We eat a whole lot of pasta salad in my house during the warmer months of the year. This recipe uses pasta nuggets, small round ridged pasta. I have also used bowties, or cheese tortellini is a good choice. Add cherry tomatoes, basil leaves, and feta cheese to give it a sharp, bright flavor. Tomato, Basil, and Feta Pasta Salad pairs well with anything you might cook on the grill. Making it a day ahead of time is a good idea so the flavors can marry to the pasta, yummy!
The dressing for this pasta salad comes together in a flash. Using vinegar, oil and spices to make a fresh, flavorful dressing is the perfect match for this summertime pasta salad.
Tomato, Basil and Feta Pasta Salad Recipe
What’s needed?
- 10-ounce carton of grape tomatoes, cut in half
- 6 or 8 fresh basil leaves, chopped fine
- 8-ounce package of crumbled Feta cheese (tomato and basil flavor)
- 1/2 teaspoon salt
- 3 cups of pasta nuggets, uncooked
- 1/3 cup white vinegar
- 1/2 cup canola oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
How to make Tomato, Basil and Feta Pasta Salad?
- Fill a 2 quart saucepan with water and bring to a boil. Add some salt to the water. Add the pasta and reduce heat. Cook for 10-12 minutes until pasta is tender. Drain and run under cool water. Put the drained pasta in a large bowl.
- Add the cherry tomato halves, the chopped basil and the feta cheese. Add the salt and stir all together.
- Put the oil and vinegar in a jar with the Italian seasonings, the red pepper flakes, and a pinch of pepper and shake all for about 2 minutes until mixed well. Pour the dressing over the pasta. Mix well. Refrigerate the salad overnight for the best flavor.
Serve Tomato, Basil and Feta Pasta Salad cold with hot food off the grill, like BBQ Chicken or Bratwurst and grilled onions. Add another pinch of salt, if needed before serving. Garnish with a few more basil leaves. Love it!