Pasta House Salad with Italian Dressing

A big bowl of pasta salad loaded with crisp veggies, briny olives, and crumbles of salty feta. It is tossed in a punchy homemade Italian dressing that soaks into every twist of the rotini without turning it heavy or soggy. This is the one I bring to potlucks and keep in the fridge all summer.

Why This Pasta Salad Always Disappears

It is not a delicate side dish. The rotini stays firm and bouncy, the cucumber and tomato add genuine crunch, and the onion gives a sharp bite that cuts through the richness of the olive oil and cheese. Every forkful has a different texture.

The dressing does the real work here. Red wine vinegar, garlic, and dried oregano give it that tangy, savory, Italian-restaurant flavor without any fancy ingredients. And because you make it yourself, you can adjust the acidity and salt exactly the way you like.

Ingredients

• 1 lb rotini pasta: the spirals catch the dressing in every ridge, but penne or fusilli work too
• 1 pint cherry tomatoes, halved: any ripe, sweet tomato works; grape tomatoes are a good swap
• 1 English cucumber, quartered and sliced: less watery than garden cucumbers, so the salad stays crisp
• 1/2 small red onion, thinly sliced: mellows as it sits, but you can soak the slices in cold water for 5 minutes first to soften the bite
• 1 cup halved black olives: pitted Kalamata or standard black olives both work
• 1 cup crumbled feta cheese: use a firm block and crumble it yourself for the creamiest pieces
• 1/4 cup chopped fresh parsley: flat-leaf parsley adds color and a fresh, grassy note
• 1/2 cup extra virgin olive oil: use a mild, fruity one so it does not overpower the vinegar
• 1/4 cup red wine vinegar: white wine vinegar or half lemon juice can pinch hit
• 1 clove garlic, grated or very finely minced: make it a paste so it disperses evenly, not one harsh chunk
• 1 tsp dried oregano: the classic Italian-American pizza and salad herb, rub it between your fingers to wake it up
• 1/2 tsp fine sea salt: plus more for the pasta water
• 1/4 tsp freshly cracked black pepper

Variations / Substitutions

• Protein: Toss in 1 cup chopped salami, pepperoni, or grilled chicken for a heartier lunch. Chickpeas keep it vegetarian but add substance.
• Cheese: Crumbled feta gives the salad a tangy-creamy bite, but shaved Parmesan or tiny fresh mozzarella balls change the vibe in a good way.
• Herb swap: Fresh basil, dill, or a mix of the two can stand in for parsley. Each one shifts the flavor from Italian toward Mediterranean or ranch.
• Dairy free: Omit the feta and stir in 1/3 cup toasted pine nuts or chopped sun-dried tomatoes for richness and texture instead.
• Extra crunch: A handful of toasted pine nuts or chopped bell pepper adds even more snap.

For a creamy, mayo-based version, try our Classic Macaroni Salad.

How to Make Pasta House Salad

Step 1: Cook the Rotini

Bring a large pot of well-salted water to a boil. The water should taste like seawater. Add the 1 lb rotini and cook until just tender, about 8 minutes, or whatever the package says for al dente. Do not overcook it, because the pasta will soften another touch as it cools and soaks up dressing.

Drain the rotini in a colander and rinse it under cold water for a full minute, tossing it with your hands so the water hits every piece. This stops the cooking and washes off extra starch that makes pasta salads gummy. Give it a few good shakes to get rid of excess water, then let it drain completely while you work on the other ingredients. Laying it out on a sheet pan for 5 minutes is an even faster way to cool it.

Step 2: Whisk the Dressing

In a small bowl or a measuring cup with a spout, pour the 1/2 cup olive oil, 1/4 cup red wine vinegar, and add the grated garlic, 1 tsp dried oregano, 1/2 tsp salt, and the 1/4 tsp black pepper. Whisk hard for 30 seconds until the mixture looks cloudy and slightly thickened, as if the oil and vinegar are holding hands.

Taste the dressing with a piece of cucumber. It should be sharp and salty, but not so sharp it makes you squint. Adjust with a pinch more salt or a tiny splash of vinegar. The flavor will mellow a little once it hits the cold pasta, so it is okay if it tastes a bit aggressive right now.

