Ingredients
Scale
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (mixed colors)
- ½ cup red onion, thinly sliced
- ¼ cup fresh basil or parsley, chopped
- ½ cup Italian dressing (store-bought or homemade)
- ½ cup crumbled feta cheese (optional)
Instructions
- Boil water in a large pot. Add salt and pasta; cook until al dente (about 8-10 minutes). Drain and cool.
- Chop tomatoes, cucumber, bell peppers, and onion.
- In a large bowl, combine cooled pasta with chopped veggies and herbs.
- Add Italian dressing and toss gently to combine. If using feta, sprinkle on top.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Customize with seasonal vegetables or proteins like grilled chicken or chickpeas.
- Rinse pasta under cold water after cooking for better texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold Preparation
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 250
- Sugar: 3g
- Sodium: 370mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg