Dinner

Pasta Salad with Feta, Fresh Vegetables, and Italian Dressing Recipe

ByHugo Harnd April 30, 2026April 30, 2026

Introduction

This refreshing pasta salad is perfect for summer gatherings or easy weeknight meals. With crisp vegetables, tangy feta, and a flavorful Italian dressing, it’s a delightful dish that’s simple to prepare and always a crowd-pleaser.

A white bowl filled with a colorful pasta salad sits on a white marbled surface. The salad has three main layers: at the bottom are beige spiral pasta pieces evenly spread, mixed with chopped green cucumbers that are shiny and fresh, and bright orange bell pepper chunks. The top layer displays halved red cherry tomatoes, small pieces of white feta cheese sprinkled throughout, tiny bits of purple onion, and scattered black olive slices. The salad is lightly garnished with green parsley leaves and cracked black pepper, creating a fresh and vibrant look. Two silver serving spoons rest next to the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces rotini (or any medium pasta shape)
1 medium English cucumber, chopped
1 pint grape tomatoes, halved
1 small bell pepper (any color), chopped
¼ cup finely diced red onion (or sliced green onions)
1 cup Italian dressing (or homemade dressing in the notes)
¼ cup sliced black olives (optional)
3 tablespoons chopped fresh parsley
⅔ cup crumbled feta cheese (or to taste)
Salt and black pepper, to taste

Instructions

Step 1: In a large pot, boil pasta in salted water until al dente according to package directions. Drain and rinse under cold water to cool the pasta completely.
Step 2: Meanwhile, chop the cucumber, grape tomatoes, bell pepper, and red onions.
Step 3: In a large bowl, combine the cooled pasta, prepared vegetables, Italian dressing, sliced olives if using, and fresh parsley. Toss well to coat everything evenly.
Step 4: Season with salt and pepper to taste, then gently stir in the crumbled feta cheese.
Step 5: Refrigerate the pasta salad for at least 2 hours before serving to allow the flavors to blend and the pasta to absorb the dressing.

Tips & Variations

For a homemade dressing, mix olive oil, red wine vinegar, garlic, dried oregano, salt, and pepper for a fresh alternative to store-bought Italian dressing.
Add cooked chickpeas or grilled chicken to turn this salad into a heartier meal.
Use fresh herbs like basil or dill instead of parsley for a different flavor profile.
To keep the salad from getting soggy, toss the pasta with a little olive oil before adding the vegetables and dressing.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. For best texture, stir the salad before serving and add extra feta or dressing if it seems dry. This salad is best enjoyed chilled or at room temperature.

How to Serve

A round white bowl filled with a colorful pasta salad on a white marbled surface. The salad has three main layers: the bottom layer is light yellow spiral rotini pasta, the middle layer includes green cucumber slices and red cherry tomato halves, and the top layer has small orange bell pepper chunks, black olive slices, crumbled white feta cheese, finely chopped red onions, and green parsley leaves sprinkled for garnish. The salad is nicely mixed and looks fresh. At the bottom left of the image, there are two shiny metal spoons resting on the surface with some green parsley sprigs nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any medium pasta shape like penne, farfalle, or fusilli works well in this salad.

How long can I make the pasta salad in advance?

It’s best to prepare the salad at least 2 hours ahead for flavors to meld. You can make it up to a day in advance, but avoid adding feta cheese until just before serving to keep it fresh.