The Best Pasta Salad
The only recipe you need here! So fresh, so zesty, and sure to be a hit with EVERYONE at dinner, potlucks and picnics!
I promise you – this will be the only pasta salad recipe you will ever need this summer, and all the summers to come.
It’s chockfull of so many fresh veggies along with the easiest homemade dressing.
The best part is that you can prep/dice/chop all your veggies and herbs while you cook and cool your pasta so not a minute goes to waste here.
Let chill and serve when desired, tossing in that fresh arugula right before serving. So so good.
The Best Pasta Salad
The only recipe you need here! So fresh, so zesty, and sure to be a hit with EVERYONE at dinner, potlucks and picnics!
Ingredients
- 8 ounces fusilli pasta
- ⅓ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, finely grated
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper, to taste
- 1 cup halved grape tomatoes
- 1 cup diced Persian cucumber
- 1 cup diced orange bell pepper
- ½ cup diced hard salami
- ½ cup crumbled feta cheese
- ½ cup sliced red onion
- ⅓ cup torn kalamata olives
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley leaves
- 2 cups arugula
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- In a large bowl, whisk together olive oil, red wine vinegar, Dijon, garlic and sugar; season with salt and pepper, to taste.
- Stir in warm pasta; let cool 20 minutes, stirring occasionally.
- Stir in tomatoes, cucumber, bell pepper, salami, feta, red onion, olives, dill and parsley; season with salt and pepper, to taste.
- Cover and chill, if desired.
- Stir in arugula. Serve immediately.
Did you make this recipe?
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Just the right amount of dressing. Made a lot though. Next time I’ll cut it in half. Just two of us.
I thought that I had the perfect pasta salad recipe, but this one is even better.
I always check if Damn Delicious has a recipe when I want to make something first – happy I did because she did not disappoint again! This will stay in my summer rotation.
Making this for dinner, thank you!!
Any significance for tearing the olives opposed to cutting them??
I can’t thank you enough for sharing this incredible pasta salad recipe! It’s the ultimate crowd-pleaser with its fresh and zesty flavors. I can already imagine the joy it will bring to dinner gatherings, potlucks, and picnics. You’ve truly captured the essence of a perfect pasta salad.
We’re having this tonight and just tasting the dressing, I know it will be delicious. One question: Is there any way to get the calorie count on your recipes?
Hi! I haven’t tried this recipe yet but is there something I could substitute for the arugula? TIA
This was really tasty. Used black olives instead. Red pepper instead of orange….(just personal preference). Well liked by all. Going to make it again tomorrow!
Absolutely fantastic pasta salad.newgoto recipe.
The Best Pasta Salad looks delicious! What non-meat, tasty food can I substitute for the salami? Thanks
Ann from Baltimore
Sub chick peas (I rinse and remove hulls). They will absorb some of that delicious dressing.
What can sub for olives and feta cheese? Not a fan of either but I know they add a lot of flavor. Thanks!
I love this recipe. It’s my go to. I sub the arugula and add a can of chick peas for extra protein and fiber. Take the time to remove the chickpea hull. It’s much better.
Our supper tonight! Adding the chick peas is a great idea. We’re not vegetarian but I think the salami would compete with the fresh flavors of the veggies. Personal preference. Plus the peas will absorb some of the delicious dressing. Might try it another time with salami.
This will be perfect to make once and enjoy for lunch for a few days. You had me with the mouth watering pics.