Epic Pasta Salad
This pasta salad has a delectable texture and absolutely addictive flavor. Its bright and herby lemon-herb vinaigrette wakes up this pasta salad tossed with briny olives, punchy pickled onions, and fresh herbs. Throw is some dreamy feta and crunchy pine nuts to finish things off.
Do not forget to check out my Chefs Tips and Wine Pairings sections below!
This is the kind of pasta salad the legends speak of. It’s loaded with massive flavor from sundried tomatoes, briny olives, punchy pickled onions, toasted pine nuts, and tons of fresh herbs.
It’s all brought together with a lemon-herb vinaigrette that’s rich and bright and sophisticated (thanks to anchovy paste and brine).
It’s easy to cook ahead and can be served cold, at room temperature, or straight from the fridge. What better way to show up as the hero of cookouts, picnics, and potlucks!
A little history
Pasta salad may not be ancient, but it’s been winning hearts for decades. Italy did gave us pasta and antipasti. But, the idea of tossing them together into a chilled, spicy, herby dish is an American invention – well, a lot!! . In the 1950s, mayonnaise-based macaroni salad ruled picnics and potlucks. It was creamy, sweet, and made to sit out at backyard tables next to the potato chips. But by the 2000s, pasta salad started to grow up. Modern versions ditched the mayo for vinaigrettes. They added briny ingredients like olives and pickled onions. And, they borrowed bold flavors from all over the world. Now, pasta salad is one of the most flexible and customizable dishes out there. Toss in grilled veggies, toasted nuts, or sharp cheese and it still works. At its core, it’s simple: pasta, dressing, and a little creativity. And with dishes like Epic Pasta Salad, it’s clear we’re not done reinventing it. Pasta salad just keeps evolving—and getting better.
The Recipe is next!
But remember, you can scroll past the recipe to learn a bunch more about my Epic Pasta Salad. Plus wine parings!! The recipe is listed again at the end – so you don’t have to come all the way back up here!! Unless you want to 🙂
Epic Pasta Salad
Ingredients
Salad Ingredients
- 8 oz fusilli, or rotini; whole grain optional
- 1/2 cup cucumber, seeded and diced
- 1/3 cup sundried tomatoes, julienned (oil-packed, drained)
- 1/3 cup kalamata or castelvetrano olives, halved
- 1/4 cup toasted pine nuts, or sunflower seeds for nut-free option
- 1/4 cup crumbled feta or shaved aged gouda
- 1/4 cup pickled red onions, see recipe below
- 2 tbsp fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint or basil, chopped or torn
- 1 –2 tbsp shaved parmesan – adds richness + umami depth
Optional Garnishes:
- Diced avocado, added just before serving
- Crispy fried capers, see below – salty, crunchy, craveable
Lemon-Herb Vinaigrette v.2 – Subtly Enhanced
- Whisk or blend until emulsified:
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tsp Dijon mustard
- 1 tbsp white wine vinegar, or champagne vinegar
- 1 garlic clove, finely grated
- 1/2 tsp honey, rounds acidity without sweetness
- 1/4 tsp anchovy paste, adds deep, quiet umami – no fishiness, just magic
- 1 –2 tsp olive or pickle brine, optional, but excellent
- Salt and freshly ground black pepper, to taste
- Optional: pinch of Aleppo pepper or chili flakes
Quick Pickled Red Onions
- Thinly slice 1 medium red onion and place in a heatproof jar or bowl. In a small saucepan, heat the following until dissolved, then pour over onions:
- 1 cup water
- 1 cup white wine vinegar
- 1/4 cup brown sugar
- 1/4 cup kosher salt
- 1 tsp red pepper flakes
- 2 garlic cloves, crushed
Optional additions:
- 2 sprigs fresh thyme, dill, or rosemary
- 1 –2 tsp whole spices, peppercorns, coriander, mustard seeds
Instructions
Assembly Instructions
- Cook pasta in well-salted water until al dente. Rinse under cool water, drain, and let cool completely.
- In a large bowl, toss the pasta with half of the vinaigrette.
