When Summer rolls around and you’re juggling barbecues, potlucks, birthday parties, you need a no-fuss, totally crowd-pleasing dish that looks fancy but is secretly super easy to throw together.

Enter: my go-to 4th of July Pasta Salad.

Now don’t let the name fool you, this pasta salad is way too good to save just for the 4th of July. It’s bright, fresh, packed with flavor, and it holds up beautifully on those hot summer days. I’ve made this for backyard BBQs, pool parties, picnic lunches, and even as a light lunch-for-dinner situation when I just couldn’t bear to turn on the oven.

And the best part? It comes together quickly, uses simple ingredients, and makes you look like a total kitchen rockstar. Promise.

Why I Love This Pasta Salad (And Why You Will Too)

Easy to prep ahead
Full of flavor
A hit with both kids and grownups
And let’s be honest, pretty enough for Instagram

This salad nails all of those. It’s got tender bowtie pasta (because cute pasta makes everything more fun), crisp colorful veggies, creamy feta, and a zingy homemade dressing that ties it all together. And those pops of red, white, and green (and optional blueberries!)? Total summer vibes.

Here’s What You’ll Need

For the Pasta:

12 ounces (about 3 cups) bowtie pasta – also called farfalle
Salt – for cooking the pasta

For the Vegetables:

1 cup cherry tomatoes, sliced
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup red onion, finely chopped
1 cup fresh arugula, chopped
1 cup feta cheese, crumbled
1/3 cup fresh parsley, chopped
1/4 tsp ground black pepper (for the final mix)

For the Dressing:

1/3 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste
Salt and pepper, to taste

Optional Festive Touches:

A handful of fresh blueberries for a red-white-blue theme
Swap in colorful bell peppers, red, yellow, orange, for an extra punch of brightness
Serve it in a patriotic bowl or top with a little flag for a festive flair

How to Make This Pasta Salad

Here’s how I like to pull this together. Perfect if you’re short on time but still want to bring something homemade and delicious to the table.

1. Cook the Pasta

Bring a large pot of salted water to a boil (I usually toss in about 1–2 teaspoons of salt). Add the bowtie pasta and cook until al dente, that means tender with a tiny bit of bite. Drain it and rinse under cold water. Cooling the pasta stops the cooking and helps keep everything fresh when we mix it up.

2. Make the Dressing

In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Give it a taste, this is where you can adjust the tang or salt level to your liking. I love how the Dijon adds just a little kick without overpowering the rest of the salad.

3. Mix It All Up

In a big mixing bowl, combine your cooked pasta, chopped veggies, feta cheese, and parsley. You can also fold in the arugula here or wait until just before serving so it stays nice and crisp.

4. Add the Dressing

Pour the dressing all over the salad and toss gently to coat everything evenly. Don’t forget to get down to the bottom of the bowl.

5. Chill and Serve

Cover the bowl and pop it into the fridge for at least 30 minutes before serving. This helps the flavors really come together. And honestly, this salad is even better the next day!

Party Tips

Prep It Ahead

Make it the night before and just give it a stir before serving. If it looks a little dry, drizzle a touch more olive oil and give it a fluff. Good as new.

Keep It Cool

If you’re bringing it to a party or picnic, pack it in a cooler bag with an ice pack underneath. That feta likes to stay cool!

Swap It Up

No arugula? Baby spinach works great. Not a fan of feta? Try goat cheese or even mozzarella pearls for a mild, creamy twist.

Make It Kid-Friendly

My kids aren’t big on onions or arugula, so sometimes I leave those out and toss in extra cucumbers and pasta. Still delish!

Go Full Festive

Hosting a 4th of July party? Add blueberries for a pop of blue and arrange the veggies in red, white, and blue stripes for an adorable flag effect.

Not Just for the 4th!

While this pasta salad looks totally at home next to fireworks and sparklers, it’s a year-round winner. Here are some of the times I’ve whipped this up and gotten rave reviews:

Summer BBQs – Perfect alongside grilled hotdogs or burgers
Pool parties – Refreshing and easy to eat
Picnics – Packs well and holds up in a cooler
Baby showers or birthday brunches – It looks so bright and cheery on a buffet table
Potlucks at work or school – Travels well, doesn’t need to be reheated, and tastes even better the next day

This pasta salad is fresh, simple, make-ahead friendly, and, most importantly, so yummy. Whether you’re celebrating the 4th of July or just kicking off the weekend with friends and lemonade on the patio, this pasta salad fits right in.

View More 4th of July Recipes

4th of July Pasta Salad

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Ingredients

For the Pasta

12 ounces about 3 cups bowtie pasta – also called farfalle
Salt – for cooking the pasta

For the Vegetables

1 cup cherry tomatoes sliced
1 cup cucumber diced
1/2 cup red bell pepper diced
1/2 cup red onion finely chopped
1 cup fresh arugula chopped
1 cup feta cheese crumbled
1/3 cup fresh parsley chopped
1/4 tsp ground black pepper for the final mix

For the Dressing

1/3 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
Salt and pepper to taste

Optional Festive Touches

A handful of fresh blueberries for a red-white-blue theme
Swap in colorful bell peppers red, yellow, orange, for an extra punch of brightness
Serve it in a patriotic bowl or top with a little flag for a festive flair

Instructions

Bring a large pot of salted water to a boil (I usually toss in about 1–2 teaspoons of salt). Add the bowtie pasta and cook until al dente, that means tender with a tiny bit of bite. Drain it and rinse under cold water. Cooling the pasta stops the cooking and helps keep everything fresh when we mix it up.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Give it a taste, this is where you can adjust the tang or salt level to your liking. I love how the Dijon adds just a little kick without overpowering the rest of the salad.
In a big mixing bowl, combine your cooked pasta, chopped veggies, feta cheese, and parsley. You can also fold in the arugula here or wait until just before serving so it stays nice and crisp.
Pour the dressing all over the salad and toss gently to coat everything evenly. Don’t forget to get down to the bottom of the bowl.
Cover the bowl and pop it into the fridge for at least 30 minutes before serving. This helps the flavors really come together. And honestly, this salad is even better the next day!

4th of July Pasta Salad