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Easy Feta and Vegetable Rotini Salad photo

Feta and Vegetable Rotini Salad

A bright, easy pasta salad with feta, tomatoes, cucumbers, olives, red onion, and zesty Italian dressing.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups tricolor rotini pasta, cooked, drained and cooled about 8 ounces before cooking
  • 1 cup crumbled feta cheese
  • 1 cup cherry tomatoes halved
  • 1 cup cucumbers chopped, skin on or off depending on preference
  • 1/2 cup sliced black olives about 2 ounces
  • 1/2 cup zesty Italian dressing
  • 1/4 cup red onion finely chopped

Equipment

  • Large Pot
  • Colander
  • Large mixing bowl
  • Measuring Cups
  • Spoon or spatula
  • Refrigerator

Method
 

  1. Cook the rotini according to package instructions until al dente; drain and rinse under cold water, then let cool.
  2. In a large bowl, combine the cooled rotini, crumbled feta, halved cherry tomatoes, chopped cucumbers, sliced black olives, and finely chopped red onion.
  3. Pour the zesty Italian dressing over the salad and toss gently until evenly coated.
  4. Cover and refrigerate for at least 1 hour to allow flavors to meld, then toss again before serving.

Notes

  • Substitute other vegetables as desired.
  • If cherry tomatoes are unavailable, use coarsely chopped plum tomatoes.
  • You can swap chopped red or green peppers for cucumbers.
  • Scrub unpeeled cucumbers before chopping.
  • Peel cucumbers first if they are heavily waxed.