Easy Pasta Salad Veggie Feta (Print Version)
Crisp vegetables, pasta, and feta tossed in bright Italian dressing for a refreshing summer favorite.
# Ingredients:
→ Main Ingredients
01 -
16 ounces rotini or any medium pasta shape
02 -
⅔ cup crumbled feta cheese
03 -
1 medium English cucumber, chopped
04 -
1 pint grape tomatoes, halved
05 -
1 small bell pepper, any color, chopped
06 -
¼ cup sliced black olives
07 -
¼ cup finely diced red onion or sliced green onions
08 -
1 cup Italian dressing or homemade dressing
09 -
3 tablespoons chopped fresh parsley
10 -
Salt and black pepper to taste
# Directions:
01 -
Boil a large pot of salted water and cook the pasta until al dente. Drain and rinse under cold water to cool completely. Let it drain thoroughly.
02 -
Chop the cucumber, tomatoes, bell pepper, and onions. Halve the tomatoes and slice the olives if using.
03 -
In a large bowl, combine the cooled pasta, chopped vegetables, olives, feta, and parsley.
04 -
Pour in the Italian dressing and toss gently until everything is well coated. Start with less and add more if needed. Season with salt and pepper to taste.
05 -
Cover and refrigerate for at least 30 minutes before serving.
# Notes:
01 -
Rinse pasta with cold water to stop the cooking process and prevent it from becoming mushy.
02 -
For best flavor, chill for at least 30 minutes before serving.
03 -
Use fresh herbs like dill or basil for a flavor boost.
04 -
Homemade Italian dressing works great if you prefer to avoid bottled versions.