This cold pasta salad is a refreshing, high-protein meal that’s perfect for hot days—easy to make, heart-healthy, and full of bold Mediterranean flavor.
For more easy pasta salads, check out our Greek pasta salad, orzo salad, summer pasta salad, and creamy pasta salad.
Feel-Good Food for Hot Days and Busy Weeks
If you’re looking for a fresh, satisfying, and wholesome meal, this cold pasta salad is the answer 🥗. It’s one of those dishes that feels indulgent but is secretly packed with goodness—fiber-rich chickpeas, protein-packed Greek yogurt, and antioxidant-rich herbs all come together in a creamy, zesty dressing.
Louise and I love making this on hot summer days when we want something quick, nourishing, and make-ahead friendly. Whether you’re prepping lunch for the week or heading to a picnic, this cold pasta salad for a crowd checks all the boxes.
There’s no mayo, no heavy cream—just real, heart-healthy ingredients that taste amazing and support your well-being. It’s Mediterranean-inspired, but flexible enough to match whatever’s in your fridge. Plus, it’s naturally high in protein and low in saturated fat, making it a great choice for anyone managing cholesterol, inflammation, or simply aiming to eat more whole foods 💚.
It comes together in under 30 minutes, and the leftovers are just as good the next day (maybe even better!). If you need a make ahead pasta salad that’s as good for your body as it is for your taste buds, this is the one 🫛.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Short pasta: Use pasta wheels, lumache, shells, or bowties—fun shapes work best in a cold pasta salad for potluck. Substitute with whole wheat or gluten-free pasta for a healthier twist.
- Chickpeas: Canned chickpeas are convenient, but you can swap in cooked lentils, white beans, or grilled tofu cubes for a protein-rich, vegetarian cold pasta salad.
- Cucumber: Diced cucumber adds crunch and freshness. Try zucchini, celery, or even diced green apple for a different texture.
- Sun-dried tomatoes: Bring tangy umami flavor. Substitute roasted red peppers, chopped olives, or fresh cherry tomatoes for a lighter, juicier bite.
- Scallion: Milder than regular onion. Red onion, shallots, or chives all work as flavorful alternatives.
For the Dressing
- Greek yogurt: Makes the dressing creamy and light. Substitute with plain dairy-free yogurt or a blend of silken tofu and lemon juice for a variation of this healthy cold pasta salad.
- Feta: Salty and tangy. Swap with crumbled goat cheese, dairy-free feta, or even marinated tofu cubes.
- Extra virgin olive oil: Adds richness and smoothness. Avocado oil or walnut oil are great alternatives with a mild nutty flavor.
- Dill or parsley: Both herbs add brightness—substitute with fresh basil, cilantro, or mint depending on your mood and what’s in the fridge.
- Lemon juice: Provides acidity and balance. White wine vinegar or apple cider vinegar are good backups.
- Lemon zest: Boosts citrus aroma. If you’re out, try a splash of orange zest or a tiny pinch of sumac for a Mediterranean flair.
- Dried oregano or mint: Adds earthiness. Italian seasoning or za’atar also complement this dish beautifully.
- Garlic: Optional, for a subtle punch. Substitute with garlic powder, shallot, or skip it for a milder taste.
- Salt and black pepper: Adjust to taste, especially since feta is salty. Add a pinch of red pepper flakes if you want a gentle kick.
How to Make Cold Pasta Salad
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook your short pasta (like wheels, shells, bowties, or lumache) until just al dente, following the package time. Before draining, scoop out 1 cup of pasta water and set it aside. Drain the pasta and rinse it under cold water for about 10 seconds to stop the cooking. This step helps keep your summer cold pasta salad from turning mushy.
2. Make the Creamy Dressing
In a large mixing bowl, whisk together Greek yogurt, olive oil, chopped dill, lemon juice, lemon zest, oregano, grated garlic, salt, black pepper, and a few tablespoons of the reserved pasta water. The pasta water helps loosen the dressing without making it watery.
Crumble in the feta and mix until smooth and creamy. This creamy base gives the salad a tangy kick and makes it feel like the best cold pasta salad for warm days.
3. Marinate the Chickpeas
Add the drained chickpeas to the bowl with the dressing. Stir gently so the chickpeas are fully coated. Let them sit for 5–10 minutes while the pasta finishes cooling. This quick marinade adds tons of flavor to each bite.
4. Assemble the Salad
Add the cooled pasta, diced cucumber, chopped scallion, and sun-dried tomatoes to the bowl with the chickpeas and dressing. Toss everything together until well coated and creamy. If needed, add an extra splash of pasta water to loosen it up.
Spoon the salad into a large serving platter or bowl. Top with fresh herbs like dill, parsley, or mint, and a sprinkle of Aleppo pepper or chili flakes if you like a little heat.
Serve cold or at room temperature—it’s perfect for lunch, BBQs, or a make-ahead picnic dish.
Tips
- Salt the pasta water well: This is your only chance to season the pasta from the inside out—specially important for a cold pasta salad side dish, where flavors are dampened by the chill.
- Cook pasta until just cooked: Slightly firm pasta holds its shape better after cooling and mixing with dressing. Overcooked pasta can turn mushy once chilled.
- Rinse pasta briefly after cooking: A quick rinse under cold water stops the cooking and helps cool the pasta down faster, perfect for a make ahead pasta salad.
- Save some pasta water: Stirring in a few tablespoons of starchy pasta water makes the yogurt-feta dressing extra creamy without diluting the flavor.
- Let chickpeas marinate in the dressing: Just 5–10 minutes gives them time to soak up flavor and turn into little flavor nuggets and lose that canned aftertaste.
- Chop vegetables small and even: This makes every bite balanced and easier to eat—ideal for cold pasta salad for a crowd where it might be served buffet-style.
- Taste and adjust before serving: Add a bit more lemon juice, herbs, or a pinch of salt after mixing to balance flavors to your liking.
- Chill before serving, if you have time: While it’s delicious right away, chilling the salad for 30 minutes helps everything meld and taste even better.
Frequently Asked Questions
Yes! This is a perfect make ahead pasta salad. You can prep it up to 1 day in advance and store it in the fridge. Just give it a quick stir before serving, and add a splash of lemon juice or olive oil if it looks a bit dry.
Short pasta with curves and ridges—like shells, bowties, rotini, or lumache—hold onto the dressing beautifully. These shapes also make the salad feel more filling and fun.
Absolutely. While the Greek yogurt and feta combo gives a creamy Mediterranean vibe, you can use a light vinaigrette or Italian dressing for a tangier twist.
Substitute the Greek yogurt with a plant-based yogurt and use dairy-free feta or marinated tofu. The flavor is still bright, creamy, and satisfying for a healthy cold pasta salad.
Yes, it’s ideal for summer gatherings. Just keep it chilled in a cooler or insulated container if you’re outside for more than 1–2 hours.
Store cold pasta salad in an airtight container in the fridge for up to 3 days; freezing is not recommended as the texture of the pasta and yogurt dressing won’t hold up well.
More Easy Salad Recipes
- Rice salad
- Mediterranean salad
- Chickpea salad
- Lentil salad
- Broccoli salad
- Black bean salad
- Kale quinoa salad
- Pineapple cucumber salad
If you tried this cold pasta salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Cold Pasta Salad
Ingredients
- 8 ounces short pasta wheels, lumache, shells, bowties, etc.
- 1 can chickpeas 15 ounces or 240 g net – drained and rinsed, or 1½ cup cooked chickpeas
- 1½ cup cucumber diced
- ½ cup sun-dried tomatoes those that come in oil – drained and chopped
- 1 scallion chopped
For the Dressing
- 1 cup Greek yogurt
- 4 ounces feta cheese crumbled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dill or parsley – chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano or mint
- 1 small clove garlic grated
- ½ teaspoon salt and black pepper to taste – taste before adding as feta is already salty
Instructions
- Cook the Pasta: Boil 8 ounces short pasta in salted water until just al dente. Reserve 1 cup pasta water, drain and rinse under cold water for 10 seconds to stop the cooking.
- Make the Dressing: In a large mixing bowl, combine 1 cup Greek yogurt, 2 tablespoons extra virgin olive oil, 2 tablespoons dill, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried oregano, 1 small clove garlic (grated), ½ teaspoon salt, black pepper, and 4 tablespoons pasta water.Crumble in 4 ounces feta cheese and stir to combine.
- Marinate the Chickpeas: Add 1 can chickpeas (drained & rinsed) to the dressing and stir gently. Let them sit for a few minutes while the pasta cools—this helps them soak up the flavor.
- Assemble the Salad: Add the cooked pasta, 1½ cup cucumber, 1 scallion, and ½ cup sun-dried tomatoes to the bowl. Toss everything together until well coated and creamy. Spoon the salad into a serving bowl and top with fresh herbs and a sprinkle of Aleppo pepper. Serve cold or at room temperature.
Notes
- Pasta: Fun shapes like wheels or bowties hold the dressing well. Try whole wheat or gluten-free for a healthier twist.
- Chickpeas: Use canned or swap with lentils, white beans, or tofu for extra plant-based protein.
- Cucumber: Adds crunch! Zucchini, celery, or even green apple work too.
- Sun-dried Tomatoes: Bring tangy flavor. Sub with roasted peppers, olives, or cherry tomatoes.
- Scallion: Milder than onion. Red onion, chives, or shallots are great substitutes.
- Greek Yogurt: Creamy and light. Use dairy-free yogurt or silken tofu if needed.
- Feta: Salty & tangy. Try goat cheese, dairy-free feta, or marinated tofu.
- Olive Oil: Rich and smooth. Avocado or walnut oil also work well.
- Herbs: Dill or parsley are great—basil, mint, or cilantro add a twist.
- Lemon Juice/Zest: For brightness. Sub with vinegar or orange zest.
- Oregano: Adds depth. Try za’atar or Italian seasoning.
- Garlic: Optional! Use garlic powder or shallot, or skip it.
- Salt & Pepper: Taste before adding—feta is salty! Add chili flakes for heat.
- Salt the pasta water: It’s your only chance to season the pasta from within—don’t skip it!
- Cook until al dente: Firmer pasta holds up better once chilled.
- Rinse after cooking: A quick cold rinse stops cooking and cools it fast.
- Save pasta water: A few spoonfuls make the dressing extra creamy.
- Marinate chickpeas: Let them sit in the dressing for max flavor.
- Chop small & even: Makes every bite balanced and buffet-friendly.
- Taste and tweak: Adjust lemon, herbs, or salt before serving.
- Chill if possible: 30 minutes in the fridge makes it even better.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Made this for our Sunday potluck and everyone asked for the recipe! I love how light and creamy it is without all the mayo. Definitely adding this to my summer meal rotation. Bless y’all for sharing!
Thanks so much, Molly! We’re so happy it was a hit at your potluck 🥰 Louise and I love hearing that our recipes are being shared with friends and family—it means the world to us. Sending sunny summer vibes all the way to Alabama! 💛