Name: Vegetarian Italian Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Italian
Ingredients: 8 ounces rotini pasta; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1 bell pepper, diced; 1/2 red onion, diced; 1/2 cup black olives, sliced; 1/2 cup feta cheese, crumbled; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; Salt and pepper to taste

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Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh? Same. Enter this vegetarian Italian pasta salad: bright, crunchy, tangy, and zero drama. It stashes well, travels well, and even your picky friend who claims to hate vegetables will probably steal a forkful.

If you like bold veggie flavors and easy weeknight wins you might also enjoy this cauliflower soup idea I tried recently roasted cauliflower turmeric soup. That is to say this pasta salad plays nice with lots of menus and moods.

Why This Recipe is Awesome

Okay hear me out. This salad checks all the boxes. It tastes like summer even when it is freezing outside. It takes no culinary degree to make it. I mean it is idiot proof and I say that lovingly.

It is also flexible. Want it lighter? Skip some cheese. Want it heartier? Toss in chickpeas. It holds up in the fridge which means leftovers are legit edible gold. And it looks pretty enough to serve to guests without pretending you planned months ahead.

Ingredients You’ll Need

8 ounces rotini pasta. Twisty bits that catch dressing like champs.
1 cup cherry tomatoes, halved. Little flavor bombs.
1 cup cucumber, diced. Crunchy and refreshing.
1 bell pepper, diced. Use any color for mood.
1/2 red onion, diced. Sharp but friendly in small bites.
1/2 cup black olives, sliced. Salty sass.
1/2 cup feta cheese, crumbled. Creamy tang.
1/4 cup olive oil. Not the bargain stuff please.
2 tablespoons red wine vinegar. Brightens everything.
1 teaspoon dried oregano. Classic Italian vibes.
Salt and pepper to taste. Be bold enough to season.

Step-by-Step Instructions

Cook the rotini pasta according to package instructions. Drain and let cool. Keep it from steaming so the dressing sticks better.
In a large bowl combine the cooled pasta cherry tomatoes cucumber bell pepper red onion black olives and feta cheese. Toss gently so that the feta does not become a dust storm.
In a small bowl whisk together the olive oil red wine vinegar oregano salt and pepper. Taste and adjust. Dressing should be lively not shy.
Pour the dressing over the pasta salad and toss well to combine. Make sure every noodle gets some love.
Chill in the refrigerator for at least 30 minutes before serving. This lets the flavors get cozy.

Common Mistakes to Avoid

Underseasoning. Pasta without salt is like a joke without a punchline. Always season your dressing and taste it.
Adding the feta too early and then pulverizing it with the spoon. Add it and fold gently.
Serving it immediately without chilling. The flavors need a few minutes to flirt.
Overcooking the pasta. You want al dente. Mushy rotini is sad rotini.
Using wilted vegetables. Fresh is key. If the cucumber looks sad bin it and grab a crisp one.

Alternatives & Substitutions

Want to switch things up? Sure thing. Use chickpeas for extra protein if you want a meal that will actually get you through Monday. Swap feta for fresh mozzarella balls if you love ooze and milky goodness. No olives on hand? Capers give a similar salty pop in a pinch.

If you prefer a herb forward dressing trade dried oregano for fresh basil and add a splash more acid. For a vegan version ditch the feta and try chopped almonds or toasted pine nuts for texture and richness. IMO a sprinkle of lemon zest can make this sing so don’t be shy.

Also if you love lentil salads you might want a different kind of Mediterranean vibe try my take on a Greek lentil salad with feta for inspo Greek lentil salad with feta.

FAQ

Q. Can I use a different pasta shape?
A. Definitely. Penne fusilli or farfalle all work. Twisty shapes catch more dressing so they get my vote.

Q. How long will this keep in the fridge?
A. Up to 3 to 4 days if stored airtight. Textures change a bit but flavors improve after a day.

Q. Can I make this ahead for a party?
A. Yes make it a few hours or the night before. Chill it and toss again before serving so the dressing distributes nicely.

Q. Is this salad gluten free?
A. You can make it gluten free by using GF rotini. Everything else is naturally GF.

Q. Can I add protein like tofu or chicken?
A. Sure toss in grilled chicken or marinated tofu. This is a salad that likes friends.

Q. Should I rinse the pasta after cooking?
A. No unless you plan to serve it hot. Rinsing removes the starch that helps the dressing cling. For cold salads skip the rinse to keep things cohesive.

Final Thoughts

This vegetarian Italian pasta salad is the kind of recipe that makes life easier and taste buds happier. It dresses well leftovers travel well and it takes about as much effort as eating a bag of chips but with way better nutritional vibes. Remember to season boldly and chill before serving.

Now go impress someone or just treat yourself. You earned it and you deserve delicious food with low drama.

Conclusion

If you want another version with a zingy red wine vinaigrette check out this tasty riff that inspired some of my ideas Italian Pasta Salad with Red Wine Vinaigrette.