Description
A refreshing and colorful Summer Pasta Salad featuring rotini pasta, fresh vegetables, and herbs, tossed in a zesty Italian dressing and topped with crumbled feta. Perfect for warm weather meals and easy to prepare in just 15 minutes.
Ingredients
Scale
Pasta & Vegetables
- 1 lb dried rotini pasta, cooked
- 2 cups arugula
- 1 bell pepper, diced
- 1 red onion, diced
- 1 cucumber, seeded and diced
- 1 pint cherry tomatoes, halved
- 1 (12 oz) jar artichoke hearts in water, drained and diced
Herbs & Cheese
- 1 cup feta cheese, crumbled
- â…“ cup basil, finely chopped
- â…“ cup parsley, finely chopped
Dressing
- 1 ¼ cups Italian dressing
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta quickly.
- Chop the Vegetables and Herbs: While the pasta cooks, dice the bell pepper, red onion, and seeded cucumber, and halve the cherry tomatoes. Drain and chop the artichoke hearts. Finely chop the basil and parsley.
- Combine Ingredients: In a large mixing bowl, add the cooked pasta, arugula, diced vegetables, artichoke hearts, herbs, and crumbled feta cheese.
- Add Dressing and Toss: Pour the Italian dressing over the salad ingredients. Season with salt and pepper to taste. Toss everything gently until well combined.
- Chill and Serve: Cover and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld and the salad to chill properly.
Notes
- For a lighter option, use a reduced-fat feta or low-fat Italian dressing.
- This salad is best served chilled but can be kept at room temperature for up to 2 hours before serving.
- Feel free to add grilled chicken or chickpeas for extra protein.
- Make sure to rinse pasta under cold water to prevent it from sticking and to keep salad fresh.
