Italian Pasta Salad
A colorful and refreshing Italian pasta salad, perfect for potlucks and meal prep.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Chilling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12–16 ounces fusilli or rotini
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 bell pepper, diced
- 1/2 cup olives, sliced
- 3/4–1 cup feta cheese, crumbled
- 3/4 to 1 cup Italian dressing
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking and cool it quickly. Shake off excess water.
- Combine the cooled pasta, halved cherry tomatoes, diced cucumber, bell pepper, sliced olives, and crumbled feta in a large mixing bowl.
- Pour 3/4 cup Italian dressing over the salad and gently toss until everything is evenly coated. Add more dressing if you like it saucier.
- Taste and season with salt and pepper, remembering that feta and olives are salty, so season lightly.
- Cover and chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
- Serve cold.
Notes
This salad can be stored in an airtight container in the refrigerator for up to 3 to 4 days. For best texture, do not freeze.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg