Pasta Salad With Cheese Cubes

There’s something about a big bowl of pasta salad—twirls of glossy noodles, crisp peppers and cucumbers, and bright green herbs—tossed with creamy, colorful cubes of cheese that feels instantly cheerful.

This is an invigorating, make-ahead pasta salad that’s ready in about 30 minutes and only gets better as it chills. It’s perfect for busy weeknights, potlucks, and anyone who loves low-stress cooking with big flavor.

I first leaned on this recipe during a hectic week of back-to-back meetings; I made a big batch on Sunday, and it became my grab-and-go lunch and effortless side dish for days.

No last-minute scrambling, just a satisfying forkful of tender pasta, tangy dressing, and rich bites of cheese whenever I needed it.

This salad shines at summer cookouts, casual gatherings, or as a ready-to-eat lunch in the fridge.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor with tangy vinaigrette, herbs, and creamy cheese cubes
• Comes together quickly with minimal cooking and simple chopping
• Stays fresh and tasty, perfect for make-ahead lunches or picnics
• Easily customizable with your favorite cheeses, veggies, or added proteins
• Travels well and serves a crowd for potlucks, parties, or barbecues

Ingredients

• 250 g short pasta (fusilli, penne, or rotini) — choose sturdy shapes that hold dressing well
• 1 tbsp salt — for seasoning the boiling water generously
• 150 g semi-firm cheese, cut into 1 cm cubes (cheddar, gouda, or mozzarella) — pick a cheese that holds its shape
• 150 g cherry tomatoes, halved — use ripe, sweet tomatoes for best flavor
• 1 small cucumber, diced — seed if very watery to avoid thinning the dressing
• 1 small red bell pepper, diced — adds crunch and sweetness
• 50 g red onion, finely chopped — mince finely for a mild bite
• 50 g black olives, pitted and sliced — choose good-quality, not overly salty olives
• 3 tbsp extra-virgin olive oil — use a fruity, mild oil for salad dressings
• 1.5 tbsp red wine vinegar — provides bright acidity to balance the cheese
• 1 tsp Dijon mustard — helps emulsify the dressing
• 0.5 tsp dried oregano — classic Italian herb note
• 0.5 tsp dried basil — adds aromatic sweetness
• 0.25 tsp garlic powder — gives gentle garlic flavor without overpowering
• 0.5 tsp salt — seasons the dressing and vegetables
• 0.25 tsp black pepper, freshly ground — adds subtle heat and aroma
• 2 tbsp fresh parsley, finely chopped — stir in at the end for fresh color and flavor

Step-by-Step Method

Boil the Pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to season the water well. Add the short pasta and stir to prevent sticking. Cook according to package directions until al dente. Avoid overcooking so the pasta keeps its shape in the salad and doesn’t become mushy.

Prep the Vegetables and Cheese

Use the pasta’s cooking time to prepare the mix-ins. Cut the semi-firm cheese into 1 cm cubes. Halve the cherry tomatoes. Dice the cucumber and red bell pepper. Finely chop the red onion. Slice the black olives. Chop the parsley. Keep everything in similar bite-sized pieces for even texture.

Whisk the Dressing

In a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic powder, salt, and black pepper. Whisk until the mixture is smooth and emulsified. Taste and adjust seasoning if needed. Set the dressing aside so the flavors marry while the pasta finishes cooling.

Cool and Drain the Pasta

Drain the cooked pasta in a colander immediately. Rinse under cold running water, tossing gently, until the pasta is completely cool. Shake the colander thoroughly to remove excess water. Let it sit for a minute to drain very well. Making certain the pasta is dry prevents the dressing from becoming thin or watery.

Combine Pasta, Cheese, and Veggies

Transfer the cooled, well-drained pasta to a large mixing bowl. Add the cheese cubes, cherry tomatoes, cucumber, red bell pepper, red onion, and sliced olives. Distribute the ingredients evenly over the pasta. This helps the dressing coat everything uniformly later, giving each bite a balanced mix of textures.

Dress and Toss the Salad

Pour the prepared dressing evenly over the pasta mixture. Toss gently with a large spoon or spatula, lifting from the bottom so the pasta and add-ins get fully coated. Avoid aggressive stirring to keep the cheese cubes and vegetables intact. Making certain no clumps of undressed pasta remain in the bowl.

Add Herbs and Chill the Salad

Sprinkle the chopped fresh parsley over the dressed salad and toss briefly to distribute. Cover the bowl tightly with a lid or plastic wrap. Refrigerate for at least 30 minutes to let the flavors meld and the dressing absorb slightly. Serve chilled, tossing once more just before serving to refresh the salad.

