Last Minute Pasta Salad
Prep time
Cook time
Total time
Author: Chick and Her Cheese
Serves: 8
Ingredients
- 1 lb pasta, multicolor rotini*
- ¾ cup Italian dressing, plus some
- 2 small cucumbers
- 1-2 medium tomatoes
- 6 oz Feta cheese, crumbled
- salt and pepper to taste
Instructions
- Cook the pasta to al dente according to the directions on the box
- While the pasta is cooking, chop your veggies, I would also suggest seeding the tomatoes if you don't want to water down the dressing
- Drain the pasta (don't rinse it!) and then put a couple of tablespoons of dressing to prevent it from sticking together
- Add the veggies and refrigerate
- Once it's cooled add the crumbled feta and more dressing and salt and pepper to taste. Depending on how much dressing the pasta has sucked up while chilling will change the amount you want to add, so i recommend tasting it as you add it.
- Enjoy Immediately or refrigerate for up to a week*
Notes
*I like to cook the pasta the night before, if possible, and then add the veggies and cheese the next day.
*Also, the longer it sits in the fridge you might want to add some extra dressing as it gets absorbed.
*Also, the longer it sits in the fridge you might want to add some extra dressing as it gets absorbed.
Nutrition Information
Serving size: ¾ cup Calories: 312 Fat: 9 Carbohydrates: 48 Sugar: 6 Sodium: 365 Protein: 11
Recipe by Chick and her Cheese at https://chickandhercheese.com/last-minute-pasta-salad/