- Add cucumber, olives, sundried tomatoes, pickled onions, herbs, cheese, and pine nuts. Gently fold to combine.
- Add remaining vinaigrette just before serving to refresh and brighten.
- Top with shaved parmesan, optional avocado, and crispy fried capers.
- Taste and adjust seasoning with extra lemon juice, salt, or brine if needed.
Step 1: Prep the Flavor Boosters
- Pickle the Onions: Thinly slice a red onion. Heat water, white wine vinegar, brown sugar, salt, red pepper flakes, and garlic until dissolved. Pour over the onions and let sit (30 mins or overnight).
- Fry the Capers (Optional): Dry the capers and fry in oil until crispy. Drain and cool.
- Toast the Nuts: Toast pine nuts (or sunflower seeds) in a dry skillet until golden.
Step 2: Make the Vinaigrette and Cook the Pasta
- Make the Dressing: Whisk or blend olive oil, lemon juice/zest, vinegar, Dijon, honey, garlic, anchovy paste, and brine until smooth. Season with salt, pepper, and optional chili flakes.
- Cook the Pasta: Boil fusilli in salted water until al dente. Rinse under cool water and drain well.
Step 3: Assemble the Salad
- Toss and Build: In a large bowl, combine the cooled pasta with half the vinaigrette. Fold in cucumber, olives, sundried tomatoes, pickled onions, herbs, cheese, and pine nuts.
- Finish and Serve: Add the rest of the vinaigrette before serving. Top with shaved parmesan, avocado, and crispy capers. Taste and tweak seasoning if needed.
Crispy Fried Capers (optional)
- Drain and pat dry 2–3 tbsp capers. Heat 1–2 tbsp neutral oil in a small pan over medium-high heat. Fry capers for 1–2 minutes until puffed and crispy. Drain on paper towels and cool before using as garnish.
Lots of good stuff below!
Don’t rush off to the picnic just yet—there’s plenty more to help you make this Epic Pasta Salad rock! From perfectly pickling your onions to toasting nuts without burning. And from emulsifying that lemon-herb vinaigrette and finally, choosing the ideal pasta shape. I’ll walk you through every step. Want to boost the umami or swap in a protein? I’ve got you covered. Scroll down for all my chef’s tips, wine pairings, FAQs! The full recipe again at the end so you never have to scroll back up!
Why this works
- Flavor from Every Angle: You’ve got acid, salt, umami, crunch, and herbs all working together.
- Fresh Herbs Make It Pop: Dill, parsley, and mint bring brightness and keep it from feeling heavy.
- Pickled Onions for Complexity: Tangy, slightly sweet, and just a little spicy—they balance the richness and add contrast without overpowering.
- Toasted Nuts = Texture: Pine nuts or sunflower seeds add crunch to offset the pasta.
- Two-Step Dressing: Tossing the pasta with half the vinaigrette first locks in flavor. Adding the rest later keeps things really fresh and punchy.
- Savory Depth from Tiny Ingredients: Anchovy paste and olive brine melt into the background but give the vinaigrette a serious umami backbone.
- It’s Totally Make-Ahead Friendly: The flavors get even better as they sit, and the texture holds thanks to how you make your pasta.
How to make Epic Pasta Salad
Step 1: Prep the Flavor Boosters
- Pickle the Onions: Thinly slice a red onion. Heat water, white wine vinegar, brown sugar, salt, red pepper flakes, and garlic until dissolved. Pour over the onions and let sit (30 mins or overnight).
- Fry the Capers (Optional): Dry the capers and fry in oil until crispy. Drain and cool.
- Toast the Nuts: Toast pine nuts (or sunflower seeds) in a dry skillet until golden.
Step 2: Make the Vinaigrette and Cook the Pasta
- Make the Dressing: Whisk or blend olive oil, lemon juice/zest, vinegar, Dijon, honey, garlic, anchovy paste, and brine until smooth. Season with salt, pepper, and optional chili flakes.
- Cook the Pasta: Boil fusilli in salted water until al dente. Rinse under cool water and drain well.
