Description
This refreshing Summer Pasta Salad is a vibrant blend of tender rotini pasta, fresh arugula, crisp bell pepper, cucumber, cherry tomatoes, and tangy artichoke hearts. Tossed with crumbled feta cheese, fresh basil and parsley, and a zesty Italian dressing, this salad is perfect for a quick, healthy meal or a crowd-pleasing side dish during warm weather.
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 the pasta and rinse it under cold water to stop the cooking process and cool it quickly.
- Chop the Vegetables and Herbs: While the pasta is cooking, dice the bell pepper, red onion, and seeded cucumber. Halve the cherry tomatoes. Drain and chop the artichoke hearts. Finely chop the basil and parsley to prepare for mixing.
- Combine Ingredients: In a large mixing bowl, combine 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 the salad mixture. Season with salt and pepper to your taste. Gently toss everything together to ensure the dressing coats all the ingredients evenly.
- Chill and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This chilling time allows the flavors to meld beautifully and the salad to be served cool and refreshing.
Notes
- For a gluten-free version, substitute the pasta with a gluten-free rotini or another gluten-free pasta.
- Use your favorite Italian dressing or make your own for a fresher taste.
- This salad can be prepared a day ahead and stored in the refrigerator for convenience and enhanced flavor.
- Feel free to add olives or roasted red peppers for extra flavor.
- Keep the salad refrigerated and consume within 2 days for best freshness.
