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Close-up overhead view of a bowl of Picnic Pasta Salad featuring rotini pasta, cherry tomatoes, cucumber, red onion, and feta cheese.

Picnic Pasta Salad

This salad works well for outdoor meals because it stays flavorful and is easy to transport for picnics.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Course Side Dish
Cuisine American
Servings 4 people

Equipment

  • large pot
  • Whisk
  • Large bowl

Ingredients
  

Pasta

  • 10 oz fusilli pasta

Vegetables

  • 1/2 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/4 cup red onion thinly sliced
  • 1/4 cup feta cheese crumbled
  • 1/4 cup olives optional

Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Cook pasta in salted boiling water until it reaches al dente texture, about 8 to 10 minutes.
  • Drain the pasta and rinse it under cold water to stop the cooking process and maintain a firm texture.
  • Let the pasta dry slightly to prevent the dressing from becoming watery.
  • Combine the cooled pasta with the vegetables and feta cheese in a large bowl.
  • Whisk the dressing ingredients vigorously until the mixture is emulsified and glossy.
  • Toss the pasta mixture thoroughly so the dressing coats the pasta evenly.
  • Chill the salad for at least 1 hour before serving to allow the flavors to develop.

Notes

Serve the salad in a wide bowl. Garnish with fresh basil and a light drizzle of olive oil for shine before serving.
This recipe is by Clara Bennett, Lead Plate Designer at Recipes by Betty.
Keyword cold pasta salad recipe, picnic pasta salad, summer pasta salad picnic