Introduction

This colorful pasta salad is a refreshing and flavorful dish perfect for summer gatherings or a light lunch. Packed with crisp vegetables, tangy feta, and a zesty Italian dressing, it’s easy to prepare and even easier to enjoy.

Pasta Salad with Feta, Vegetables, and Italian Dressing Recipe - Recipe Image

Ingredients

16 ounces rotini (or any medium pasta shape)
1 medium English cucumber, chopped
1 pint grape tomatoes, halved
1 small bell pepper (any color), chopped
¼ cup finely diced red onion (or sliced green onions)
1 cup Italian dressing (or homemade dressing)
¼ cup sliced black olives (optional)
3 tablespoons chopped fresh parsley
⅔ cup crumbled feta cheese (or to taste)
Salt and black pepper, to taste

Instructions

Step 1: In a large pot, boil the pasta in salted water until al dente according to package directions. Drain and rinse under cold water to cool completely.
Step 2: While the pasta cooks, chop the cucumber, grape tomatoes, bell pepper, and red onions.
Step 3: In a large bowl, combine the cooled pasta, chopped vegetables, Italian dressing, sliced olives if using, and fresh parsley. Toss well to coat everything evenly.
Step 4: Season with salt and black pepper to taste, then gently fold in the crumbled feta cheese.
Step 5: Refrigerate the salad for at least 2 hours before serving. This allows the flavors to meld and the pasta to absorb the dressing.

Tips & Variations

For a homemade dressing, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
Try adding diced avocado or cooked chickpeas for extra creaminess and protein.
Use fresh herbs like basil or mint for a different aromatic touch.
If preparing ahead, keep the feta separate until just before serving to maintain its texture.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving and add additional dressing if needed. This salad is best enjoyed chilled and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any medium pasta shape like penne, farfalle, or fusilli will work well in this salad.

How can I make this salad vegan?

Simply omit the feta cheese or use a plant-based cheese alternative, and ensure your dressing contains no animal products.

Pasta Salad with Feta, Vegetables, and Italian Dressing Recipe

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4.6 from 101 reviews

A refreshing and easy-to-make pasta salad featuring rotini pasta mixed with crisp cucumber, sweet grape tomatoes, colorful bell pepper, and tangy feta cheese, all tossed in a zesty Italian dressing. Perfect as a side dish for picnics, barbecues, or light lunches.

Author: Elias
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes
Yield: 6 to 8 servings 1x
Category: Salad
Method: Boiling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad

16 ounces rotini pasta (or any medium pasta shape)
1 medium English cucumber, chopped
1 pint grape tomatoes, halved
1 small bell pepper (any color), chopped
¼ cup finely diced red onion (or sliced green onions)
¼ cup sliced black olives (optional)
3 tablespoons chopped fresh parsley
⅔ cup crumbled feta cheese (or to taste)
Salt and black pepper, to taste

Dressing

1 cup Italian dressing (store-bought or homemade, see notes)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente, usually about 8–10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
Prepare Vegetables: While the pasta cooks, chop the English cucumber, halve the grape tomatoes, chop the bell pepper, and finely dice the red onion (or slice green onions if preferred).
Combine Ingredients: In a large mixing bowl, add the cooled pasta, chopped vegetables, Italian dressing, sliced black olives if using, and chopped fresh parsley. Toss everything well to ensure the pasta and veggies are evenly coated with the dressing.
Season and Add Cheese: Season the salad with salt and freshly ground black pepper to taste. Gently fold in the crumbled feta cheese so it mixes well without breaking down too much.
Chill: Cover the bowl and refrigerate the pasta salad for at least 2 hours before serving. This resting time allows the flavors to meld beautifully and ensures the pasta absorbs the dressing.

Notes

For a homemade Italian dressing, whisk together ½ cup olive oil, ¼ cup red wine vinegar, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon Dijon mustard, ½ teaspoon sugar, salt, and pepper to taste.
Feel free to add other vegetables like chopped carrots, celery, or artichoke hearts for extra texture and flavor.
This pasta salad holds well in the refrigerator for up to 3 days, but the pasta may absorb more dressing over time.

Keywords: pasta salad, rotini salad, Italian dressing, cucumber pasta salad, summer salad, feta cheese pasta