Description
This colorful and simple pasta salad is packed with fresh, crunchy vegetables, tangy crumbled feta, and a bold Italian dressing ideal for summer barbecues, potlucks, or easy 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.
- Prep Time: 20
- Cook Time: 10
- Category: SALAD
- Method: MIXING
- Cuisine: American
Keywords: pasta salad recipe, easy pasta salad recipe, pasta salad, summer, potluck, Salad, Italian dressing