Description
There’s something about a good pasta salad that just screams summer, doesn’t it? It’s the perfect dish—whether you’re heading to a BBQ, packing lunch for work, or enjoying a laid-back dinner on the patio. This Pasta Salad is bursting with fresh, vibrant flavors, and the best part? It’s super customizable.
Ingredients
Scale
- 1 pound rotini or any medium pasta shape
- ⅔ cup feta cheesecrumbled, more or less to taste
- 1 ½ cups English cucumber chopped
- 1 pint grape tomatoes halved
- 1 cup bell pepper any color, chopped
- ¼ cup sliced black olives optional
- ¼ cup red onions finely diced, or sliced green onions
- 1 cup Italian dressing or homemade dressing in the notes
- 3 tablespoons fresh parsley chopped
- salt and pepper to taste
Instructions
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In a large pot, boil pasta in salted water until al dente (firm) according to package directions. Drain and rinse under cold water to cool.
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Meanwhile, chop the cucumber, grape tomatoes, bell pepper, and red onions.
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In a large bowl, combine your cooked and cooled pasta, prepared vegetables, Italian dressing, and fresh parsley. Toss well to coat.
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Season with salt and pepper to taste and gently stir in feta cheese.
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Refrigerate for at least 2 hours before serving to allow the flavors to blend and the pasta to soak in the dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 233
- Fat: 7g
- Protein: 8g
- Cholesterol: 7mg