Step 3: Assemble the Salad
- Toss and Build: In a large bowl, combine the cooled pasta with half the vinaigrette. Fold in cucumber, olives, sundried tomatoes, pickled onions, herbs, cheese, and pine nuts.
- Finish and Serve: Add the rest of the vinaigrette before serving. Top with shaved parmesan, avocado, and crispy capers. Taste and tweak seasoning if needed.
Take your Epic Pasta Salad to the Next Level
- Use Fresh Pasta (If You Can): Cooked al dente and cooled, fresh pasta adds a chewy, luxe texture.
- Swap in Castelvetrano Olives: These are mild and buttery, making them a lot more appealing to picky eaters. This is an especially hot tip if kalamatas are too intense for someone at the table.
- Upgrade Your Cheese: This is one place you can really experiment and have fun with. Aged gouda brings its nuttiness and creaminess. Goat cheese gives you tang and funk. Try new things and see what you like!
- Add a Crunchy Topping: Fried capers, crushed pita chips, or crispy chickpeas bring that contrast and surprise that makes the salad feel miraculously well-balanced.
- Brine Is Your Secret Weapon: A spoonful of the olive brine perks up dull flavors fast while also building consistency and coherence. You can use it to wake up leftovers, too.
- Add a Protein Boost: Grilled shrimp, shredded rotisserie chicken, or chickpeas turn this into a full meal without a lot of extra effort—especially because the vinaigrette will do all the work adding flavor, so you won’t have to do anything fancy to the protein.
- Roast Your Tomatoes: Swap the sundried ones for slow-roasted cherry tomatoes for a burstier texture.
- Serve It Slightly Warm: Not hot, but just warm enough to let the cheese soften and the vinaigrette bloom.
Chefs tips
- Nail the Pasta Texture: If you read pasta recipes, you’ll often see to cook it al dente. If you are one of the millions of home chefs who disregard this, consider regarding it now. Overcooked pasta turns gummy when it cools. So set a timer and taste early.
- Season in Layers: Don’t rely on the vinaigrette alone. Lightly salt the cucumbers and herbs before adding them, taste-testing along the way to ensure they don’t get too salty.
- Rinse Pasta Just Enough: A quick rinse under cool water stops the cooking and keeps the noodles from sticking. But don’t overdo it—rinsing too long will dull the pasta’s surface and kill the flavor.
- Toss While It’s Still Warm: A warm base soaks up the vinaigrette way better. Even a 5-degree difference helps those flavors grab on.
- Use a Shallow Bowl for Tossing: Give everything room to move. This will coat the ingredients more evenly and avoid crushing delicate ingredients like feta and herbs.
Grate the Garlic, Don’t Chop It: Grated garlic will totally dissolve into the vinaigrette. That makes things even, with no risk of a harsh, super-garlic bite that ruins your breath for a week.
- Don’t Skip the Brine: A splash of pickle or olive brine in the vinaigrette adds complexity and keeps the whole thing bright—even after sitting overnight.
- Toasted = Better: Toast pine nuts until golden, then cool before tossing them in. Adds a toasty, nutty layer and crunchy texture.
- Feta Last: Crumble in the cheese at the very end so it holds its shape. That salty pop hits different when it’s not mushy.
- Wait to Garnish: Avocado and crispy bits (like fried capers or pita chips) should be added right before serving to keep their texture.
Skip ahead Jump to Recipe
Key Ingredients
- Lemon Juice — It’s the backbone of the vinaigrette; brightens and lifts everything.
- Pickled Red Onions — Adds essential tang, crunch, and a layer of subtle complexity.
- Feta (or Aged Gouda) — Brings salty richness and creamy or nutty contrast to the fresh flavors.
- Fresh Herbs (Dill, Parsley, Mint) — They keep the whole salad feeling alive and “poppy”!
- Sundried Tomatoes — Adds deep, chewy umami and natural sweetness that ties the acidity and salt together.
