Half a pound of curly pasta, juicy ripe tomatoes, briny black olives, and salty feta all tossed with a robust sun-dried tomato dressing—this Ina Garten pasta salad is a summer afternoon in a bowl.
This salad has it all: tang, chew, a little creamy richness, and the kind of garlicky aroma that makes neighbors curious. It pulls together in a blink, but feels like you’ve made something special (because you did).
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Ina Garten Pasta Salad
No false modesty here—this dish really earns its bragging rights. It’s vibrant, hearty without being heavy, and just the right amount of zingy. The dressing alone? Could be bottled and hoarded. It’s also endlessly riffable, if you’re feeling saucy (See what I did there?).
- Super flexible for any season: You can throw this together for a warm-weather picnic or serve it cozy on a cooler day.
- Plays well with others: It’s a team player on any spread—from grilled meats to a bucket of fried chicken, honestly.
- Sun-dried tomato magic: The dressing gives umami depth, a little chew, and that rich tomato sweetness that keeps you coming back.
- Not your average pasta salad: Between the feta, capers, and parsley punch, it leans Mediterranean without getting fussy.
- Zero cooking drama: If you can boil pasta and hit “blend,” you’re golden.
- Tastes better the longer it sits: Great for making ahead (or sneaky fridge snacking with a spoon).
Ingredient Notes
Before you grab the biggest mixing bowl in your kitchen (you’ll need it), here’s the lowdown on the star players in this flavor party.
- Fusilli pasta: The twists catch every drop of dressing, cheese, and tomato bits. Rotini works too, but fusilli’s just the MVP here.
- Kosher salt: Don’t be shy with it when you salt the pasta water—it’s not just flavor, it’s seasoning insurance.
- Olive oil: You’ll need it both in the pasta water and the dressing; go for one that’s fruity but not aggressive.
- Ripe tomatoes: Juicy, sweet, and bright—like late-summer sunshine in a slice. Cherry tomatoes? Totally fine.
- Black olives: Their salty bite balances the creamy feta. Kalamata works too, but dice ’em so they don’t hog the spotlight.
- Feta cheese: Crumbly, tangy, and rich—makes this salad feel indulgent. Don’t skip it unless you’re swapping for a savory vegan cheese.
- Sun-dried tomatoes: These give the dressing depth and chew. Use the kind packed in oil—they blend smooth and taste luxe.
- Red wine vinegar: This gives the whole salad that subtle pucker and brightness. White wine vinegar works in a pinch.
- Garlic + capers: Garlicky kick meets briny tang. Just a teaspoon of capers, but wow, they matter.
- Parmesan: Yes, feta and parm—Ina doesn’t mess around. The Parmesan binds the dressing to the pasta like a savory glue.
- Flat-leaf parsley: Chopped fresh and herby, it adds a beautifully green, peppery freshness right at the finish.
How To Make This Ina Garten Pasta Salad
This is one of those “just do the steps and trust the process” kind of recipes. No need to overthink it. Let’s cook.
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Boil your pasta like you mean it: Salt the water aggressively (seriously, it should taste like the ocean) and add a splash of olive oil before dropping in your fusilli. Cook to al dente—no mushy noodles allowed. Then drain, shake off the excess steam, and pop it into a big bowl to cool.
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Add the good stuff while it’s still warm-ish: Once the pasta’s just warm, toss in the tomatoes, diced olives, feta, and chopped sun-dried tomatoes. Everything starts mingling early, and the pasta soaks up all those lovely juices.
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Make the dressing in a blender or food processor: Blend those oil-packed sun-dried tomatoes (not the ones already in the salad), red wine vinegar, olive oil, garlic, capers, salt, and pepper until it looks creamy and rosy. You should want to taste it immediately with your finger… which you’ll probably do. It’s cool. I did.
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Pour dressing and finish it off: Drizzle that dreamy dressing all over the pasta mixture. Then scatter in the grated Parmesan and chopped parsley. Toss gently but thoroughly, so every noodle gets love and no feta is left behind.
Storage Options
Let’s talk leftovers (if you have any).
This salad holds up like a champ in the fridge. Just toss it into an airtight container and it’ll happily hang out for 3 to 4 days. The flavors mellow and get even cozier—like when your playlist finally syncs with your mood. If things get a bit stiff from the chill, splash in a little drizzle of olive oil and give it a gentle toss.
Now, I get this one a lot: “But can I freeze it?” Ehh… not really. The feta changes texture, and the tomatoes get weirdly mushy. Save your freezer space for soup or cookie dough.
No reheating is necessary though. This pasta salad is meant to be enjoyed cold or at room temp—lazy forkfuls straight from the container encouraged. Trust me, it’s one of those meals that tastes like early evening backyard light and having nothing urgent to do.
Variations and Substitutions
You know what Ina would say here: make it your own, but don’t mess it up. This salad’s wide open to tinkering, so follow your cravings.
