Description
This Easy Pasta Salad Recipe is a refreshing and colorful dish perfect for gatherings, picnics, or a light meal. Featuring rotini pasta tossed with crisp cucumbers, sweet grape tomatoes, crunchy bell peppers, tangy feta cheese, and a zesty Italian dressing, it’s simple to prepare yet bursting with vibrant Mediterranean flavors. Refrigerated for a few hours to meld the tastes, this salad is both versatile and crowd-pleasing.
Ingredients
Pasta
- 16 ounces rotini or any medium pasta shape
Vegetables
- 1 medium English cucumber, chopped
- 1 pint grape tomatoes, halved
- 1 small bell pepper (any color), chopped
- ¼ cup finely diced red onion (or sliced green onions)
- ¼ cup sliced black olives (optional)
Dressing and Garnish
- 1 cup Italian dressing (store-bought or homemade)
- 3 tablespoons chopped fresh parsley
- ⅔ cup crumbled feta cheese (or to taste)
- Salt and black pepper to taste
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil and cook the rotini according to the package directions until al dente (firm to the bite). Drain the pasta and rinse under cold water to stop cooking and cool the pasta.
- Prepare the vegetables: While the pasta is cooking and cooling, chop the cucumber, halve the grape tomatoes, chop the bell pepper, and finely dice the red onion (or slice green onions if preferred).
- Combine the salad: In a large mixing bowl, add the cooled pasta, chopped vegetables, Italian dressing, and fresh parsley. Toss everything together thoroughly to ensure the pasta and veggies are evenly coated with the dressing.
- Season and add cheese: Taste the salad and season with salt and black pepper as needed. Gently fold in the crumbled feta cheese to maintain its texture and creaminess throughout the salad.
- Chill before serving: Cover the bowl and refrigerate the salad for at least 2 hours. This resting time allows the flavors to meld and the pasta to fully absorb the dressing, enhancing the overall taste.
Notes
- For a homemade Italian dressing, whisk together ½ cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon Dijon mustard, salt, and pepper to taste.
- Feel free to swap out rotini pasta with penne, farfalle, or fusilli based on your preference.
- To make this salad vegan, omit feta cheese or use a plant-based cheese alternative.
- Add extras like diced avocado, grilled chicken, or chickpeas for additional protein and flavor.
- Store leftovers covered in the refrigerator and consume within 3 days for the best freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
