Description
This refreshing Summer Pasta Salad combines al dente rotini pasta with fresh arugula, bell pepper, red onion, cucumber, cherry tomatoes, and artichoke hearts. Tossed with crumbled feta cheese, fresh basil and parsley, and a zesty Italian dressing, it’s a perfect light meal or side dish that’s ready in just 15 minutes and ideal for warm weather gatherings.
Ingredients
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
- â…“ cup basil, finely chopped
- â…“ cup parsley, finely chopped
Dressing
- 1 ¼ cups Italian dressing
- Salt and pepper, to taste
Instructions
- 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.
- Chop the Vegetables and Herbs: While the pasta cooks, dice the bell pepper, red onion, and cucumber (after seeding). Halve the cherry tomatoes. Drain and chop the artichoke hearts. Finely chop the basil and parsley.
- Combine Ingredients: In a large mixing bowl, add the cooked and cooled pasta, arugula, diced vegetables, artichoke hearts, fresh herbs, and crumbled feta cheese.
- Add Dressing and Toss: Pour the Italian dressing over all the salad ingredients. Season with salt and pepper to taste. Toss gently until everything is well combined.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld and the salad chill properly before serving.
Notes
- For best texture, be sure to rinse the pasta with cold water to cool after cooking.
- You can substitute Italian dressing with a homemade vinaigrette if desired.
- Add olives or roasted red peppers for extra flavor variations.
- This salad can be made a few hours ahead and kept refrigerated.
- To keep the arugula from wilting, add it just before serving if preparing far in advance.
