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Rainbow Pasta Salad

Rainbow Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 12 oz rotini pasta
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 English cucumber, diced
  • 1/4 cup thinly sliced red onion
  • 1/2 cup sliced black olives
  • 4 oz crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/3 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Italian seasoning
  • 1 small garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp sugar (optional)

Method
 

  1. Cook the pasta in salted boiling water until al dente, about 8 to 10 minutes. Drain and rinse under cold water until cool.
  2. While the pasta cooks, dice the bell peppers, halve the cherry tomatoes, dice the cucumber, and slice the red onion and olives.
  3. In a small bowl or jar, whisk together the olive oil, vinegar, Italian seasoning, minced garlic, salt, pepper, and sugar.
  4. Toss the cool pasta and chopped veggies with the dressing in a large bowl. Scatter feta and parsley on top and serve.

Notes

Let the salad rest for 20 minutes after tossing for the boldest flavor. If making it a day ahead, you can add the dressing a few hours before, but wait to add the feta until just before serving so it stays in nice crumbles.