NYT Pasta Salad Recipe with a Bright Herb Vinaigrette

This flexible, American-style pasta salad pairs tender short pasta with crisp vegetables, briny olives, feta, and a bright herb vinaigrette. Versions vary, but this combination is easy to prepare ahead and tastes lively served cold or at room temperature.

Ingredients

1 lb (450 g) short pasta, such as rotini, fusilli, or farfalle
4 qt (3.8 L) water, for boiling the pasta
1 tbsp (15 g) kosher salt, for the pasta water
1 pint (300 g) cherry or grape tomatoes, halved
1 medium English cucumber, about 9 oz (250 g), diced
1 medium red bell pepper, about 5 oz (150 g), diced
1/3 medium red onion, about 2 oz (60 g), finely chopped
3/4 cup (100 g) pitted Kalamata or black olives, halved
1 1/2 cups (170 g) crumbled feta
1/2 cup (15 g) chopped fresh parsley
1/4 cup (6 g) thinly sliced fresh basil
1/3 cup (80 ml) extra-virgin olive oil
3 tbsp (45 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
1 small garlic clove, finely grated or minced, about 3 g
1/2 tsp (3 g) fine salt, plus more to taste
1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste
1/2 tsp (1 g) dried oregano

Instructions

Prepare the vegetables and herbs, about 25 minutes. Halve the tomatoes and olives, dice the cucumber and bell pepper, and finely chop the onion. Chop the parsley and slice the basil. If the onion tastes especially sharp, rinse it briefly under cold water and pat it dry; this softens its bite without removing all of its flavor. Keep the feta chilled until you are ready to assemble the salad.
Cook the pasta, about 17 minutes. Bring the measured water and 1 tablespoon kosher salt to a boil in a large pot. Add the pasta and cook according to the package directions, stirring once or twice, until just al dente. Start checking a minute before the package’s suggested time: pasta that is too soft can break up when tossed and become mushy as it absorbs dressing. Drain well in a colander. Do not leave it sitting in the hot cooking water.
Make the vinaigrette. While the drained pasta is still slightly warm, whisk the olive oil, red wine vinegar, Dijon, garlic, fine salt, black pepper, and oregano in a large serving bowl. Dijon helps the oil and vinegar mix into a more even dressing. Taste a small dab; it should be lively and a little more seasoned than you would want on its own, because the pasta will mellow the flavor.
Dress the pasta first. Add the drained pasta to the bowl and toss until the pieces are lightly coated. Let it stand for about 5 minutes so the warm pasta can take in some of the vinaigrette. This brief pause is included in the preparation time; it is not an extra chilling period. If the bowl looks dry, do not add oil immediately—some of the dressing may have settled at the bottom, so toss again first.
Add the vegetables and cheese. Fold in the tomatoes, cucumber, bell pepper, red onion, olives, parsley, basil, and most of the feta. Toss gently so the tomatoes stay intact and the feta does not disappear into the dressing. Reserve a little feta and a few herbs for the top if you want a more finished presentation.
Chill, then taste and serve. Cover the bowl and refrigerate for 30 minutes. Before serving, toss thoroughly and taste a forkful. Cold temperatures mute seasoning, and the pasta will have absorbed some dressing, so add a splash of vinegar or olive oil if it needs loosening, then adjust salt and pepper. Scatter the reserved feta and herbs over the salad.

Tips

Choose pasta with ridges or curves. Rotini, fusilli, and farfalle hold dressing and small bits of vegetables better than smooth, long noodles. Cook it only to al dente, and drain it promptly so it does not continue softening in hot water.
Season in stages. Salt the pasta water, season the vinaigrette, and taste again after chilling. Feta and olives are already salty, so make final adjustments only after they are mixed in. If the salad tastes flat rather than salty, a little more vinegar or a squeeze of lemon can brighten it.
Use substitutions thoughtfully. Red wine vinegar gives the dressing a fruity tang; white wine vinegar works too, while lemon juice makes it sharper and more citrusy. If you cannot find feta, use a firm, salty goat cheese or small cubes of provolone. They change the flavor and texture but still pair well with the vegetables.
Keep the pieces fairly small. Aim for cucumber and pepper pieces close to the size of the pasta. That makes each forkful easier to eat and helps prevent large pieces from sinking to the bottom. If using a regular cucumber, peel it if the skin is thick and remove watery seeds before dicing.

