This Italian Shell Pasta Salad is full of cherry tomatoes, feta cheese, cucumbers, corn, fire-roasted peppers, green onions, and basil, all harmoniously united by the dressing of olive oil and red wine vinegar.
This pasta salad has been in my life forever. My dad didn’t cook much when I was growing up, but this was one thing he made for us, and I loved it. I remember sitting at the kitchen table while he chopped cucumbers and stirred everything together in a giant bowl. It wasn’t fancy, but it was fresh and simple and perfect.
Now, I make my own version. It’s packed with juicy cherry tomatoes, crunchy cucumbers, sweet corn, feta, and fresh basil, all tossed with a light, tangy vinaigrette. I throw it together on busy days when I need lunch fast, or when I just want something that tastes like home. And if you’re into chilled pasta salads, you should totally try my Orzo Salad also!
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The ingredients
Medium pasta shells – They scoop up dressing and chopped veggies like champs.
Cherry tomatoes – I slice them in half so they don’t roll around your plate.
Feta cheese – Adds creaminess and a little salt kick. Crumbled works best.
English cucumber – Crunchy, fresh, and no peeling necessary.
Corn – I usually use canned (drained), but fresh or frozen works too.
Fire-roasted peppers – Smoky, sweet, and honestly? So underrated.
Green onions – Slice ‘em thin. Adds a little zing.
Fresh basil – Tear it with your fingers instead of chopping. Trust me.
Olive oil – Use the good stuff if you have it. It’s worth it.
Red wine vinegar – Tangy and sharp. Balances everything.
Salt + pepper – Go easy at first. Feta brings salt on its own.
See recipe card for quantities
How to make this Salad Italian Shell Pasta Salad
1. Cook the pasta.
Boil those shells in salty water until they’re just right firm but cooked through. Drain and rinse them under cold water to stop the cooking.
2. Let the pasta cool.
Set it aside while you prep the other stuff. Nobody likes warm salad.
3. Chop up the good stuff.
Halve the cherry tomatoes, cube the cucumber, drain the corn, dice those peppers, and slice your green onions. Tear up the basil last so it stays fresh.
4. Mix it all.
Grab a big bowl and throw in your pasta, veggies, feta, and basil.
5. Dress it up.
Pour in your olive oil and vinegar. Add salt and pepper. Toss it all together until it’s glossy and coated.
6. Taste and tweak.
Add more vinegar or oil if you like it tangier or richer. Totally up to you.
My Go-To Tips
- Rinse your pasta well or it’ll clump. Nobody wants sticky salad.
- Crumble the feta yourself if you can. It’s creamier than pre-crumbled.
- Chill it before serving. Just a little time in the fridge makes the flavors pop.
- Add protein if you’re hungry-hungry. Chickpeas or grilled chicken are great.
Variations to Try
- Swap the feta for goat cheese or little mozzarella pearls.
- Add a few olives or capers if you’re into that briny vibe.
- Use balsamic vinegar instead of red wine vinegar for a sweeter dressing.
- Throw in chickpeas or white beans to bulk it up.
How to Serve It
- It’s amazing with anything grilled, chicken, burgers, even hot dogs.
- Add to lunchboxes with a boiled egg or leftover salmon.
- Take it to a picnic or potluck. It travels well and never gets soggy.
- Honestly? I’ve eaten it straight from the mixing bowl standing at the counter.
Storing Leftovers
- Keep it in a container in the fridge for up to 4 days.
- Stir before serving, the dressing can settle a bit.
- If it looks dry the next day, add a splash more oil or vinegar.
FAQs
Yes! Just hold off on the basil until just before serving for the best flavor.
Use whatever short pasta you’ve got, rotini, penne, bowties, all good.
Italian Shell Pasta Salad
Equipment
- Large pot
- Strainer
- large Bowl
- Cutting board + knife
- Measuring cups and spoons
Ingredients
- 6 cups cooked medium shell pasta
- 1 cup cherry tomatoes halved
- ¾ cup feta cheese crumbled
- 1 English cucumber cubed
- 1 can 15 oz corn, drained
- ½ cup fire-roasted peppers diced
- 2 green onions sliced
- ¼ cup fresh basil chopped
- ½ cup olive oil
- ¼ cup red wine vinegar
- Salt + pepper to taste
Instructions
- Bring a big pot of salted water to a boil. Cook the pasta until just tender. Drain and rinse with cold water.
- While it cools, chop the tomatoes, cucumber, peppers, green onions, and basil.
- In a large bowl, combine pasta, all veggies, and feta.
- Drizzle in the olive oil and vinegar. Toss until evenly coated.
- Add the basil, season with salt and pepper, and mix again.
- Chill in the fridge for at least 30 minutes if you’ve got the time.
Notes
- Tear your basil instead of chopping. It bruises less and stays pretty.
- No red wine vinegar? White wine or even lemon juice will do.
- Want to bulk it up? Add a can of chickpeas.
- For meal prep, keep the basil separate until serving.
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