Ingredients
Scale
- 1 lb rotini pasta
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 cup bell peppers (mixed colors), chopped
- ½ cup red onion, thinly sliced
- 1 cup black olives, pitted and sliced
- 1 cup feta cheese, crumbled
- 1 cup Italian dressing
Instructions
- Cook the rotini pasta in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water.
- While the pasta cools, chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- In a large mixing bowl, combine the cooled pasta with chopped veggies and olives. Drizzle Italian dressing over the mixture and stir gently until well combined.
- Crumble feta cheese on top and fold it in carefully to prevent mushiness.
- Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 710mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg