Go Back
The Summer Fiesta Cold Pasta Salad is not just a feast for the eyes; it's also a powerhouse of nutrition. Each component is chosen for its health benefits, ensuring that you can enjoy your meal guilt-free while fueling your body for summer activities.

Cold Pasta Salad

Beat the heat this summer with a refreshing Summer Fiesta Cold Pasta Salad that’s perfect for barbecues, picnics, and potlucks. This colorful dish features tri-color rotini pasta, crunchy seasonal vegetables, creamy feta cheese, and a zesty Italian dressing that brings everything together in a delicious way. Easy to prepare and versatile, it can serve as a light lunch or a hearty main course while offering a burst of flavor and nutrition. Enjoy the essence of summer with every bite!
Print Recipe Pin Recipe

Ingredients
  

2 cups tri-color rotini pasta

1 cup cherry tomatoes, halved

1 cup diced cucumber

1 cup cooked corn (fresh or frozen, to ensure sweetness)

1/2 cup black olives, sliced

1/2 cup diced red bell pepper

1/4 cup finely chopped red onion

1/4 cup fresh parsley, chopped

1 cup feta cheese, crumbled

1/2 cup Italian dressing (store-bought or homemade)

Salt and freshly ground black pepper to taste

Optional: 1 ripe avocado, diced (for a creamy texture)

Instructions
 

Cook the Pasta: In a large pot, fill with salted water and bring it to a vigorous boil. Once boiling, add the tri-color rotini pasta. Cook according to the package instructions until it reaches an al dente texture (usually about 8-10 minutes). After cooking, drain the pasta in a colander and rinse it under cold running water to quickly cool it down and stop the cooking process. Transfer the cooled pasta to a large mixing bowl.

    Prepare the Vegetables: While the pasta cools, wash and prepare the vegetables. Halve the cherry tomatoes, ensuring to keep the juices intact. Dice the cucumber and red bell pepper into bite-sized pieces. If using frozen corn, make sure it is thoroughly thawed and well-drained. Finely dice the red onion and chop the fresh parsley for vibrant flavor.

      Combine Ingredients: Once the pasta is completely cool, add the halved cherry tomatoes, diced cucumber, corn, sliced olives, diced red bell pepper, chopped red onion, and parsley into the bowl with the pasta. If you're including the avocado, gently fold it in to maintain its shape and creamy consistency.

        Dress the Salad: Drizzle the Italian dressing over the pasta and vegetable mix. Using a large spoon or spatula, stir gently to combine, ensuring that all ingredients are evenly coated with the dressing.

          Add Feta and Season: Evenly sprinkle the crumbled feta cheese on top of the salad. Add salt and freshly ground black pepper to taste, and then carefully toss everything together again, taking care not to break apart the feta cheese too much, allowing it to maintain a bit of texture.

            Chill and Serve: Cover the salad with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld beautifully. Serve the salad chilled, and enjoy a refreshing bite of summer!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8

                - Presentation Tips: For an eye-catching presentation, serve the salad in a large, clear glass bowl to showcase the colorful ingredients. Garnish with additional parsley on top and a few extra olives for an added touch.