Description
A refreshing summer pasta salad with vibrant vegetables, tangy feta, and a zesty Italian dressing.
Ingredients
- Pasta (such as rotini or penne)
- Crisp cucumber
- Juicy grape tomatoes
- Crunchy bell pepper
- Crumbled feta cheese
- Sliced black olives
- Fresh parsley
- Italian dressing
Instructions
1. Cook the Pasta: Bring a large pot of salted water to a boil, then cook the pasta according to the package instructions until it reaches an al dente texture. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
2. Prep the Vegetables: While the pasta is cooking, chop the cucumber, halve the grape tomatoes, and dice the bell pepper. This ensures all the veggies are ready to go when it’s time to assemble the salad.
3. Combine the Ingredients: In a large bowl, mix the cooked and cooled pasta, chopped vegetables, crumbled feta cheese, sliced black olives, and chopped parsley.
4. Add the Dressing: Pour the Italian dressing over the salad and toss everything together until the pasta and vegetables are evenly coated.
5. Season and Chill: Season the salad with salt and black pepper to taste. Cover the bowl and refrigerate the salad for at least 1 hour, allowing the flavors to meld and the pasta to chill.
Notes
Make-Ahead Convenience: This salad can be prepared a day in advance.
Leftovers Storage: Store any leftover pasta salad in an airtight container in the refrigerator for up to 5 days.
Flavor Customization: Feel free to experiment with different vegetables, cheeses, or herbs to create your own unique spin on this classic pasta salad.
- Prep Time: 10
- Cook Time: 10
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 8
- Cholesterol: 15