Pasta Salad Recipe
A refreshing, colorful pasta salad featuring rotini, crisp cucumber, grape tomatoes, bell pepper, and red onion, tossed in tangy Italian dressing with crumbled feta cheese, black olives, and fresh parsley. Perfect as a light lunch or a side dish for gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling and mixing
- Cuisine: American / Mediterranean-inspired
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 16 ounces rotini pasta (or any other pasta shape)
Vegetables
- 1 medium cucumber, chopped
- 1 pint grape tomatoes, halved
- 1 small bell pepper, chopped
- ¼ cup finely diced red onion
Other Ingredients
- 1 cup Italian dressing (store-bought or homemade)
- ⅔ cup feta cheese, crumbled
- ¼ cup sliced black olives
- 3 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of water to a boil and add a big pinch of salt. Cook the rotini according to package directions until al dente. Drain the pasta in a colander and rinse under cold water to cool it quickly. Let the drained pasta sit while you prepare the vegetables.
- Prepare the vegetables: Chop the cucumber, halve the grape tomatoes, chop the bell pepper, and finely dice the red onion to small pieces for easy mixing and eating.
- Combine ingredients: In a large bowl, combine the cooled pasta, chopped vegetables, Italian dressing, crumbled feta cheese, sliced black olives, and chopped fresh parsley. Season the mixture with salt and black pepper to your taste, then toss everything thoroughly to evenly coat the salad.
- Chill and serve: The pasta salad can be served immediately or covered and chilled in the refrigerator for about an hour to allow the flavors to meld for a more refreshing taste.
Notes
- For homemade Italian dressing, whisk together olive oil, red wine vinegar, garlic, dried oregano, basil, salt, pepper, and a pinch of sugar.
- Make sure to rinse the pasta well under cold water to stop cooking and cool it for a crisp texture.
- Add extra fresh herbs like basil or oregano for more flavor if desired.
- This pasta salad keeps well for 2-3 days in the refrigerator.
- To make this dish vegetarian, ensure the Italian dressing contains no anchovies or animal products.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Keywords: pasta salad, rotini pasta, summer salad, feta cheese salad, Italian dressing salad, healthy side dish, vegetarian pasta salad
Find it online: https://dailysimplerecipe.com/pasta-salad-recipe/
