Description
A refreshing pasta salad perfect for summer picnics and barbecues.
Ingredients
- 2 cups of rotini or penne pasta
- 1 cup of cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, chopped (red, yellow, or green)
- 1/2 red onion, finely chopped
- 1 cup of black olives, sliced
- 1 cup of feta cheese, crumbled
- 1/4 cup of fresh parsley, chopped
- 1/2 cup of Italian dressing or vinaigrette
- Salt and pepper to taste
Instructions
- Cook the pasta: Begin by boiling a large pot of water. Add a pinch of salt and the pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
- Prepare the vegetables: While the pasta cooks, prepare your vegetables. Chop the cherry tomatoes, cucumber, bell pepper, red onion, and olives.
- Mix the ingredients: In a large mixing bowl, combine the cooled pasta, chopped vegetables, feta cheese, and parsley.
- Add the dressing: Drizzle the Italian dressing over the pasta salad and toss gently to combine. Season with salt and pepper to taste.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully.
Notes
This pasta salad can be made a day in advance for even better flavor. Consider adding proteins like grilled chicken or shrimp for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean