1 (16-ounce) package tricolor or garden rotini pasta
1 small red onion, chopped
2 small summer squash, chopped
1 (2.25-ounce) can sliced black olives, drained
1 (4-ounce) package feta cheese crumbles
1 pint grape tomatoes, halved
1 (14-ounce) bottle Greek vinaigrette dressing
Cook the pasta according to the package instructions and drain well.
Pour the pasta into a large bowl and add the other ingredients. Toss well and refrigerate until serving. If you're going to be serving this the next day, I would wait until a few hours before the meal to add the dressing. If it sits in the refrigerator for too long the pasta absorbs all of the dressing and the salad may become a little dry.
This Greek Pasta Salad can actually be made with any bottle dressing or cheese. Feel free to swap out the veggies, too. It’s just a great basic recipe that you can adapt to make it your own. Y’all enjoy!!
Stacey Little has contributed to Southern Holiday Life since Christmas 2013. He published his own cookbook The Southern Bite in March. Here you will find all the recipes he has contributed to Southern Holiday Life. To see more of his recipes, visit his blog The Southern Bite