Description
A refreshing Italian pasta salad with cherry tomatoes, cucumber, bell pepper, olives, and feta, perfect for picnics and potlucks.
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
- Fill a large pot with water, salt it generously, and bring to a rolling boil. Add the pasta and cook until just al dente. Drain and spread the pasta on a rimmed baking sheet to cool quickly.
- While the pasta cools, chop the cherry tomatoes, cucumber, bell pepper, and red onion, and drain the olives. Put all the chopped vegetables into a large mixing bowl.
- Add the cooled pasta to the bowl with the vegetables. Sprinkle the crumbled feta cheese over the top.
- Pour the Italian dressing over the salad and toss gently so each piece is coated. Taste and season with salt and pepper as needed.
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
Notes
For gluten-free, use gluten-free rotini. Swap feta for cubed mozzarella for a milder taste. Adjust dressing to preference due to sodium from feta and olives.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Italian