Pasta Salad
A vibrant and customizable pasta salad featuring rotini, fresh veggies, and a zesty dressing, perfect for family gatherings and meal prep.
Ingredients
Pasta and Vegetables
- 16 ounces rotini pasta Any pasta shape can be used.
- 1 medium English cucumber, chopped Can substitute with other cucumber varieties.
- 1 pint grape tomatoes, halved Cherry tomatoes work as well.
- 1 small bell pepper, chopped Any color is fine.
- ¼ cup finely diced red onion
Dressing and Cheese
- 1 cup Italian dressing Can swap with ranch or Caesar dressing.
- ⅓ cup crumbled feta cheese Can be skipped or substituted with another cheese.
- to taste Salt and black pepper Adjust based on personal preference.
Instructions
Cooking the Pasta
- Cook the rotini in salted boiling water until al dente, then drain and rinse under cold water.
Preparing the Vegetables
- While the pasta is cooking, chop the cucumber, halve the tomatoes, chop the bell pepper, and dice the onion.
Combining Ingredients
- In a large bowl, combine the cooled pasta with all prepared vegetables. Add Italian dressing and toss well.
- Season with salt and black pepper to taste, then gently fold in crumbled feta cheese.
Chilling
- Cover and refrigerate for at least 2 hours before serving.
Notes
For best flavor, let it sit overnight. Keeps well in the fridge for 3-5 days. Add more dressing if the pasta soaks it up.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 7gFat: 9gSaturated Fat: 3gSodium: 600mgFiber: 3gSugar: 3g
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