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The Best Creamy Italian Pasta Salad with Cucumbers & Tomatoes

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If you're looking for the perfect side dish, this creamy Italian pasta salad with tomatoes and cucumbers checks all the boxes—fresh, flavorful, and incredibly easy to make. It’s tossed in a homemade creamy Italian dressing that’s bright, tangy, and bursting with flavor thanks to green olives and a handful of crisp veggies. Juicy cherry tomatoes and cucumber give it a refreshing crunch, while crumbled feta adds a rich, salty bite that brings everything together.
Course Side Dish
Keyword dressing, olives, pasta salad
Prep Time 45 minutes
Total Time 45 minutes
Servings 12

Equipment

  • Large Bowl
  • Large Pot

Ingredients

For The Pasta Salad

  • 16 oz Box of Elbow Pasta
  • 1 Red Onion diced
  • 1 cup Green Olives halved
  • 1 cup Diced Cucumber
  • 1 cup Diced Green Pepper
  • 1 cup Halved Cherry Tomatoes
  • 8 oz Block of Feta

For The Dressing

  • 1 cup Olive Oil
  • 2 tbsp. Minced Garlic
  • 1 tsp. Dill
  • 1 tsp. Oregano
  • 1 Lemon (juiced)
  • 3 tbsp. Dijon Mustard
  • 1 tbsp. Apple Cider Vinegar
  • 2 tbsp. Juice from Olive Jar
  • 3 tbsp. Mayo
  • Salt & Pepper to Taste

Instructions

  • Start by boiling a pot of water and cooking your elbow pasta according to the package directions until it’s al dente—tender but still with a bit of bite.
    16 oz Box of Elbow Pasta
  • Once the pasta is cooked, drain it well and rinse it under cold water to stop the cooking process and help cool it down for the salad. Set it aside to finish draining while you prep the rest of your ingredients.
  • Next, take a few minutes to chop up all your fresh vegetables into small, bite-sized pieces: The Onion, Green Olives, Cucumbers, Cherry Tomatoes, & Green Peppers
    1 Red Onion, 1 cup Green Olives, 1 cup Diced Cucumber, 1 cup Diced Green Pepper, 1 cup Halved Cherry Tomatoes
  • Crumble the feta by hand or with a fork so it stays light and fluffy, ready to fold in at the end.
    8 oz Block of Feta

The Dressing

  • Now, it’s time to make the creamy Italian dressing that ties it all together. Grab a mason jar or any jar with a tight-fitting lid. Add in the olive oil, minced garlic, dill, oregano, lemon juice, Dijon mustard, apple cider vinegar, juice from the olive jar, mayo, and the salt and pepper to taste.
    1 cup Olive Oil, 2 tbsp. Minced Garlic, 1 tsp. Dill, 1 tsp. Oregano, 1 Lemon (juiced), 3 tbsp. Dijon Mustard, 1 tbsp. Apple Cider Vinegar, 2 tbsp. Juice from Olive Jar, 3 tbsp. Mayo, Salt & Pepper to Taste
  • Then screw on the lid and give it a good shake until everything is well combined and creamy. Taste and adjust seasoning if needed—it should be tangy, herby, and smooth.
  • In a large mixing bowl, combine the cooled pasta with all the chopped veggies, crumbled feta, and green olives. Pour the dressing over everything and gently toss until the salad is evenly coated and creamy.
  • If you have time, cover and chill it in the fridge for about 30 minutes before serving—it tastes even better once the flavors have had a chance to meld together.

Notes

Storage Tips for This Recipe

  • Store in an airtight container – Keep the salad in a sealed container in the fridge to maintain freshness and prevent it from drying out.
  • Lasts up to 3–4 days – It stays fresh and delicious for several days, making it great for meal prep or leftovers.
  • Stir before serving – The dressing may settle at the bottom, so give it a good stir before serving to redistribute the creaminess.
  • Avoid freezing – This salad doesn’t freeze well due to the dairy (feta and mayo) and fresh vegetables, which can become watery and mushy when thawed.
  • Add extra dressing if needed – Pasta tends to absorb dressing over time. If it seems a little dry the next day, just add a small splash of olive oil or an extra spoonful of the dressing to revive it.
  • Keep chilled – Always store the salad in the fridge and avoid leaving it out at room temperature for more than 1–2 hours, especially during hot weather or at gatherings.

Common FAQ's Related to this recipe

  • Can I make this pasta salad ahead of time?
    Yes! In fact, it often tastes even better after a few hours in the fridge as the flavors have time to meld together.
  • What type of pasta works best?
    Elbow pasta is classic, but you can also use rotini, bowtie (farfalle), or shells—anything that holds dressing well.
  • Can I use bottled dressing instead of homemade?
    You can, but the homemade dressing really takes the flavor up a notch. If you're in a pinch, choose a creamy Italian or Greek-style dressing.
  • Is it okay to skip the mayo?
    Yes, you can swap the mayo with Greek yogurt or a dairy-free alternative if you prefer a lighter version.
  • What’s a good feta substitute?
    Goat cheese or cubed mozzarella are great options. For a dairy-free version, try vegan feta or omit it altogether.
  • How do I keep the pasta from getting mushy?
    Be sure to cook it al dente and rinse it under cold water right after draining to stop the cooking process.
  • How long does this salad last in the fridge?
    It stays fresh for 3–4 days in an airtight container. Just give it a stir before serving again.
  • Can I add protein to make it a full meal?
    Definitely—grilled chicken, chickpeas, tuna, or even hard-boiled eggs are great additions to make it more filling.
  • Will the vegetables get soggy?
    Some veggies like cucumbers may release water over time. To avoid excess moisture, pat them dry before mixing them in.

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