Description
Bright, colorful, and bursting with flavor, this Italian pasta salad is perfect for summer picnics and barbecues.
Ingredients
Scale
- 340 g (12 oz) rotini or fusilli
- 250 g (2 cups) cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red or yellow bell pepper, chopped
- 1 small red onion, chopped
- 150 g (1 cup) mixed olives, pitted and sliced
- 100 g (3.5 oz) feta cheese, crumbled
- 120 ml (½ cup) Italian dressing
- Salt and pepper to taste
Instructions
- Boil 340 g (12 oz) of rotini in a large pot of salted water until al dente, about 8–10 minutes. Drain and rinse with cold water.
- Chop 250 g (2 cups) cherry tomatoes, 1 medium cucumber, and 1 bell pepper. Combine in a large mixing bowl.
- Mix 120 ml (½ cup) Italian dressing, ¼ tsp salt, and ¼ tsp pepper in a jar. Shake well to blend.
- Add the cooled pasta, 150 g (1 cup) sliced olives, and 100 g (3.5 oz) crumbled feta cheese to the vegetable mixture. Pour dressing over and toss to coat.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
Notes
Avoid overcooking the pasta to ensure it holds up in the salad. This salad can be made a day in advance for richer flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg