Easy Pasta Salad Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Additional Time
2 hrs
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Total Time
2 hrs 35 mins
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Servings
12 servings
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Calories
233 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
American
Easy Pasta Salad Recipe
Description
The Easy Pasta Salad Recipe features rotini pasta tossed with chopped cucumbers, grape tomatoes, bell peppers, and red onion, mixed with a zesty Italian dressing and fresh parsley. Feta cheese adds a salty, creamy dimension to the dish. Cooking the pasta al dente and rinsing it under cold water helps keep the salad fresh and prevents further cooking that could make the pasta mushy. Chilling the salad for a couple of hours allows the flavors to meld, resulting in a cool, crisp salad perfect as a side or light meal. Variations include using different vegetables or adding ingredients like ham or pesto to customize flavor and texture.
This salad pairs well with grilled meats or sandwiches and can be a convenient dish to prepare in advance for gatherings. The recipe’s flexibility means it can be adjusted based on what vegetables are available or personal preferences.
The notes suggest a homemade dressing alternative with ingredients like red wine vinegar, garlic, herbs, honey, and Dijon mustard, offering a fresh-tasting option where the olive oil is gradually incorporated to emulsify the dressing. Proper seasoning and generous dressing help keep the salad flavorful as the pasta absorbs the liquid.
Ingredients
- 16 ounces rotini pasta or any medium pasta shape
- ⅔ cup feta cheese or to taste, crumbled
- 1 medium English cucumber chopped
- 1 pint grape tomatoes halved
- 1 small bell pepper any color, chopped
- ¼ cup black olive optional, sliced
- ¼ cup red onion or sliced green onions, finely diced
- 1 cup Italian dressing or homemade dressing in the notes
- 3 tablespoons parsley chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- In a large pot, boil pasta in salted water until al dente (firm) according to package directions. Drain and rinse under cold water to cool.
- Meanwhile, chop the cucumber, grape tomatoes, bell pepper, and red onions.
- In a large bowl, combine your cooked and cooled pasta, prepared vegetables, Italian dressing, and fresh parsley. Toss well to coat.
- Season with salt and pepper to taste and gently stir in feta cheese.
- Refrigerate for at least 2 hours before serving to allow the flavors to blend and the pasta to soak in the dressing.
Notes
- Cook pasta al dente and rinse under cold water to stop cooking.
- Dress the salad generously because pasta soaks up dressing.
- Any medium pasta shape and various vegetables can be used, including leftovers.
- Optional additions include meats or extras like sundried tomatoes and pesto for variety.
- Homemade dressing can be made by whisking red wine vinegar, garlic, herbs, honey, Dijon mustard, and slowly adding olive oil with seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 233 | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 303mg | 13% |
| Potassium | 258mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 896IU | 18% |
| Vitamin C | 23mg | 26% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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