Pasta Salad
A colorful and refreshing pasta salad with rotini, fresh veggies, and zesty Italian dressing, perfect for warm-weather meals.
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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Notes
Store in an airtight container in the refrigerator for up to 3 days. Stir again before serving.