Shell Pasta Salad

There’s something about a big bowl of shell pasta salad that instantly brightens the table.

Picture plump, tender pasta shells catching every bit of creamy dressing, speckled with crisp bell peppers, juicy tomatoes, and fresh herbs. It’s a invigorating, colorful side (or light main) that comes together fast—perfect for when you need something delicious in under 30 minutes.

This dish is made for busy weeknights, potlucks, and meal-preppers who like opening the fridge to find lunch already waiting.

I still remember the afternoon I threw this salad together an hour before friends arrived—no time for anything fussy. I chilled the bowl, set it out with some grilled chicken, and watched everyone go back for seconds, then ask for the recipe.

It shines at picnics, quick lunches, easy entertaining, or as a make-ahead dinner on hot days.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers fresh, tangy flavor in every bite
• Comes together quickly with simple, everyday ingredients
• Stays creamy and delicious for days in the fridge
• Packs in colorful veggies for added crunch and nutrition
• Easily customizable with your favorite proteins, herbs, and mix-ins

Ingredients

• 8 ounces small shell pasta, uncooked — choose a sturdy brand so shells hold their shape
• 1 tablespoon kosher salt, for pasta water — seasons the pasta deeply
• 1 cup cherry tomatoes, halved — pick ripe, firm tomatoes for best flavor
• 1 cup cucumber, diced — English or Persian cucumbers stay crisper
• 1/2 cup red onion, finely diced — soak briefly in cold water to mellow bite
• 1 cup bell pepper, diced — use mixed colors for sweetness and color
• 1/2 cup black olives, sliced — ripe, pitted olives for easy prep
• 1 cup mozzarella pearls, drained — look for moist, milky-tasting pearls
• 1/4 cup fresh parsley, chopped — flat-leaf parsley has better flavor
• 1/3 cup mayonnaise, full-fat — gives body and creaminess to the dressing
• 1/3 cup Greek yogurt, plain — adds tang and lightens the mayo base
• 2 tablespoons olive oil, extra-virgin — use a fruity, mild oil
• 2 tablespoons red wine vinegar, or white wine vinegar — adds zip and balance
• 1 teaspoon Dijon mustard, smooth — helps emulsify the dressing
• 1 teaspoon garlic powder, or 1 minced fresh clove — adjust to your garlic preference
• 1/2 teaspoon dried oregano, crushed — rub between fingers to release aroma
• 1/2 teaspoon kosher salt — season the dressing, then adjust to taste
• 1/4 teaspoon black pepper, freshly ground — adds gentle heat and aroma

Step-by-Step Method

Bring a large pot of water to a rolling boil. Stir in 1 tablespoon of kosher salt. Add the small shell pasta and cook according to package directions until just al dente. Stir occasionally to prevent sticking. Avoid overcooking so the shells hold their shape once dressed and chilled in the salad.

Cool and Prep the Pasta

Drain the pasta in a colander as soon as it’s al dente. Rinse thoroughly under cold running water to stop the cooking and remove excess starch. Shake the colander well to remove as much water as possible. Transfer the cooled, drained pasta to a large mixing bowl and spread it out slightly to cool further.

Chop the Vegetables

Place a cutting board on a stable surface. Halve the cherry tomatoes. Dice the cucumber and bell pepper into small, even pieces. Finely dice the red onion so its flavor distributes gently. Slice the black olives. Chop the fresh parsley. Keep everything in neat piles, ready to be added to the pasta.

Combine Pasta and Veggies

Add the prepared tomatoes, cucumber, bell pepper, red onion, black olives, mozzarella pearls, and chopped parsley to the mixing bowl with the cooled pasta. Use a wooden spoon or spatula to lightly toss the ingredients. Distribute the vegetables and cheese evenly so every bite has a good mix of textures and colors.

Whisk the Dressing

In a small bowl, add mayonnaise, Greek yogurt, olive oil, and red wine vinegar. Whisk until smooth and creamy. Add Dijon mustard, garlic powder, dried oregano, kosher salt, and black pepper. Continue whisking until fully emulsified. Taste the dressing and adjust salt, pepper, or vinegar to achieve a balanced, tangy flavor.

Toss with Dressing

Pour the prepared dressing over the pasta and vegetable mixture. Use a wooden spoon or spatula to gently fold everything together. Coat all the shells and vegetables evenly without breaking them. Scrape the sides and bottom of the bowl to catch any dressing. Taste and adjust seasoning with a bit more salt or pepper if needed.

Chill and Serve

Cover the bowl tightly with plastic wrap or an airtight lid. Refrigerate for at least 30 minutes to let the flavors meld and the salad fully chill. Before serving, give the salad a quick toss. Add a drizzle of olive oil or a small splash of vinegar if it seems dry. Serve cold or lightly chilled.

