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The Ultimate Summer Italian Pasta Salad

A vibrant and refreshing pasta salad loaded with colorful vegetables and zesty dressing, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 2 cups short pasta (fusilli or penne) Any short pasta works best.
  • 1 each red bell pepper, diced Adds sweetness and color.
  • 1 each yellow bell pepper, diced Adds sweetness and color.
  • 1 each green bell pepper, diced Adds sweetness and color.
  • 1 pint cherry tomatoes, halved Provides juiciness and flavor.
  • 1 medium cucumber, diced Adds crunch.
  • 1 small red onion, finely chopped Gives a sharp flavor.
  • 1/2 cup black olives, sliced Adds a briny flavor.
  • 1 cup feta cheese, crumbled Adds creaminess.
  • 1 cup Italian dressing Store-bought or homemade.
  • 1 handful fresh basil, chopped Provides fresh flavor.
  • to taste salt and pepper For seasoning.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, rinse under cold water to cool it down, and allow it to drain completely.
Preparing the Vegetables
  1. While the pasta cooks, wash and chop the bell peppers, cucumber, cherry tomatoes, and red onion. Place the chopped vegetables in a large mixing bowl.
Combining Ingredients
  1. Once the pasta has cooled, add it to the bowl of chopped vegetables. Stir in the sliced olives and crumbled feta cheese.
Dressing the Salad
  1. Drizzle the Italian dressing over the salad and toss everything together gently until all ingredients are well combined. Season with salt and pepper to taste.
Chilling and Serving
  1. Cover the salad and refrigerate for at least 20 minutes to allow the flavors to meld. Give it a final toss before serving, and sprinkle fresh basil on top for a burst of color and flavor.

Notes

This salad can be prepared up to a few hours in advance, but leave off the dressing until just before serving to keep everything fresh. It stays good in the refrigerator for up to three days in an airtight container.