Description
A vibrant pasta salad blending al dente rotini or penne with halved cherry tomatoes, cherry tomatoes, crisp cucumbers, and tangy feta, tossed in a zesty Italian dressing.Perfect for summer gatherings or quick weeknight meals, this dish offers bold Mediterranean flavors with a colorful mix of vegetables and protein-rich cheese.
Ingredients
8 oz rotini or penne pasta (gluten-free if desired)
1 cup cherry tomatoes, halved
½ cup black olives, sliced
½ cup cucumbers, diced
¼ cup red onion, finely chopped
½ cup feta cheese, crumbled
¼ cup Italian dressing (oil-based, no alcohol)
Salt and pepper to taste
Instructions
Cook pasta using a pressure cooker with 1½ cups water and ¾ tsp salt
Drain and let cool to room temperature
Peel and dice cucumbers, soak red onion in cold water for 5 minutes, then drain
In a large bowl, combine pasta, halved cherry tomatoes, black olives, diced cucumbers, and drained red onion
Mix in crumbled feta cheese
Add Italian dressing and toss until evenly coated
Season with salt and pepper to taste
Notes
For a vegan version, use crumbled vegan feta cheese
Prep all components in advance for quicker assembly
Storage: Keep refrigerated in an airtight container for up to 5 days
Feel free to add bell peppers, celery, or avocado for extra crunch and creaminess