Feta and Vegetable Rotini Salad Recipe
A refreshing and colorful Feta and Vegetable Rotini Salad featuring tricolor rotini pasta, tangy feta cheese, fresh cherry tomatoes, cucumbers, black olives, and zesty Italian dressing. Perfect for a light lunch or a vibrant side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for pasta cooking)
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad
- 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
Dressing
- 1/2 cup zesty Italian dressing
Instructions
- Mix Ingredients: In a large bowl, combine the cooked and cooled tricolor rotini pasta, crumbled feta cheese, halved cherry tomatoes, chopped cucumbers, sliced black olives, and finely chopped red onions. Ensure all ingredients are evenly distributed.
- Add Dressing: Pour 1/2 cup of zesty Italian dressing over the combined ingredients. Toss gently to coat all the salad components evenly with the dressing.
- Chill: Cover the salad and refrigerate for at least 1 hour. This allows the flavors to meld together and the salad to chill thoroughly before serving.
- Serve and Enjoy: After chilling, give the salad a final toss and serve cold as a light meal or side dish.
Notes
- You can substitute cherry tomatoes with coarsely chopped plum tomatoes if cherry tomatoes are unavailable.
- Feel free to replace cucumbers with chopped red and/or green peppers for a different flavor and texture.
- If using unpeeled cucumbers, wash them thoroughly before chopping. Peel off the skin if the cucumber has been waxed heavily.
Keywords: Feta salad, vegetable rotini salad, Mediterranean pasta salad, cold pasta salad, summer salad, easy pasta salad
