Mediterranean Angel Hair Pasta Salad

Pasta salad is one of those dishes I can always count on. Whether it’s a potluck at work, a family barbecue, or just a busy weeknight when I need dinner ready fast, it never lets me down. But I used to stick to the same basic recipe with regular pasta until I discovered angel hair pasta salad.

The thin pasta works so much better than I expected. It soaks up all the dressing without getting heavy, and it’s ready in just a few minutes of cooking time. Plus, my kids actually eat it without complaining, which is always a win in my book.

I love making a big batch on Sunday and eating it throughout the week. It’s great straight from the fridge, and I can add different toppings each day to keep it interesting. Some days I’ll throw in leftover grilled chicken, other days just extra veggies from the garden.

What Kind of Angel Hair Pasta Should I Use?

Any brand of angel hair pasta will work great for this salad, whether you go with a budget-friendly option or a premium Italian brand. The key is to cook it just until al dente since it will continue to soften slightly as it sits with the dressing. If you can’t find angel hair specifically, thin spaghetti or capellini make good substitutes and will give you a similar texture. Just make sure to rinse the cooked pasta with cold water to stop the cooking process and help it cool down faster for your salad.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps and substitutions:

• Angel hair pasta: While angel hair works great, you can use any pasta shape you have on hand – penne, rotini, or bow ties all work well. Just cook according to package directions and make sure to rinse with cold water after cooking.
• Shaved carrots: If you don’t have shaved carrots, regular diced carrots work fine, or you can substitute with bell peppers, cucumber, or celery for that satisfying crunch.
• Cherry tomatoes: Grape tomatoes are mentioned as an option, but you can also use regular tomatoes cut into chunks. Just remove the seeds if they’re really juicy to prevent the salad from getting watery.
• Cavender’s Greek Seasoning: Don’t have this specific seasoning? Mix together dried oregano, garlic powder, onion powder, and a pinch of salt. Italian seasoning also works as a substitute.
• Mayonnaise and Italian dressing combo: You can adjust the ratio based on your preference – use more Italian dressing for a tangier taste or more mayo for creaminess. Some people like to use all Italian dressing for a lighter version.
• Black olives: Kalamata olives, green olives, or even sun-dried tomatoes can replace the black olives if you want to switch up the flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake with angel hair pasta salad is overcooking the delicate pasta, which turns it mushy and unappetizing – since angel hair is so thin, it only needs 2-3 minutes in boiling water and should still have a slight bite to it.

Another common error is not rinsing the cooked pasta with cold water immediately after draining, which stops the cooking process and prevents the noodles from sticking together in clumps.

Don’t add the dressing while the pasta is still warm, as this will make your mayonnaise separate and create an oily mess – let everything cool completely first, then gently fold in your dressing and seasonings.

For the best texture, make this salad a few hours ahead of serving so the flavors can blend, but give it a good stir before serving since the dressing tends to settle at the bottom.

What to Serve With Angel Hair Pasta Salad?

This pasta salad is perfect for potlucks and barbecues, so it pairs really well with grilled meats like chicken, burgers, or hot dogs. Since it’s got that fresh, Mediterranean vibe with the olives and Italian dressing, try serving it alongside grilled vegetables or a simple caprese salad with fresh mozzarella and basil. It also makes a great side dish for sandwiches – think deli turkey and provolone or a classic Italian sub. For a complete meal, you can even add some grilled shrimp or rotisserie chicken right into the pasta salad itself.

Storage Instructions

Refrigerate: This pasta salad actually gets better after sitting in the fridge for a few hours! Store it in an airtight container in the refrigerator for up to 4 days. The flavors really meld together nicely, making it perfect for meal prep or bringing to potlucks.

Make Ahead: I love making this pasta salad the night before I need it. The angel hair pasta soaks up all those tasty dressing flavors, and everything just tastes more balanced. Just give it a good stir before serving since the dressing tends to settle at the bottom.

Refresh: If your pasta salad seems a bit dry after a day or two, just add a splash more Italian dressing and toss it around. Sometimes pasta salads need a little extra moisture as they sit, and this brings it right back to life.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	60-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 20-25 g
• Fat: 150-160 g
• Carbohydrates: 200-220 g

Ingredients

• 1 lb angel hair pasta (16 oz)
• 1 can (3.8 oz) sliced black olives
• 2 cups shaved carrots
• 1 cup cherry or grape tomatoes, halved
• 1 cup mayonnaise (adjust to taste)
• 1 cup italian dressing
• 1 tbsp cavender’s greek seasoning (use 1-2 tbsp to taste)

Step 1: Cook the Pasta

• 1 lb angel hair pasta (16 oz)

Bring a large pot of salted water to a boil.

Add the angel hair pasta and cook according to the package directions, stirring occasionally, until al dente.

Once cooked, drain the pasta in a colander and rinse it under cold running water to stop the cooking process and cool the noodles.

Step 2: Combine Ingredients and Toss

• cooked and cooled angel hair pasta (from Step 1)
• 1 can (3.8 oz) sliced black olives
• 2 cups shaved carrots
• 1 cup cherry or grape tomatoes, halved
• 1 cup mayonnaise (adjust to taste)
• 1 cup Italian dressing
• 1 tbsp Cavender’s Greek seasoning (use 1-2 tbsp to taste)

In a large mixing bowl, add the cooled angel hair pasta from Step 1, sliced black olives, shaved carrots, and halved cherry or grape tomatoes.

Add the mayonnaise, Italian dressing, and Cavender’s Greek seasoning.

Mix all ingredients thoroughly to coat the pasta and vegetables evenly with the creamy dressing and seasoning.

I like to taste the mixture at this stage and adjust the seasoning or dressing to suit my preference.

Step 3: Chill and Serve

Cover the bowl and refrigerate the pasta salad for at least one hour to allow the flavors to meld together.

If you’re in a hurry, you can serve it immediately, but chilling enhances the taste and texture.

Stir before serving to redistribute the dressing.

Store any leftovers in the refrigerator.