Tomato Pasta Salad

There’s something about a big bowl of tomato pasta salad that just looks like summer in a dish—ruby-red tomatoes glistening against curls of al dente pasta, flecks of bright green basil, and a light, tangy dressing that smells like sunshine and fresh gardens.

This is an invigorating, no-fuss meal that comes together in about 20 minutes, perfect when you need something satisfying but not heavy.

It’s ideal for busy weeknights, easy lunches, and anyone who loves make-ahead meals.

I still remember one hectic weekday when unexpected guests dropped by; I tossed together this salad with pantry pasta, a handful of cherry tomatoes, and herbs from the windowsill.

It bought me time, calmed my nerves, and turned an anxious scramble into a relaxed catch-up around the table.

It shines at potlucks, picnics, or as a quick fridge-ready lunch.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, fresh Mediterranean flavors in every bite
• Comes together quickly with minimal chopping and simple cooking
• Stays delicious for hours, perfect for picnics, lunches, and potlucks
• Adapts easily with extra veggies, proteins, or different pasta shapes
• Serves as a satisfying main or colorful side dish

Ingredients

• 225 g short pasta (fusilli or penne), dry — choose bronze-cut for better sauce cling
• 1 tbsp salt, for pasta water — generously season to flavor the pasta itself
• 250 g cherry tomatoes, halved — use ripe, sweet tomatoes for best flavor
• 80 g red onion, thinly sliced — slice very thin to keep the bite gentle
• 80 g cucumber, diced — use firm cucumber so it stays crisp
• 60 g black olives, pitted and sliced — choose briny olives packed in brine, not oil
• 60 g feta cheese, crumbled — a creamy, tangy feta balances the acidity
• 15 g fresh basil leaves, shredded — tear just before using to avoid bruising
• 60 ml extra-virgin olive oil — use a fruity, good-quality oil for the dressing
• 2 tbsp red wine vinegar — gives classic Italian-style tang
• 1 tsp Dijon mustard — helps emulsify and deepen the dressing’s flavor
• 1 small garlic clove, minced — mince finely for even flavor without sharp chunks
• 1/2 tsp dried oregano — rub between fingers to release aroma
• 1/2 tsp salt, fine — season the dressing, then adjust at the end
• 1/4 tsp black pepper, freshly ground — grind fresh for brighter spice

Step-by-Step Method

Boil the Pasta

Bring a large pot of water to a rolling boil. Add the salt to season it well. Stir in the dry pasta and cook according to package instructions until al dente.

Stir occasionally so it doesn’t stick. Once cooked, turn off the heat and prepare to drain immediately to avoid overcooking.

Prep the Vegetables

Slice the cherry tomatoes in half. Thinly slice the red onion. Dice the cucumber into small, even pieces.

Slice the black olives if not pre-sliced. Add all these ingredients to a large mixing bowl. Keep them ready so the salad can be assembled as soon as the pasta cools.

Add Cheese and Herbs

Crumble the feta cheese into small chunks and add it to the bowl with the vegetables.

Shred or thinly slice the fresh basil leaves. Scatter the basil over the salad base. Avoid overmixing at this stage to keep the feta pieces intact and the basil fresh and fragrant.

Whisk the Dressing

In a small bowl, pour in the olive oil and red wine vinegar. Add Dijon mustard, minced garlic, dried oregano, salt, and black pepper.

Whisk vigorously until the mixture emulsifies and slightly thickens. Taste and adjust seasoning if needed. Set the dressing aside while you finish preparing the pasta.

Cool the Pasta

Drain the cooked pasta in a colander. Rinse briefly under cold running water to cool and stop the cooking.

Shake the colander well to remove excess water. Make certain the pasta is just cool, not icy cold, so it can still absorb some dressing later without becoming soggy.

Combine Pasta and Vegetables

Transfer the cooled, well-drained pasta to the large mixing bowl with the vegetables, feta, and basil. Gently toss with a wooden spoon to roughly combine.

Distribute the pasta evenly among the other ingredients. Be careful not to mash the tomatoes or crumble the feta too finely.

Dress and Toss the Salad

Pour the prepared dressing evenly over the pasta and vegetable mixture. Toss gently but thoroughly with a wooden spoon until everything is coated.

