Mediterranean Pasta Salad with Feta and Fresh Vegetables Recipe
This fresh and colorful pasta salad is a delightful combination of rotini pasta, crisp cucumber, sweet grape tomatoes, bell pepper, and tangy feta cheese, all tossed in a zesty Italian dressing. Perfect for a quick lunch, picnic, or side dish, this salad is easy to make and can be enjoyed immediately or chilled for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Salad
- Method: Boiling/Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Pasta
- 16 ounces rotini pasta (or any other pasta shape)
Vegetables
- 1 medium cucumber, chopped
- 1 pint grape tomatoes, halved
- 1 small bell pepper, chopped
- ¼ cup finely diced red onion
Other Ingredients
- 1 cup Italian dressing (store-bought or homemade, see notes)
- ⅔ cup crumbled feta cheese
- ¼ cup sliced black olives
- 3 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of water to a boil, then add a big pinch of salt. Add the rotini pasta and cook according to the package directions until al dente. Drain the pasta in a colander and rinse thoroughly under cold water to cool it down. Allow the pasta to sit in the colander while preparing the vegetables.
- Prepare the Vegetables: Chop the cucumber into small pieces, halve the grape tomatoes, chop the bell pepper, and finely dice the red onion. Ensure all the vegetables are bite-sized for easy eating.
- Combine Ingredients: In a large mixing bowl, add the cooled pasta, chopped vegetables, Italian dressing, crumbled feta cheese, sliced black olives, and chopped fresh parsley. Season with salt and black pepper to taste, then toss everything gently but thoroughly to combine all flavors evenly.
- Chill (Optional): The pasta salad can be eaten immediately, or for a fuller meld of flavors, cover and refrigerate for at least one hour before serving. This chilling enhances the taste and texture.
Notes
- For a homemade Italian dressing, whisk together olive oil, red wine vinegar, garlic, dried oregano, dried basil, salt, black pepper, and a pinch of sugar to balance the acidity.
- This pasta salad can be customized by adding other vegetables like olives or artichokes or by using different types of cheese.
- Make sure to rinse the cooked pasta under cold water to prevent it from sticking and to cool it down for salad use.
- Store leftovers in an airtight container in the refrigerator and consume within 3 days for best freshness.
