Recipe of the Month: Pasta Salad
June 12, 2026
This month, MCC’s Registered Dietitian Susie has chosen a delicious Pasta Salad recipe that’s packed with crisp vegetables and flavorful ingredients. It’s an easy make-ahead dish for picnics, BBQs, potlucks, or lunch during a busy week.
Pasta Salad
16 ounces rotini or any medium pasta shape
1 medium English cucumber, chopped
1 pint grape tomatoes, halved
1 small bell pepper any color, chopped
¼ cup finely diced red onion or sliced green onions
1 cup Italian dressing or homemade dressing
¼ cup sliced black olives (optional)
3 tablespoons chopped fresh parsley
⅔ cup crumbled feta cheese, or to taste
Salt and black pepper to taste
In a large pot, boil pasta in salted water until al dente (firm) according to package directions. Drain and rinse under cold water to cool.
Meanwhile, chop the cucumber, grape tomatoes, bell pepper, and red onions.
In a large bowl, combine the cooked and cooled pasta, prepared vegetables, Italian dressing, sliced olives (if using), and fresh parsley. Toss well to coat. Season with salt and pepper to taste and gently stir in feta cheese.
Refrigerate for at least 2 hours before serving to allow the flavors to blend. Makes 12 servings.
