This vibrant Feta Vegetable Rotini Salad is my go-to for a quick, satisfying meal that bursts with Mediterranean flavors. After testing countless versions, I’ve found that the combination of tender tricolor pasta, creamy feta, and a zesty Italian dressing creates a perfect balance that keeps me coming back for more. It’s a refreshing dish that works beautifully as a light lunch or a side for grilled proteins.

Feta and Vegetable Rotini Salad

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

3 cups tricolor rotini pasta, cooked, drained and cooled ((about 8 ounces))
1 cup crumbled feta cheese
1 cup halved cherry tomatoes
1 cup chopped cucumbers ((skin on or off depending on preference))

1/2 cup sliced black olives ((about 2 ounces))
1/2 cup zesty Italian dressing
1/4 cup finely chopped red onions

Instructions

Combine all ingredients. Refrigerate 1 hour.
Tips: Substitute other vegetables as desired. If cherry tomatoes are not available, use coarsely chopped plum tomatoes instead. Or, substitute chopped red and/or green peppers for the cucumbers.
Using Unpeeled Cucumbers: When using unpeeled cucumbers, be sure to scrub them before chopping. If the cucumber has been heavily waxed, then peel it before chopping it.

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Feta and Vegetable Rotini Salad Recipe