Feta and Vegetable Rotini Salad

10 reviews, 4.9 star(s). 80% would make again

Ready in 1 hour 30 minutes

This recipe is from Kraft Food and Family magazine.


3 cups Tricolor Rotini pasta; cooked, drained, and cooled
1 cup Feta cheese; Crumbled
1 cup Cherry tomatoes; halved
1 cup cucumber; unpeeled, Chopped
1/2 cup black olives; Sliced
1/2 cup Kraft Zesty Italian Dressing
1/4 cup Red onion; finely chopped

Original recipe makes 8



Toss all ingredients in a large bowl and cover. Refigerate for at least one hour to blend flavors.

Verified by stevemur
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Calories Per Serving: 351 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I hate olives so left them out amazing salad im usually not one for cold pasta salads but this is beautiful instead of using italian dressing i simply added a pinch of red pepper flakes great with grilled chicken. Thanks for this
bastonrach 1y ago

Beautiful color with excellent flavor. Great salad for potlucks and picnics.
SkipperMurphy 2y ago

Yummy...added broccoli and used green olives.
LavenderWand 3y ago

This recipe was fantastic I substituted Greek Salad Dressing for the Zesty Italian!!! And Bam a Hit!
Deeskitchen 3y ago

This turned out really well. My family loved it. I added crab meat and shrimp.
TatumKAlexander 3y ago

This recipe is GREAT and easy. I use it for potlucks. I make it with broccoli and cucumber - and it's perfect!
Rachella 6y ago

Very good, but I cut back on the feta and the dressing. I used whole grain pasta to buff it up a bit. It was very good, and easy to improvise with, I added sliced carrots also.
pineapplebutter 6y ago

biball599 8y ago

The last time I made this dish, I omitted the olives and substituted fresh brocolli for the cucumber - we liked it even better than the original recipe. Next time, I may add a little celery or carrots. [I posted this recipe.]
Beachbumette 9y ago

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