1poundrotinior another medium pasta (penne, bowties, etc.)
½cupfetaor bocconcini cut into bite-sized pieces
1 ½cupsEnglish cucumber sliced and quartered
1pint cherry tomatoescut in half
1cupbell pepperscut in ½" pieces
⅓cupblack olivessliced
1cupItalian dressing
Instructions
Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain the pasta and rinse under cold water.
While pasta is cooking, chop the vegetables.
In a large bowl combine the pasta, vegetables, and feta. Pour the Italian dressing overtop and mix well.
Refrigerate for at least 2 hours.
Before serving, give the pasta salad a quick stir and enjoy!
Notes
Choose pasta shapes that hold dressing well such as rotini, fusilli, or penne.These shapes provide texture and ensure that every bite is filled with flavor.
Cook the pasta just until it reaches al dente, as it will continue to soften slightly when mixed with the dressing. Overcooking can result in a mushy pasta salad.
Create a well-balanced pasta salad by combining a variety of flavors. Incorporate ingredients with different tastes and textures, such as crunchy vegetables, tangy dressings, salty cheeses, and savory herbs.
Chill before serving for enhanced taste and texture.