Description
A refreshing and versatile pasta salad dressed with zesty Italian dressing, ideal for meal prep and gatherings.
Ingredients
Scale
- 12 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, chopped
- Bell peppers, chopped (mixed colors)
- 1 red onion, thinly sliced
- Black olives, sliced or whole
- Feta cheese, crumbled
- Italian dressing (store-bought or homemade)
- Optional: Grilled chicken, salami or pepperoni, parsley or basil
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water.
- Chop the vegetables: halve cherry tomatoes, chop cucumber and bell peppers, and thinly slice the red onion.
- In a large mixing bowl, combine cooked pasta and chopped veggies. Gently fold together.
- Pour the Italian dressing over the pasta and veggies, mixing well.
- Add crumbled feta cheese and fold gently into the salad.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to blend.
Notes
For an extra kick, add a squeeze of fresh lemon juice just before serving. Pasta salad can last in the fridge for about 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg