Memorial Day Pasta Salad Recipe

Looking for a delicious, easy to make recipe this Memorial Day? Try our quick and easy Pasta Salad!

Pasta Salad 

Makes 5 cups

  • 1 lb. dry pasta (preferably rotini, but anything works!)
  •  ½ c canola or vegetable oil
  • 4 TB lemon juice (juice of ~ 1 lemon)
  • 4 TB red wine vinegar
  • ½ tsp. mustard (dijon is best, but anything works!)
  • 2 tsp. oregano, dried
  • 2 tsp. dill, fresh, chopped
  • 2 ea Bell pepper (any color works, but I like red or green), diced
  • 1 ea large cucumber, diced
  • ½ bunch scallions/green onions (optional)
  • 1 c feta cheese, diced (optional)
  • Salt and pepper, to taste


  • Equipment: Burner or stovetop
  • Tools: Chef knife, cutting board, mixing bowls (2), whisk, tongs or wooden spoon, large pot (to cook pasta), measuring cups and spoons, and colander (to drain pasta)


  1. Fill a large pot with cold water and bring to a boil. Add salt to taste to water.
  2. Cook noodles 7-9 minutes until they still have a slight bight (“al dente”). Drain noodles in a colander and run under cold water until cold.
  3.  Meanwhile, mix liquids (oil, lemon juice, and vinegar) with spices (dill, oregano, and salt/pepper) to make dressing. Add mustard and whisk until combined.
  4. Add chopped peppers, cucumber, scallions (if using), and cheese (if using) with noodles in a large mixing bowl. Pour dressing over and mix with tongs until combined.
  5. Season with salt and pepper to taste, and let marinate at least 1 hour to develop flavors.

**Note: you may use whatever vegetables you like! I enjoy this with tomatoes and green peppers in the summer when they are sweet and fresh!**

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