This simple pastina salad is a delicious side dish or weekday lunch! It’s packed with veggies, easy to make ahead, and perfect for meal prep!

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If you’re not familiar with pastina, it’s a very tiny pasta shape. I love it in this vegan pastina soup and since I had a few extra boxes of pastina in the pantry, I decided to whip up a pasta salad using it as the base. The veggies add some crunch, the feta adds a salty and savory flavor, and the olives keep things interesting. The simple lemon dressing is easy to whip up, and it adds a nice overall flavor to the salad. The flavors get even better after a little time in the fridge, making this an easy make-ahead option for lunches.

Ingredients & Substitutions

Pastina: I like pastina, but any small pasta shape works like acini di pepe, orzo, or even pearl couscous. Just keep the shape small, so it mixes well with the veggies.
Olive Oil: Tossing the cooked pasta with a splash of oil keeps it from sticking and clumping.
Cherry Tomatoes: Cherry or grape tomatoes are sweet and perfect for pasta salads.
English Cucumber: Cucumber adds a refreshing crunch. Persian cucumbers are another great option.
Red Onion: You can use red onion or shallot for flavor and a pop of color. If you want a milder bite, soak it in cold water for 10 minutes first.
Feta Cheese: Brings a salty, creamy contrast. Vegan feta works beautifully, too. Trader Joe’s makes a great one!
Kalamata Olives: Their briny punch balances the salad’s flavor. If olives aren’t your thing, try capers or artichokes instead.
Fresh Parsley: This adds color and freshness! Basil or dill would also taste great.

How to Make Pasta Salad Dressing

The dressing for this pasta salad is easy to make! All you need to do is whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper until well combined. This dressing is also great on leafy greens or chopped kale!

How to Make Pastina Salad

Whisk together the dressing ingredients and set aside.
Cook the pasta according to package directions.
Drain and immediately toss with a little olive oil to prevent sticking. Let it cool to room temperature.
Combine the pasta with the vegetables.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Taste and adjust seasoning as needed. Serve right away, or chill for about an hour.

Frequently Asked Questions

  • Can I make this pastina salad ahead of time? Absolutely! This pasta salad actually gets better as it chills. Make it up to a day ahead, refrigerate, then give it a quick stir and a squeeze of lemon before serving.
  • I can’t find pastina! Can I use a different pasta? Yep! Acini di pepe, orzo, and pearl couscous all hold up beautifully. Just stick with small shapes.
  • What other vegetables can I add? Bell peppers, artichoke hearts, roasted red peppers, or even shredded spinach would all be delicious. This salad is very forgiving, so mix in whatever you have, just make sure it’s chopped into small pieces.
  • How do I stop the pastina from clumping? Two tricks: toss it with olive oil right after draining, and don’t overcook it. Al dente is ideal for pasta salad.
  • Is this good for meal prep? Definitely. It keeps well for about 3 days in the fridge.
  • Can I add protein? Absolutely! Try adding canned chickpeas or white beans for extra protein and fiber. (Just rinse them before adding.)
Pastina Salad

More Pasta Salad Recipes

If you’re looking for other recipes that are perfect for a picnic or barbecue, try some of my other make-ahead salads! My healthy macaroni salad is made with a high-protein dressing for a filling lunch. My vegan pasta salad is perfect if you’re avoiding dairy, but you still want a lot of flavor. And my southwest pasta salad is great if you like things spicy!

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pastina salad

Pastina Salad

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  • Author: Liz Thomson
  • Prep Time: 8 minutes
  • Cook Time: 7 minutes
  • Total Time: 15 minutes
  • Yield: 5 cups 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

This simple pastina salad is a delicious side dish or weekday lunch! It’s packed with veggies, easy to make ahead, and perfect for meal prep!

Ingredients

Units Scale

For the pasta salad:

  • 1 cup pastina (uncooked)
  • 1 tablespoon olive oil (for pasta)
  • 1 cup halved cherry tomatoes
  • 1/2 cup English cucumber, cut into half moons
  • 1/4 cup diced red onion
  • 1/3 cup crumbled feta cheese
  • 1/4 cup sliced kalamata olives
  • 2 tablespoons ripped parsley, stems removed

For the dressing

  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Juice of 1 lemon
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Cook the pasta according to package instructions in salted boiling water. Drain and toss immediately with a bit of olive oil to prevent sticking together. Allow to cool to room temperature.
  2. In a large bowl, add all the ingredients except the dressing and gently combine until well incorporated.
  3. In a small jar or bowl, whisk together the olive oil, vinegar, lemon juice, oregano, garlic powder, salt, and pepper until well combined. Pour all of the dressing over the salad and gently toss until everything is coated.

  4. Taste and adjust the seasoning as desired. Serve right away, or chill for one hour to let the flavors develop.