Description
A vibrant, zesty, and no-cook pasta salad that improves as it sits. Perfect for summer barbecues, potlucks, and meal prep, this vegetarian-friendly dish features al dente pasta, crisp vegetables, and a tangy Italian dressing.
Ingredients
Scale
- 1 pound (450g) Penne or Rotini pasta
- 1 large Red Bell Pepper, diced
- 1 medium English Cucumber, diced
- ½ medium Red Onion, finely diced
- 1 pint Cherry Tomatoes, halved
- ½ cup Feta Cheese, crumbled
- ½ cup Black Olives, sliced
- ½ cup Prosciutto or Salami, chopped (optional)
- ¾ cup Italian Dressing (oil-based)
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Red Wine Vinegar
- 1 teaspoon Dried Oregano
- ½ teaspoon Garlic Powder
- Salt and Black Pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook penne or rotini according to package directions but remove 1 minute early for al dente texture.
- Drain pasta in a colander and rinse under cold water to stop cooking. Shake off excess water but leave slightly moist.
- While pasta boils, dice bell peppers, cucumber, and red onion. Halve cherry tomatoes and slice olives.
- In a small jar or bowl, whisk together Italian dressing, olive oil, red wine vinegar, dried oregano, garlic powder, salt, and pepper until combined.
- In a large mixing bowl, combine cooled pasta, chopped veggies, feta, olives, and optional meat.
- Pour dressing over the mixture and gently toss with tongs or large spoons until evenly coated.
- Cover and refrigerate for at least 1 hour (preferably 2) to allow flavors to meld.
- Give a final toss before serving. Adjust seasoning if needed and garnish with fresh basil if desired.
Notes
Do not skip rinsing the pasta with cold water to prevent clumping. Use oil-based dressing rather than creamy or low-fat versions. If using regular cucumbers, peel and seed them to prevent watery salad. For best flavor, make the salad ahead of time and let it marinate overnight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5
- Sodium: 450
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 42
- Fiber: 3
- Protein: 8
Keywords: pasta salad, cold pasta salad, italian pasta salad, no cook recipe, summer recipes, potluck ideas, vegetarian, meal prep