Pasta Salad
This easy Pasta Salad is full of fresh flavors and tossed in a zesty Italian dressing. It will be the star at your next BBQ or summer cookout!
Servings: 10 (1.5 cups each)
Calories: 307kcal
Ingredients
- 1 lb. rotini (fusilli) pasta $1.25
- 1 english cucumber $1.49
- 1 red bell pepper $1.59
- 1 orange bell pepper $1.59
- 10 oz. grape tomatoes $2.49
- 1/2 red onion $0.37
- 2 Tbsp fresh chopped parsley $0.29
- 1/4 cup crumbled feta cheese $1.83
- 16 oz. bottled zesty Italian dressing $2.50
- 1/4 tsp salt $0.02
- 1/4 tsp freshly cracked black pepper $0.02
Instructions
- Cook the pasta according to the package instructions. Drain the pasta in a colander and rinse briefly with cool water to cool off the pasta. Drain well.
- While the pasta is cooking, prepare the veggies. Slice the cucumber into half moons, chop the bell peppers, slice the tomatoes in half, thinly slice the red onion, and chop the parsley. Set the vegetables and chopped parsley aside.
- Once the pasta has drained, transfer it to a large bowl. Add the chopped vegetables, chopped parsley and feta cheese.
- Pour the dressing over the pasta salad. Toss the salad ingredients together until everything is evenly coated in the dressing. Add salt and pepper to taste, I added about ¼ tsp of salt and ¼ tsp ground black pepper. Serve immediately or refrigerate until ready to eat.*
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Video
Notes
*I prefer to let the pasta salad refrigerate overnight or at least 4 hours prior to serving so all the flavors can marry together. If you are making this ahead of time, wait to add the feta cheese until right before serving.
* Rotini pasta: If you are in the UK then this is similar to fusilli
**I portioned this into generous servings, but this recipe can definitely feed a lot more people if you're serving this with other side dishes.
Nutrition
Serving: 1.5cups | Calories: 307kcal | Carbohydrates: 44g | Protein: 7g | Fat: 11g | Sodium: 558mg | Fiber: 3g