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Overhead view of cold pasta salad in a glass bowl

Cold Pasta Salad

Tasty cold salad which is perfect for picnics or potlucks.
Course Pasta Side Dish
Cuisine American
Keyword cold pasta salad, pasta salad
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 servings
Calories 258kcal
Author Joe Boyle



  • 1 can 14.5 oz diced tomatoes
  • 3 large garlic cloves , coarse chopped
  • 1/2 to 3/4 tsp red pepper flakes
  • 1/4 cup fresh basil tightly packed
  • 1 tbsp red wine vinegar
  • 1/2 tsp salt


  • 1 lbs Rotini pasta cooked according to package directions, a little past al dente
  • 1 English cucumber , chopped
  • 1 medium red pepper , chopped
  • 1 medium yellow pepper , chopped
  • 2 cups grape tomatoes , halved
  • 3 green onions , chopped
  • 1/4 cup fresh parsley , chopped
  • 1/4 cup extra virgin olive oil
  • 1/2 cup pitted black olives , halved
  • 8 oz crumbled feta cheese


  • Puree the ingredients of the dressing in a food processor or blender. 20 to 30 seconds. Cool in the refrigerator or make and cool overnight in the refrigerator.
  • Cook the pasta until well softened, (just a minute past what you would call al dente). Drain and rinse under cold water.
  • Chop the vegetables and place all the ingredients but the feta cheese in a large bowl, then toss to combine with the olive oil.
  • Add the pasta and dressing and toss again. Salad may then be refrigerated overnight.
  • Just before serving, add the crumbled feta and serve cold or at room temperature.


  1. An English or hothouse cucumber is best for this salad as it will not sweat liquid like a regular cucumber will do.
  2. Keep leftovers covered in the refrigerator for 4 or 5 days. 
  3. Recipe adapted from Cook's Country.


Calories: 258kcal