Dinner

Pasta Salad with Feta, Fresh Vegetables, and Italian Dressing Recipe

ByRafael Mansero March 6, 2026March 6, 2026

Introduction

This refreshing pasta salad is perfect for warm days and casual gatherings. It combines crisp vegetables, tangy feta, and a zesty Italian dressing for a flavorful, easy-to-make side dish.

A white bowl filled with a fresh pasta salad featuring three main layers: the bottom layer is creamy light yellow rotini pasta; the middle layer has bright green cucumber slices with a slightly shiny texture and small squares of orange bell pepper; the top layer is scattered with halved red cherry tomatoes, small bits of white feta cheese, finely chopped red onions, black olives, and sprigs of green parsley, all lightly sprinkled with black pepper. The bowl sits on a wooden surface with a white marbled texture partially visible and two shiny silver spoons resting nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces rotini (or any medium pasta shape)
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)
1 cup Italian dressing (or homemade dressing – see tips)
¼ cup sliced black olives (optional)
3 tablespoons chopped fresh parsley
⅔ cup crumbled feta cheese (or to taste)
Salt and black pepper to taste

Instructions

Step 1: In a large pot, boil pasta in salted water until al dente according to package directions. Drain and rinse under cold water to cool.
Step 2: Meanwhile, chop the cucumber, grape tomatoes, bell pepper, and red onions.
Step 3: In a large bowl, combine the cooled pasta, prepared vegetables, Italian dressing, sliced olives if using, and fresh parsley. Toss well to coat everything evenly.
Step 4: Season with salt and black pepper to taste, then gently stir in the crumbled feta cheese.
Step 5: Refrigerate the pasta salad for at least 2 hours before serving to let the flavors meld and the pasta absorb the dressing.

Tips & Variations

For a homemade Italian dressing, mix ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, ½ teaspoon garlic powder, salt, and pepper.
Substitute feta with mozzarella balls or goat cheese for a different flavor profile.
Add cooked chicken, tuna, or chickpeas to turn this salad into a complete meal.
If you prefer a crisper salad, add the feta cheese just before serving instead of mixing it in early.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors improve after a few hours, but it can become softer over time. Gently toss before serving, and enjoy chilled or at room temperature.

How to Serve

A white bowl filled with a pasta salad that has three main layers: the base layer of light beige rotini pasta, the middle layer of bright red cherry tomato halves and dark green cucumber slices, and the top layer sprinkled evenly with small white chunks of feta cheese, finely chopped purple onions, and specks of dark herbs and black pepper, all resting on a white marbled texture surface with metal spoons nearby and some green parsley on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any medium pasta shape like penne, fusilli, or farfalle works well in this salad.

How do I keep the salad from becoming soggy?

Make sure to rinse the cooked pasta under cold water to stop cooking and cool it down. Also, refrigerate the salad and avoid adding extra dressing ahead of time to prevent sogginess.