Introduction

This pasta salad is a refreshing and colorful dish perfect for warm days or as a side for any meal. Loaded with crisp vegetables, tangy feta, and a flavorful Italian dressing, it’s easy to make and sure to please a crowd.

Fresh and Delicious Pasta Salad with Feta and Veggies 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, see notes)
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 according to package directions until al dente. 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 chopped fresh parsley. Toss everything well to coat evenly.
Step 4: Season the salad with salt and black pepper to taste, then gently stir in the crumbled feta cheese.
Step 5: Refrigerate the pasta salad for at least 2 hours before serving to let the flavors meld and the pasta absorb the dressing.

Tips & Variations

For a homemade dressing, whisk together olive oil, red wine vinegar, garlic, dried oregano, salt, and pepper for a fresh, vibrant flavor.
Try adding other veggies like chopped bell pepper or shredded carrots to customize the salad.
Use fresh herbs like basil or dill instead of parsley for a different twist.
Olives can be omitted or replaced with capers for briny notes.
Allowing the salad to chill longer enhances the flavor absorption and texture.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add a splash of additional dressing if it seems dry. It can be served cold or at room temperature.

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 works well in this salad. Just be sure to cook it al dente to maintain texture.

How far in advance can I prepare this salad?

This pasta salad is best prepared a few hours ahead to allow the flavors to develop, but it can also be made up to one day in advance and stored in the refrigerator.

Fresh and Delicious Pasta Salad with Feta and Veggies Recipe

Print Recipe

★★★★★

4.7 from 71 reviews

A refreshing and colorful Pasta Salad featuring rotini pasta, crisp cucumbers, juicy grape tomatoes, crunchy bell peppers, and tangy feta cheese, all tossed in a zesty Italian dressing. Perfect for potlucks, picnics, or a light summer meal, this salad is easy to prepare and can be made ahead to allow the flavors to meld beautifully.

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

Ingredients

Scale

Pasta

16 ounces rotini pasta (or any medium pasta shape)

Vegetables

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)

Dressing and Herbs

1 cup Italian dressing (store-bought or homemade)
3 tablespoons chopped fresh parsley

Cheese and Seasoning

⅔ cup crumbled feta cheese (or to taste)
Salt and black pepper, to taste

Instructions

Cook the pasta: In a large pot, bring salted water to a boil and cook the rotini pasta until al dente, following the package directions. Drain the pasta and rinse under cold water to cool it down and stop the cooking process.
Prepare the vegetables: While the pasta is cooking, chop the 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 fresh parsley. Toss all ingredients well to ensure everything is evenly coated with the dressing.
Season and add cheese: Season the salad with salt and black pepper according to your taste. Gently fold in the crumbled feta cheese to preserve its texture and distribute the flavors.
Chill and serve: Cover the bowl and refrigerate the pasta salad for at least 2 hours. This chilling time allows the flavors to meld together and the pasta to absorb the dressing for maximum taste.

Notes

For a homemade Italian dressing, mix olive oil, red wine vinegar, garlic, dried oregano, dried basil, salt, black pepper, and a pinch of sugar.
Feel free to add other vegetables like chopped celery, shredded carrots, or artichoke hearts for variety.
This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.
To make it vegetarian, ensure the Italian dressing does not contain anchovies or animal products.

Keywords: pasta salad, rotini pasta recipe, summer salad, Italian dressing salad, feta cheese salad, easy pasta recipe, picnic salad