Pasta Salad Recipe McCormick: Zesty Herb-Infused Garden Freshness

This pasta salad brings garden-fresh flavors to your table with a perfect balance of textures and herbs. The combination of crisp vegetables, al dente pasta, and a bright dressing creates a dish that’s as satisfying as it is refreshing.

I developed this recipe to highlight the vibrancy of seasonal produce, with each bite delivering a mix of crunch, creaminess, and zesty herb notes. McCormick seasonings can add an extra layer of depth if you’re looking to enhance the flavor profile effortlessly.

What makes this salad stand out is its versatility—it works as a light lunch, a potluck contribution, or a side dish for grilled favorites. The dressing ties everything together without overpowering the fresh ingredients.

Ready in 20 minutes, this is a go-to for busy days or last-minute gatherings.

Ingredients for Pasta Salad Recipe Mccormick

Rotini pasta loaded with crisp veggies, creamy feta, and a zesty herb dressing. Garden freshness in every bite.

The pasta shape matters here—rotini holds the dressing better than smooth shapes. Grab De Cecco or Barilla for that perfect al dente bite. For the vegetables, organic cherry tomatoes and cucumbers from Whole Foods or your local farmers market have the best flavor. The feta? Athens or President brands crumble beautifully without turning mushy.

No rotini? Fusilli or farfalle work just as well. Swap feta for goat cheese if you want a tangier bite. Out of fresh herbs? McCormick dried basil and parsley at half the amount will do the trick. Red wine vinegar can be apple cider vinegar in a pinch (just a touch sweeter). The olives are optional—skip if you’re not a fan.

This keeps beautifully in the fridge for 3-4 days. Store it in an airtight container—add a paper towel on top to absorb excess moisture. Best served chilled, but let it sit at room temp for 15 minutes before serving to let the flavors meld.

Step-by-Step Instructions for Pasta Salad with McCormick Seasoning

Here’s how I create this bright, herb-packed salad with perfect texture every time.

Step 1: Cook and Cool the Rotini Pasta

Bring a large pot of salted water to a rolling boil. Add the 12 oz Rotini Pasta and cook according to package directions until al dente. I always undercook it by 1 minute since it’ll soften as it absorbs the dressing.

Drain immediately and rinse under cold water to stop the cooking process. This prevents the pasta from turning mushy and removes excess starch that could make the salad gummy. Shake off all excess water—you want it dry so the dressing clings properly.

Step 2: Prepare the Fresh Vegetables and Herbs

While the pasta cooks, prep your vegetables: halve the 2 cups Cherry Tomatoes, dice the 1 whole Cucumber, and cut the 1 whole Red Bell Pepper into small pieces. Thinly slice the 0.5 whole Red Onion—soaking it in cold water for 5 minutes tames its sharpness if you prefer.

Halve the 0.5 cup Black Olives and crumble the 1 cup Feta Cheese. Chop the 0.5 cup Fresh Parsley and 0.25 cup Fresh Basil, removing any thick stems. The key is uniform, bite-sized pieces so every forkful has balanced flavor and texture.

Step 3: Whisk Together the Zesty Dressing

In a small bowl, combine the 0.5 cup Extra-Virgin Olive Oil, 0.25 cup Red Wine Vinegar, 1 tbsp Dijon Mustard, 2 tsp McCormick Italian Seasoning, 1 tsp Salt, and 0.5 tsp Black Pepper. Whisk vigorously until the dressing emulsifies and appears slightly thickened.

Taste and adjust the seasoning if needed—the vinegar should provide a bright tang that cuts through the richness of the olive oil and feta. The McCormick Italian Seasoning adds that herbaceous depth that makes this dressing special.

Step 4: Combine All Ingredients and Chill

In a large bowl, combine the cooled pasta, all the prepared vegetables, black olives, and feta cheese. Pour the dressing over and add the chopped parsley and basil. Gently fold everything together until evenly coated.

Cover the bowl and refrigerate for at least 30 minutes (I prefer 1 hour if possible). This chilling time allows the flavors to meld and the pasta to absorb the dressing. Give it a quick toss before serving to redistribute the dressing and herbs.

Make-Ahead Tips for pasta salad recipe mccormick

Overnight Prep

This salad actually improves overnight as the pasta absorbs the dressing. I often make it the night before a gathering, storing it in an airtight container in the fridge. The flavors deepen and the vegetables stay crisp if you prep them fresh. 💡

Morning Assembly

If you’re short on time, cook the pasta and chop the veggies in the morning. Store them separately, then combine with the dressing and herbs 2-3 hours before serving. This prevents the pasta from becoming soggy while still allowing the flavors to meld.

Dressing Separately

For the best texture, I sometimes whisk the dressing separately and store it in a mason jar at room temperature. Just pour it over the salad ingredients when ready to serve, toss, and chill for 30 minutes before eating.

Portion Control

Divide the salad into individual meal prep containers for grab-and-go lunches. It keeps beautifully for 4 days—just add a paper towel on top to absorb any excess moisture. Perfect for workweek lunches or picnics.

Reviving Leftovers

If the salad seems dry after storage, add a splash of olive oil or lemon juice and toss gently. This refreshes the dressing and brings back the vibrant flavors. I often add extra fresh herbs for brightness. ❄️

Room Temp Serving

For the best flavor, let the salad sit at room temperature for 15-20 minutes before serving. This takes the chill off and allows the aromas to fully develop, making every bite more enjoyable.

Frequently Asked Questions