Description
A bright, no-fuss pasta salad with cherry tomatoes, cucumbers, bell peppers, olives, and feta tossed in Italian dressing, perfect for summer gatherings.
Ingredients
- 12–16 oz fusilli or rotini pasta
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 bell pepper (red or yellow), diced
- 1/4 small red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1 cup crumbled feta cheese
- 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. Add the pasta and cook until just al dente according to package instructions. Drain and spread the pasta on a rimmed baking sheet to cool.
- While the pasta cools, chop the cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces. Drain the olives and place everything in a large mixing bowl.
- Add the cooled pasta to the bowl with the vegetables and sprinkle crumbled feta over the top.
- Pour the Italian dressing over the salad and toss gently to coat. Season with salt and pepper as needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Notes
For a vegan option, substitute feta with dairy-free cheese or roasted chickpeas. Add fresh herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Cold Salad
- Cuisine: Italian