Description
Pasta Salad with fresh vegetables and tangy Italian dressing is an easy, make-ahead side dish perfect for summer meals and potlucks.
Ingredients
Scale
- 16 ounces rotini pasta
- 2/3 cup crumbled feta cheese
- 1 English cucumber, chopped
- 1 pint grape tomatoes, halved
- 1 small bell pepper, chopped
- 1/4 cup sliced black olives
- 1/4 cup diced red onion
- 1 cup Italian dressing
- 3 tablespoons fresh parsley
- Salt and black pepper
Instructions
- Boil pasta in salted water until al dente, then drain and rinse with cold water
- Chop cucumber, tomatoes, bell pepper, and onion
- Combine pasta, vegetables, parsley, and dressing in a large bowl
- Season with salt and pepper and gently fold in feta cheese
- Refrigerate for at least 2 hours before serving
Notes
- Cook pasta just until firm so it holds its shape
- Add extra dressing before serving if needed
- Store leftovers in an airtight container for up to 4 days
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 233
- Sugar: 5 g
- Sodium: 303 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 7 mg