Tomato Basil and Feta Pasta Salad
We eat a lot of pasta salad in my house during the warmer months of the year. Tomato Basil and Feta Pasta Salad uses pasta nuggets, small round ridged pasta. They really soak up the dressing on this salad. I have also substituted bowties and cheese tortellini in this salad. Add cherry tomatoes, basil leaves, feta cheese and a delicious dressing to give the salad a sharp, bright flavor. You’re going to love it!
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.
After the pasta is cooked, everything comes together in ONE bowl. Mix it, chill it, and serve! A quick and easy side dish for your next spring or summer meal.
Tomato Basil and Feta Pasta Salad Recipe
Ingredients:
- 3 cups Rotini, uncooked (corkscrew pasta)
- 16 ounces grape tomatoes, cut in half
- 8 fresh basil leaves, chopped fine
- 6 ounces crumbled Feta cheese (tomato and basil flavor is even better)
- 1/3 cup rice vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon Italian Seasoning
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes (optional)
How to make Tomato Basil and Feta Pasta Salad?
Step-by-Step Instructions:
- Fill a 2-quart saucepan with water and bring to a boil. Add 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 olive oil, rice vinegar, Italian seasonings, and salt in a medium bowl and whisk until combined and creamy, about 1 minute.
- Add the pasta, tomatoes, and basil to the bowl and stir to coat with dressing.
- Stir in the crushed red pepper and salt to taste. Refrigerate the salad for at least two hours before serving. Refrigerate overnight for the best flavor.
Serve this 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.
Try These Summer Pasta Salads
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Tomato Basil and Feta Pasta Salad
Ingredients
- 3 cups Rotini, uncooked (corkscrew pasta)
- 16 ounces grape tomatoes, cut in half
- 8 basil leaves, fresh, chopped fine
- 6 ounces Feta cheese, tomato and basil flavor is even better, crumbled
- 1/3 cup rice vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon Italian Seasoning
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes, optional
Instructions
- Fill a 2-quart saucepan with water and bring to a boil. Add 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 olive oil, rice vinegar, Italian seasonings, and salt in a medium bowl and whisk until combined and creamy, about 1 minute.
- Add the pasta, tomatoes, and basil to the bowl and stir to coat with dressing.
- Stir in the crushed red pepper and salt to taste. Refrigerate the salad for at least two hours before serving. Refrigerate overnight for the best flavor.
Equipment
- 1 medium saucepan
- 1 medium salad bowl