Make sure dressing reaches the bottom of the bowl. Taste and adjust with extra salt and pepper if necessary, keeping the flavors bright and balanced.

Chill Before Serving

Cover the bowl tightly and place it in the refrigerator. Let the salad rest for at least 20 minutes.

Allow more time if possible so the pasta absorbs the dressing and flavors meld. Before serving, toss again to redistribute juices and dressing, then adjust seasoning one final time if needed.

Ingredient Swaps

• Gluten-free: Use gluten-free short pasta (corn, rice, or lentil-based) and cook slightly al dente so it holds up in the salad.
• Dairy-free/vegan: Swap feta for dairy-free feta, marinated tofu cubes, or chickpeas for creaminess and protein.
• Budget-friendly: Replace feta and olives with shredded carrots, extra cucumber, or canned chickpeas, and use any mild vinegar (white wine or apple cider) instead of red wine vinegar.
• Herb/region variations: Use parsley or oregano if basil is pricey or unavailable; swap black olives for green or any local brined olive.

You Must Know

– Swap – To reduce sharp onion bite, soak the sliced red onion in cold water for 10 minutes, then drain well; it should taste milder and sweeter while still keeping some crunch.

Serving Tips

• Serve chilled in a wide, shallow bowl to showcase colorful vegetables and basil.
• Pair with grilled chicken, fish, or tofu for a complete, light summer meal.
• Offer crusty bread on the side to soak up extra dressing and tomato juices.
• Spoon into small glasses or jars for individual picnic or potluck portions.
• Garnish with extra feta and basil just before serving for a fresh, vibrant finish.

Storage & Make-Ahead

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

It’s ideal for making a day ahead; the flavors deepen as it rests.

For best texture, reserve a bit of dressing to stir in before serving.

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

Reheating

Reheat gently: microwave in short bursts with a splash of water, covered.

Or warm in an oven‑safe dish, loosely covered.

For stovetop, add a little olive oil and toss over low heat.

Italian Picnics and Potlucks

Once you know how well this pasta salad keeps and how gently you can warm it, it suddenly becomes the dish you grab for every Italian‑style picnic or potluck.

I think of long tables under dappled shade, plastic cups of red wine, and this bowl glistening with olive oil and tomatoes.

I love how it travels: the pasta stays al dente, the tomatoes grow juicier, and the feta softens into the dressing.

I usually tuck it beside a basket of crusty bread and let everyone dig in family‑style.

• Pack it in a wide, shallow container so the dressing stays evenly distributed.
• Garnish with fresh basil right before serving for that fragrant “wow.”
• Offer extra olives and feta on the side for topping.

Final Thoughts

Give this Tomato Pasta Salad a try and see how quickly it becomes a favorite at your table.

Feel free to tweak the mix-ins or dressing to make it your own perfect, go-to dish.

Frequently Asked Questions

Can I Make This Tomato Pasta Salad Gluten-Free for Celiac Guests?

Yes, you can—just swap in certified gluten-free pasta and double‑check Dijon and vinegar labels. I’ve served it this way at summer potlucks, and nobody noticed; the bright tomatoes and briny feta still shine.

How Can I Scale This Recipe for a Large Crowd or Catering?

I’d scale it by multiplying every ingredient by the number of 4-person batches you need, then I’d toss in hotel pans, chill well, and refresh with extra dressing and basil right before you serve.

What Wine Pairs Best With Tomato Pasta Salad for Dinner Parties?

I’d pour a chilled Pinot Grigio or Sauvignon Blanc; their bright acidity loves tomatoes and feta. When I host, I also offer a light Chianti—guests who prefer red still get something fresh, not heavy.

Is This Salad Suitable for Diabetics or Low-Carb Diets With Modifications?

Yes, with tweaks it can fit. I’d swap regular pasta for zucchini noodles or chickpea pasta, go light on onions, boost cucumbers and tomatoes, and let the vinaigrette shimmer over everything—bright, filling, and blood-sugar friendly.

How Do I Safely Transport This Salad for Long Outdoor Trips?

You can, but I’d chill it overnight, pack it in a snug, lidded container, bury it in ice packs inside a cooler, and keep it shaded—like I do for sweltering all‑day beach picnics.