PREP TIME: 15 mins | TOTAL TIME: 15 mins | SERVINGS: 10
This Italian Pasta Salad is impressively quick to make. Delicious, refreshing, and pretty versatile. Enjoy a bowl of this loaded salad with spiral rotini pasta, cucumber, tomatoes, red onion, black olives, and feta cheese enveloped in your favorite Italian dressing.
INGREDIENTS
1 c. chopped cucumber (peeled and seeded, about 1 cucumber)
1 box (12 ounces) tricolor rotini pasta
1 c. crumbled feta cheese
1 c. halved cherry or grape tomatoes
½ – 1 c. Italian salad dressing
¼ c. finely diced red onion
1 can (2.25 ounces) sliced black olives drained
HOW TO MAKE EASY ITALIAN PASTA SALAD
Step 1: Following the package directions, cook the pasta in a large pot with salted boiling water. Drain the pasta when done and run over cold water.
Step 2: Place the cooked and cooled pasta, cucumber, tomatoes, feta cheese, olives, and red onion in a large mixing bowl. Mix well and add the Italian dressing. Toss well. I suggest starting with a half cup of Italian dressing and adjusting accordingly. Keep the rest of the dressing aside.
Step 3: You can serve the salad immediately or chill it in the fridge first for about 2 to 4 hours. Enjoy!
NOTES:
Feel free to add more pasta if desired. You can even add extra tomato or olive. You can even try using red onion. I love extra feta cheese, so add more if you do, too!
For this recipe, you can use your favorite Italian dressing. I love Olive Garden Italian dressing. Use more dressing or less if desired.
Leftovers can be stored in a covered container and kept in the fridge for 3 to 4 days. If making ahead, make sure to stir the salad and add more dressing before serving to slightly moisten it.
You can add cucumbers to this salad. I use mini cucumbers because they have hardly any seeds. I peel them halfway, slice them in half lengthwise, and cut them into small chunks.
NUTRITION FACTS:
Calories: 313 kcal, Carbohydrates: 39g, Protein: 9g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 13mg, Sodium: 953mg, Potassium: 223mg, Fiber: 3g, Sugar: 5g, Vitamin A: 369IU, Vitamin C: 3mg, Calcium: 112mg, Iron: 1mg
Ingredients
- 1 c. chopped cucumber (peeled and seeded, about 1 cucumber)
- 1 box (12 ounces) tricolor rotini pasta
- 1 c. crumbled feta cheese
- 1 c. halved cherry or grape tomatoes
- ½ - 1 c. Italian salad dressing
- ¼ c. finely diced red onion
- 1 can (2.25 ounces) sliced black olives drained
Instructions
Step 1: Following the package directions, cook the pasta in a large pot with salted boiling water. Drain the pasta when done and run over cold water.
Step 2: Place the cooked and cooled pasta, cucumber, tomatoes, feta cheese, olives, and red onion in a large mixing bowl. Mix well and add the Italian dressing. Toss well. I suggest starting with a half cup of Italian dressing and adjusting accordingly. Keep the rest of the dressing aside.
Step 3: You can serve the salad immediately or chill it in the fridge first for about 2 to 4 hours. Enjoy!
Notes
Feel free to add more pasta if desired. You can even add extra tomato or olive. You can even try using red onion. I love extra feta cheese, so add more if you do, too! For this recipe, you can use your favorite Italian dressing. I love Olive Garden Italian dressing. Use more dressing or less if desired. Leftovers can be stored in a covered container and kept in the fridge for 3 to 4 days. If making ahead, make sure to stir the salad and add more dressing before serving to slightly moisten it. You can add cucumbers to this salad. I use mini cucumbers because they have hardly any seeds. I peel them halfway, slice them in half lengthwise, and cut them into small chunks.
