Description
This vibrant and easy pasta salad recipe is loaded with crisp veggies, crumbled feta, and a zesty Italian dressing—perfect for summer BBQs, potlucks, or meal prep.
Ingredients
Scale
- 16 ounces rotini or any medium pasta shape
- ⅔ cup crumbled feta cheese or to taste
- 1 medium English cucumber, chopped
- 1 pint grape tomatoes, halved
- 1 small bell pepper, any color, chopped
- ¼ cup sliced black olives (optional)
- ¼ cup finely diced red onion or sliced green onions
- 1 cup Italian dressing or homemade dressing
- 3 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Boil a large pot of salted water and cook the pasta until al dente. Drain and rinse under cold water to cool completely. Let it drain thoroughly.
- Chop the cucumber, tomatoes, bell pepper, and onions. Halve the tomatoes and slice the olives if using.
- In a large bowl, combine the cooled pasta, chopped vegetables, olives, feta, and parsley.
- Pour in the Italian dressing and toss gently until everything is well coated. Start with less and add more if needed.
- Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes before serving.
Notes
- Rinse pasta with cold water to stop the cooking process and prevent it from becoming mushy.
- For best flavor, chill for at least 30 minutes before serving.
- Use fresh herbs like dill or basil for a flavor boost.
- Homemade Italian dressing works great if you prefer to avoid bottled versions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
Keywords: pasta salad recipe, easy pasta salad recipe, pasta salad, summer, potluck, Salad, Italian dressing