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As the sun shines brighter and the days grow longer, our culinary choices shift towards lighter, more refreshing dishes that capture the essence of summer. Pasta salads have long been a staple of warm-weather dining, offering a delightful blend of flavors and textures that can be easily customized to suit any palate. They serve as the perfect accompaniment for picnics, barbecues, and potlucks, allowing both novice and seasoned cooks to impress guests with minimal effort.

Cold Pasta Salad

Dive into summer with the Summer Fiesta Cold Pasta Salad, a vibrant dish perfect for gatherings! This refreshing salad combines tri-color rotini pasta, crunchy fresh vegetables, and creamy feta cheese for a delightful blend of flavors and textures. Packed with nutrition and easy to customize, it's a go-to for picnics and barbecues. Whether you're a novice or experienced cook, this salad is sure to impress your guests and make your summer celebrations memorable.
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Ingredients
  

2 cups tri-color rotini pasta

1 cup cherry tomatoes, halved

1 cup diced cucumber

1 cup cooked corn (fresh or frozen)

1/2 cup black olives, sliced

1/2 cup diced red bell pepper

1/4 cup finely chopped red onion

1/4 cup fresh parsley, chopped

1 cup feta cheese, crumbled

1/2 cup Italian dressing (store-bought or homemade)

Salt and pepper to taste

Optional: 1 avocado, diced (for creaminess)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the tri-color rotini pasta and cook according to package directions until al dente. Drain pasta and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl.

    Prepare the Vegetables: While the pasta cools, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and red bell pepper. If using frozen corn, make sure it is thawed and drained. Finely chop the red onion and parsley.

      Combine Ingredients: Once the pasta is cool, add the cherry tomatoes, cucumber, corn, olives, red bell pepper, red onion, and parsley to the bowl. If you’re including the avocado, gently fold that in as well.

        Dress the Salad: Pour the Italian dressing over the pasta and vegetables. Stir gently to ensure that everything is well-coated with the dressing.

          Add Feta and Season: Sprinkle the crumbled feta cheese over the salad. Season with salt and pepper to taste. Gently toss everything together, being careful not to break apart the feta cheese too much.

            Chill and Serve: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8