4th of July Pasta Salad – The Best Red White Blue Side Dish

• Perfect for cookouts and parties: Chill it ahead and forget about it.
• Beautiful and colorful: A total table stunner.
• Easily customizable: Add blueberries, grilled corn, or swap herbs to make it your own.
• Vegetarian and allergy-friendly: No mayo, nuts, or soy.

Pasta:

• 12 ounces (about 3 cups) bowtie pasta
• 1.2 tsp salt (for cooking the pasta)

Veggies and Add-Ins:

• 1 cup cherry tomatoes, sliced
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced (or use red and yellow for extra color)
• 1/2 cup red onion, finely chopped
• 1 cup fresh arugula, chopped
• 1 cup feta cheese, crumbled
• 1/3 cup fresh parsley, chopped
• 1/4 tsp ground pepper

Dressing:

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Optional festive toppings:

• 1/3 cup blueberries
• More colorful bell peppers
• Mini flag toothpicks for serving

1. Cook the Pasta

Bring a big pot of salted water to a boil. (Think: ocean salty. It’s your one chance to season the pasta.) Add the bowtie pasta and cook just until al dente, about 1 minute less than the package says. That way, it stays nice and firm, even after chilling.

Drain it and rinse under cold water to stop the cooking. Make sure it’s completely cool before combining it with the rest.

Tip: If you’re making this ahead, slightly undercooked pasta holds up better.

2. Make the Dressing

In a small bowl or mason jar, whisk (or shake!) together the olive oil, red wine vinegar, Dijon, and a pinch of salt and pepper.

Want even more flavor? Try adding a small grated garlic clove, 1/2 teaspoon of dried oregano, or a tiny pinch of sugar to balance the tang.

You can make the dressing up to a week ahead and stash it in the fridge.

3. Chop and Combine

In a large mixing bowl, add the cooled pasta, sliced cherry tomatoes, diced cucumber, red pepper, onion, arugula, crumbled feta, and chopped parsley.

Pro tip: Pat the veggies dry before mixing. Cucumbers and tomatoes especially can water down the salad if they’re too juicy.

4. Toss It All Together

Pour the dressing over everything and gently toss until every bite is coated. Use two large spoons or salad tongs so you don’t crush the feta or veggies.

If it seems a little dry later, just drizzle in the rest of the dressing (or a splash of olive oil) before serving.

5. Chill and Serve

Cover the bowl and pop it in the fridge for at least 30 minutes to let the flavors mingle. If you’ve got the time, let it chill for a full hour or two.

Right before serving, let it sit out at room temp for 10 to 15 minutes. That brings out the flavor so much better than serving it ice-cold.

Want to add that red, white, and blue vibe?

• Toss in some blueberries for a pop of blue. They pair surprisingly well with feta and arugula!
• Use red and yellow bell peppers for extra visual flair.
• Arrange toppings in rows to look like the American flag if you’re feeling creative.
• Serve in a big white bowl with tiny flag toothpicks for a fun party touch.

• Pasta salad is even better the next day.
• Store in an airtight container in the fridge for up to 3 days.
• Keep extra dressing on hand in case it dries out a bit.

• 4th of July cookouts
• Memorial Day or Labor Day
• BBQ side dishes
• Potluck parties
• Summer lunches
• Vegetarian meal prep