Light and Fresh Pasta Salad

Yum! This pasta salad is super easy and versatile. You can add or omit whatever veggies you like. For the bell pepper, I like using yellow or orange to add great color, but you can use whatever you like. As for the feta cheese, you can purchase crumbled or block; however, I like using block cheese, breaking it down, and upon mixing, it crumbles down perfectly. I like to make this the night before my event so all the flavors meld together.

• Ready In: 20 mins
• Serves: 10
• Yields: 1 pasta salad

Ingredients

• 1 (16 ounce) box  tri-colored rotini pasta
• 3  stalks celery, chopped
• 1  small bell pepper, chopped
• 1  cucumber, peeled and chopped
• 1  small red onion, chopped
• 3⁄4 cup black olives, sliced (I use kalamata sometimes)
• 3⁄4 cup  cups feta cheese
• 1  cup cherry tomatoes, halved
• 1 (8 ounce) bottle  fat-free Italian salad dressing (or to taste)
•  salt and pepper

Directions

1. Cook pasta according to box directions.
2. Meanwhile, you can prep your veggies if you haven't already.
3. In a large bowl (there will be a lot of pasta!) toss drained pasta and veggies.
4. Add feta blocks to bowl and mix well to break down cheese.
5. Pour dressing over ingredients and toss to coat.
6. Salt and pepper to taste, if needed.
7. Store in a large Ziploc-esque tupperware container and refrigerate at least 1 - 2 hours before serving.