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Easy Pasta Salad Recipe

Nothing tastes better than the simplicity of flavors coming together like they do in this pasta salad. Just a few ingredients brings it all together in just a few minutes. {WW 8 Purple, 10 Blue, 10 Green, Vegetarian}
Course Appetizer, Main Course, Side Dish
Cuisine Italian, Mediterranean, pasta
Diet Vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Calories 437kcal
Author Ginny


Pasta Salad

  • 1 lb Rotini Pasta
  • ½ Red Onion large
  • 2 Green Peppers
  • 1 Cucumber
  • cup Fresh Parsley
  • 1 cup Crumbled Feta Cheese (one 6 oz. container)

Salad Dressing

  • Juice of One Large Lemon
  • cup Extra Virgin Olive Oil
  • ½ cup White Vinegar
  • ½ tsp Onion Powder optional
  • ½ tsp Garlic Powder optional
  • Salt and Pepper to taste


Pasta Salad Dressing

  • In a medium bowl mix together lemon juice, olive oil, white vinegar, onion powder, garlic powder, salt and pepper until well combined. Transfer dressing into the large bowl and stir to combine all ingredients. Set aside.

Easy Pasta Salad

  • Cut the cucumber in half lengthwise and use a spoon to scoop out and discard the seeds. Chop the cucumber, red onion, green pepper into pieces of similar size. Transfer into a large bowl.
  • Cook pasta just barely to al dente according to package directions. Drain. Add to the bowl with the chopped vegetables and mix thoroughly until pasta is evenly coated in dressing.
  • Roughly chop parsley. Add parsley and crumbled feta cheese to bowl. Stir to combine.
  • Cover. Refrigerate for at least 2 hours before serving.


Mix in your favorite veggies, cheese, and herbs.
Keep the salad in the fridge until you are ready to serve. 
Don't overcook the pasta noodles .
Feel free to add in your favorite vegetables, herbs, or ingredients. Black olives, mushrooms, chopped cheddar cheese, or oregano would all be great ideas.
Try to keep the veggies similar in size. This will make it easier to eat.
Add a little bit of salt to the pasta when boiling it, so it's a little more flavor. It also helps it from sticking. 
If you are going to make your pasta earlier, drizzle it with a little olive oil and shake it in the container before placing it into the refrigerator so it won't stick together. Works like a charm. 
Meal prep the veggies and dressing early to cut down more time. 
This salad keeps in the refrigerator for up to 5 days. 
Use goat cheese, mozzarella or parmesan if you don't have feta. 


Serving: 8g | Calories: 437kcal | Carbohydrates: 46g | Protein: 10g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 218mg | Potassium: 278mg | Fiber: 2g | Sugar: 3g | Vitamin A: 635IU | Vitamin C: 32.3mg | Calcium: 121mg | Iron: 1.5mg