Ingredient Swaps

• Use any short pasta shape (rotini, penne, farfalle) in place of shells; use whole‑wheat or gluten‑free pasta if needed.
• Swap mozzarella with feta, cheddar cubes, or a dairy‑free cheese; replace Greek yogurt and mayo with all‑yogurt, all‑mayo, or a vegan mayo.
• Trade veggies for what’s on hand: zucchini or celery for cucumber, green onions for red onion, any color bell pepper, or artichokes for olives.
• For extra protein, add chickpeas, white beans, grilled chicken, canned tuna, or salami; for herbs, substitute basil, dill, or cilantro for parsley.

You Must Know

• Doneness • If the pasta tastes bland or too firm: Keep it in the salted water until it’s just barely tender in the center (no dry chalky core when you bite one), usually the low end of the box time minus 1 minute; it will firm up more once chilled, so slightly softer than “perfect” hot pasta eats just right cold.
• Avoid • If the salad looks dry after chilling 30–60 minutes: Loosen it with 1–2 teaspoons olive oil and 1–2 teaspoons vinegar per 4 servings; chilling tightens the starches and thickens the mayo/yogurt, so a small liquid bump restores creaminess without making it soupy.
• Troubleshoot • When the flavors seem flat or “mayonnaise-y”: Season twice—once right after coating, then again just before serving, adding 1–2 pinches of salt plus a squeeze of lemon or 1 teaspoon vinegar; cold temperatures mute acidity and salt, so it must taste slightly too tangy/salty when warm to be vibrant from the fridge.
• Scale • For a crowd or potluck: For every extra 8 ounces of dry pasta, repeat all veggies and cheese amounts, but increase dressing by only 75% (e.g., 1.75x) to avoid a heavy coating; chill at least 45–60 minutes in a wide, shallow container so the center cools as fast as the edges.
• Flavor Boost • For more depth without extra fat: Stir in 1–2 tablespoons finely grated parmesan and 1–2 teaspoons finely chopped sun-dried tomatoes or pepperoncini; they add umami and brightness, letting you keep mayo/yogurt amounts the same while the salad tastes richer and more complex.

Serving Tips

• Serve chilled in a large shallow bowl, garnished with extra parsley for color.
• Pair with grilled chicken, fish, or steak for a complete summer meal.
• Spoon into lettuce cups for a light lunch or picnic-friendly option.
• Offer alongside sandwiches or burgers as a colorful, make-ahead side dish.
• Portion into small mason jars for easy grab-and-go lunches or potlucks.

Storage & Make-Ahead

Shell pasta salad keeps well in the fridge for up to 3 days in an airtight container.

It’s perfect to make 1 day ahead; flavors deepen overnight.

If preparing in advance, reserve some dressing and stir it in just before serving.

This salad doesn’t freeze well—enjoy it fresh or refrigerated only.

Reheating

For warm leftovers, add a splash of water or dressing.

Reheat gently: microwave in short bursts, covered; or warm in an oven-safe dish or skillet over low heat, stirring.

Picnics, Potlucks, and BBQs

I always think of this shell pasta salad as the bowl that mysteriously empties first at picnics, potlucks, and backyard BBQs.

I carry it in, cold bowl beading with condensation, and watch people “just take a spoonful” that somehow becomes half a plate.

It’s easy to transport, holds up on a buffet table, and never wilts the way leafy salads do.

The shells catch bits of tomato, cucumber, and mozzarella like tiny scoops, so every bite tastes balanced and bright.

I love how it bridges everything on the table—tucked beside smoky ribs, deviled eggs, or a stack of burgers, it still stands out.

If I’m honest, I always spoon some aside early, before the bowl is suddenly scraped clean.

Final Thoughts

Give this shell pasta salad a try and see how quickly it becomes a go-to side or light meal in your kitchen.

Don’t hesitate to tweak the veggies, herbs, or add your favorite protein so it fits your tastes perfectly.

Frequently Asked Questions

Can I Make This Shell Pasta Salad Without Dairy for a Lactose-Free Version?

Yes, you can, and I’d do it by swapping the mozzarella, mayo, and yogurt for good vegan versions, then add extra olives and herbs—like the way I once brightened a picnic salad that everyone remembered.

How Can I Turn This Pasta Salad Into a Complete One-Bowl Meal?

You can turn it into a full meal by folding in grilled chicken or tuna, chickpeas, and extra veggies; I love adding roasted peppers and spinach, like the big, colorful bowls my mom served on sticky summer evenings.

What Are the Best Store-Bought Dressings if I Skip Making My Own?

I’d reach for Newman’s Own Italian, Ken’s Steak House Greek, or Olive Garden Signature. Toss them lightly, then brighten with extra lemon and cracked pepper—you’ll taste that nostalgic picnic tang I always chase.

Is This Recipe Suitable for Kids or Picky Eaters, and How Can I Adapt It?

Yes, it’s kid‑friendly, but I’d gently adapt it for you: soften onion’s bite, use milder peppers, halve the vinegar, extra mozzarella, maybe peas or corn—familiar, sweet pops that feel like childhood picnics.

How Do I Scale This Pasta Salad Recipe for a Large Crowd or Catering?

I scale it by multiplying every ingredient by 3 for 12, by 6 for 24, keeping the dressing ratio intact. I picture big summer tables, then add extra batch-and-a-half dressing to refresh before serving.