For over 25 years, this Potluck Pasta Salad has been a go-to recipe for gatherings! It’s simple, delicious, and always a hit.
Potluck Pasta Salad
Seriously – the best! This awesome salad is loaded with feta, tomatoes, cucumber, and red onion, all topped with a fantastic homemade balsamic dressing. This salad is bursting with flavor! Even better, it’s so easy to make. It’s the perfect side dish for your next potluck, barbecue, or gathering!
Original post date, June 26, 2013. Post updated with a recipe card, March 23, 2025.
Ingredients needed to make Potluck Pasta Salad (Full Recipe at Bottom of Post)
- box pasta (use your favorite pasta – Gemelli, penne, twist, bow tie
- feta cheese
- cucumber
- cherry or grape tomatoes
- red onion
- canola, vegetable or extra virgin olive oil
- sugar (white granulated)
- balsamic vinegar
- dry mustard (or a little squeeze of yellow mustard)
- black pepper
How to Make this easy Potluck Pasta Salad
For the Balsamic Dressing (oil, sugar, balsamic vinegar, mustard, pepper) – whisk all ingredients until the sugar and oil are fully blended. This may take a couple of minutes of continuous whisking.
Frequently Asked Questions:
What is the best type of pasta for Potluck Pasta Salad?
Use can use your favorite pasta like, Gemelli, penne, twist and bow tie.
Can I make this ahead of time?
Yes, you can make this ahead. However, dress the salad just before serving. The sugar in the dressing can crystallize if stored in the refrigerator.
Can I use a different type of oil for the dressing?
Yes, you can use canola, vegetable or extra virgin olive oil. My favorite for this dressing is canola.
Can I use a different type of vinegar for the dressing?
For this salad, balsamic is best.
How long does it keep in the refrigerator?
You can store leftovers in an airtight container in the fridge for up to 3 days.
Can I make this dressing without sugar?
The sugar is essential for the dressing’s balance, but you can reduce the amount to your taste.
Can I use a different dressing?
Absolutely! Feel free to experiment with Greek, Italian, or your preferred balsamic blend. Just keep in mind that the flavor profile will change, though the salad will still be delicious.
PINNABLE IMAGE
Want More Great Potluck Recipes Like this One?
- Anastasia Best-Ever Baked Beans
- Amish Macaroni Salad
- Potato & Green Bean Salad
- Spaghetti Salad
- Broccoli Salad
If you’re looking for a fantastic salad recipe to add to your recipe box, be sure to check out my most requested salad recipe! The dressing for this pasta salad originated from that recipe over 25 years ago. It’s truly the best.
Poltuck Pasta Salad
Ingredients
- 1 lb box pasta cooked according to package (use your favorite pasta – Gemelli, penne, twist, bow tie)
- 8 oz feta cheese, crumbled
- 1 large cucumber, peeled, cut bite size
- 1 pint cherry or grape tomatoes (sliced in halves or quarters)
- ½ cup red onion, chopped
Balsamic Dressing
- ½ cup canola oil or vegetable (extra virgin olive oil - see tip in notes)
- ⅓ cup sugar (white granulated)
- 3 tbsp balsamic vinegar (use good balsamic)
- ⅛ tsp dry mustard (or a little squeeze of yellow mustard)
- Few twists of fresh cracked black pepper (or use 1/8 tsp of ground black pepper)
Instructions
Pasta and Veggies
- Make pasta according to package, rinse in colander with cold water, drain. Place in large serving bowl.
- Top pasta with feta, tomato, cucumber and red onion.
Balsamic Dressing
- Whisk all ingredients until the sugar and oil are fully blended. This may take a couple of minutes of continuous whisking.
- If serving the entire salad at once, add the desired amount of dressing and toss to combine. If serving portions over a few days, dress each portion individually.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- You can use canola, vegetable or extra virgin olive oil for the dressing - my favorite is canola.
- This salad is great with Greek and Italian dressing.
- Adjust the amount of feta and veggies to your preference.
- Great topped with fresh cracked pepper.
- Make a meal out of it, top the pasta with grilled chicken!
karenf
I saw this first on The Country Cook, but since you are the originator, I’m posting here. So for years I’ve had a great pasta salad recipe, with a ho-hum dressing. I didn’t want to use bottled and I’ve tried every vinaigrette and/or creamy dressing imaginable. And this is it. This is what I’ve been looking for. It’s nothing short of amazing. I do use different ingredients than you do for the salad, and I find that mine benefits from an overnight marinating period. And I also drizzle Balsamic Glaze over top of the whole batch before serving. But I’m telling you, this dressing has taken it over the top and all my guinea pigs agree! Thanks so much for being gracious enough to share with us!
Mary Neumann
Thank you so much for taking the time to leave such a sweet comment,, Karen. Love hearing how much you like the dressing – it’s my favorite! It originated from another salad I made wayyyy back when I was pregnant with my first. It’s also amazing drizzled (or dipped) on Margherita pizzas. 🙂
The salad the dressing is from this recipe: https://sweetlittlebluebird.com/my-most-requested-salad-recipe-2/
The Farmers Wife
Oh my goodness this looks so great!! I absolutely adore this dressing recipe, it would be great on so many salads, but will definitely have to try this!
Mary Neumann
Thank you! Great to hear you love the dressing. 🙂
Heather @ The Beating Hearth
I love pasta salad!!! This one looks so good. We are camping soon, I might have to bring this along.
Danni Baird @ Silo Hill Farm
Mary this looks awesome,…but it's the dressing that I want to make!! Oh my gosh, I love basalmic vinegar!
Mel@Mellywood's Mansion
oh yum mary you have me dreaming of Summer!!