I remember the first time I made this pasta salad—it quickly became my go-to for quick weeknight dinners and easy summer gatherings. Bright, fresh, and totally mayo-free, this pasta salad always brings a burst of flavor that everyone raves about. It’s simple to make and perfect for those busy days when you still want something comforting and vibrant.
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Why This Will Be Your Go-To Pasta Salad Recipe
- Bursting with fresh herbs and bright lemon, this pasta salad offers vibrant, refreshing flavors that elevate every bite.
- Its versatility means you can serve it as a side dish, a light meal, or a potluck favorite.
- The taste improves the next day, making it ideal for meal prepping ahead of time.
- No mayo means it stays fresh longer and appeals to those who prefer a lighter dressing.
The Best Pasta Shapes for Salad (And Why It Matters)
Choosing the right pasta shape is key for the best pasta salad texture and flavor. Shapes with nooks and crannies like fusilli in this recipe catch the dressing and blend beautifully with the other ingredients. Other great options include rotini, farfalle, and orecchiette, which all hold onto dressing well. Avoid long, thin shapes like spaghetti because they don’t trap flavors or add the textural interest salad pasta needs.
Ingredients for the Perfect Pasta Salad
For the Salad
- 3 cups uncooked fusilli pasta (about 340g)
- 2 heaping cups halved cherry tomatoes (approximately 300g)
- 1½ cups cooked chickpeas, drained and rinsed (about 250g)
- 2 cups arugula (roughly 60g)
- 1 cup Persian cucumbers, sliced into thin half moons (approximately 120g)
- 1 cup crumbled feta cheese (about 150g)
- 1 cup fresh basil leaves, torn (roughly 25g)
- ½ cup minced fresh parsley (approximately 15g)
- ½ cup chopped fresh mint leaves (about 15g)
- ¼ cup toasted pine nuts (around 30g)
For the Lemon Vinaigrette
- ¼ cup extra-virgin olive oil (60 ml), plus more for drizzling
- 3 tablespoons fresh lemon juice (45 ml)
- 1 teaspoon Dijon mustard (5 ml)
- 3 garlic cloves, minced
- 1 teaspoon herbes de Provence or dried Italian seasoning
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt
How to Make This Easy Pasta Salad (With Step-by-Step Photos)
- Bring a large pot of salted water to a boil. Prepare the pasta according to package directions or cook until slightly past al dente.
- Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt. This dressing will have a strong flavor that softens when mixed with the salad.
- Drain the pasta. Toss it with a little olive oil to keep it from sticking, then let it cool to room temperature.
- Combine the salad. Transfer the pasta to a large bowl with tomatoes, chickpeas, arugula, cucumbers, feta, basil, parsley, mint, and pine nuts. Pour the dressing on top and toss to coat evenly.
- Adjust seasoning. Add more lemon juice, salt, pepper, or an extra drizzle of olive oil if desired, then serve.
Pro Tips for the Best Pasta Salad Every Time
- Salt your pasta water generously; it seasons the pasta from within and enhances the overall flavor.
- Add the pasta to the dressing while still slightly warm so it absorbs more flavor.
- Use a whisk to properly emulsify the dressing—this makes the sauce silky and coats every bite perfectly.
- Let the salad chill for at least an hour before serving to marry the flavors beautifully.
- Toast your pine nuts carefully for a nutty crunch that adds great texture contrast.
Endless Pasta Salad Variations (Mix & Match!)
| Add-in Type | Examples | Aisha’s Tip |
|---|---|---|
| Protein Add-ins | Salami, grilled chicken | Add cooked proteins last to keep them tender. |
| Cheese Swaps | Provolone, mozzarella pearls | Use mild cheeses to complement the herbs. |
| Extra Veggies | Bell peppers, onions | Add crunchy veggies for color and texture. |
How to Serve Your Pasta Salad
This pasta salad pairs wonderfully with grilled chicken, offering a balance of fresh herbs and protein to satisfy dinner cravings. It also complements burgers perfectly, adding a light, flavorful side to a classic meal. For something elegant, serve it alongside grilled salmon for a refreshing yet hearty combo. Visual pairing plates can inspire your meal planning and presentation.
Make-Ahead and Storage Instructions
Make this pasta salad up to 24 hours ahead for flavor to develop. To prevent it from becoming dry, reserve about ¼ of the dressing and add it just before serving. Store in an airtight container in the refrigerator for up to 4 days. Toss gently again before serving if ingredients have settled.
Frequently Asked Questions about Pasta Salad
How much pasta salad do I need per person for a party?
Plan on about 1 cup per person if serving as a main dish, or ½ cup as a side.
My pasta salad gets dry. How do I fix it?
Reserve some dressing and add it right before serving to keep the salad moist and flavorful.
How do I keep my vegetables from getting soggy?
Salting cucumbers and draining any excess moisture before adding them helps keep vegetables crisp.
Can I double or halve this recipe?
Yes! This recipe is easily scalable to fit your gathering size.
What’s the best gluten-free pasta for pasta salad?
Use corn, rice, or chickpea-based pastas that hold their shape well in salads.
Can you freeze pasta salad?
Freezing is not recommended as it changes the texture of both pasta and veggies, often resulting in sogginess.
Conclusion
This pasta salad is a fresh, flavorful recipe that’s perfect for busy people who want quick, satisfying meals without fuss. Its vibrant herbs, tangy lemon dressing, and no-mayo freshness make it a staple for summer and beyond. What is YOUR must-have ingredient for a perfect pasta salad? Let me know your secrets in the comments below—I love hearing them!
pasta salad
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the fusilli pasta until slightly past al dente.
- Whisk together olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt in a small bowl.
- Drain the pasta, toss with olive oil, and let cool. Combine with tomatoes, chickpeas, arugula, cucumbers, feta, basil, parsley, mint, and pine nuts in a large bowl.
- Pour the dressing over the salad and toss to coat. Adjust seasoning with lemon, salt, pepper, or olive oil if needed.
