4th of July Pasta Salad – The Best Red White Blue Side Dish
This red, white, and blue pasta salad is colorful, refreshing, and so easy to throw together. You only need about 25 minutes and a few fresh ingredients to make it happen. Plus, it travels well, feeds a group, and looks absolutely gorgeous on the table.This isn’t your average bland pasta salad. It’s loaded with crunchy veggies, creamy feta, peppery arugula, and tossed in a tangy homemade vinaigrette that’s simple but packed with flavor. You can even dress it up with festive toppings to make it extra patriotic.
Servings: 8
Calories: 300kcal
Ingredients
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
Instructions
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.
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.
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.
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.
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.
Notes
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.