By Shona Bonewit
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente, approximately 8-10 minutes.
While the pasta is cooking, chop the bell peppers into small, bite-sized pieces.
Once the pasta is cooked, drain it and rinse under cold water to cool it down and stop the cooking process.
In a large mixing bowl, combine the cooled pasta, chopped bell peppers, sliced olives, and crumbled feta cheese.
Add the Italian dressing to the bowl and gently toss all the ingredients together until well combined. You can add more dressing if you desire.
Season with salt and black pepper, adjusting to taste.
Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together. Serve chilled.
How did this recipe turn out? Let others know!
to rate this recipe
This Salad Pasta Vegetarian Mediterranean recipe is ready in 20 minutes and features rotini pasta, bell peppers, chopped, sliced olives and other delicious ingredients. Contains 350 calories total.
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente, approximately 8-10 minutes.
While the pasta is cooking, chop the bell peppers into small, bite-sized pieces.
Once the pasta is cooked, drain it and rinse under cold water to cool it down and stop the cooking process.
In a large mixing bowl, combine the cooled pasta, chopped bell peppers, sliced olives, and crumbled feta cheese.
Add the Italian dressing to the bowl and gently toss all the ingredients together until well combined. You can add more dressing if you desire.
Season with salt and black pepper, adjusting to taste.
Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together. Serve chilled.
Calories per Serving: 350
Your Rating:
