Description
A refreshing and colorful pasta salad featuring rotini pasta, fresh vegetables, tangy feta cheese, olives, and Italian dressing. Perfect as a light meal or a delightful side dish, this salad combines crisp cucumbers, sweet grape tomatoes, bell pepper, and red onion for a burst of flavor and texture.
Ingredients
Pasta
- 16 ounces rotini (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
Dressing and Toppings
- 1 cup Italian dressing (see notes for 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. Add the pasta and cook according to the package directions until al dente. Drain the pasta in a colander and rinse it under cold water to cool it down. Allow the pasta to sit in the colander 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 into small pieces for even distribution throughout the salad.
- Combine Ingredients: In a large bowl, mix the cooled pasta with the chopped vegetables, Italian dressing, crumbled feta cheese, sliced black olives, and chopped fresh parsley. Season with salt and black pepper to taste.
- Chill or Serve: You can serve the pasta salad immediately or cover and chill it in the refrigerator for about an hour to let the flavors meld together before serving.
Notes
- For a homemade Italian dressing, combine olive oil, red wine vinegar, garlic, dried oregano, dried basil, salt, pepper, and a pinch of sugar.
- Use any pasta shape you prefer, though rotini is excellent for holding the dressing.
- This salad can be made a few hours in advance and stored in the fridge to enhance flavor.
- Add grilled chicken or chickpeas to make it a more substantial meal.
