Name: Feta and Vegetable Rotini Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Cuisine: Mediterranean
Ingredients: 3 cups tricolor rotini pasta, cooked, drained and cooled (about 8 ounces); 1 cup crumbled feta cheese; 1 cup halved cherry tomatoes; 1 cup chopped cucumbers (skin on or off depending on preference); 1/2 cup sliced black olives (about 2 ounces); 1/4 cup finely chopped red onions; 1/2 cup zesty Italian dressing

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Introduction

This Feta and Vegetable Rotini Salad is a vibrant and refreshing dish perfect for warm days or as a light side. Packed with crisp vegetables, tangy feta, and zesty Italian dressing, it’s both colorful and flavorful. It comes together quickly, making it ideal for a simple lunch or a potluck favorite.

A white bowl filled with a colorful pasta salad showing three layers: the bottom and main layer is tri-color rotini pasta in shades of orange, green, and off-white, mixed with cubes of green cucumber and small pieces of red cherry tomatoes. Scattered on top are black sliced olives and small bits of purple onion, creating texture and color contrast. The whole salad is sprinkled with crumbled white feta cheese, adding a light, crumbly texture on the surface. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups tricolor rotini pasta, cooked, drained and cooled (about 8 ounces)
1 cup crumbled feta cheese
1 cup halved cherry tomatoes
1 cup chopped cucumbers (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 finely chopped red onions

Instructions

Step 1: In a large bowl, combine the cooked and cooled rotini with the crumbled feta, halved cherry tomatoes, chopped cucumbers, sliced black olives, finely chopped red onions, and zesty Italian dressing.
Step 2: Mix everything well to evenly distribute the ingredients and dressing. Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld before serving.

Tips & Variations

Substitute other vegetables as desired. For example, use coarsely chopped plum tomatoes if cherry tomatoes aren’t available, or replace cucumbers with chopped red and/or green peppers for a different crunch.
When using unpeeled cucumbers, be sure to scrub them thoroughly before chopping. If the cucumber has a waxy coating, peel it before use.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, stir gently before serving. This salad is best served chilled and should not be frozen due to the fresh vegetables and cheese.

How to Serve

A white bowl filled with a colorful pasta salad featuring three layers of spiral rotini pasta in orange, green, and beige shades spread evenly throughout. Mixed in are small chunks of bright green cucumber, slices of black olives, finely diced red onion, and pieces of red tomato, all scattered evenly on the pasta. Crumbled white feta cheese is sprinkled generously on top, adding a soft, crumbly texture contrasting with the firm vegetables and pasta. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours ahead or the night before. Just keep it refrigerated and toss the salad gently before serving to redistribute the dressing.

Can I use a different type of pasta?

Absolutely! While rotini holds the dressing well, you can substitute with fusilli, penne, or any short pasta you prefer.