Summer Pasta Salad
This easy summer pasta salad is loaded with crisp garden veggies, artichoke hearts, and feta in zesty Italian dressing. Make it the night before — it gets better in the fridge!
Servings: 6 servings
Calories: 500kcal
Ingredients
- 1 lb dried rotini pasta cooked al dente
- 2 cups arugula
- 1 bell pepper diced
- 1 red onion diced
- 1 cucumber seeded and diced
- 1 pint cherry tomatoes halved
- 1 12oz jar artichoke hearts in water drained and diced
- 1 cup feta cheese crumbled
- ⅓ cup basil finely chopped
- ⅓ cup parsley finely chopped
- 1 ¼ cups Italian dressing Reserve ¼ of the dressing to toss in just before serving
- salt and pepper to taste
Instructions
- Combine all the ingredients in a large mixing bowl and stir to combine. Season to taste. Chill for 30 minutes before serving.
Video
Notes
- Cook the pasta just until al dente so it doesn't become mushy.
- Pat vegetables dry before adding them to prevent a watery salad.
- Cut all vegetables into similar-sized pieces for easy eating.
- Make the salad a day ahead for even better flavor.
Nutrition
Calories: 500kcal | Carbohydrates: 71g | Protein: 15g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 791mg | Potassium: 581mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1675IU | Vitamin C: 52mg | Calcium: 184mg | Iron: 2mg