Wine Pairings
Sauvignon Blanc (Loire Valley, France or Marlborough, New Zealand)
Why it Works: Sauvignon Blanc’s high acidity, citrus-driven lift, and herbaceous freshness perfectly echo the herbs, lemon, and briny ingredients in Epic Pasta Salad. Its sharpness keeps every bite feeling bright and alive.
Tasting Notes: Grapefruit, lime zest, green herbs, and wet stone.
Suggested Label: Domaine Vacheron Sancerre (Loire Valley) or Cloudy Bay Sauvignon Blanc (Marlborough)
Vermentino (Liguria, Italy or Corsica, France)
Why it Works: Vermentino’s crisp minerality and subtle salinity complement the olives, feta, and pickled onions beautifully. It adds a breezy Mediterranean elegance that highlights the savory layers without weighing down the palate.
Tasting Notes: Lemon peel, sea spray, almond, and wildflowers.
Suggested Label: Poggio al Tesoro ‘Solosole’ Vermentino (Tuscany)
Dry Rosé (Provence, France)
Why it Works: A classic Provençal rosé offers bright acidity and delicate red fruit to balance the salt, herbs, and sundried tomatoes. It refreshes the palate between bites and mirrors the salad’s sunny, herbaceous character.
Tasting Notes: Strawberry, white peach, watermelon rind, and crushed stone.
Suggested Label: Domaine Tempier Bandol Rosé (Provence)
Albariño (Rías Baixas, Spain)
Why it Works: Albariño’s zesty citrus and textured minerality amplify the lemon vinaigrette and fresh herbs. It’s vibrant enough to match the acid but structured enough to stand up to feta and pine nuts.
Tasting Notes: Meyer lemon, green apple, saline, and honeysuckle.
Suggested Label: Pazo de Señorans Albariño (Rías Baixas)
Grüner Veltliner (Austria)
Why it Works: Grüner’s snappy acidity, white pepper lift, and green vibrancy resonate with the salad’s fresh herbs and savory dressing. Its slight spiciness enhances the vinaigrette’s depth without overpowering.
Tasting Notes: Green pear, snap pea, white pepper, and citrus blossom.
Suggested Label: Domäne Wachau Grüner Veltliner Federspiel Terrassen (Austria)
Faq’s
Yes, it’s absolutely not a problem. But you will want to keep the avocado and crispy garnishes separate and save some vinaigrette to toss in right before serving. You’ll find it actually gets better overnight.
Short shapes like fusilli or rotini catch all the good stuff and make for the most even bite. Avoid pasta that’s too smooth or that gets to be too big or long.
Sure you could. But I highly recommend you don’t.
The thing is, I get this question a lot. I think it comes from people’s fear that it will make everything too fishy. That’s a shame because in the amounts you are using, you’ll be adding award-winning levels of depth. So it’s worth experimenting with. Also, there’s one more reason. Getting comfortable with this single ingredient will up your cooking game overall – with everything, so give it a shot!
Swap them out for something briny like pickled pepperoncini. You still want that salty edge to balance the herbs and lemon.
Reserve some vinaigrette and give it a quick toss before serving.
Skip the cheese or use a plant-based feta for a vegan option. The herbs and dressing do the heavy lifting anyway, so it’ll still be plenty flavorful without it.
Totally—just use your favorite GF pasta. Chickpea or lentil-based ones hold up better than rice-based versions and add a lot of protein, too. But more on that below!
Grilled chicken, shrimp, chickpeas, or even flaked tuna work great. Keep the seasoning light and let the dressing add big flavor
Equipment Needed for Epic Pasta Salad
- Large Mixing Bowl: For tossing. Be sure to go bigger than you think you’ll need because the extra room always helps—just remember to keep it shallow.
- Fine Microplane or Zester: For lemon zest and garlic.
- Whisk or Small Blender: For emulsifying the vinaigrette. A jar and a fork will technically work, but only technically.
- Chef’s Knife: For chopping.
- Cutting Board: For prepping. If you can, have two boards—one for vegetables and one for garnishes. That keeps the flavors separate until the end.
- Colander: For draining and rinsing the pasta.
- Small Skillet: For toasting your pine nuts and frying your capers.
- Measuring Spoons + Cups: For precise amounts.
