Picnic Pasta Salad

1 lb rotini pasta

1 English cucumber

2 bell peppers

10 oz grape tomatoes

1/2 red onion

2 tbsp fresh chopped parsley

1/4 cup crumbled feta cheese

1 bottle (16 oz) Italian dressing

1/4 tsp salt

1/4 tsp freshly cracked black pepper

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

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

Transfer drained pasta to 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.

Recipe adapted from “Budget Bytes”

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