Big-Batch Pasta Salad for Crowds
There’s something wonderfully reliable about a good pasta salad. It’s the dish we turn to for potlucks, sunny picnics, and those evenings when cooking a hot meal feels like too much effort. It’s a canvas for fresh, vibrant ingredients, and this particular recipe is one I’ve been perfecting for years. This was inspired by a dish I had at a little restaurant in Spain, where the simplicity of fresh ingredients, bound by a zesty vinaigrette, was just unforgettable. I came home determined to recreate that feeling in my own kitchen.
What we have here is more than just cold pasta with a few bits thrown in. It’s a thoughtful combination of textures and tastes that work together beautifully. The firm bite of the fusilli, the salty pop of Kalamata olives, the creamy feta that crumbles just so, and the crispness of fresh cucumber and sweet cherry tomatoes. It’s all brought together with a lemon-herb vinaigrette that’s tangy, bright, and soaks into every nook of the pasta. This is the salad recipe that gets passed around at family gatherings, the one that’s ideal for making ahead, and a brilliant way to get a satisfying meal on the table with minimal fuss.
Whether you’re packing lunches for the week, looking for a substantial side for a barbecue, or need a dependable dish for a buffet, this pasta salad recipe delivers. It’s straightforward to make, and the results are consistently delicious. It’s a dish that feels both wholesome and a little bit special.
Recipe Overview
This Mediterranean-style pasta salad is brimming with fresh, classic flavours. We combine perfectly cooked fusilli pasta with a host of colourful vegetables, salty feta cheese, and briny olives, all tossed in a zesty homemade lemon and oregano vinaigrette. During testing, I found that letting the salad sit for at least 20 minutes before serving is non-negotiable; it gives the pasta a chance to absorb the dressing, making every bite flavourful.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 6-8 people
- Difficulty: Easy
Why You’ll Love This Pasta Salad
- Genuine Flavour: The homemade vinaigrette is the star here. The sharp red wine vinegar, fresh lemon juice, and pungent garlic create a dressing that cuts through the richness of the pasta and cheese, while fresh oregano adds an unmistakable Mediterranean aroma.
- Comes Together in About 30 Minutes: From boiling the water to the final toss, this entire dish is ready in half an hour, making it a fantastic option for a quick and satisfying lunch or dinner.
- Flexible Recipe: This recipe is incredibly adaptable. You can add a tin of chickpeas for extra protein, throw in some chopped artichoke hearts, or swap the feta for crumbled goat’s cheese. It’s a great way to use up leftover vegetables.
- Great for Meal Prep and Gatherings: It holds up brilliantly in the fridge for a few days, so it’s excellent for packed lunches. If you’re planning for a larger group, you might want to check out my guide for a Big Batch Pasta Salad For Crowds.
- Family Tested: My whole family enjoys this one, even the little ones who are usually suspicious of anything with “salad” in the name. They love picking out the twirly pasta and salty olives.
Ingredients You’ll Need
For this recipe, we’re using simple, fresh ingredients that are easy to find. When it comes to olive oil, I really recommend using a good quality extra virgin olive oil for the dressing, as its fruity flavour makes a huge difference. I often use Filippo Berio as it’s consistently good and widely available.
- For the Salad:
- 500g fusilli pasta (or penne, rotini)
- 250g cherry tomatoes, halved
- 1 large cucumber, deseeded and diced
- 1 red onion, finely sliced
- 150g Kalamata olives, pitted and halved
- 200g feta cheese, crumbled
- 1 red bell pepper, diced (or 1 jarred roasted red pepper, chopped)
- A large handful of fresh flat-leaf parsley, chopped
- For the Lemon-Herb Vinaigrette:
- 120ml extra virgin olive oil
- 60ml red wine vinegar
- Juice of 1 large lemon
- 2 cloves garlic, minced
- 1 tbsp fresh oregano, chopped (or 1 tsp dried)
- 1 tsp Dijon mustard
- ½ tsp salt, or to taste
- ¼ tsp black pepper, freshly ground
Kira’s Tip: To mellow the sharp bite of the red onion, you can soak the slices in a bowl of cold water for 10 minutes before adding them to the salad. Just be sure to drain and pat them dry thoroughly.
How to Make Pasta Salad
The process for this salad recipe is very straightforward. We’ll cook the pasta, prepare the fresh ingredients, whisk together the dressing, and then combine everything. The key is in the timing and the assembly to ensure the best texture and taste.
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the fusilli and cook according to the package directions until it’s *al dente* (firm to the bite). I find that cooking the pasta just to this point is crucial, as it will continue to soften slightly as it absorbs the dressing without turning mushy.
- Cool the Pasta: Once cooked, drain the pasta in a colander and immediately rinse it under cold running water. This stops the cooking process and washes away excess starch, preventing the pasta from clumping together. Set it aside to drain completely.
- Prepare the Vegetables: While the pasta is cooking, you can prepare all your vegetables. Halve the cherry tomatoes, dice the cucumber and red pepper, finely slice the red onion, and chop the parsley. Place them all into a very large mixing bowl.
- Add the Flavour Boosters: To the bowl of vegetables, add the halved Kalamata olives and the crumbled feta cheese.
- Whisk the Vinaigrette: In a small bowl or a jar with a lid, combine all the dressing ingredients: extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper. Whisk vigorously or shake the jar until the dressing is well emulsified.
