Rotini Pasta Salad with Feta
A cold pasta salad of rotini, cherry tomatoes, cucumber, red onion, and feta tossed in a garlicky red wine vinegar dressing.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 12 oz rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red onion finely chopped
- 1 cup crumbled feta cheese
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- ¼ tsp black pepper
- ½ cup bell pepper optional, diced
- 1 can beans optional, rinsed, about 15 oz, or use grilled chicken
- ¼ cup sunflower seeds optional
- 1 tsp Dijon mustard optional
Instructions
Cooking
- Cook the pasta. Boil the rotini in salted water until al dente, then drain and rinse with cold water.
- Combine. Toss the cooled pasta with the tomatoes, cucumber, onion, feta, and any optional add ins.
- Whisk the dressing. Whisk the olive oil, vinegar, garlic, Italian seasoning, pepper, and mustard if using.
- Toss. Pour the dressing over the salad and toss to coat.
- Chill. Refrigerate at least 30 minutes.
- Serve. Serve cold.
Notes
Substitutions: Mozzarella balls can replace the feta, and any short pasta can replace the rotini.
Tips: Rinse the pasta until cool, pat the vegetables dry, and skip extra salt because the feta is salty.
Storage: Refrigerate in a covered container for up to 3 days and stir before serving.
Nutrition does not include the optional bell pepper, beans, sunflower seeds, and Dijon mustard.