What To Eat With Pasta Salad – 10 Easy Sides

Pasta salad is my go-to for potlucks and weeknights. It's colorful, crowd-pleasing, and you can make it ahead. But sometimes you need more than just a bowl of pasta on the table.

That's why I've put together this list of what to eat with pasta salad. These sides are simple, quick, and designed to round out your meal. Whether you're grilling out or keeping it cool, there's something here for you.

I've also included tips for making the perfect pasta salad, plus answers to common questions. Let's get you set up for a delicious meal!

About the Ingredients

1 lb (450g) rotini pasta

Use any short pasta like fusilli or penne. Gluten-free? Swap with chickpea pasta.

1 cup (150g) cherry tomatoes, halved

Grape tomatoes work too. For best flavor, use ripe, in-season tomatoes.

1 cucumber, diced

English cucumber has fewer seeds. If using regular, scoop out seeds to avoid sogginess.

1/2 red onion, thinly sliced

Soak in cold water for 10 minutes to mellow the bite.

1/2 cup (75g) black olives, sliced

Kalamata olives add a briny twist. Use sliced canned olives for convenience.

1/2 cup (60g) crumbled feta cheese

Goat cheese or fresh mozzarella pearls are great substitutes.

1/4 cup (60ml) olive oil

Extra virgin olive oil gives the best flavor. Use a mild oil if you prefer.

3 tbsp (45ml) red wine vinegar

White wine vinegar or lemon juice work in a pinch.

1 tsp dried oregano

Fresh oregano: use 1 tbsp chopped.

1/2 tsp garlic powder

One minced fresh garlic clove is even better.

Salt and pepper to taste

Kosher salt and freshly ground black pepper are ideal.

Tips & Tricks

Don't overcook the pasta

Cook until al dente (firm to the bite) so it holds up in the salad.

Season while warm

Toss the pasta with dressing while it's still warm so it absorbs flavor.

Chill before serving

Let the salad sit in the fridge for at least 30 minutes to let flavors meld.

Step-by-Step Instructions

1. Cook the pasta

Bring a large pot of salted water to a rolling boil (212°F/100°C). Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water to stop cooking.

2. Prep the veggies

While pasta cooks, halve the tomatoes, dice the cucumber, and slice the red onion. Set aside.

3. Make the dressing

In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper. Taste and adjust seasoning.

4. Combine ingredients

In a large bowl, toss the cooled pasta with the prepared veggies, olives, and feta. Pour the dressing over and mix well.

5. Chill and serve

Cover and refrigerate for at least 30 minutes to let flavors blend. Serve cold or at room temperature.

Delicious Variations

• Add grilled chicken or shrimp for extra protein.
• Swap feta for parmesan and add sun-dried tomatoes for an Italian twist.
• Use a creamy dressing (like ranch or Caesar) instead of vinaigrette.

How to Store What To Eat With Pasta Salad

Frequently Asked Questions

Now you know what to eat with pasta salad! Try one of these sides tonight and let me know which is your favorite. Leave a comment below or tag me on social media. Small steps, big impact.

What To Eat With Pasta Salad

What To Eat With Pasta Salad: 10 easy sides that turn it into a full meal, from protein-packed mains to fresh veggies.

★★★★½ 4.8 (127 ratings)

15 minPrep time10 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 lb (450g) rotini pasta
• 1 cup (150g) cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup (75g) black olives, sliced
• 1/2 cup (60g) crumbled feta cheese
• 1/4 cup (60ml) olive oil
• 3 tbsp (45ml) red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste

📋 Instructions

1. 1Cook the pasta — Bring a large pot of salted water to a rolling boil (212°F/100°C). Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water to stop cooking.
2. 2Prep the veggies — While pasta cooks, halve the tomatoes, dice the cucumber, and slice the red onion. Set aside.
3. 3Make the dressing — In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper. Taste and adjust seasoning.
4. 4Combine ingredients — In a large bowl, toss the cooled pasta with the prepared veggies, olives, and feta. Pour the dressing over and mix well.
5. 5Chill and serve — Cover and refrigerate for at least 30 minutes to let flavors blend. Serve cold or at room temperature.

👨‍🍳 Chef's Note: This pasta salad is a blank canvas. Feel free to add your favorite veggies or herbs to make it your own.

Servings: 6

Cuisine: American

Course: Side Dish

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Maya Chen
Maya writes about sustainable living and zero-waste practices, focusing on small, achievable changes for everyday life. She shares practical tips from her own experiments in reducing waste at home and in her community.