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