Pasta Salad Italian Dressing (Printable Version)
A vibrant mix of rotini, fresh vegetables, olives, feta, and Italian dressing—easy to prep and perfect chilled.
# Ingredients:
→ Pasta
01 -
200 grams rotini pasta
→ Vegetables
02 -
1 medium cucumber, diced into 0.6 cm pieces
03 -
150 grams grape tomatoes, halved lengthwise
04 -
1 medium bell pepper, diced into 0.6 cm pieces
05 -
1 small red onion, finely diced
→ Cheese and Olives
06 -
100 grams crumbled feta cheese
07 -
80 grams sliced black olives
→ Herbs and Seasonings
08 -
15 grams fresh parsley, chopped
09 -
Salt, to taste
10 -
Black pepper, freshly ground, to taste
→ Dressing
11 -
180 milliliters Italian dressing
# Steps:
01 -
Bring a large pot of salted water to a rolling boil. Add the rotini and cook for 8 to 10 minutes until al dente. Drain and rinse thoroughly under cold water to stop cooking and prevent sticking. Drain well.
02 -
Wash all produce. Dice cucumber and bell pepper into uniform 0.6 cm pieces. Halve grape tomatoes lengthwise. Finely dice the red onion for balanced flavor distribution.
03 -
In a large bowl, place the cooled pasta, then add all chopped vegetables. Pour in 180 milliliters of Italian dressing, reserving some for later if desired. Add crumbled feta, sliced olives, and chopped parsley.
04 -
Season with salt and freshly ground black pepper, considering the saltiness from feta and olives. Gently toss everything until evenly coated with dressing.
05 -
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. The salad can be served immediately if necessary but improves after resting.
# Notes:
01 -
For optimal flavor, prepare the salad ahead and refrigerate for a few hours, tossing before serving. Reserve some dressing to refresh the salad after chilling.