Ingredient Swaps

• Use any short pasta you have: macaroni, farfalle, or shells all work well.
• Swap cheese for what’s on hand: cheddar, feta, gouda, provolone, or a firm mozzarella; for dairy-free, use a plant-based cheese or chickpeas for protein.
• Switch veggies based on season: use roasted peppers, zucchini, corn, or sun-dried tomatoes instead of (or in addition to) cucumber and bell pepper.
• If you don’t have red wine vinegar, use white wine vinegar, apple cider vinegar, or a squeeze of lemon juice.
• Replace black olives with green olives, capers, or omit if you prefer a milder flavor.

You Must Know

– Doneness • If the pasta tastes mushy instead of springy: Next time pull it from the water when it’s just shy of al dente and cool it fast under cold water for 1–2 minutes.

This keeps it slightly firm so it won’t turn soft after the 30-minute chill.

– Avoid • If the salad turns watery in the bowl****: Shake the colander and let the pasta stand to drain for 5 minutes, then pat the veggies dry with a towel before adding.

Removing surface water helps the 3 tbsp of olive oil cling instead of thinning out.

– Troubleshoot • When the flavors seem flat after chilling****: Taste cold, then add 0.5–1 tbsp extra red wine vinegar and a pinch (about 1/8 tsp) of salt, toss, and wait 5 minutes.

Cold food mutes acidity and salt, so a small boost right before serving wakes up the cheese and veggies.

– Scale • For a crowd or a small batch: For 8 servings, multiply everything by 2 (500 g pasta, 300 g cheese, double dressing).

For 2 servings, use half (125 g pasta, 75 g cheese, half dressing) but keep onion modest—about 25 g—so it doesn’t dominate.

– Swap • To change the vibe without losing balance: Trade the 150 g semi-firm cheese for feta or fresh mozzarella and use white wine vinegar or lemon juice (same 1.5 tbsp) instead of red wine vinegar.

Keep total add-ins (cheese + veggies + olives) near 550–600 g so the pasta-to-fillings ratio still feels generous.

Serving Tips

• Serve in a wide shallow bowl so colorful veggies and cheese cubes are visible.
• Pair with grilled chicken, fish, or sausages for an easy summer main.
• Offer crusty bread or garlic bread on the side to soak up extra dressing.
• Garnish with extra parsley, cheese cubes, or olives just before serving for freshness.
• Pack in airtight containers for picnics, potlucks, or make-ahead work lunches.

Storage & Make-Ahead

This pasta salad keeps in the fridge for 3–4 days in an airtight container.

It’s ideal to make a day ahead so flavors meld.

Stir before serving and, if needed, add a drizzle of olive oil or extra dressing.

This dish doesn’t freeze well; the pasta and vegetables turn mushy.

Reheating

For gentle reheating, use low power in the microwave with a splash of water.

Or use a covered oven-safe dish at low temperature.

On stovetop, warm slowly, stirring frequently to avoid drying.

Picnics and Potlucks in Culture

Even before I taste it, a big bowl of pasta salad with bright vegetables and cheeky little cheese cubes instantly transports me to checkered blankets on the grass and long folding tables at church basements.

I think of paper plates bending under generous scoops, condensation on plastic cups, and kids circling the dessert table like curious planets.

When I bring this salad to a gathering, I’m really carrying a little piece of cultural shorthand: “You belong here. Stay awhile.”

It’s unfussy, travels well, and quietly bridges generations—your aunt’s recipe, my tweak of extra olives, someone else’s favorite cheese.

Around that shared bowl, strangers soften into neighbors, and the afternoon stretches out, easy and unhurried.

Final Thoughts

Give this pasta salad with cheese cubes a try and see how quickly it becomes a go-to favorite for busy days, picnics, or potlucks.

Feel free to tweak the veggies, cheese, or dressing to match what you love—or what you already have in your fridge!

Frequently Asked Questions

Can I Make This Pasta Salad Gluten-Free Without Affecting Texture Too Much?

Yes, you can. I’d choose sturdy gluten-free pasta—like corn‑rice blends—cook it just to al dente, then rinse well. I’ve served this way at summer picnics; friends never noticed the swap, only seconds.

What Type of Cheese Holds Shape Best for Outdoor Summer Events?

For hot outdoor spreads, I reach for cheddar, gouda, or provolone; they hold their shape beautifully. I’ve watched them sit through long, lazy picnics, staying firm while softer cheeses slowly slumped into sadness.

How Can I Reduce the Sodium Content While Keeping Strong Flavor?

You can cut added salt, choose low‑sodium cheese, and lean on bright flavors—vinegar, lemon, garlic, and heaps of herbs. When I do this, friends swear it tastes bigger, not “healthier,” and plates still come back clean.

Is This Pasta Salad Safe for Pregnant People and Young Children?

Yes, it’s generally safe if you use pasteurized cheese and thoroughly washed veggies. I’d make it softer and milder for little ones, then sit with you both, sharing small bites and quiet, cozy conversation.

Can I Scale This Recipe for Catering or Large Party Service?

Yes, you can scale it easily—I simply multiply everything by your serving count. When I cater, I mix in deep hotel pans, dress lightly at first, then refresh with extra dressing just before guests arrive.