Looking for a quick and tasty meal? This Pasta Salad recipe is perfect for you! It’s a simple and colorful dish packed with fresh veggies like cherry tomatoes, cucumbers, and bell peppers.
We add some black olives and a sprinkle of feta cheese to give it extra flavor.The best part? This delicious pasta salad comes together in less than 20 minutes.
I enjoyed it with a refreshing Pink Coconut Mojito and some Pillsbury Sugar Cookies, making for a delightful meal. If you’re looking for a fast and easy dish that’s full of flavor, you should definitely try this recipe!
Secrets For A Delicious Pasta Salad Every Time!
- Cool Completely: Make sure your pasta is completely cooled before mixing it with the other ingredients. If it’s still warm, it can start to cook the veggies, which is not ideal. Nobody likes warm cucumber, so let your pasta cool down first.
- Cook the Pasta Just Right: Cook your pasta a little longer than usual—aim for slightly past al dente. This ensures the pasta stays soft and doesn’t become too firm after cooling. I find that the higher end of the cooking time on the package usually works best for cold pasta salad.
- Taste and Adjust: Pasta salad is super versatile, so don’t forget to taste and tweak. If you want a tangier flavor, add more lemon. If you’re a veggie lover, toss in extra greens. And always remember to salt to taste!
What To Serve With Pasta Salad?
- Yum Yum Sauce
- Crawfish Hushpuppies
- Roasted Vegetables Medley
- Pita Bread
- Tortellini with Collard Green Brodo
Pasta Salad Recipe
Tossed with a zesty Italian dressing, this simple pasta salad is bursting with fresh flavors. It's going to be the talk of the summer barbecue or BBQ!
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Calories: 307kcal
Servings: 5
Equipment
- Large Pot
- Colander
- Large mixing bowl
- Measuring Cups
- Knife
Ingredients
- 1 lb. rotini pasta
- 16 oz. bottled zesty Italian dressing
- 1 english cucumber
- 1 red bell pepper
- 10 oz. grape tomatoes
- 1/2 red onion
- 1 orange bell pepper
- 1/4 tsp freshly cracked black pepper
- 2 Tbsp fresh chopped parsley
- 1/4 cup crumbled feta cheese
- 1/4 tsp salt
Instructions
- Cook 1 pound of rotini pasta according to the package instructions. Drain and rinse with cool water. Let drain thoroughly.
- Slice 1 cucumber, chop 1 red bell pepper, 1 orange bell pepper, halve 10 ounces of grape tomatoes, thinly slice 1/2 red onion, and chop 2 tablespoons of parsley. Set aside.
- In a large bowl, add the drained pasta, prepared vegetables, and 1/4 cup crumbled feta cheese.
- Pour 16 ounces of zesty Italian dressing over the pasta mixture.
- Toss everything until well coated with the dressing.
- Add 1/4 teaspoon salt and 1/4 teaspoon freshly cracked black pepper. Adjust to taste.
- Serve immediately or refrigerate until ready to eat. Enjoy!
Nutrition
Calories: 307kcal | Carbohydrates: 44g | Protein: 7g | Fat: 11g | Sodium: 553mg | Sugar: 20g | Vitamin A: 45IU | Calcium: 2mg | Iron: 5mg