Makes: 4-6 servings
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Recipe Note: Vegetarian Friendly

  • Make it Gluten Free: use brown rice pasta or gluten free alternative
  • Make it Dairy Free: leave out the feta
Italian Pasta Salad 4

Recipe Development, Photography and Food Styling by: Claire Cary, CHN


16 ounces uncooked pasta
3 cups grape or cherry tomatoes
3/4 cup pitted kalamata olives
1/2 cup diced red onion
1/2 cup chopped parsley
1 medium cucumber, diced
3/4 cup Sir Kensington’s Pepperoncini Italian Vinaigrette
1 cup crumbled feta


  1. Cook pasta according to package instructions, being sure to generously salt the pasta water for extra flavor.
  2. Once the pasta is done, drain and rinse until cold water.
  3. Combine the cooked pasta, chopped veggies and herbs in a large mixing bowl.
  4. Toss with the dressing.
  5. Crumble the feta on top and garnish with black pepper if desired.