Feta Tomato Pasta Salad – Bright, Fresh, and Ready in Minutes
This Feta Tomato Pasta Salad is the kind of dish you make once and keep on repeat. It’s fresh, tangy, and satisfying, with just a handful of simple ingredients. Sweet tomatoes, briny feta, and a punchy lemon-garlic dressing wrap around tender pasta in the best way.
It’s perfect for picnics, weeknight dinners, or meal prep. Make it when tomatoes are at their peak, or lean on cherry tomatoes year-round for great flavor.
Feta Tomato Pasta Salad - Bright, Fresh, and Ready in Minutes
Ingredients
Method
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Drain and rinse briefly under cool water to stop the cooking.Shake off excess water.
- Prep the vegetables: Halve the cherry tomatoes. Dice the cucumber. Thinly slice the red onion.Pit and halve the olives. Crumble the feta. Chop the herbs.
- Make the dressing: In a small bowl, whisk together 1/3 cup olive oil, the zest and juice of 1 lemon, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, and the minced garlic.Season with 1/2 teaspoon salt, a few grinds of black pepper, and a pinch of red pepper flakes if you like.
- Toss while warm: Add the warm (not hot) pasta to a large bowl. Pour over about two-thirds of the dressing and toss to coat. This helps the pasta absorb flavor.
- Add the good stuff: Fold in tomatoes, cucumber, red onion, olives, and most of the feta.Add herbs last to keep them fresh.
- Adjust and finish: Add the remaining dressing as needed. Taste and season with more salt, pepper, or lemon. Sprinkle the remaining feta on top.
- Let it rest: Chill for 20–30 minutes if you can.The flavors meld and the salad tastes brighter and more cohesive.
- Serve: Toss once more before serving. Drizzle a little olive oil and add extra herbs if desired.
What Makes This Recipe So Good
- Balanced flavors: Creamy, salty feta balances the sweetness of ripe tomatoes and the brightness of lemon and herbs.
- Fast and simple: Most of the work is boiling pasta and chopping a few things. The rest is a quick toss.
- Make-ahead friendly: The flavors meld in the fridge, so it actually tastes better after a little rest.
- Versatile base: Add olives, cucumbers, grilled chicken, or keep it vegetarian.It’s hard to mess up.
- Great for sharing: Holds up well at potlucks and picnics, and it’s tasty at room temperature.
Shopping List
- Pasta: Short shapes like rotini, fusilli, farfalle, or penne (about 12 ounces)
- Tomatoes: Cherry or grape tomatoes (2 cups), or ripe vine tomatoes, diced
- Feta cheese: Block feta in brine, crumbled (about 6 ounces)
- Red onion: Thinly sliced (1/4 to 1/2 small onion)
- Cucumber: Persian or English cucumber, diced (1 cup) for crunch
- Fresh herbs: Basil and/or parsley (a small handful), optional dill for a twist
- Olives: Kalamata, pitted and halved (1/2 cup), optional but recommended
- Extra-virgin olive oil: For the dressing
- Lemon: Zest and juice (1 large lemon)
- Garlic: 1–2 cloves, minced
- Red wine vinegar: A splash for tang
- Dijon mustard: Helps emulsify the dressing
- Salt and black pepper: To taste
- Crushed red pepper flakes: Optional heat
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Drain and rinse briefly under cool water to stop the cooking.Shake off excess water.
- Prep the vegetables: Halve the cherry tomatoes. Dice the cucumber. Thinly slice the red onion.Pit and halve the olives. Crumble the feta. Chop the herbs.
- Make the dressing: In a small bowl, whisk together 1/3 cup olive oil, the zest and juice of 1 lemon, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, and the minced garlic.Season with 1/2 teaspoon salt, a few grinds of black pepper, and a pinch of red pepper flakes if you like.
- Toss while warm: Add the warm (not hot) pasta to a large bowl. Pour over about two-thirds of the dressing and toss to coat. This helps the pasta absorb flavor.
- Add the good stuff: Fold in tomatoes, cucumber, red onion, olives, and most of the feta.Add herbs last to keep them fresh.
- Adjust and finish: Add the remaining dressing as needed. Taste and season with more salt, pepper, or lemon. Sprinkle the remaining feta on top.
- Let it rest: Chill for 20–30 minutes if you can.The flavors meld and the salad tastes brighter and more cohesive.
- Serve: Toss once more before serving. Drizzle a little olive oil and add extra herbs if desired.
