Serve a Plate of Pasta Salad to Round Out Spring Picnics

(Feature Impact) If clear skies and bright sunshine have you dreaming of a fresh meal outdoors, a picnic may be just the solution. Rounding out your spread of sandwiches and cold refreshments doesn’t have to be a trick – instead, treat yourself to a light, simple side like this Picnic Pasta Salad.

Cooked rotini is mixed with fresh veggies, tossed with Italian dressing and topped with crumbled feta cheese for a zesty complement to your favorite al fresco meals.

Visit Culinary.net to find more ways to round out a perfect picnic lunch.

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Picnic Pasta Salad

Recipe adapted from “Budget Bytes”

Prep time: 10 minutes

Cook time: 8 minutes

Servings: 10

• 1 pound rotini pasta
• 1 English cucumber
• 2 bell peppers
• 10 ounces grape tomatoes
• 1/2 red onion
• 2 tablespoons fresh chopped parsley
• 1/4 cup crumbled feta cheese
• 1 bottle (16 ounces) Italian dressing
• 1/4 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper

Cook pasta according to package instructions. Drain in colander and rinse with cool water; drain well.

Slice the cucumber into half-moons, chop the bell peppers, halve the tomatoes, thinly slice the red onion, and chop the parsley. Set vegetables and parsley aside.

Transfer drained pasta to a large bowl. Add chopped vegetables, parsley, and feta cheese.

Pour dressing over pasta salad and toss until evenly coated. Add salt and pepper, then refrigerate until ready to eat.