Vegetarian Italian Pasta Salad
This colorful Vegetarian Italian Pasta Salad combines rotini pasta, crisp vegetables, and a tangy homemade dressing for a light yet satisfying meal. Perfect for picnics, potlucks, or a healthy lunch, this dish is fresh, versatile, and full of Mediterranean flavor.
Equipment
- Large Pot
- Mixing Bowl
- Colander
- Whisk
Ingredients
Salad
- 8 oz rotini pasta cooked al dente
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 bell pepper diced
- ½ red onion diced
- ½ cup black olives sliced
- ½ cup feta cheese crumbled
Dressing
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- salt and pepper to taste
Instructions
- Step 1 – Prepare Ingredients: Gather and measure all ingredients. Chop vegetables and set aside.
- Step 2 – Cook the Pasta: Boil rotini in salted water for 8–10 minutes until al dente. Drain and rinse under cold water.
- Step 3 – Combine Vegetables: In a large bowl, mix tomatoes, cucumber, bell pepper, red onion, and olives.
- Step 4 – Add Pasta: Add cooled pasta to the vegetables and toss gently to combine.
- Step 5 – Make the Dressing: Whisk olive oil, red wine vinegar, oregano, salt, and pepper until emulsified.
- Step 6 – Combine: Pour the dressing over the salad and toss to coat evenly.
- Step 7 – Add Feta: Fold in crumbled feta cheese gently.
- Step 8 – Chill and Serve: Refrigerate for 30 minutes before serving to enhance flavors.
Notes
For a vegan version, omit the feta or use a dairy-free substitute. Add roasted vegetables, chickpeas, or avocado for more texture and flavor. Store leftovers in an airtight container for up to 4 days.