Italian Pasta Salad
A vibrant and customizable pasta salad featuring cherry tomatoes, cucumbers, bell peppers, olives, and feta, dressed with zippy Italian dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12–16 oz fusilli or rotini pasta
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 bell pepper (red or yellow), diced
- 1/4 small red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1 cup crumbled feta cheese
- 3/4 to 1 cup Italian dressing
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente.
- Drain the pasta and spread it on a rimmed baking sheet to cool quickly.
- While the pasta cools, chop the cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces. Drain and slice the olives. Put all the vegetables in a large mixing bowl.
- Add the cooled pasta to the bowl with the vegetables. Sprinkle the crumbled feta over the top.
- Pour 3/4 to 1 cup Italian dressing over the salad and toss gently to coat everything evenly. Taste and add salt and pepper as needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled and garnish with extra feta or fresh basil if desired.
Notes
For a dairy-free version, swap feta for a vegan alternative. Add diced salami, chickpeas, or cooked shrimp for extra protein.
Find it online: https://www.wholesomeeasy.com/italian-pasta-salad-2/