Description
A vibrant and delicious pasta salad loaded with fresh veggies, perfect for summer gatherings and potlucks.
Ingredients
Scale
- 8 oz pasta (bowtie, rotini, or penne)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, diced
- 1 cup Italian dressing
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add 8 oz of pasta and cook according to package instructions until al dente, about 8-10 minutes.
- Taste test a minute or two before draining in a colander; rinse under cold water.
- While the pasta cooks, prep your vegetables by chopping the cherry tomatoes, cucumber, bell pepper, and red onion.
- In a large bowl, combine cooled pasta with chopped veggies.
- Pour in 1 cup of Italian dressing and mix well.
- Add crumbled feta cheese and gently fold in.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes.
- Before serving, sprinkle with fresh parsley and give it a quick stir.
Notes
Pasta salad can be made a day in advance for better flavor development. Keeps well in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: pasta salad, summer salad, quick meal, vegetarian recipe, colorful dish