Bright and Fresh Pasta Salad for Busy Weeknights
A colorful and crunchy pasta salad that’s quick to make and great served cold, perfect for busy weeknights and lunch leftovers.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 pound short pasta, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, chopped
- 1/2 cup red onion, thinly sliced or quick-pickled
- 1 cup bell peppers, diced
- 3/4 cup olives, sliced
- 1/2 cup feta or mozzarella pearls, optional
- 1/2 cup chickpeas or white beans, drained
- 1/2 cup chopped parsley, basil, or dill
- Toasted nuts or seeds for crunch (pine nuts or pepitas)
Instructions
- Cook the pasta in salted water until al dente, then drain and cool.
- Toss the warm pasta with half the dressing to absorb flavor.
- Once cooled, add the vegetables, herbs, and remaining dressing; toss to combine.
- Let sit for at least 15 minutes before serving to allow flavors to mingle.
- Before serving, taste and adjust seasonings if necessary.
- Store in an airtight container for up to 4 days, refreshing with extra dressing if needed.
Notes
Keep juicy vegetables like tomatoes and cucumbers separate when packing for lunches and add just before eating.