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Summer Pasta Salad Recipe

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  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Salads
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This refreshing Summer Pasta Salad combines rotini pasta with vibrant, crunchy vegetables, briny artichoke hearts, fresh herbs, and crumbled feta, all tossed in a zesty Italian dressing. Perfect for picnics, barbecues, or as a light main course, this easy recipe comes together in just 15 minutes and is sure to be a crowd-pleaser.

Ingredients

Units Scale

  • Pasta & Vegetables

  • 1 lb dried rotini pasta, cooked
  • 2 cups arugula
  • 1 bell pepper, diced
  • 1 red onion, diced
  • 1 cucumber, seeded and diced
  • 1 pint cherry tomatoes, halved
  • 1 (12 oz) jar artichoke hearts in water, drained and diced

  • Herbs & Cheese

  • 1 cup feta cheese, crumbled
  • 1/3 cup basil, finely chopped
  • 1/3 cup parsley, finely chopped

  • Dressing

  • 1 1/4 cups Italian dressing
  • Salt and pepper, to taste

Instructions

  1. Cook the Pasta – Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta quickly.
  2. Chop the Vegetables and Herbs – While the pasta cooks, dice the bell pepper, red onion, seeded cucumber, and halve the cherry tomatoes. Drain and chop the artichoke hearts. Finely chop the basil and parsley.
  3. Combine Ingredients – In a large mixing bowl, add the cooked pasta, arugula, diced vegetables, artichoke hearts, herbs, and crumbled feta cheese.
  4. Add Dressing and Toss – Pour the Italian dressing over the salad ingredients. Season with salt and pepper to taste. Toss everything gently until well combined.
  5. Chill and Serve – Cover and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld and the salad to chill properly.

Notes

  • You can substitute other short pasta shapes such as penne or fusilli if desired.
  • For extra protein, add grilled chicken, shrimp, or chickpeas.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • If making ahead, add the arugula and feta just before serving to keep them fresh.

Nutrition

  • Serving Size: 1 serving (about 1 1/2 cups)
  • Calories: 410
  • Sugar: 6g
  • Sodium: 640mg
  • Fat: 19g
  • Saturated Fat: 5g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 4g
  • Protein: 11g
  • Cholesterol: 15mg

Find it online: https://emilyquickdinners.com/summer-pasta-salad-recipe/