Pasta Salad

I have a few go to summer sides for cookouts and parties and this pasta salad is one of them.  Something about summertime makes me crave this pasta salad and it’s always a big hit!  I’m from eastern North Carolina and basically grew up with vinegar as the only condiment.  Not really but we did put it on pretty much everything.  I probably use more than most would for this recipe but you can dial it down a bit if you aren’t a big vinegar fan.

For this paste salad, white distilled vinegar and italian dressing packets are combined as the dressing and it gives the dish a lot of flavor.  This recipe is super simple and packed with veggies.  You can subsitute the veggies to our families liking.




  • 2 Italian Dressing Packets
  • 1 cup White Distilled Vinegar (or less if you aren’t a vinegar fan)
  • 12 oz. Tri Colored Rotini
  • 2.25 oz. can Sliced Black Olives
  • 12 oz. container Traditional Crumbled Feta Cheese
  • 2 large cucumbers-peeled, sliced in half long ways, seeds removed (I use a melon baller to scoop the seeds out) then diced
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1/4 cup red onion diced



  1. Mix Italian dressing packets and vinegar together in a large bowl and set aside.
  2. Cook pasta in well-salted boiling water according to package directions. Drain pasta and transfer to large bowl with dresssing mixture.  Stir pasta in dressing mixture until all pasta is covered.
  3. Add Feta cheese to pasta and mix well.  (I prefer to do this while the pasta is still hot to help the cheese melt some).
  4. Mix in black olives, cucumbers, yellow and orange bell peppers and onion.
  5. Cover and refrigerate for about 2 hours to allow the flavors to mix together.
  6. Stir again before serving.








1 Comment

  1. Gary
    June 2, 2019 / 9:41 am


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