Picnic Garden Pasta Salad

Picnic Garden Pasta Salad in a white bowl on marble counter with fresh parsley and gray towel — This Picnic Garden Pasta Salad is a vibrant, veggie-packed side dish that’s perfect for picnics, potlucks, and summer meals

Looking for a fresh and flavorful side dish that screams summer? This Picnic Garden Pasta Salad is your new go-to. It’s packed with vibrant vegetables, perfectly cooked pasta, tangy feta, and a homemade vinaigrette that ties it all together. Whether you’re prepping for a picnic, potluck, or just a light weekday lunch, this pasta salad delivers big on taste and simplicity.

Even better, it’s totally customizable. Use whatever’s growing in your garden or hanging out in your fridge. From crunchy cucumbers and cherry tomatoes to bell peppers and shredded carrots—this salad is all about color, crunch, and freshness. Toss it with a zesty red wine vinaigrette and chill until you’re ready to serve.

Did you know pasta salads gained popularity in the U.S. during the 1950s as a make-ahead dish for outdoor gatherings? Today, they’re a staple for warm-weather meals and loved for their versatility. This version keeps it crisp, clean, and picnic-perfect.

So grab your favorite bowl—this garden-fresh recipe is a guaranteed crowd-pleaser.

Recipe Yield: 6 servings

INGREDIENTS

8 oz rotini pasta, cooked and cooled
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup red bell pepper, diced
¾ cup shredded carrots
½ cup red onion, thinly sliced
½ cup Kalamata olives, halved
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped

For the Dressing:
¼ cup olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper

INSTRUCTIONS

1. Cook the pasta:
Bring a large pot of salted water to a boil. Cook the rotini until al dente, according to package instructions. Drain and rinse under cold water. Set aside to cool completely.

2. Prep the vegetables:
While the pasta cools, chop all your veggies—slice the cherry tomatoes, dice the cucumbers and bell peppers, shred the carrots, and slice the red onion thinly.

3. Make the dressing:
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, salt, and pepper until fully emulsified.

4. Assemble the salad:
In a large mixing bowl, combine the cooled pasta with the prepared vegetables, olives, and feta cheese. Pour the dressing over the top and toss everything gently until evenly coated.

5. Chill and serve:
Refrigerate the salad for at least 30 minutes to allow flavors to meld. Before serving, sprinkle with fresh parsley and give it one more toss. Serve cold or at room temperature.

Helpful Tips to Perfect This Recipe

Chill Before Serving: Let your Picnic Garden Pasta Salad chill for 30+ minutes for the most flavorful bite—it gives time for everything to absorb the vinaigrette beautifully.
Use What’s in Season: Customize with your favorite garden veggies—try zucchini, roasted corn, or green beans for a fresh spin.
Toss Right Before Serving: If prepping ahead, store the dressing separately and toss just before serving to keep textures crisp.

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