- Combine Everything: Add the cooled and drained pasta to the large bowl with the vegetables and feta. Pour about two-thirds of the dressing over the top.
- Toss and Rest: Gently toss everything together until the pasta and vegetables are evenly coated in the dressing. Let the salad sit at room temperature for at least 20-30 minutes. This resting period is essential for the flavours to meld together.
- Final Toss and Serve: Just before serving, give the salad another gentle toss. Taste and add more dressing, salt, or pepper if needed. Serve immediately, or cover and refrigerate until ready.
Tips From My Kitchen
- Dressing Temperature: If you’re making the dressing ahead of time and storing it in the fridge, the olive oil may solidify. Be sure to take it out 20-30 minutes before you plan to use it so it can return to a liquid state. A quick whisk will bring it back together.
- The Secret Step: I learned that dressing the pasta while it’s still slightly warm helps it absorb the vinaigrette more effectively, leading to a much more flavourful salad. Just wait to add delicate ingredients like the cucumber and parsley until the pasta has cooled completely to maintain their crunch.
- Make-Ahead Magic: You can make this cold pasta salad up to a day in advance. For the best texture, I recommend storing the salad components and the dressing separately. Combine them about 30 minutes before you plan to serve. If you do mix it all, reserve a little dressing to add just before serving to liven it up.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The texture of the cucumber may soften slightly, but it will still be delicious.
Equipment You’ll Need
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- Small bowl or jar for dressing
- Whisk
- Sharp knife and cutting board
Common Mistakes to Avoid
- Overcooking the Pasta: The single most common issue with a pasta salad is mushy pasta. It completely changes the texture of the dish. To avoid this, follow the package instructions for *al dente* and test a piece a minute or two before the timer goes off. Getting the hang of cooking pasta to al dente is a game-changer.
- Forgetting to Rinse: Rinsing the pasta under cold water is a step many people skip, but it’s vital for a cold pasta salad. It stops the cooking process instantly and removes the surface starch that makes pasta sticky, ensuring your salad isn’t a single clump.
- Under-seasoning: Cold dishes require more assertive seasoning than hot ones, as chilling can dull flavours. Be bold with your salt, pepper, and the acidity in your dressing. Always taste and adjust the seasoning just before you serve it.
Delicious Variations to Try
One of the best things about this pasta recipe is how easily you can adapt it to your own tastes or what you have in the fridge. Here are a few variations we enjoy:
- Add Some Spice: For a bit of a kick, add ½ teaspoon of red chilli flakes to the vinaigrette. It adds a lovely warmth that complements the fresh ingredients.
- Make it Vegan: This is an easy swap. Simply use your favourite vegan feta cheese alternative and ensure your pasta is egg-free (most dried pasta is). The rest of the ingredients are already plant-based.
- Boost the Protein: To make this a more substantial main course, add some shredded cooked chicken, tinned tuna (drained), or a tin of rinsed chickpeas. They all work wonderfully with the Mediterranean flavours.
What to Serve With Pasta Salad
While this salad is substantial enough to be a light meal on its own, it also works beautifully as a side dish. Here are a few of my favourite pairings:
- It’s an ideal accompaniment to grilled meats and fish. It pairs particularly well with my Grilled Salmon With Lemon Butter Sauce Recipe.
- Serve it alongside simple barbecued chicken skewers or burgers at your next garden party.
- For a lovely vegetarian meal, serve it with some warm, crusty garlic bread and a simple green leaf salad.
- A crisp, cold glass of Sauvignon Blanc or Pinot Grigio pairs wonderfully, as does a refreshing homemade lemonade.
Frequently Asked Questions
Pasta Salad
Ingredients
Method
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the fusilli and cook according to the package directions until it's *al dente* (firm to the bite). I find that cooking the pasta just to this point is crucial, as it will continue to soften slightly as it absorbs the dressing without turning mushy.
- Cool the Pasta: Once cooked, drain the pasta in a colander and immediately rinse it under cold running water. This stops the cooking process and washes away excess starch, preventing the pasta from clumping together. Set it aside to drain completely.
- Prepare the Vegetables: While the pasta is cooking, you can prepare all your vegetables. Halve the cherry tomatoes, dice the cucumber and red pepper, finely slice the red onion, and chop the parsley. Place them all into a very large mixing bowl.
- Add the Flavour Boosters: To the bowl of vegetables, add the halved Kalamata olives and the crumbled feta cheese.
- Whisk the Vinaigrette: In a small bowl or a jar with a lid, combine all the dressing ingredients: extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper. Whisk vigorously or shake the jar until the dressing is well emulsified.
- Combine Everything: Add the cooled and drained pasta to the large bowl with the vegetables and feta. Pour about two-thirds of the dressing over the top.
- Toss and Rest: Gently toss everything together until the pasta and vegetables are evenly coated in the dressing. Let the salad sit at room temperature for at least 20-30 minutes. This resting period is essential for the flavours to meld together.
- Final Toss and Serve: Just before serving, give the salad another gentle toss. Taste and add more dressing, salt, or pepper if needed. Serve immediately, or cover and refrigerate until ready.
Notes
I really hope you give this pasta salad recipe a try. It’s become such a staple in our home, and it’s the kind of dish that just makes me think of happy, sunny days. It’s reliable, full of genuine flavour, and so satisfying to make. If you do try it, I’d love to hear how it turned out for you. Please leave a comment below and let me know!
Happy cooking,
Kira
