Description
This delightful, crowd-pleasing pasta salad brings comfort to the table with a vibrant blend of tri-color rotini, tangy Italian dressing, salty olives, and heart-healthy artichokes. Finished with a touch of creamy feta and sharp parmesan, this dish is perfect for busy families. It serves as a fantastic, chilled main or a versatile side dish that actually tastes better the next day as the flavors meld together. Simple to prepare and great for meal prepping, it’s a guaranteed winner for both kids and adults.
Ingredients
12 oz tri-color rotini pasta
1 cup Italian dressing
1/2 cup black olives, sliced and pitted
6 oz artichoke hearts, drained and chopped
1/2 cup feta cheese, crumbled
1/2 cup parmesan cheese, grated
1 tsp coarse sea salt
1/2 tsp black pepper, freshly cracked
Instructions
Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions until al dente.
Drain the pasta in a colander and rinse immediately under cold water to stop the cooking and cool the noodles completely.
Transfer the cooled rotini to a large mixing bowl.
Add the sliced black olives, chopped artichoke hearts, feta cheese, and parmesan cheese to the bowl.
Pour the Italian dressing over the mixture, then season with sea salt and black pepper.
Toss well until all ingredients are evenly coated.
Cover and refrigerate for at least 2 hours before serving to allow the flavors to infuse.
Notes
Leftovers stay fresh in an airtight container in the refrigerator for up to 3 days. Feel free to add fresh cherry tomatoes or diced cucumbers for extra crunch. Ensure the pasta is completely cool before mixing to prevent wilting the cheese.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Boiling
- Cuisine: American