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This vibrant pasta salad is always my answer to summer get-togethers or when I want a meal that is quick, fresh, and perfect for sharing. Loaded with bright veggies, tangy feta, and tossed in zesty dressing, it hits all the right notes for a side dish or easy lunch.
When I first tried this salad for a neighborhood cookout, it vanished fast and the requests for the recipe have not stopped since. My kids even love grabbing leftovers from the fridge as an after-school snack.
Ingredients
- Rotini or any medium pasta shape: gives the salad body and holds onto the dressing better than small noodles so look for whole wheat or classic varieties
- Crumbled feta cheese: adds creamy tang that balances the veggies go for a block and crumble it yourself for the freshest flavor
- English cucumber: brings crunch and stays crisp for longer than regular cucumber always choose one that feels firm and heavy
- Grape tomatoes: contribute bright flavor and juiciness halve them so every bite bursts with summer taste
- Bell pepper: adds a sweet crunch and a pop of color red yellow or orange are sweetest and most appealing
- Black olives: deliver briny depth and dramatic color optional but great for balance use those that look glossy and plump
- Red onion or green onions: bring zippy bite slice thin to avoid overpowering other flavors pick onions with shiny skin
- Italian dressing: coats the pasta and brings the flavors together make your own for a fresher taste or pick one made with real olive oil
- Fresh parsley: wakes up the whole bowl use fresh parsley and chop just before mixing
- Salt and pepper: pull all the flavors forward use flaky sea salt for best results
Step-by-Step Instructions
- Cook the Pasta:
- Start by boiling a large pot of salted water add the pasta and stir occasionally so nothing sticks stop at al dente to keep it tender but not mushy then drain thoroughly and rinse with cold water to cool and prevent overcooking
- Prep the Veggies:
- While the pasta cooks chop the cucumber bell pepper and onions as evenly as possible halve the grape tomatoes to release their juices and slice the olives if you are using them this ensures every forkful gets a variety of textures
- Mix the Salad:
- In a big mixing bowl combine the cooled pasta chopped veggies olives feta and parsley mix gently to avoid breaking the pasta
- Dress and Chill:
- Pour in the Italian dressing using just enough to coat everything lightly toss the salad so each bite gets some flavor start with less dressing and add more if needed cover and refrigerate for at least thirty minutes so flavors meld together
- Season and Serve:
- Before serving taste the salad add extra salt or pepper if desired give one last gentle toss and enjoy cold straight from the fridge
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Feta is always my favorite part in this salad the creaminess and punch of flavor are irresistible. Last summer my youngest announced she hates feta but helped herself to a second bowl anyway. That is real proof of how tasty this combo is.
Storage tips
This salad keeps well for three to four days in an airtight container in the fridge. If making ahead for a gathering add the dressing and fresh herbs just before serving to keep everything tasting bright. Avoid freezing as the veggies lose their crunch.
Ingredient substitutions
Swap rotini for bow ties penne or gluten free pasta. Try goat cheese or cubed mozzarella if you are out of feta. Any fresh crunchy veggie works snap peas or blanched broccoli are great. Kalamata olives can take the place of black olives for deeper flavor. Use basil or dill in place of parsley for a herby spin.
Serving suggestions
Serve chilled as a main lunch with pita and hummus or as a barbecue side to grilled chicken or burgers. It makes a perfect picnic basket addition and travels well for potlucks with no reheating required.
Cultural or historical context
Pasta salad became a classic in American kitchens during the twentieth century as refrigeration made cool dishes more practical. Feta cheese and Mediterranean touches like olives and vibrant herbs bring an Italian inspired twist that makes the dish pop even more today.
Recipe FAQs
- → How do you prevent pasta from becoming mushy?
Cook the pasta just until al dente, then rinse under cold water to halt cooking. Drain well before mixing with other ingredients.
- → Can I use a different type of pasta?
Yes, any medium pasta shape like penne, farfalle, or fusilli will work well and hold the dressing.
- → What vegetables can be substituted?
Try adding or swapping in ingredients such as zucchini, carrots, cherry tomatoes, or snap peas for variety.
- → How long can this dish be stored?
Cover and refrigerate for up to 3 days. The flavors often improve as it chills in the fridge.
- → Can I use homemade dressing?
Absolutely! A simple mix of olive oil, vinegar, dried herbs, and a touch of mustard enhances flavor and freshness.