Description
This Summer Pasta Salad with Italian Dressing is a fresh, colorful side dish packed with crisp vegetables, tender pasta, feta cheese, and a zesty homemade Italian dressing. It’s perfect for picnics, barbecues, potlucks, meal prep, and easy summer dinners. Best of all, it comes together quickly and tastes even better after chilling.
Ingredients
For the Salad
- 12 ounces rotini pasta
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1 cup feta cheese, cubed
- 2 tablespoons fresh basil, chopped
For the Italian Dressing
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil.
Cook the rotini pasta according to package directions until al dente.
Drain and rinse the pasta under cold water to stop the cooking process.
Allow the pasta to cool completely.
In a large bowl, combine the cooled pasta, cucumber, cherry tomatoes, bell pepper, red onion, black olives, feta cheese, and basil.
In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic, salt, and pepper.
Pour the dressing over the pasta salad.
Toss gently until everything is evenly coated.
Cover and refrigerate for at least 30 minutes before serving.
Notes
- Rinsing the pasta keeps it from becoming sticky.
- Use high-quality olive oil for the best flavor.
- Fresh vegetables provide the best texture.
- Chill before serving for maximum flavor.
- Add extra dressing if making the salad ahead of time.
Nutrition
- Serving Size: 8 servings
- Calories: 320 per serving