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Pasta shape shuffle: Penne, farfalle, or orecchiette will all work fine if fusilli isn’t in your pantry. Just aim for one that holds dressing.
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Vegan version: Swap the feta and Parmesan for creamy plant-based cheese crumbles and nutritional yeast. Still dreamy and satisfying.
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Add some meat: Grilled shrimp or chunked rotisserie chicken make this downright dinner-worthy. (If shrimp’s your thing, try this creamy shrimp chowder later.)
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Greens edition: Toss in a few handfuls of arugula or baby spinach just before serving. (Pro tip: Don’t add them early—they get soggy.)
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Heat it up: A pinch of crushed red pepper or a spoonful of Calabrian chili paste in the dressing adds a fun kick in the pants.
What to Serve with Ina Garten Pasta Salad
Sometimes you want salads to do all the heavy lifting. Other times, they’re the chill support act. This one can pull off both. Here’s what you might pair it with:
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Grilled meats or anything smoky: Think skewers, ribs, or even grilled lamb chops. This pasta salad’s tangy edge holds up to that char and richness. It also stands confidently next to burgers without getting lost.
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Something ultra crispy: Fried chicken. Cornmeal-crusted catfish. Even a batch of bacon basil cornbread muffins if you’re living your best picnic life.
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Soup and salad combo night: Pour yourself a bowl of classic mulligatawny soup and add a scoop of this salad on the side. It’s a lovely warm-meets-cool meal idea.
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Pita and spreads board: Pile your plate high with hummus, tzatziki, tabbouleh, and this pasta as your carb-loading centerpiece.
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Leftover lunch hero: Stuff it into toasted pita or just fork it cold from the fridge. Yes, even at 10 a.m. It happens.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this Ina Garten pasta salad ahead of time?
Absolutely, and honestly, it gets better with a little sit time. You can make it a full day ahead and keep it chilled in the refrigerator. Just be sure to give it a good stir (and maybe a little extra olive oil) before serving to wake up the flavors again.
Can I use a different type of cheese?
Totally. While feta brings tang and creaminess, you could swap in goat cheese for a softer texture or a cubed sharp white cheddar if you want something bolder. Just keep in mind: big flavor cheeses work best here.
Can I make this gluten-free?
Yep! Just use your favorite gluten-free pasta brand. I’d recommend one that holds up pretty well in cold dishes—brown rice or chickpea pastas tend to do okay. Just don’t overcook them or they’ll fall apart when you toss everything together.
What if I don’t have a food processor?
No worries. You can chop the dressing ingredients very finely with a knife and whisk them together. It’ll be a bit chunkier, but still super delicious. Use a stick blender if you’ve got one, or just embrace the texture—it’s got charm.
Ina Garten Pasta Salad
Ingredients
Salad
- 8 oz (225 g) fusilli pasta or rotini
- 1 tbsp (15 g) kosher salt for pasta water, plus more to taste
- 1 tbsp (15 ml) olive oil + more for dressing
- 1 cup (150 g) ripe tomatoes diced (about 2 medium), or cherry tomatoes, halved
- 1/2 cup (75 g) black olives pitted and roughly chopped, such as Kalamata
- 3/4 cup (115 g) feta cheese crumbled
- 1/4 cup (30 g) sun-dried tomatoes packed in oil, drained and sliced
Dressing
- 1/4 cup (30 g) sun-dried tomatoes packed in oil, plus 1 tablespoon of their oil
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (30 ml) olive oil
- 1 clove garlic roughly chopped
- 1 tsp (5 g) capers drained
- 1/4 tsp (1 g) kosher salt to taste
- 1/4 tsp (0.5 g) black pepper to taste
Finishing Touches
- 1/4 cup (15 g) Parmesan cheese finely grated
- 1/4 cup (10 g) fresh flat-leaf parsley chopped
Equipment
- Large pot
- Colander
- Large mixing bowl
- Blender or Food Processor
- Knife
Instructions
- Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt and 1 tbsp olive oil, then the fusilli. Cook until al dente according to package directions (usually 8–10 minutes).
- Drain pasta well and transfer to a large bowl. Let cool for a few minutes, then toss with diced tomatoes, chopped olives, crumbled feta, and chopped sun-dried tomatoes while still slightly warm.
- In a blender or food processor, combine the second 1/4 cup sun-dried tomatoes, 1 tbsp of their oil, red wine vinegar, olive oil, chopped garlic, capers, 1/4 tsp kosher salt, and black pepper. Blend until creamy and smooth.
- Pour the dressing over the pasta salad. Add the grated Parmesan and chopped parsley. Toss gently until everything is evenly combined and the pasta is well coated.
- Taste and adjust seasoning with more salt, pepper, or a splash more vinegar if you like it tangier.
- Serve at room temperature or chilled. The salad tastes even better after sitting for an hour or two. Store any leftovers in an airtight container in the fridge for up to 4 days.
