This Summer Pasta Salad with Feta is everything you want in a warm-seasonal dish. This pasta salad is fresh, vibrant, and packed with flavor.
It’s the perfect make-ahead dish for your summer weekend picnics, barbecues, or easy weekday lunches at home. If you want to make this pasta salad extra special, add fresh sliced avocado just before serving. It brings a buttery richness that perfectly complements the briny olives and tangy feta cheese.
The homemade lemony vinaigrette is the star of this recipe that ties this summer pasta salad with feta all together.
What You’ll Love About Summer Pasta Salad with Feta
- Bright and flavorful: The lemon-red wine vinaigrette brings tang and zest.
- Dietary friendly: A hearty, satisfying meal or side that is vegetarian friendly. Leave off the feta for those who are dairy-free. Easily make it gluten-free by swapping the noodles for your favorite gluten-free pasta.
- Quick and simple: Just 20 minutes of hands-on prep.
- Great for meal prep: Keeps well in the fridge, just be sure to add the avocado last right before serving.
- Full of texture: Crisp veggies, creamy avocado, al dente pasta, and crumbly feta.
Ingredients You’ll Need
- Bow-tie (farfalle) pasta: Short-cut pasta like penne or rotini also works great.
- Cherry tomatoes: Look for red and yellow for extra color and sweetness.
- Cucumbers: English or Persian cucumbers work well here for a crisp bite.
- Red bell pepper: Adds sweetness and crunch.
- Red onion: Thinly sliced for a pop of sharpness.
- Olives: A mix of green and Kalamata olives adds briny depth.
- Feta cheese: Crumbled feta gives that creamy, salty bite.
- Avocado: Add just before serving to keep it vibrant and fresh.
- Fresh lemon juice + olive oil: The base of a bright, homemade vinaigrette.
- Garlic, Dijon mustard, red wine vinegar & oregano: For a flavorful, Mediterranean-inspired dressing.
(See the printable recipe card below for exact amounts.)
How To Make Summer Pasta Salad With Feta
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package directions. Drain and rinse under cool water to stop the cooking.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
- Toss the veggies: In a large bowl, combine the tomatoes, cucumbers, bell pepper, red onion, and olives. Pour the dressing over the veggies and toss to coat.
- Combine with pasta and feta: Add the cooked, cooled pasta and crumbled feta to the bowl. Toss gently to combine.
- Add avocado just before serving: Dice the avocado and gently fold it in just before serving to prevent browning. Garnish with a little more fresh lemon juice if desired.
Tips & Variations
- Make it vegan: Swap the feta for a dairy-free alternative or omit entirely.
- Add protein: Pair this pasta salad with grilled chicken, shrimp, or chickpeas to make it a full meal.
- Add herbs: Fresh parsley or basil adds even more summer flavor.
- Meal prep note: Make everything ahead of time, except for the avocado. You will want to add that right at the end. Store the salad covered in the fridge.
Summer Pasta Salad with Feta
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 Minutes
- Yield: 4 Servings
Description
A fresh and flavorful summer pasta salad with crisp veggies, tangy feta, and a light Mediterranean dressing. Perfect for picnics, potlucks, or easy lunches.
Ingredients
Units
Pasta Salad
- 12 oz bow-tie (farfalle) pasta (or any short-cut pasta)
- 12 oz cherry or grape tomatoes (red and yellow), halved
- 2 medium cucumbers, quartered
- 1 medium red bell pepper, diced
- 1/3 cup red onion, chopped
- 1/3 cup pitted black olives, sliced
- 1/3 cup pitted green olives, sliced
- 4 oz crumbled feta cheese
- 1 large ripe avocado, diced (add at the end)
Salad Dressing
- 1/4 cup extra virgin olive oil
- 3 Tablespoons freshly squeezed lemon juice
- 2 Tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano (or Italian seasoning)
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool. Drain again.
- Prepare the Dressing: In a large mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined.
- Assemble the Salad: To the bowl with the dressing, add the halved tomatoes, quartered cucumbers, diced red bell pepper, chopped red onion, and sliced black and green olives. Toss to coat.
- Add Pasta and Feta: Add the cooled pasta and crumbled feta cheese. Gently toss everything together until evenly coated.
- Fold in Avocado: Just before serving, gently fold in the diced avocado to prevent browning.
- Serve or Chill: Enjoy immediately, or refrigerate for 30 minutes to allow flavors to meld. If making ahead, wait to add the avocado until just before serving for the best texture and color.
Notes
- Make Ahead: Salad can be prepped in advance (without avocado). Add avocado just before serving.
- Storage: Best enjoyed fresh but can be stored refrigerated for up to 2 days.
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