Best 7 Feta And Vegetable Rotini Salad Recipes

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Feta and vegetable rotini salad is a refreshing and easy-to-make dish that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, thanks to the combination of fresh vegetables, tangy feta cheese, and a flavorful dressing. Rotini pasta provides the perfect base for this salad, as its spiral shape holds the dressing and vegetables well. With a few simple ingredients and steps, you can create a delicious and satisfying feta and vegetable rotini salad that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

ZESTY FETA AND VEGETABLE ROTINI SALAD



Zesty Feta and Vegetable Rotini Salad image

If pasta salads are a favorite, you'll want to try this Healthy Living recipe the next time you make one! It's as tasty as it is fabulously colorful.

Provided by My Food and Family

Categories     Pasta

Time 1h30m

Yield 8 servings, about 1 cup each

Number Of Ingredients 7

3 cups tri-colored rotini pasta, cooked, cooled
1 cup ATHENOS Traditional Crumbled 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

Steps:

  • Combine ingredients.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

FETA VEGGIE SALAD



Feta Veggie Salad image

"If you're tired of the same old green salads, try this medley I cam up with after tasting something similar at a restaurant," suggests Kristen Zayon of Anchorage, Alaska. Tip: "It makes a wonderful meal paired with grilled chicken and steamed rice," Kristen says.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 9 servings.

Number Of Ingredients 8

2 cups sliced fresh mushrooms
1 large green pepper, coarsely chopped
1 medium cucumber, seeded and chopped
1 large tomato, seeded and chopped
1 small red onion, coarsely chopped
1 cup (4 ounces) crumbled tomato and basil feta cheese
1 teaspoon minced garlic
2/3 cup Greek vinaigrette

Steps:

  • In a large salad bowl, combine the first seven ingredients. Drizzle with vinaigrette and toss to coat. Chill until serving.

Nutrition Facts :

FETA AND VEGETABLE ROTINI SALAD AKA GREEK SALAD



Feta and Vegetable Rotini Salad Aka Greek Salad image

Make and share this Feta and Vegetable Rotini Salad Aka Greek Salad recipe from Food.com.

Provided by Shirl

Categories     < 30 Mins

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 (12 ounce) package tri-color spiral pasta, cooked, drained and cooled
2 cups tomatoes, chopped into bite size
1 cup feta cheese, crumbled
2 cups cucumbers, peeled and chopped bite size
16 ounces black olives, sliced in half
16 ounces cotta salami, sliced into bite size
1 (16 ounce) bottle of zesty Italian salad dressing

Steps:

  • Toss all ingredients in a bowl. Cover and refrigderate atleast one hour before serving.

Nutrition Facts : Calories 596.6, Fat 39.5, SaturatedFat 11.9, Cholesterol 56.9, Sodium 2292.9, Carbohydrate 45.9, Fiber 3.9, Sugar 8.7, Protein 16.6

FETA AND VEGETABLE ROTINI SALAD



Feta and Vegetable Rotini Salad image

A very tasty pasta salad, especially with the best veggies of the season. If cherry tomatoes are not available, chop a few plum tomatoes, or add chopped red and green pepper in place of cucumber. To make this delicious pasta a hit with your kids, omit olives and onion. Prepares as directed, using your favorite pasta shape and substituting Kraft Cheddar Cheese, cubed, for the Feta.

Provided by Chef mariajane

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

450 g rotini pasta, cooked, drained and cooled (1/2 900g package)
1 cup Greek feta cheese, crumbled
1 cup cherry tomatoes, halved
1 cup cucumber, unpeeled, chopped
1/2 cup black olives, sliced
1/2 cup zesty Italian dressing
1/4 cup red onion, finely chopped

Steps:

  • Toss all ingredients in large bowl. Refrigerate at least 1 hour to blend flavours.

Nutrition Facts : Calories 268.5, Fat 6, SaturatedFat 0.9, Sodium 320.3, Carbohydrate 45.8, Fiber 2.4, Sugar 3.1, Protein 7.8

FETA AND VEGETABLE ROTINI SALAD FROM ATHENOS



Feta and Vegetable Rotini Salad from ATHENOS image

Dare we say WOW when talking about a pasta salad? In this case, absolutely. Zesty dressing, feta and crisp, fresh veggies unite for a zingy response to 'What should I bring?'

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 1h30m

Yield 8

Number Of Ingredients 7

3 cups tri-color rotini pasta, cooked, cooled
1 cup ATHENOS Traditional Crumbled Feta Cheese
1 cup halved cherry tomatoes
1 cup chopped cucumbers
½ cup sliced black olives
½ cup Italian dressing
¼ cup finely chopped red onions

Steps:

  • Combine ingredients.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 157.5 calories, Carbohydrate 20 g, Cholesterol 14.7 mg, Fat 6.2 g, Fiber 1.9 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 506.5 mg, Sugar 1.7 g

FETA AND VEGETABLE ROTINI SALAD



Feta and Vegetable Rotini Salad image

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Provided by Allrecipes Member

Time 1h20m

Yield 8

Number Of Ingredients 7

3 cups tricolor rotini pasta, cooked, drained and cooled
1 cup ATHENOS Traditional Crumbled Feta Cheese
1 cup halved cherry tomatoes
1 cup chopped unpeeled cucumber
½ cup sliced black olives
½ cup KRAFT Zesty Italian Dressing
¼ cup finely chopped red onion

Steps:

  • Toss all ingredients in large bowl. Cover. Refrigerate at least 1 hour to blend flavors.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 19.4 g, Cholesterol 13.8 mg, Fat 8.4 g, Fiber 1.9 g, Protein 6.5 g, SaturatedFat 2.4 g, Sodium 358.8 mg, Sugar 1.5 g

GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)



Greek Tomato Feta Fritters (Domatokeftethes) image

I'm showing you my take on domatokeftethes. These are incredibly delicious, versatile, and inexpensive, and they make a perfect summertime appetizer. Serve with freshly squeezed lemon, tzatziki sauce, or just plain Greek yogurt seasoned with raw minced garlic and lemon juice to taste.

Provided by Chef John

Categories     Greek Appetizers

Time 1h5m

Yield 4

Number Of Ingredients 15

2 cups diced fresh tomatoes with juices
½ cup packed grated zucchini
⅓ cup sliced green onions
2 teaspoons kosher salt, or to taste
1 teaspoon white sugar
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 pinch cayenne pepper
¼ cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
3 ounces feta cheese, crumbled
¾ cup all-purpose flour, or more as needed
¾ teaspoon baking powder
vegetable oil for frying

Steps:

  • Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
  • Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
  • Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
  • Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
  • Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
  • Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.

Nutrition Facts : Calories 170.4 calories, Carbohydrate 25.3 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 3.3 g, Sodium 1298.9 mg

Tips:

  • Use fresh, seasonal vegetables. This will ensure the best flavor and texture in your salad.
  • Don't overcook the vegetables. You want them to be crisp-tender, not mushy.
  • Use a variety of colors and textures in your salad. This will make it more visually appealing and interesting to eat.
  • Don't be afraid to experiment with different dressings. There are endless possibilities, so find one that you love.
  • Make sure to let the salad chill for at least 30 minutes before serving. This will allow the flavors to meld and the salad to become more refreshing.

Conclusion:

Feta and vegetable rotini salad is a delicious and refreshing dish that is perfect for summer. It is easy to make and can be customized to your liking. With its vibrant colors and flavors, this salad is sure to be a hit at your next potluck or barbecue.

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