Creamy Feta Pasta Salad with Fresh Vegetables Recipe
Introduction
This refreshing pasta salad is perfect for warm days and gatherings, combining crisp vegetables, tangy feta, and a zesty Italian dressing. It’s easy to prepare, serves a crowd, and tastes even better after resting in the fridge.
Ingredients
- 16 ounces rotini (or any medium pasta shape)
- 1 medium English cucumber, chopped
- 1 pint grape tomatoes, halved
- 1 small bell pepper (any color), chopped
- ¼ cup finely diced red onion (or sliced green onions)
- 1 cup Italian dressing (or homemade dressing)
- ¼ cup sliced black olives (optional)
- 3 tablespoons chopped fresh parsley
- ⅔ cup crumbled feta cheese (or to taste)
- Salt and black pepper to taste
Instructions
- Step 1: In a large pot, boil the pasta in salted water until al dente, following package directions. Drain and rinse under cold water to cool the pasta.
- Step 2: While the pasta cooks, chop the cucumber, grape tomatoes, bell pepper, and red onions.
- Step 3: In a large bowl, combine the cooled pasta, chopped vegetables, Italian dressing, sliced olives if using, and fresh parsley. Toss well to coat everything evenly.
- Step 4: Season with salt and pepper to taste, then gently stir in the crumbled feta cheese.
- Step 5: Refrigerate the pasta salad for at least 2 hours before serving to allow the flavors to meld and the pasta to absorb the dressing.
Tips & Variations
- For extra flavor, try making your own Italian dressing with olive oil, vinegar, garlic, and Italian herbs.
- Substitute feta with mozzarella or goat cheese for a different creamy texture.
- Add protein like grilled chicken or chickpeas to make it a full meal.
- The salad is best eaten within 2 days to keep vegetables crisp and fresh.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 2 days. Before serving, give it a gentle stir and add a little extra dressing if it seems dry. Avoid freezing, as the texture of the vegetables and cheese may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, medium pasta shapes like penne, farfalle, or fusilli work well as they hold dressing and mix easily with vegetables.
How can I make this pasta salad vegan?
Simply omit the feta cheese or replace it with a vegan cheese alternative, and use a dairy-free Italian dressing.
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Creamy Feta Pasta Salad with Fresh Vegetables Recipe
- Total Time: 2 hours 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This refreshing Pasta Salad recipe combines al dente rotini pasta with crisp cucumbers, sweet grape tomatoes, colorful bell peppers, and zesty red onions, all tossed in a flavorful Italian dressing and topped with tangy feta cheese. Perfect for potlucks, picnics, or as a light meal, this chilled salad is easy to prepare and makes a crowd-pleasing side dish.
Ingredients
Pasta
- 16 ounces rotini pasta (or any medium pasta shape)
Vegetables
- 1 medium English cucumber, chopped
- 1 pint grape tomatoes, halved
- 1 small bell pepper (any color), chopped
- ¼ cup finely diced red onion (or sliced green onions)
- ¼ cup sliced black olives (optional)
Other
- 1 cup Italian dressing (or homemade dressing, see notes)
- 3 tablespoons chopped fresh parsley
- ⅔ cup crumbled feta cheese (or to taste)
- Salt and black pepper, to taste
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Prepare the vegetables: While the pasta is cooking, chop the cucumber, halve the grape tomatoes, chop the bell pepper, and finely dice the red onion or slice green onions as preferred.
- Combine ingredients: In a large bowl, add the cooled pasta, chopped vegetables, Italian dressing, sliced black olives if using, and chopped fresh parsley. Toss everything gently but thoroughly to coat all the ingredients in the dressing.
- Season and add cheese: Season the mixture with salt and black pepper to taste. Then gently fold in the crumbled feta cheese, distributing it evenly throughout the salad.
- Chill: Cover the bowl and refrigerate the pasta salad for at least 2 hours. This resting time allows the flavors to meld and the pasta to absorb the dressing for a tastier salad.
Notes
- For homemade Italian dressing, mix ½ cup olive oil, ¼ cup red wine vinegar, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 garlic clove minced, 1 teaspoon sugar, salt, and pepper to taste.
- To make this recipe vegan, omit the feta cheese or substitute with a plant-based cheese alternative.
- Adding sliced black olives is optional but adds a nice briny flavor to the salad.
- Use gluten-free pasta to make the salad gluten free if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Keywords: pasta salad, rotini pasta salad, easy pasta salad, Italian dressing salad, summer salad, picnic salad
