The salad that says, “Yeah, I brought the good stuff”
This isn’t your average pasta salad. We’re talking delicate angel hair tossed with crisp veggies, a zingy Italian-style dressing, and just enough cheese to keep things fun. It’s the ultimate bring-to-a-potluck dish because it’s light but still full of flavor, super easy to make, and guaranteed to get people asking for the recipe. Plus, it’s just as good cold straight out of the fridge the next day (hello, leftovers).
Why You’ll Love This Recipe
Quick, simple, and budget-friendly
Perfect balance of tangy, savory, and fresh
Holds up well in the fridge, so it’s a great make-ahead option
Easy to customize with whatever veggies you’ve got
Pairs with anything from grilled chicken to sandwiches to nothing at all
What You’ll Need
8 oz angel hair pasta (break it in half before cooking for easier mixing)
1 ½ cups cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, chopped
½ red onion, thinly sliced
½ cup sliced black olives
½ cup shredded parmesan or crumbled feta
½ cup chopped fresh parsley or basil
For the Dressing
½ cup olive oil
¼ cup red wine vinegar
1 tbsp Dijon mustard
1 tsp honey
1 garlic clove, minced
½ tsp dried oregano
Salt and pepper to taste
Let’s Make It Happen
Step 1: Cook the pasta
Bring a pot of salted water to a boil. Cook the angel hair pasta according to package directions—usually just 4–5 minutes. Drain and rinse with cold water to cool it down fast. Set aside.
Step 2: Shake up that dressing
In a jar or bowl, combine olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper. Shake or whisk until emulsified and smooth.
Step 3: Mix and mingle
In a large bowl, toss the cooled pasta with the cherry tomatoes, cucumber, bell pepper, onion, olives, and cheese. Drizzle the dressing over everything and toss until well coated.
Step 4: Chill and serve
Refrigerate the salad for at least 30 minutes to let the flavors meld. Just before serving, give it a toss and top with extra herbs or a sprinkle of cheese if you’re feeling extra.
Make It Your Own
Add chickpeas or grilled chicken for protein
Toss in artichoke hearts or sun-dried tomatoes for a Mediterranean twist
Use store-bought Italian dressing if you’re in a rush
Sub in arugula or spinach for extra greens
People Also Ask
Q: Can I make this the day before?
A: Yes—and it actually tastes better that way! Just give it a good toss before serving.
Q: Is it good cold?
A: Definitely. This salad is meant to be served cold or at room temp.
Q: Can I use spaghetti instead of angel hair?
A: Sure! Any thin pasta works, but angel hair keeps it delicate and elegant.
Q: How long does it last?
A: 3–4 days in the fridge, tightly covered.
Angel Hair Pasta Salad: Light, Bright, and Ready for Any Party
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
This isn’t your average pasta salad. We’re talking delicate angel hair tossed with crisp veggies, a zingy Italian-style dressing, and just enough cheese to keep things fun. It’s the ultimate bring-to-a-potluck dish because it’s light but still full of flavor, super easy to make, and guaranteed to get people asking for the recipe. Plus, it’s just as good cold straight out of the fridge the next day (hello, leftovers).
Ingredients
8 oz angel hair pasta (break it in half before cooking for easier mixing)
1 ½ cups cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, chopped
½ red onion, thinly sliced
½ cup sliced black olives
½ cup shredded parmesan or crumbled feta
½ cup chopped fresh parsley or basil
For the Dressing
½ cup olive oil
¼ cup red wine vinegar
1 tbsp Dijon mustard
1 tsp honey
1 garlic clove, minced
½ tsp dried oregano
Salt and pepper to taste
Instructions
Step 1: Cook the pasta
Bring a pot of salted water to a boil. Cook the angel hair pasta according to package directions—usually just 4–5 minutes. Drain and rinse with cold water to cool it down fast. Set aside.
Step 2: Shake up that dressing
In a jar or bowl, combine olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper. Shake or whisk until emulsified and smooth.
Step 3: Mix and mingle
In a large bowl, toss the cooled pasta with the cherry tomatoes, cucumber, bell pepper, onion, olives, and cheese. Drizzle the dressing over everything and toss until well coated.
Step 4: Chill and serve
Refrigerate the salad for at least 30 minutes to let the flavors meld. Just before serving, give it a toss and top with extra herbs or a sprinkle of cheese if you’re feeling extra.
Notes
Add chickpeas or grilled chicken for protein
Toss in artichoke hearts or sun-dried tomatoes for a Mediterranean twist
Use store-bought Italian dressing if you’re in a rush
Sub in arugula or spinach for extra greens
- Prep Time: 20 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: ~280kcal
- Protein: ~7g