Description
A refreshing and colorful pasta salad featuring rotini pasta tossed with fresh cucumber, grape tomatoes, bell pepper, red onion, and a zesty Italian dressing, topped with crumbled feta cheese and black olives for a perfect blend of tangy and savory flavors. Ideal for quick lunches, picnics, or as a side dish for summer gatherings.
Ingredients
Scale
Main Ingredients
- 16 ounces rotini pasta
- 1 medium cucumber, chopped
- 1 pint grape tomatoes, halved
- 1 small bell pepper, chopped
- 1/4 cup finely diced red onion
- 1 cup Italian dressing
- 2/3 cup crumbled feta cheese
- 1/4 cup sliced black olives
- 3 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente, about 8 to 10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Prepare Vegetables: While the pasta cooks, chop the cucumber, grape tomatoes, bell pepper, and finely dice the red onion into small, bite-sized pieces.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta with the chopped vegetables. Add Italian dressing, crumbled feta cheese, sliced black olives, and chopped fresh parsley. Season with salt and freshly ground black pepper according to your taste.
- Toss and Chill: Toss all ingredients together until well mixed and evenly coated in dressing. Chill the pasta salad in the refrigerator for at least one hour to allow flavors to meld, or serve immediately if preferred.
Notes
- For extra crunch, consider adding chopped celery or radishes.
- This salad can be made a day ahead and stored covered in the refrigerator.
- Use gluten-free pasta to make this recipe gluten-free if needed.
- Adjust the amount of Italian dressing based on your preference for sauciness.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
