This pasta salad is the best, easy pasta salad recipe that is a group pleaser every time. It is even better the second day after the spices soak into the pasta.
This version of pasta salad is a light, healthy recipe with fresh chopped veggies and healthy fats. Ok, let’s get chopping!
Jump to RecipeIngredients:
12 oz uncooked tri-colored pasta cooked al-dente
1 Packet Italian Good Seasons dressing mix
1/2 c. olive oil
1/2c. red wine vinegar
15.5 oz can garbanzo beans, drained
1 c. chopped celery
1 c. grated carrot
1/2 c. chopped red onion
1/4 c. chopped green onions
1/2 c. chopped black olives
1/2 c. chopped green olives
1/4 c. chopped pepperoncini peppers
14 c. chopped red cherry peppers
1 T. chopped garlic
1 c. crumbled Feta cheese
Ground black pepper to taste
Step 1. Pasta:
OK, start by getting the water for the pasta boiling. The pasta always turns out better if you wait to start cooking it in boiling water. Cook it to al dente. Pasta salad is known for tri-colored pasta and it’s fun to use, so grab some if you can. I recommend the spiral tri-colored pasta because the seasoning in the salad mixes in the pasta spirals very nicely. Yum!
This is the pasta I found at Costco in a mixed pack with other types of noodles. I like that it’s organic and fun-colored. It is Garofalo 100% Organic tri-color pasta.
Step 2. Chop Veggies:
Chop all the veggies listed above and add them to a large bowl as you go. Here is my bowl of chopped items in progress.
That large but simple stainless steel bowl is so handy and good-looking. I found it at IKEA for under $13. They also have amazing deals on wood cutting boards.
Step 3. Mix Dressing:
This dressing is the true secret to making this the best easy pasta salad recipe! But, I do NOT follow the directions on the dressing packet exactly. Instead, I mix 1/2 c. olive oil and 1/2 c. red wine vinegar into a large 2c. measuring jar. Then whisk in the Good Seasons Italian seasoning packet. Whisk until blended together.
Here is the secret to awesomeness!
Step 4. Add All Ingredients Together:
You got this! We’re going to add all the ingredients together in that large bowl. The pasta should be done by now. Give it a quick rinse under cold water after it’s cooked to cool it off.
Here I am adding the pasta to the large bowl. You can see I’ve already added the garbanzo beans and crumbled feta too.
Then add the whisked dressing.
Now mix it all up! I like to use pasta forks with all the prongs to really mix the ingredients well.
Step 5 EJNOY!
Eat your best easy pasta salad now or later. I recommend having some now and then comparing the soaked-in flavor the next day. Good both times! Let me know in the comments below if you tried this recipe and what you thought. Hope you enjoy it!
Best Easy Pasta Salad Recipe
Ingredients
- 12 oz Uncooked Tri-colored pasta cooked al dente
- 1 packet Good Seasons Italian dressing mix
- 1/2 c. olive oil
- 1/2 c. red wine vinegar
- 15.5 oz can of garbanzo beans, drained
- 1 c. chopped celery
- 1 c. grated carrots
- 1/2 c. chopped red onion
- 1/4 c. chopped green onion
- 1/2 c. chopped black olives
- 1/2 c. chopped green olives
- 1/4 c. chopped pepperoncini peppers
- 1/4 c. chopped red cherry peppers
- 1 T chopped garlic
- 1 c. crumbled feta cheese
- 1 tsp ground black pepeer to taste
Instructions
- Start pasta in boiling water. Cook pasta to al dente. Cool with cold water after cooked
- Chop ingredients as listed
- Whisk dressing seasoning with olive oil and vinegar
- Combine all ingredients in a large bowl
- Enjoy! Best eaten now and the next day too!