Ingredients
Scale
- 8 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mixed colors), diced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup Italian dressing (store-bought or homemade)
- 1/2 cup feta cheese (optional)
Instructions
- Cook the pasta in boiling salted water until al dente according to package instructions. Drain and rinse under cold water to cool.
- While the pasta cools, chop the cherry tomatoes, dice the bell peppers, and slice the cucumber and red onion.
- In a large bowl, combine the cooled pasta with the chopped vegetables and parsley. If using feta cheese, sprinkle it on top.
- Drizzle Italian dressing over the mixture and stir until everything is well coated.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Customize the salad with seasonal vegetables or proteins like grilled chicken or chickpeas.
- For a vegan version, omit the cheese and use plant-based dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg