Recipe

Easy Fresh Pasta Salad (Bright and Zippy)

Tender pasta, crisp veggies, and a lemony herb vinaigrette that soaks in fast without turning everything soggy. A weeknight win and a potluck flex.

By Matt Campbell

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4.8

A bowl of fresh pasta salad with cherry tomatoes, cucumber, mozzarella pearls, basil, and a glossy lemon herb vinaigrette on a wooden table in natural light

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If pasta salad has ever let you down, it is usually for two reasons: bland noodles and a dressing that never really shows up to do the job. This fresh pasta salad fixes both. We salt the water properly, we dress the pasta while it is still warm (key move), and we build a punchy lemon herb vinaigrette that clings to every twist and ridge.

The vibe here is bright and crunchy with little creamy pops of mozzarella. It is the kind of thing you can make on a Sunday and keep “accidentally” eating straight from the container all week. No perfection required, just tasting as you go and adjusting the salt like you mean it.

Freshly cooked pasta being tossed in a large bowl with lemon herb vinaigrette while still warm

Why It Works

Flavor that soaks in: Dressing the pasta warm helps the vinaigrette absorb instead of pooling at the bottom.
Fresh texture: Crunchy cucumber, snappy bell pepper, and juicy tomatoes keep every bite lively.
Balanced and flexible: A salty bite from Parmesan and olives, creamy mozzarella, and a lemony finish. Easy to swap in what you have.
Make-ahead friendly: Holds up for lunches and potlucks with a quick refresh before serving.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 4 days (texture is best within 2 to 3).

Refresh before serving: Pasta drinks dressing as it sits. Add 1 to 2 teaspoons olive oil and a squeeze of lemon, or a spoonful of reserved dressing, then taste for salt.

Keep it crisp: If making ahead for a party, you can hold back the cucumber and basil, then stir them in right before serving. If you want peak tomato texture, you can add those later too.

Food safety: Keep it chilled and return it to the fridge promptly after serving.

Do not freeze: The veggies go watery and the cheese gets weird. This one is strictly a fridge situation.

Common Questions

Can I make this pasta salad the night before?

Yes, and it is often even better the next day. For best texture, hold back the basil (and even the cucumber if you are picky about crunch), then stir in right before serving. Refresh with a drizzle of olive oil, a squeeze of lemon, or a spoonful of reserved dressing.

What pasta shape works best?

Short shapes with grooves hold dressing like champs: rotini, fusilli, farfalle, or penne. If you use fresh pasta, choose a sturdy shape like fresh fusilli or fresh orecchiette, and cook it just to tender.

Do I rinse the pasta?

Nope. Do not rinse. That little bit of surface starch helps the dressing cling, which is the whole point.

How do I keep pasta salad from getting dry?

Dress the pasta while it is still warm, and reserve a little dressing to add later. Also, do not skimp on salt in the pasta water. That is your first layer of flavor.

Can I make it creamy instead?

Totally. Stir in 2 to 3 tablespoons mayo or Greek yogurt at the end, plus an extra squeeze of lemon to keep it bright.

Any easy protein add-ins?

Chickpeas, diced salami, rotisserie chicken, or a can of tuna (drained) all work. If you add salami or olives, taste before adding more salt.

How long does it keep?

It keeps up to 4 days refrigerated, but the texture is best in the first 2 to 3 days. Keep it cold and do not let it sit out for long at parties.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for boiling pasta)
Colander
Large mixing bowl
Small bowl or jar with lid (for shaking the dressing)
Chef’s knife and cutting board
Microplane or fine grater (for lemon zest and Parmesan, optional but great)

I used to treat pasta salad like an afterthought. Boil pasta, dump stuff in, hope for the best. Then I had one at a cookout that was weirdly electric. Like, why am I still thinking about this pasta? The secret was simple: they dressed it warm and the dressing actually had some attitude.

Now this is my go-to “bring something” dish when I want people to ask for the recipe but I also do not want to spend my entire day cooking. It is relaxed, flexible, and just chaotic enough that I always end up adding “one more handful” of herbs at the end.