Step 3: Combine the Salad Ingredients

In your largest mixing bowl, pile in the cooled pasta, the halved cherry tomatoes, the sliced cucumber, the red onion, the halved olives, and the crumbled feta. Sprinkle the parsley over the top.

Drizzle about three-quarters of the dressing over the whole mound and use two large spoons or your clean hands to gently toss. Lift from the bottom and fold over, so the pasta separates and the vegetables spread out. The pasta should look glossy and well coated, not drowning.

Step 4: Toss in the Last Dressing and Serve

Add the remaining dressing and toss once more. This second dose coats any dry spots and makes sure the bottom of the bowl tastes as good as the top. Let the salad sit at room temperature for 10 minutes, or cover and chill it for 30 minutes if you want it cold.

Spoon the salad into a wide serving bowl so the colorful bits show on top. Serve right away or keep it chilled until your guests arrive, and give it a gentle toss just before it hits the table.

Getting the Best Texture and Flavor

• Salt the pasta water like you mean it. That is your only chance to season the pasta itself, so use a generous handful.
• Rinsing the pasta stops the cooking instantly and keeps the salad from turning into a sticky block. Do not skip this step even if your Italian nonna would disapprove.
• Letting the dressed salad rest for even 15 minutes lets the flavors settle together. It is even better the next day, after the garlic and oregano have had time to marry with the vinegar.
• If the salad looks dry after chilling (cold pasta soaks up dressing), drizzle in a little extra olive oil and a splash of vinegar, then toss. No need to make new dressing.

Scaling it for a picnic:

Keeping Leftovers Fresh

• Refrigerate: Store leftovers in a covered container for up to 4 days. The pasta will firm up and absorb more flavor.
• Refresh: Before serving cold leftovers, stir in a small drizzle of olive oil and a teeny splash of vinegar to wake up the salad. The pasta will have drunk most of the original dressing.

What Goes Well With Pasta House Salad

This salad is a natural partner to anything grilled. A simple lemon-herb chicken breast or a juicy burger both work because the salad’s tangy dressing cuts through the meat’s richness. It also holds its own next to smoky barbecue like ribs or pulled pork, where the vinegar in the salad echoes the barbecue sauce without getting lost. For a light dinner, pile a scoop on a bed of arugula with a couple of hard-boiled eggs.

Frequently Asked Questions

Can I make this pasta salad a day ahead?

Yes. In fact, the flavors deepen overnight. Just hold back about 2 tbsp of the dressing and add it right before serving, because the pasta will absorb moisture in the fridge.

What if I do not have red wine vinegar?

You can use white wine vinegar or half lemon juice and half apple cider vinegar. The flavor will be slightly brighter, but the acidity will be in the same ballpark.

Is there a way to make this less onion-y?

Slice the red onion as thin as you can and soak it in a bowl of ice water for 10 minutes. Drain it well before adding. This tames the raw heat without losing the color.

Can I use a different pasta shape?

Absolutely. Rotini is great for grabbing the dressing, but penne, fusilli, farfalle, or even small shells hold enough dressing to keep each bite interesting. Avoid long, skinny shapes like spaghetti, which do not trap pockets of flavor as well.

Pasta House Salad Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 8 servings

Calories: 340

Ingredients Method Notes

Ingredients

  

• 1 lb rotini pasta
• 1 pint cherry tomatoes, halved
• 1 English cucumber, quartered and sliced
• 1/2 small red onion, thinly sliced
• 1 cup halved black olives
• 1 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 clove garlic, grated
• 1 tsp dried oregano
• 1/2 tsp fine sea salt, plus more for pasta water
• 1/4 tsp freshly cracked black pepper

Method

 

1. Cook rotini in salted boiling water until al dente, about 8 minutes. Drain, rinse under cold water, and let cool completely.
2. In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper until combined.
3. In a large bowl, combine cooled pasta, tomatoes, cucumber, red onion, olives, feta, and parsley. Drizzle most of the dressing over the top and toss to coat.
4. Add remaining dressing, toss again, and let sit 10 minutes before serving. Toss once more right before serving.

Notes

This pasta salad tastes best after it sits for at least 15 minutes so the pasta can soak up the dressing. If you chill it for more than an hour, the pasta will absorb a lot of the liquid, so reserve a small spoonful of dressing to refresh it just before serving.