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Easy Pasta Salad

Pasta Salad with Homemade Italian Dressing

This fresh and colorful pasta salad is packed with vibrant vegetables, briny olives, creamy feta, and a zesty homemade Italian dressing. Perfect for summer picnics, BBQs, or a make-ahead lunch.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Calories: 505
Ingredients Method Notes

Ingredients
  

For the Pasta Salad
  • 12 oz rotini pasta
  • 2 cups cherry tomatoes halved
  • 2 cups feta cheese
  • 1 cup mini pepperoncini peppers
  • ½ cup pepperoncini roughly chopped
  • 1 red onion diced
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • ½ cucumber diced
  • ½ cup green olives
  • ½ cup black olives
For the Homemade Italian Dressing
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon lemon juice
  • 2 teaspoon Italian seasoning
  • 1 teaspoon sugar
  • ½ teaspoon garlic powder
  • 1 pinch red pepper flakes

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain and rinse under cold water until cooled.
Make the Dressing
  1. In a large mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, Italian seasoning, sugar, garlic powder, and red pepper flakes until well combined.
Assemble the Salad
  1. Add the cooled pasta to the bowl with the dressing. Toss well to coat.
  2. Add cherry tomatoes, feta, green and black olives, mini pepperoncinis, chopped pepperoncini, red onion, bell peppers, and cucumber. Gently toss to combine.
Chill and Serve
  1. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors meld. Enjoy!

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.