Nagi’s Big, Easy Pasta Salad

Nagi’s Big, Easy Pasta Salad is the dish I make every single time a potluck, backyard barbecue, or summer gathering shows up on my calendar. And honestly? It never lasts long.

I am so over-the-moon excited to share this one with you. The first time I made it, Henry took one bite and said, “This is the one.” Isabella went back for seconds. Emma picked out every single olive (classic Emma), and Noah asked if we could have it for lunch the next day too. That’s when I knew this recipe had earned a permanent spot in our rotation.

It’s colorful, loaded with fresh ingredients, and the dressing is just chef’s kiss tangy, garlicky, and bold in the best way. Plus, you can make it ahead and it holds up beautifully. If you love easy, crowd-pleasing dishes, you’ll also want to check out this easy American chop suey recipe — another big family hit at our table.

Why You’ll Love This Recipe

• Ready in about an hour including cooling time mostly hands-off
• Works as a main dish or a side feeds 6 as a meal or 12+ at a buffet
• The make ahead pasta salad dream tastes even better the next day
• Loaded with fresh vegetables, creamy feta, and briny olives
• The dressing is lighter than you’d expect a smart trick using honey to cut back on oil
• 100% customizable swap the veggies, change the herbs, make it yours

Ingredients Needed For Nagi’s Big, Easy Pasta Salad

For the pasta:

• 500g / 1 lb bow tie pasta (farfalle) or any short pasta with ridges (shells, orecchiette, and twirls all work great)

Add-ins (about 7 cups total):

• 2 cucumbers, halved lengthways and finely sliced (a mandolin makes this fast)
• 3 cups cherry or grape tomatoes, halved
• 1/3 cup roughly chopped Kalamata olives
• 200g / 7oz Greek feta, cut into small batons (it’ll crumble a bit totally fine!)
• 1 packed cup fresh basil leaves, torn by hand

For the dressing:

• 1/2 cup extra virgin olive oil
• 1/3 cup apple cider vinegar (white wine or red wine vinegar also works)
• 2 garlic cloves, minced
• 2 tsp Dijon mustard (optional but worth it)
• 2 tsp honey (or maple syrup)
• 1 1/2 tsp Italian herb mix
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

How To Make Nagi’s Big, Easy Pasta Salad

Step 1: Make The Dressing

Add all dressing ingredients to a large jar and shake well. It’ll taste pretty sharp right now — that’s on purpose. The flavor mellows once it hits the pasta.

Step 2: Cook The Pasta Until Extra Soft

Bring a large pot of salted water to a boil. Cook your pasta 2–3 minutes longer than the package says. This is important! Cold pasta firms up a lot, so you want it soft before it cools down. Taste it to check don’t just trust the package timing.

Step 3: Soak The Pasta In Dressing

Drain the pasta really well, shaking off all excess water. Pour about two-thirds of the dressing over the hot pasta and toss well. Let it sit and soak for about 40 minutes as it cools. This step is what gives the easy pasta salad recipe its incredible depth of flavor don’t skip it!

Step 4: Add The Vegetables And Toss

Once cooled, add the tomatoes, cucumber, feta, and olives. Pour over the remaining dressing and toss everything together. Add the basil last and give it one final toss.

Step 5: Serve And Enjoy

Tumble it all into a big serving bowl and dig in! This cold pasta salad for parties is best at room temperature, so pull it out of the fridge 20–30 minutes before serving.

How To Store

This salad keeps well in an airtight container in the fridge for up to 3 days. It’s at its best on day one and day two still great on day three.

If you’re making it ahead to bring somewhere, keep the basil separate and toss it in right before serving. The leaves wilt and darken if they sit too long in the dressing.

Before serving from the fridge, let it come to room temperature and give it a good toss. The dressing tends to thicken slightly when cold.

FAQs About Nagi’s Big, Easy Pasta Salad

Let’s Wrap This U

Nagi’s Big, Easy Pasta Salad is the kind of recipe that gets requested at every single gathering. It’s fresh, it’s filling, it’s easy to throw together, and the dressing is genuinely something special. I’ve made this more times than I can count, and it’s never once let me down.

Whether you’re bringing it to a summer potluck, prepping it for the week, or just want something great for lunch, this one checks every box.

Give it a try and let me know how it goes in the comments below! I’d love to hear your veggie combos and any swaps you tried. And if you make it, be sure to tag me on Instagram I always love seeing your kitchen wins!

Save this to Pinterest so you can find it easily next time you need a crowd-pleasing dish.

Recipes You May Like

If you loved this summer pasta salad, here are a few more recipes the whole family will ask for again and again:

• Easy Stuffed Bell Peppers Recipe colorful, filling, and perfect for weeknight dinners
• Chicken Pasta Primavera Recipe a fresh, veggie-loaded pasta the kids absolutely love
• Salmon Feta Pasta With Tomato Recipe if you’re already a feta fan, this one is calling your name

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