Cold Pasta Salad

Enjoying a refreshing bowl of Cold Pasta Salad as the sun sets on a warm summer evening is the perfect way to unwind. This vibrant dish combines al dente pasta with a medley of colorful vegetables and creamy dressing, all in just 30 minutes. It works beautifully with the tangy feta and bright flavors of dill and lemon, creating a delightful and satisfying meal.

This recipe is ideal for anyone looking for a quick and delicious meal for gatherings or a light lunch. It’s great for picnics or potlucks, and you can make it ahead of time—just store it in the fridge for up to three days for optimum freshness.

Why You’ll Love This Recipe

• The combination of textures—from the crunchy cucumber to the tender pasta—keeps every bite interesting.
• It’s a make-ahead dish, allowing flavors to develop while you go about your day.
• The creamy Greek yogurt dressing is healthy yet indulgent, making it a guilt-free indulgence.
• You can customize it easily with your favorite veggies or herbs.

What You’ll Need

Gather the following ingredients to prepare your Cold Pasta Salad.

For the Salad

• 8 ounces short pasta (wheels, lumache, shells, bowties, etc.)
• 1 can chickpeas (15 ounces or 240 g net – drained and rinsed)
• 1½ cup cucumber, diced
• ½ cup sun-dried tomatoes, drained and chopped
• 1 scallion, chopped

For the Dressing

• 1 cup Greek yogurt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• 1 small clove garlic, grated
• ½ teaspoon salt
• Black pepper to taste

For Serving

• 4 ounces feta cheese, crumbled

Use fresh herbs for a brighter flavor.

Substitutions & Swaps

• Swap Greek yogurt with sour cream.
• Use quinoa instead of pasta for a gluten-free option.
• Substitute chickpeas with black beans for a different taste.
• Fresh parsley can replace dill.

How to Make It

Here’s how to create this refreshing pasta salad.

Cook the Pasta

Boil 8 ounces short pasta in salted water until just al dente. Reserve 1 cup pasta water, then drain and rinse the pasta under cold water for 10 seconds to stop the cooking.

Make the Dressing

In a large mixing bowl, combine 1 cup Greek yogurt, 2 tablespoons extra virgin olive oil, 2 tablespoons dill, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried oregano, 1 small clove garlic (grated), ½ teaspoon salt, and black pepper, along with 4 tablespoons pasta water.

Marinate the Chickpeas

Add 1 can chickpeas (drained and rinsed) to the dressing and stir gently. Let them sit for a few minutes while the pasta cools—this helps them soak up the flavor.

Assemble the Salad

Add the cooked pasta, 1½ cup cucumber, 1 scallion, and ½ cup sun-dried tomatoes to the bowl. Toss everything together until well coated and creamy. Spoon the salad into a serving bowl and top with fresh herbs and a sprinkle of Aleppo pepper. Serve cold or at room temperature.

How to Store It

Fridge: Up to 3 days in an airtight container.
Freezer: No, the texture of the pasta changes.
Reheat: Serve cold; no reheating necessary.

Tips for Best Results

• Chill the salad for at least 30 minutes to enhance flavors.
• Adjust seasoning after tasting, as feta can be salty.
• Use pasta shaped like shells or bowties for better dressing adherence.
• Fresh herbs added just before serving maintain vibrant flavor.

Serving Suggestions

• Pair with grilled chicken or fish for a complete meal.
• Serve alongside a crisp green salad for a light lunch.
• Great for outdoor gatherings or potlucks with friends.