Serving Suggestions

Serve this salad cold or let it sit at room temperature for 10 to 15 minutes after taking it from the refrigerator; a little time out of the cold makes the vinaigrette taste more aromatic. It works as a side for grilled vegetables, chicken, fish, or burgers, and it is substantial enough to bring to a picnic or potluck. For a buffet, set out a serving spoon and keep the bowl nested over ice if it will be sitting out for a while.

For a simple lunch, serve a generous bowl with leafy greens, toasted bread, or a piece of fruit. If you are planning a larger meal, keep the other sides fairly simple: grilled corn, roasted zucchini, or a platter of sliced tomatoes complements the pasta without competing with its salty, tangy flavors. Because feta and olives contribute plenty of savoriness, the salad does not need a second rich or heavily seasoned side to feel complete.

Variations

Add beans for a meat-free main dish. Fold in one drained and rinsed 15 oz (425 g) can of chickpeas or white beans. They add a soft, hearty element; taste again afterward, since the extra ingredients may call for another spoonful of vinaigrette. You can also add a cup of cooked, cooled corn for sweetness and crunch.

Change the vegetables with the season. Diced celery, thinly sliced radishes, chopped artichoke hearts, or blanched green beans can replace some of the cucumber or bell pepper. Use a similar total volume so the pasta remains well coated. If using jarred artichokes or other marinated vegetables, drain them well and reduce the added salt until you have tasted the finished salad.

Make it more lemony or more herby. Replace up to 1 tablespoon (15 ml) of the vinegar with lemon juice for a fresher, sharper finish. Add a little more basil, parsley, or oregano if you like a pronounced herbal note. Dried oregano is practical and steady in flavor; if fresh oregano is available, use about 1 tablespoon (3 g) chopped instead.

Try a creamy variation. For a softer, creamier dressing, whisk 2 tablespoons (30 g) plain Greek yogurt into the vinaigrette and add 1 tablespoon (15 ml) extra vinegar or water to keep it pourable. The result will be tangier and less glossy than the oil-based version. Keep this variation refrigerated and do not leave it out on a warm table for extended serving.

Storage and Reheating

Refrigerate the salad in a covered container within 2 hours of making it, or within 1 hour if the surrounding temperature is above 90°F (32°C). It keeps for 3 to 4 days in the refrigerator. The cucumber and tomatoes gradually release moisture, and the pasta continues to absorb dressing, so the texture is best during the first couple of days. Give leftovers a thorough stir before serving and brighten them with a small splash of vinegar or olive oil if they seem dry.

This is meant to be served cold or at room temperature, so reheating is not necessary. Avoid leaving the whole serving bowl out for a long gathering; put out a smaller portion and replenish it from the refrigerator as needed. Freezing is not recommended: cucumber and tomatoes become watery after thawing, and the feta can turn crumbly. If preparing ahead, you can chop the vegetables and mix the dressing separately the day before, then cook the pasta and combine everything closer to serving.

Frequently Asked Questions

Can I make this pasta salad the day before?

Yes. Make it up to a day ahead, cover it, and keep it refrigerated. For the freshest texture, reserve some herbs and feta to add just before serving. The pasta absorbs dressing as it rests, so taste it after chilling and add a little vinegar or olive oil if it needs more moisture or brightness.

Should I rinse pasta for pasta salad?

For this vinaigrette-style salad, drain the pasta well but do not rinse it. The thin coating of starch helps the dressing cling, and warm pasta absorbs flavor readily. If you do rinse pasta, it will cool faster, but the surface can become slick and the dressing may not cling as well. Drain promptly either way to avoid overcooking.

Can I use a different kind of pasta?

Yes. Use a short shape that is easy to scoop, such as penne, shells, or elbows, and follow the package time while checking for al dente texture. Smaller pasta shapes can make the salad feel more compact, while larger ones may need vegetables cut a little bigger. Avoid very delicate shapes that are likely to break when you toss them with feta and vegetables.

Why does my pasta salad taste dry after chilling?

Pasta absorbs dressing as it cools, and refrigerated pasta can feel firmer and less glossy than freshly tossed pasta. Toss it well before adding anything, since dressing may have collected at the bottom. If it is still dry, add olive oil a teaspoon at a time and a small splash of red wine vinegar, then taste for salt.

Can I make this without feta or olives?

Yes. For a milder salad, leave out the olives and use a little extra cucumber or pepper. If you omit feta too, add another flavorful ingredient—such as chickpeas, chopped artichoke hearts, or a few capers—so the salad still has contrast. Taste the dressing before serving, because removing salty toppings may mean it needs a pinch more salt.

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