The Girl Who Ate Everything · by Christy Denney★ 5.0 (1)
Feta and Vegetable Rotini Salad
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 13%
CARBS 26G50% OF CAL
2G FIBER20G OTHER4G TOTAL SUGAR
FAT 9G38% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cold pasta salad with rotini, fresh vegetables, feta cheese, and olives tossed in Italian dressing. Easy to make and great for meal prep.
sideitaliansaladvegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups tricolor rotini pasta, cooked, drained and cooled ((about 8 ounces))
- 1 cup crumbled feta cheese
- 1 cup halved cherry tomatoes
- 1 cup chopped cucumbers ((skin on or off depending on preference))
- 1/2 cup sliced black olives ((about 2 ounces))
- 1/2 cup zesty Italian dressing
- 1/4 cup finely chopped red onions
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 13%
CARBS 26G50% OF CAL
2G FIBER20G OTHER4G TOTAL SUGAR
FAT 9G38% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 430mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 123mg
- Calcium
- 97mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 430MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.