- Salad Servers or Tongs: For tossing.
Pair this refreshing pasta salad with one of our hearty slow cooker mains for a complete meal.
Epic Pasta Salad
Ingredients
Salad Ingredients
- 8 oz fusilli, or rotini; whole grain optional
- 1/2 cup cucumber, seeded and diced
- 1/3 cup sundried tomatoes, julienned (oil-packed, drained)
- 1/3 cup kalamata or castelvetrano olives, halved
- 1/4 cup toasted pine nuts, or sunflower seeds for nut-free option
- 1/4 cup crumbled feta or shaved aged gouda
- 1/4 cup pickled red onions, see recipe below
- 2 tbsp fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint or basil, chopped or torn
- 1 –2 tbsp shaved parmesan – adds richness + umami depth
Optional Garnishes:
- Diced avocado, added just before serving
- Crispy fried capers, see below – salty, crunchy, craveable
Lemon-Herb Vinaigrette v.2 – Subtly Enhanced
- Whisk or blend until emulsified:
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tsp Dijon mustard
- 1 tbsp white wine vinegar, or champagne vinegar
- 1 garlic clove, finely grated
- 1/2 tsp honey, rounds acidity without sweetness
- 1/4 tsp anchovy paste, adds deep, quiet umami – no fishiness, just magic
- 1 –2 tsp olive or pickle brine, optional, but excellent
- Salt and freshly ground black pepper, to taste
- Optional: pinch of Aleppo pepper or chili flakes
Quick Pickled Red Onions
- Thinly slice 1 medium red onion and place in a heatproof jar or bowl. In a small saucepan, heat the following until dissolved, then pour over onions:
- 1 cup water
- 1 cup white wine vinegar
- 1/4 cup brown sugar
- 1/4 cup kosher salt
- 1 tsp red pepper flakes
- 2 garlic cloves, crushed
Optional additions:
- 2 sprigs fresh thyme, dill, or rosemary
- 1 –2 tsp whole spices, peppercorns, coriander, mustard seeds
Instructions
Assembly Instructions
- Cook pasta in well-salted water until al dente. Rinse under cool water, drain, and let cool completely.
- In a large bowl, toss the pasta with half of the vinaigrette.
- Add cucumber, olives, sundried tomatoes, pickled onions, herbs, cheese, and pine nuts. Gently fold to combine.
- Add remaining vinaigrette just before serving to refresh and brighten.
- Top with shaved parmesan, optional avocado, and crispy fried capers.
- Taste and adjust seasoning with extra lemon juice, salt, or brine if needed.
Step 1: Prep the Flavor Boosters
- Pickle the Onions: Thinly slice a red onion. Heat water, white wine vinegar, brown sugar, salt, red pepper flakes, and garlic until dissolved. Pour over the onions and let sit (30 mins or overnight).
- Fry the Capers (Optional): Dry the capers and fry in oil until crispy. Drain and cool.
- Toast the Nuts: Toast pine nuts (or sunflower seeds) in a dry skillet until golden.
Step 2: Make the Vinaigrette and Cook the Pasta
- Make the Dressing: Whisk or blend olive oil, lemon juice/zest, vinegar, Dijon, honey, garlic, anchovy paste, and brine until smooth. Season with salt, pepper, and optional chili flakes.
- Cook the Pasta: Boil fusilli in salted water until al dente. Rinse under cool water and drain well.
Step 3: Assemble the Salad
- Toss and Build: In a large bowl, combine the cooled pasta with half the vinaigrette. Fold in cucumber, olives, sundried tomatoes, pickled onions, herbs, cheese, and pine nuts.
- Finish and Serve: Add the rest of the vinaigrette before serving. Top with shaved parmesan, avocado, and crispy capers. Taste and tweak seasoning if needed.
Crispy Fried Capers (optional)
- Drain and pat dry 2–3 tbsp capers. Heat 1–2 tbsp neutral oil in a small pan over medium-high heat. Fry capers for 1–2 minutes until puffed and crispy. Drain on paper towels and cool before using as garnish.