Description
A delicious and colorful pasta salad featuring fresh vegetables and a flavorful Italian dressing, perfect for picnics and gatherings.
Ingredients
Scale
- 12 oz rotini pasta (uncooked)
- 1 English cucumber (sliced and quartered)
- ⅓ cup red onion (chopped)
- 1 bell pepper (any color, chopped)
- 2¼ oz sliced black olives (canned, drained)
- 2 cups grape tomatoes (halved)
- 2 tablespoons fresh parsley (chopped)
- ½ cup feta cheese (crumbled)
- 1 cup Italian salad dressing
- Salt and pepper to taste
Instructions
- Cook the rotini pasta until al dente according to the package instructions.
- Rinse the cooked pasta under cold water to remove extra starch. Drain it well.
- Prepare the vegetables and place them on a platter while the pasta is cooking.
- Add the cooled pasta to a large mixing bowl.
- Combine the prepared vegetables and sliced olives with the pasta, stirring to mix.
- Pour the Italian dressing over the mixture and toss to coat evenly.
- Sprinkle crumbled feta cheese over the pasta mixture and gently fold it in.
- Season with salt and pepper to taste.
- Chill the salad for at least 2 hours or overnight before serving.
Notes
For a creamier dressing, mix in some mayonnaise with the Italian dressing. You can customize with different vegetables or cheeses based on your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg