diced onion in cold water for 10 minutes to tame the bite. Shallots are a milder swap.

1/2 cup (60g) crumbled feta cheese

Feta brings salty creaminess. Goat cheese or shaved Parmesan are great substitutes.

1/3 cup (80ml) extra-virgin olive oil

Use a fruity, cold-pressed oil for the best flavor. Avocado oil works if you prefer a neutral taste.

3 tbsp (45ml) red wine vinegar

Red wine vinegar gives a bold tang. White balsamic or lemon juice can stand in.

1 tbsp (15g) Dijon mustard

Dijon emulsifies the dressing so it clings to the pasta. Yellow mustard is a bit sharper but works.

1 tsp (3g) dried oregano

Crush the oregano between your palms to wake up its oils. Italian seasoning is an easy swap.

1 clove garlic, minced

Fresh garlic is best here. Use 1/4 teaspoon garlic powder if you are out.

1/2 tsp (3g) fine sea salt and 1/4 tsp (1g) black pepper

Kosher salt needs a slightly larger pinch. Taste the dressing before tossing.

Tips & Tricks

• Do not overcook the pasta. Boil it 1 minute less than the box says so it stays firm when tossed.
• Dress the pasta while it is still slightly warm. Warm pasta absorbs the vinaigrette instead of letting it pool at the bottom.
• Fold, do not stir. A gentle folding motion keeps the tomatoes and feta from turning mushy.
• Chill at least 30 minutes before serving. The flavors need a little time to marry.

Step-by-Step Instructions

1. Boil the pasta

Bring a large pot of salted water to a rolling boil at 212F (100C). Add the rotini and cook 8 minutes until al dente, then drain and rinse under cool water for 30 seconds to stop the cooking.

2. Whisk the dressing

In a small bowl, whisk the olive oil, red wine vinegar, Dijon, oregano, garlic, salt, and pepper for 30 seconds until it looks glossy and slightly thickened.

3. Chop the vegetables

Halve the tomatoes, dice the cucumber, slice the olives, and finely dice the red onion. Keep the pieces similar in size so every bite has a bit of everything.

4. Toss pasta and dressing

Pour the dressing over the slightly warm pasta and fold gently with a rubber spatula. The pasta should look shiny and well coated.

5. Add the mix-ins

Fold in the tomatoes, cucumber, olives, and red onion. The bowl should look like a bright confetti of colors.

6. Chill and finish

Cover and refrigerate 30 minutes. Just before serving, fold in the feta and taste for salt. The salad is ready when it is cold, glossy, and the feta is still in soft chunks.

Delicious Variations

Greek Style

Swap feta for cubed halloumi and add a handful of baby spinach.

Creamy Pesto Twist

Replace half the vinaigrette with 1/3 cup basil pesto for a richer flavor.

Southwest Kick

Use black beans, corn, and lime juice instead of olives and red wine vinegar.

How to Store Pinterest Image

Frequently Asked Questions

Give this Pinterest Image pasta salad a spot on your table this week and watch it disappear. Snap a photo, tag me, and tell me which veggie you added. Here's to small steps, big impact.

Pinterest Image

This Pinterest Image pasta salad is a colorful, make-ahead lunch that keeps you full and looks stunning in every photo.

★★★★½ 4.8 (214 ratings)

15 minPrep time10 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 12 oz (340g) rotini pasta
• 1 cup (150g) cherry tomatoes, halved
• 1 medium cucumber, diced (about 1.5 cups)
• 1/2 cup (75g) sliced black olives
• 1/2 small red onion, finely diced (about 1/3 cup)
• 1/2 cup (60g) crumbled feta cheese
• 1/3 cup (80ml) extra-virgin olive oil
• 3 tbsp (45ml) red wine vinegar
• 1 tbsp (15g) Dijon mustard
• 1 tsp (3g) dried oregano
• 1 clove garlic, minced
• 1/2 tsp (3g) fine sea salt and 1/4 tsp (1g) black pepper

📋 Instructions

1. 1Boil the pasta — Bring a large pot of salted water to a rolling boil at 212F (100C). Add the rotini and cook 8 minutes until al dente, then drain and rinse under cool water for 30 seconds to stop the cooking.
2. 2Whisk the dressing — In a small bowl, whisk the olive oil, red wine vinegar, Dijon, oregano, garlic, salt, and pepper for 30 seconds until it looks glossy and slightly thickened.
3. 3Chop the vegetables — Halve the tomatoes, dice the cucumber, slice the olives, and finely dice the red onion. Keep the pieces similar in size so every bite has a bit of everything.
4. 4Toss pasta and dressing — Pour the dressing over the slightly warm pasta and fold gently with a rubber spatula. The pasta should look shiny and well coated.
5. 5Add the mix-ins — Fold in the tomatoes, cucumber, olives, and red onion. The bowl should look like a bright confetti of colors.
6. 6Chill and finish — Cover and refrigerate 30 minutes. Just before serving, fold in the feta and taste for salt. The salad is ready when it is cold, glossy, and the feta is still in soft chunks.

👨‍🍳 Chef's Note: If you are serving this at a party, set aside a small bowl without feta for dairy-free guests. A little planning goes a long way.

Servings: 6

Cuisine: Mediterranean

Course: Salad

Nutrition (per serving): 285 kcal · 8g protein · 34g carbs · 13g fat

Written by Maya Vasquez

Maya writes about sustainable living and zero-waste swaps for everyday families. She focuses on small, budget-friendly changes that actually stick, tested in her own chaotic kitchen.