You’re about to dive into a bright Pasta Salad that’s perfect for warm-weather meals. This dish blends tender rotini with crisp veggies and tangy dressing. It shines at barbecues, potlucks, or as a light lunch. Fresh, colorful, and ready in under 20 minutes, this salad offers satisfying flavors with minimal effort. You’ll love how the textures and tastes come together to create something truly inviting and delicious.
Why We Love This Pasta Salad Recipe
You’ll appreciate how this Pasta Salad keeps things simple yet flavorful. The combination of cucumber, red and orange pepper, grape tomatoes and red onion offers freshness and crunch. Tossed in zesty Italian dressing, everything is lively and bright. Feta adds a creamy, savory note without overpowering the other ingredients. Whether you make it ahead or serve it right away, it holds its quality and taste. This salad is reliable, fuss‑free, and always a crowd‑pleaser.
Ingredients about Pasta Salad
Here are the ingredients that bring this Pasta Salad to life. You need a base of rotini pasta, lots of fresh vegetables for color and bite, a little feta, and zesty Italian dressing to tie it all together.
- 1 lb. rotini pasta
- 1 English cucumber
- 1 red bell pepper
- 1 orange bell pepper
- 10 oz. grape tomatoes
- ½ red onion
- 2 Tbsp fresh chopped parsley
- ¼ cup crumbled feta cheese
- 16 oz. bottled zesty Italian dressing
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
How to Make Pasta Salad Directions
First, cook your pasta according to the package directions. When it’s done, drain it in a colander and rinse briefly under cool water to stop the cooking. Shake the colander to drain off all excess water.
While the pasta is cooking, prep your vegetables: slice the cucumber into half‑moons, chop both bell peppers, halve the grape tomatoes, thinly slice the red onion, and chop the parsley. Set aside.
Once the pasta is cooled and drained, transfer it to a large mixing bowl. Add in the vegetables, parsley and feta cheese. Pour the bottled zesty Italian dressing over the mix. Use your hands or salad tossers to combine everything until each bite is coated in dressing. Finally, season with about ¼ teaspoon salt and ¼ teaspoon freshly cracked black pepper or to your taste. Mix one more time to distribute seasoning.
You can serve this immediately, but it’s even better if you allow it to chill in the fridge for at least 4 hours or overnight before serving. If you plan ahead, add the feta just before serving to keep it from getting too soft.
How to Serve Pasta Salad
Serve this Pasta Salad chilled or at room temperature. It pairs beautifully with grilled chicken, fish, or veggie skewers. If you’re serving it at a gathering, offer it alongside bread or wraps. For a lighter meal, enjoy a bowl on its own with an added sprinkle of parsley on top. If you let it sit in the fridge, stir it again before serving to redistribute the dressing and ingredients. It holds well, so you can portion it out ahead of time to save fuss when guests arrive.
Expert Tips: Pasta Salad
- Use high‑quality bottled Italian dressing with bold herbs for the best flavor.
- Be sure to rinse the pasta under cool water to stop it from becoming mushy and to help it hold dressing.
- Chop vegetables into similar sizes—this makes each bite balanced.
- If you plan ahead, hold off on adding feta until just before serving so it stays crumbly and fresh.
- Let the salad rest in the fridge for several hours to allow flavors to merge.
- Taste and adjust seasoning after chilling—sometimes it needs a little more salt or pepper to stay vibrant.
How to Store Pasta Salad
Once prepared (without the feta, if chilling), store the salad in an air‑tight container in the refrigerator. It stays fresh for up to 3 days. Before serving, stir it again and scatter the feta on top. If there’s excess dressing at the bottom, drain a little so the salad isn’t soggy. Keep it cold and covered—this helps maintain crispness and prevents the vegetables from wilting.
Variation of Pasta Salad
You can easily adapt this Pasta Salad to suit your taste:
- Swap feta for cubed mozzarella or a dairy‑free cheese if you prefer.
- Add diced olives or artichoke hearts for a Mediterranean twist.
- Use a homemade herb or Greek dressing in place of zesty Italian for a fresher touch.
- Stir in cooked chicken, chickpeas or tuna to turn it into a protein‑rich meal.
- Toss in chopped avocado just before serving for creaminess and extra nutrition.
FAQ
What can I add to Pasta Salad to make it more filling?
You can mix in cooked chicken, tuna, chickpeas or beans. These boost protein and bulk up the salad into a full meal.
How long does Pasta Salad stay good in the fridge?
It stays fresh for up to three days when stored in a sealed container. You can keep the feta separate and add it before serving.
Can I make Pasta Salad ahead of time?
Yes, you can prep it the day before. Let it chill for at least 4 hours so flavors blend. Add the cheese just before serving.
Can I use a different pasta for Pasta Salad?
Absolutely. Shells, fusilli or bow‑tie pasta all work well. Just choose a pasta that holds the dressing and mixes easily.
Pasta Salad
Equipment
- Pot for boiling pasta
- Colander
- Mixing Bowl
- Salad Tongs
Ingredients
- 1 lb. rotini pasta
- 1 each English cucumber
- 1 each red bell pepper
- 1 each orange bell pepper
- 10 oz. grape tomatoes
- 0.5 each red onion
- 2 Tbsp fresh chopped parsley
- 0.25 cup crumbled feta cheese
- 16 oz. bottled zesty Italian dressing
- 0.25 tsp salt
- 0.25 tsp freshly cracked black pepper
Instructions
- Cook the rotini pasta according to package directions. Drain and rinse briefly under cool water.
- While the pasta is cooking, prep the vegetables: slice the cucumber, chop the bell peppers, halve the grape tomatoes, and thinly slice the red onion.
- In a large mixing bowl, combine the cooled pasta, vegetables, parsley, and feta cheese.
- Pour the zesty Italian dressing over the mixture and toss to combine until everything is coated.
- Season with salt and freshly cracked black pepper, adjusting to taste. Mix again to distribute seasoning.
- For best flavor, allow the salad to chill in the fridge for at least 4 hours before serving.
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