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This pasta salad with Italian dressing transforms simple ingredients into a refreshing meal that's perfect for potlucks, picnics, or quick weeknight dinners. I've been making this recipe for years, and it never fails to disappear quickly whenever I bring it to gatherings.
This pasta salad has become my summer entertaining secret weapon. I first created it when I needed something quick for an impromptu backyard barbecue, and now it's requested at every family gathering from Memorial Day through Labor Day.
Ingredients
- Rotini pasta: Provides the perfect shape for capturing dressing in its spirals
- Cucumber: Adds refreshing crunch and coolness to balance the tangy dressing
- Grape tomatoes: Bring sweet bursts of flavor and bright color
- Bell pepper: Contributes sweet crispness and vibrant color contrast
- Red onion: Offers sharp flavor that mellows as it marinates in the dressing
- Italian dressing: Ties everything together with herby tanginess
- Feta cheese: Adds creamy, salty richness that complements the vegetables
- Black olives: Provide Mediterranean flavor and meaty texture
- Fresh parsley: Brightens the entire dish with its clean, herbaceous notes
- Salt and black pepper: For final seasoning adjustments
Step-by-Step Instructions
- Boil the Pasta:
- Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt to flavor the pasta from within. Add rotini and cook according to package directions until al dente, usually 8 to 10 minutes. Drain immediately in a colander and rinse thoroughly with cold water to stop the cooking process and prevent sticking. Allow the pasta to drain completely while you prepare the other ingredients.
- Prepare the Vegetables:
- Wash all produce thoroughly. Dice cucumber into quarter-inch pieces, ensuring they're small enough to mix well with the pasta but large enough to maintain their crunch. Halve grape tomatoes lengthwise to release their juicy flavors. Chop bell pepper into small, even pieces similar in size to the cucumber. Finely dice red onion to distribute its flavor without overwhelming individual bites.
- Combine and Dress:
- In a large mixing bowl, add the cooled pasta first, then layer in all chopped vegetables. Pour Italian dressing over everything, starting with about 3/4 cup and reserving some to add later if needed. Sprinkle in crumbled feta cheese, sliced olives, and chopped parsley. Season with salt and black pepper to taste, remembering that feta and olives already contribute saltiness.
- Mix and Marinate:
- Using two large spoons or tongs, gently toss all ingredients until thoroughly combined and evenly coated with dressing. For best flavor development, cover the bowl and refrigerate for at least 30 minutes before serving, though it can be enjoyed immediately if needed.
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The bell pepper is absolutely essential in this recipe, in my opinion. I remember making this salad without it once when I was out, and my daughter immediately noticed the missing crunch and color. Now I make sure to keep bell peppers on hand specifically for this pasta salad, as their sweet crispness creates the perfect texture contrast with the soft pasta.
Make It Your Own
This pasta salad welcomes endless variations based on what you have available. Try adding diced salami or pepperoni for a heartier version, or incorporate marinated artichoke hearts for Mediterranean flair. Swap the feta for mozzarella pearls if you prefer a milder cheese. Vegetable options are limitless — chickpeas, broccoli florets, or shredded carrots all work beautifully.
Storage Tips
Store this pasta salad in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after the first day as the ingredients marinate together. If making ahead, reserve some of the dressing to refresh the salad just before serving, as the pasta will absorb liquid during storage. Giving it a quick toss before serving helps redistribute the dressing and revive the flavors.
Homemade Italian Dressing Option
While store bought Italian dressing works perfectly here, making your own takes this salad to another level. Whisk together 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon honey, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon garlic powder, and salt and pepper to taste. This homemade version allows you to control the ingredients and customize the flavor to your preference.
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This pasta salad is sure to become a new favorite in your meal rotation — simple, flavorful, and endlessly adaptable!
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, you can use bowtie, penne, or any short pasta shape. Just make sure it holds dressing well.
- → Can I make this pasta salad ahead of time?
Absolutely. It tastes even better after chilling for a few hours. Just give it a quick toss before serving.
- → What kind of Italian dressing should I use?
You can use store-bought or homemade Italian dressing. A vinaigrette-style dressing works best to coat all the ingredients.
- → What are some good add-ins?
You can add chickpeas, sun-dried tomatoes, chopped spinach, or shredded mozzarella for variety.
- → How long does this salad keep in the fridge?
Stored in an airtight container, it keeps well in the refrigerator for up to 3 days.