Feta and Vegetable Rotini Salad

This is always a hit and perfect for BBQs! Thanks Heidi for hooking me up with the recipe.

Feta and Vegetable Rotini Salad


  • 3 cups tricolor rotini pasta, cooked, drained and cooled
  • 1 cup feta cheese
  • 1 cup halved cherry tomatoes
  • 1 cup chopped cucumbers
  • 1/2 cup sliced black olives
  • 1/2 cup KRAFT Zesty Italian Dressing
  • 1/4 cup finely chopped red onions


  1. COMBINE all ingredients. REFRIGERATE 1 hour.
  2. Kraft Kitchens Tips: Substitute other vegetables as desired. If cherry tomatoes are not available, use coarsely chopped plum tomatoes instead. Or, substitute chopped red and/or green peppers for the cucumbers.
  3. Using Unpeeled Cucumbers: When using unpeeled cucumbers, be sure to scrub them before chopping. If the cucumber has been heavily waxed, then peel it before chopping it.


Source: Kraft Foods



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