Description
A colorful and fresh pasta salad with vegetables and a tasty dressing, perfect for gatherings and summer days.
Ingredients
Scale
- 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