8 ounces rotini pasta (or pasta of your choice)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely chopped
1/2 cup black olives, sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup Italian dressing
2 tablespoons balsamic vinegar
Salt and pepper, to taste
Cook the rotini pasta according to the package instructions until al dente. Drain and rinse the pasta under cold water to cool it down.
In a large bowl, combine the cooked pasta, halved cherry tomatoes, diced cucumber, chopped red onion, sliced black olives, crumbled feta cheese, chopped parsley, and chopped basil.
In a small bowl, whisk together the Italian dressing and balsamic vinegar until well combined.
Pour the dressing mixture over the pasta and vegetables. Gently toss to coat all the ingredients evenly.
Season the pasta salad with salt and pepper to taste. Adjust the seasoning as needed.
Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld.
Before serving, give the pasta salad a final toss to ensure the dressing is well distributed. Garnish with additional chopped herbs if desired.
Serve the deli-style pasta salad chilled as a refreshing and flavorful side dish.
Yield: 4-6 servings