Description
A refreshing and vibrant pasta salad perfect for summer gatherings or as a light meal. This recipe combines al dente rotini pasta with fresh vegetables, tangy feta cheese, and a zesty Italian dressing, delivering a perfect balance of flavors and textures.
Ingredients
Scale
Pasta
- 16 ounces rotini pasta (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)
Dressings 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 pasta until al dente, according to the package directions. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- Prepare the vegetables. While the pasta cooks, chop the English cucumber, halve the grape tomatoes, chop the bell pepper, and finely dice the red onion or slice the green onions as preferred.
- Combine ingredients. In a large bowl, mix the cooled pasta with the chopped vegetables, Italian dressing, sliced black olives if using, and chopped fresh parsley. Toss everything well to ensure the dressing evenly coats all ingredients.
- Season and add cheese. Taste and season the salad with salt and black pepper as desired. Gently fold in the crumbled feta cheese to add a creamy, tangy element.
- Chill and serve. Refrigerate the pasta salad for at least 2 hours before serving. This resting time allows the flavors to meld and the pasta to absorb the dressing, enhancing the taste.
Notes
- For a homemade Italian dressing, whisk together olive oil, red wine vinegar, garlic, dried oregano, dried basil, salt, pepper, and a pinch of sugar.
- Feel free to substitute the feta cheese with mozzarella or goat cheese if preferred.
- This salad can be made a day ahead and stored in the refrigerator for up to 3 days.
- Adding a handful of toasted pine nuts or sunflower seeds can add an extra crunch.
- For a vegan version, omit the feta cheese and use a plant-based dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: pasta salad, rotini salad, summer salad, vegetarian pasta, Mediterranean salad, cold pasta dish
