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pasta salad recipe with italian dressing
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This vibrant pasta salad features a homemade creamy roasted red pepper and feta vinaigrette instead of standard Italian dressing. It’s designed as a high-protein, family-friendly meal prep option, perfect for feeding a crowd and tastes even better after chilling.
Ingredients
- 340 g / 12 oz rotini or fusilli pasta, cooked al dente and cooled
- 200 g / 7 oz roasted red peppers, drained well
- 100 g / 3.5 oz feta cheese, crumbled (divided)
- 120 ml / 1/2 cup extra virgin olive oil
- 60 ml / 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 250 g / 1 cup cherry tomatoes, halved
- 1 medium cucumber, peeled and diced
- 1/2 small red onion, very thinly sliced
- 80 g / 1/2 cup pitted Kalamata olives, halved
- 15 g / 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Prepare Pasta: Cook pasta according to package directions in well-salted water until just al dente. Drain thoroughly and immediately rinse with cold water until cooled completely to stop cooking and prevent clumping.
- Make Dressing: In a food processor, combine the drained roasted red peppers, 70 g (2.5 oz) of the crumbled feta cheese, olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, and pepper. Blend until the dressing is completely smooth and creamy.
- Combine Ingredients: Transfer the cooled pasta to a large mixing bowl. Add the halved cherry tomatoes, diced cucumber, sliced red onion, and halved Kalamata olives.
- Toss Salad: Pour the creamy dressing over the pasta and vegetables. Toss gently until all ingredients are evenly coated.
- Chill: Cover and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to combine and chill completely.
- Garnish and Serve: Just before serving, toss again to redistribute the dressing. Sprinkle with the remaining 30 g (1 oz) crumbled feta cheese and fresh chopped parsley.
Notes
Prepare the pasta salad at least 1 hour before serving, allowing the flavors to meld. If storing longer than 24 hours, keep the dressing separate to prevent pasta from becoming soggy. If the salad seems dry when serving, add a small splash of olive oil to loosen it up.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 3 mg