How to Store
- Refrigerator: Store in an airtight container for up to 3–4 days. It tastes best within 48 hours.
- Refresh before serving: Cold pasta can dull flavors, so stir in a splash of olive oil or a squeeze of lemon when serving leftovers.
- Avoid freezing: The texture of tomatoes, cucumber, and feta suffers when frozen and thawed.
Health Benefits
- Heart-healthy fats: Extra-virgin olive oil supplies monounsaturated fats and polyphenols, linked to cardiovascular benefits.
- Protein and calcium: Feta adds protein and calcium for bones and muscle repair.Choose a quality feta in brine for better flavor and fewer additives.
- Antioxidants: Tomatoes provide lycopene and vitamin C. Fresh herbs contribute antioxidants and a nutrient boost without extra calories.
- Fiber and fullness: Whole wheat pasta (if used) adds fiber that supports digestion and steady energy. Even regular pasta provides complex carbs for sustained fuel.
- Lower sodium options: You control the salt.Rinse olives, choose reduced-sodium feta, and season thoughtfully for a lighter approach.
Common Mistakes to Avoid
- Overcooking the pasta: Soft pasta turns mushy, especially after chilling. Cook to al dente and rinse briefly to stop the cooking.
- Skipping the warm toss: Tossing warm pasta with dressing helps it absorb flavor. If you wait until it’s cold, the dressing can sit on the surface.
- Watery tomatoes: If your tomatoes are very juicy, let them drain for a few minutes or use cherry tomatoes for less water and more sweetness.
- Using pre-crumbled feta: It’s drier and less flavorful.Block feta in brine crumbles beautifully and tastes richer.
- Overdressing: Start with less dressing and add as needed. You can always add more, but you can’t take it out.
Variations You Can Try
- Mediterranean crunch: Add diced bell pepper, capers, and toasted pine nuts.
- Protein boost: Toss in grilled chicken, tuna, or chickpeas for extra protein and staying power.
- Herb-forward: Swap basil for dill and parsley for a Greek-style profile.
- Roasted twist: Roast cherry tomatoes with olive oil and garlic until jammy, then toss with pasta and feta.
- Whole grain: Use whole wheat or chickpea pasta for more fiber or a gluten-free option.
- Spicy kick: Add Calabrian chili paste or more red pepper flakes for gentle heat.
- Creamier finish: Stir in a spoonful of Greek yogurt to the dressing for a tangy, creamy vibe.
FAQ
Can I make this pasta salad the day before?
Yes. It actually improves as it rests.
Store covered in the fridge and refresh with a splash of olive oil or lemon before serving.
What pasta shape works best?
Short, ridged shapes like rotini, fusilli, or penne hold dressing and mix-ins well. Farfalle also works if you prefer a lighter bite.
How do I keep the pasta from sticking together?
Salt the water well, cook to al dente, drain, and rinse briefly. Toss the warm pasta with some dressing right away to keep it slick and flavorful.
Can I use dried herbs instead of fresh?
You can, but use them sparingly.
Start with 1/2 teaspoon dried oregano or dill, and taste. Fresh herbs bring better brightness in cold salads.
Is there a dairy-free alternative to feta?
Use a good dairy-free feta-style cheese or try marinated chickpeas for salty, savory pops. Add a few capers to boost briny flavor.
What if my salad tastes flat?
Add acid and salt.
A squeeze of lemon, a splash of vinegar, and a pinch of salt can wake up chilled pasta salads fast.
Can I skip the onion?
Yes. For milder flavor, soak sliced onion in cold water for 10 minutes, or replace with thinly sliced scallions.
How do I prevent a watery salad?
Use firm cherry tomatoes, drain any excess tomato juice, and pat cucumbers dry. Add dressing gradually and toss just before serving.
Can I make this gluten-free?
Absolutely.
Use a sturdy gluten-free pasta and cook it slightly shy of al dente so it holds up after chilling.
What wine pairs well with this?
A crisp white like Sauvignon Blanc, Vermentino, or Assyrtiko complements the lemon, tomatoes, and feta nicely.
In Conclusion
Feta Tomato Pasta Salad brings together simple ingredients for big flavor with minimal effort. It’s bright, salty, fresh, and endlessly flexible, whether you keep it classic or add your own twist. Make a batch for lunch all week, pair it with grilled protein for dinner, or pack it for your next picnic.
With the right pasta, juicy tomatoes, and good feta, you’re set for a reliable go-to that never disappoints.
