Prep: 20 min · Chill: 30+ min · Serves: 6–8 · Difficulty: Easy
This pasta salad recipe is going to be our go-to all summer long — and honestly, we have a feeling it’s going to become yours too! It’s fresh, filling, and incredibly easy to throw together, making it perfect for backyard cookouts, potlucks, meal prep, or those busy weeknights when you need something quick but still want something delicious
One of our favorite things about this pasta salad recipe is just how customizable it is — swap the protein, load it up with your favorite veggies, or adjust the dressing to your taste. There’s really no wrong way to make it, which means it works for just about everyone at the table. The Greek dressing soaks into every bite and ties everything together beautifully. Trust us, once you make this, you’ll be coming back to it all season long!
Here’s how to make our favorite summer pasta salad recipe:
Ingredients
- 12 oz bowtie (farfalle) pasta
- 2 cups grilled chicken, chopped
- 1½ cups cherry or grape tomatoes, halved
- ½ medium red onion, diced
- 1 medium cucumber, chopped
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ½ cup Greek dressing (plus more to taste)
- Salt and freshly ground black pepper, to taste
We found all of the ingredients at Aldi.
Instructions
- Cook the bowtie pasta according to package directions in well-salted water until al dente. Drain and rinse under cold water to stop the cooking. Let it cool completely for about 10 minutes.
- While the pasta cools, prep your veggies: halve the cherry tomatoes, dice the red onion, chop the cucumber into bite-sized pieces, and chop the fresh parsley.
- Chop the cooked chicken into bite-sized pieces. You can use freshly grilled chicken, rotisserie chicken, or leftover grilled chicken — all work great here.
- Add the cooled pasta, chicken, tomatoes, red onion, cucumber, feta, and parsley to a large mixing bowl.
- Pour the Greek dressing over everything and toss well to coat. Start with about ½ cup — you can always add more. Season generously with salt and freshly ground black pepper.
- Cover and refrigerate for at least 30 minutes before serving. This rest time lets all the flavors meld together. Taste again before serving and add a splash more dressing if needed — pasta absorbs a lot as it chills!
Pro tip: Make it the night before — this pasta salad recipe tastes better the next day once everything has had time to marinate. Just hold back a little extra dressing to toss in right before serving to freshen it up.
Storage & Make-Ahead
- Fridge life: 3–4 days in an airtight container.
- Best served: Chill for at least 30 minutes before serving, but if you can make it the night before, it’ll taste even better!
- Make ahead: Up to 24 hours in advance; add a splash of extra dressing before serving.
- Freezer: We don’t recommend freezing this pasta salad. The veggies lose their texture when thawed.
Make It Your Own
This pasta salad recipe is incredibly flexible. Feel free to swap and adjust the ingredients based on what you love or what you have on hand:
- Make it gluten-free: Use your favorite GF pasta and cook it a minute less than the package says.
- Protein swap: Shrimp, chickpeas, or salami all work beautifully.
- Add more veggies: Kalamata olives, roasted red peppers, artichoke hearts, or baby spinach.
- Cheese alternatives: Fresh mozzarella or shaved parmesan instead of feta.
Whether you’re bringing it to a backyard cookout, packing it for lunch all week, or throwing it together for a last-minute summer dinner, this pasta salad recipe never disappoints. It’s one of those recipes you’ll come back to again and again — and your friends will always ask you for.
For more delicious recipes like this one, click here!