Easy Italian Pasta Salad Recipe
This Italian Pasta Salad is full of fresh crunchy vegetables, briny olives, salty feta, a zesty Italian dressing, and buttery noodles.
Servings: 8 Servings
Ingredients
For the Pasta Salad
- 12 ounces bowtie pasta
- 1 cup celery diced into ¼-inch pieces
- 1 cup carrots diced into ¼-inch pieces
- 1 cup broccoli diced into ¼-inch pieces
- 1 cup cauliflower diced into ¼-inch pieces
- 1 cup cherry tomatoes halved
- 1 cup red onion diced into ¼-inch pieces
- 1 cup black olives sliced
- 1 cup red bell pepper diced into ¼-inch pieces
- 1 cup yellow bell pepper diced into ¼-inch pieces
- 1 cup green bell pepper diced into ¼-inch pieces
- 4 ounces (1 cup) crumbled feta
For the Dressing
- ½ cup olive oil
- ⅓ cup red wine vinegar
- ¼ cup lemon juice
- 1 tablespoon honey
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the pasta according to the package. Drain and rinse the pasta with cold water. Add the pasta to a large bowl with all of the veggies and the feta.
- Whisk together the dressing in a medium size bowl. Pour over the veggies and pasta and toss to combine.
- Garnish with fresh chopped parsley. Serve chilled.
Notes
Recipe Variations
- Add protein - if you're itching to sneak a little bit of protein into this pasta salad, diced or sliced salami would be a delicious addition.
- Switch up the veggies - if you don't have (or don't like) a veggie on our list, feel free to swap it with something else or just scrap it altogether. This pasta salad is SO forgiving.
Nutrition
Calories: 393kcal | Carbohydrates: 45g | Protein: 10g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 13mg | Sodium: 753mg | Potassium: 471mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3719IU | Vitamin C: 99mg | Calcium: 130mg | Iron: 2mg