Description
A vibrant and refreshing pasta salad that’s perfect for summer picnics and BBQs, featuring fresh vegetables, olives, and a tangy Italian dressing.
Ingredients
Scale
- 8 ounces rotini or penne pasta
- 1 cup bell peppers, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup black olives, pitted and sliced
- 1/2 cup green olives, pitted and sliced
- 1 cup feta cheese, crumbled
- 1/2 cup Italian dressing
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool completely.
- In a large bowl, combine the cooled pasta, chopped vegetables, olives, and crumbled feta cheese.
- Drizzle the Italian dressing over the salad and toss gently to combine.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For best results, storage of the dressing separately until serving is recommended to keep the pasta fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta salad, Italian dressing, summer salad, picnic recipe, vegetarian salad