Pasta Salad
This Pasta Salad is packed with colorful, crunchy vegetables, creamy feta, and a zesty Italian dressing that ties it all together. It’s an ideal dish for gatherings, barbecues, or as a refreshing main on warmer days!
Servings 10
Ingredients
- 1 lb. rotini pasta
- 1 english cucumber
- 1 red bell pepper
- 10 oz. grape tomatoes
- 1 orange bell pepper
- 1/2 red onion
- 2 Tablespoon fresh chopped parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup crumbled feta cheese
- 16 oz. bottled zesty Italian dressing
Instructions
- Cook the pasta following the package instructions. Drain in a colander, then rinse briefly with cool water to cool it down. Let it drain thoroughly.
- While the pasta is cooking, prep the veggies. Cut the cucumber into half-moons, chop the bell peppers, halve the tomatoes, thinly slice the red onion, and chop the parsley. Set the veggies and parsley aside.
- After the pasta has drained, place it in a large bowl. Add in the chopped vegetables, parsley, and feta cheese.
- Drizzle the dressing over the pasta salad, then toss everything together until evenly coated. Season with salt and pepper to taste—I used about ¼ teaspoon each of salt and ground black pepper. Serve right away, or refrigerate until ready to enjoy.