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As summer unfolds, the kitchen transforms into a vibrant hub of culinary creativity, embracing the season's bounty. The warmth invites us to swap heavy, hearty meals for lighter, more refreshing dishes that celebrate the sun-kissed flavors of fresh ingredients. Among these delightful options is the Summer Fiesta Cold Pasta Salad—a dish that perfectly encapsulates the spirit of summer cooking. This salad is not only visually appealing with its vibrant colors but also brimming with fresh produce, making it an ideal choice for gatherings, picnics, or simply as a satisfying meal at home.

Cold Pasta Salad

Celebrate summer with the vibrant Summer Fiesta Cold Pasta Salad! This dish combines tri-color rotini, fresh vegetables like cherry tomatoes, cucumbers, and bell peppers, along with feta cheese and olives for a flavorful twist. It’s easy to prepare and perfect for picnics, potlucks, or a quick weekday meal. Packed with nutrients and customizable to your taste, this refreshing salad is a must-try that’s sure to impress your guests while keeping you cool on warm days!
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Ingredients
  

2 cups tri-color rotini pasta

1 cup cherry tomatoes, halved

1 cup diced cucumber

1 cup cooked corn (freshly cooked or thawed from 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 added creaminess)

Instructions
 

Cook the Pasta: In a large pot, bring enough salted water to a rolling boil. Add the tri-color rotini pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water to halt the cooking process. Transfer the cooled pasta to a large mixing bowl.

    Prepare the Vegetables: While the pasta is cooling, take the time to prep your vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and if you're using frozen corn, ensure it is fully thawed and drained properly. Finely chop the red onion and fresh parsley.

      Combine Ingredients: Once the pasta has cooled down, add the halved cherry tomatoes, diced cucumber, corn, sliced olives, diced red bell pepper, chopped red onion, and parsley into the bowl with the pasta. If you're adding avocado for creaminess, gently fold it in at this stage.

        Dress the Salad: Drizzle the Italian dressing over the combined pasta and vegetable mixture. Carefully stir everything together to ensure that every ingredient is evenly coated with the dressing.

          Add Feta and Season: Sprinkle the crumbled feta cheese generously over the top of the salad. Season with salt and pepper according to your taste preferences. Use a gentle tossing motion to incorporate the feta into the salad without breaking it down too much.

            Chill and Serve: Cover the salad with plastic wrap or a lid to keep it fresh, and place it in the refrigerator for at least 30 minutes to allow all the flavors to meld together beautifully. Serve chilled for a refreshing and vibrant dish that’s perfect for summer gatherings.

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

                Presentation Tips: For an attractive presentation, serve the salad in a clear glass bowl to showcase the colorful ingredients. Garnish with an extra sprinkle of parsley and some cherry tomato halves on top for an added pop of color. Enjoy your delightful summer dish!