Description
A quick and refreshing pasta salad featuring al dente rotini, crisp cucumber, red bell pepper, and tangy non-alcoholic Italian dressing. Light yet satisfying, this adaptable recipe is perfect for gatherings or meal prep. Simply combine with crumbled feta for a creamy, salty contrast or skip it for a vegan version.
Ingredients
12 oz uncooked rotini pasta
1 large cucumber, peeled and chopped
1 red bell pepper, thinly sliced
1/2 cup crumbled feta cheese
3/4 cup Italian dressing (non-alcoholic, vinegar-based)
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon black pepper
Instructions
Boil rotini in salted water until al dente (8-10 minutes); drain and rinse with cold water to cool.
Chop cucumber and thinly slice bell pepper. Toss with cooled pasta.
In a separate bowl, whisk together Italian dressing, olive oil, lemon juice, oregano, and black pepper until well combined.
Add dressing to the pasta-vegetable mix, folding in feta cheese gently.
Chill in the refrigerator for at least 2 hours before serving.
Notes
For a vegan option, substitute feta with crumbled tofu or omit entirely.
Swap bell pepper for zucchini or cherry tomatoes based on season.
Increase sodium if using low-salt dressing.
Chilling is essential for flavors to meld and dressing to coat evenly.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Boiling and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 345
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg