why make this recipe
Pasta salad is a great dish for gatherings and potlucks. It is colorful, fresh, and so easy to prepare. This recipe combines pasta with fresh vegetables and a tasty dressing, making it a crowd-pleaser. It’s perfect for a summer day or anytime you want a light meal. Plus, it can be made ahead of time!
how to make Pasta Salad
Ingredients:
- 16 ounces rotini pasta
- 1 medium English cucumber (chopped)
- 1 pint grape tomatoes (halved)
- 1 small bell pepper (any color, chopped)
- ¼ cup finely diced red onion
- 1 cup Italian dressing
- â…“ cup crumbled feta cheese
- Salt and black pepper (to taste)
Directions:
- Cook the rotini in salted boiling water until al dente, then drain and rinse under cold water.
- While the pasta is cooking, chop the cucumber, halve the tomatoes, chop the bell pepper, and dice the onion.
- In a large bowl, combine the cooled pasta with all prepared vegetables.
- Add Italian dressing and toss well.
- Season with salt and black pepper to taste, then gently fold in crumbled feta cheese.
- Cover and refrigerate for at least 2 hours before serving.
how to serve Pasta Salad
Serve the pasta salad chilled or at room temperature. It can be a side dish or a light main course. You can serve it in a large bowl or individual cups for easy sharing.
how to store Pasta Salad
Store the pasta salad in an airtight container in the refrigerator. It will keep well for about 3-5 days. If you plan to store it, it is best not to add the dressing until you are ready to serve to keep the pasta fresh.
tips to make Pasta Salad
- For extra flavor, let the pasta salad sit in the fridge longer—up to 24 hours.
- You can add more vegetables like olives, carrots, or spinach for more color and crunch.
- If you want a protein boost, add cooked chicken or chickpeas.
variation
You can change the cheese to mozzarella or omit it for a dairy-free option. Try different dressings like balsamic vinaigrette or lemon olive oil.
FAQs
Can I use any pasta for this salad?
Yes, you can use any pasta shape you like. Penne or farfalle also work well.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free pasta.
Can I add other ingredients?
Absolutely! Feel free to add your favorite vegetables, herbs, or proteins to customize the salad to your taste.
Pasta Salad
- Total Time: 145 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A colorful and fresh pasta salad with vegetables and a tasty dressing, perfect for gatherings and summer days.
Ingredients
- 16 ounces rotini pasta
- 1 medium English cucumber (chopped)
- 1 pint grape tomatoes (halved)
- 1 small bell pepper (any color, chopped)
- ¼ cup finely diced red onion
- 1 cup Italian dressing
- â…“ cup crumbled feta cheese
- Salt and black pepper (to taste)
Instructions
- Cook the rotini in salted boiling water until al dente, then drain and rinse under cold water.
- While the pasta is cooking, chop the cucumber, halve the tomatoes, chop the bell pepper, and dice the onion.
- In a large bowl, combine the cooled pasta with all prepared vegetables.
- Add Italian dressing and toss well.
- Season with salt and black pepper to taste, then gently fold in crumbled feta cheese.
- Cover and refrigerate for at least 120 minutes before serving.
Notes
For extra flavor, let the pasta salad sit in the fridge longer—up to 24 hours. You can add more vegetables like olives, carrots, or spinach for more color and crunch. To boost protein, add cooked chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No Cooking Required
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
