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The Summer Pasta Salad with Cherry Tomatoes, Feta, and Fresh Basil Recipe is a vibrant, refreshing dish that celebrates the best of warm-weather flavors. Bursting with juicy cherry tomatoes, crisp bell peppers, cool cucumbers, and creamy feta cheese, every bite is a delightful mix of textures and tastes. The fresh basil and zesty lemon dressing add a fragrant brightness that makes this salad feel like a true summer celebration in your mouth. Whether you’re hosting a backyard barbecue or just craving something light and flavorful, this pasta salad never disappoints.
Ingredients You’ll Need
These ingredients are refreshingly simple yet essential to building the perfect Summer Pasta Salad with Cherry Tomatoes, Feta, and Fresh Basil Recipe. Each component brings its own magic—from the al dente pasta providing the base to the fresh, colorful veggies adding crunch and vibrancy.
- Dry Rotini pasta (12 ounces): The spiral shape holds onto the dressing beautifully for every bite.
- Kosher salt (1 tablespoon + ½ teaspoon): Adds essential seasoning to the pasta and the salad overall.
- Halved cherry tomatoes (2 cups): Juicy bursts of sweetness that brighten every forkful.
- Diced mini cucumbers (2 cups): Cool and crisp, they balance the salad’s textures perfectly.
- Diced red, orange, and yellow bell peppers (1 cup each): A rainbow of color and sweet crunch.
- Crumbled feta cheese (1 cup): Salty, creamy, and tangy, adding a luscious contrast.
- Extra virgin olive oil (½ cup): The rich base of the dressing that ties everything together.
- Freshly squeezed lemon juice (3 tablespoons): Adds a zesty brightness to wake up the flavors.
- Dijon mustard (2 tablespoons): Gives the dressing a subtle tang and depth.
- Fresh minced basil (2 tablespoons): Aromatic and herbaceous, it’s the star green flavor here.
- Minced garlic (1 tablespoon): Adds a mild savory note that complements the freshness.
- Fresh cracked black pepper (½ teaspoon): A gentle peppery kick to round out the seasoning.
How to Make Summer Pasta Salad with Cherry Tomatoes, Feta, and Fresh Basil Recipe
Step 1: Cook the Pasta
Start by filling a large pot with water and bringing it to a boil over medium-high heat. Add the dry rotini pasta and a tablespoon of kosher salt to the boiling water to enhance the pasta’s flavor as it cooks. Follow the package instructions to cook it until al dente, meaning tender but still with a slight bite—this texture is perfect for salads. Once done, drain the pasta and rinse under cold water to stop the cooking process and to cool it down for the salad.
Step 2: Combine the Fresh Vegetables
In a generously sized bowl, toss together the halved cherry tomatoes, diced mini cucumbers, and the colorful mix of red, orange, and yellow bell peppers. Their crunch and natural sweetness bring life to the salad and create a delightful mix of textures and vibrant colors that make the dish pop with visual appeal.
Step 3: Add the Cooked Pasta
Gently fold the well-drained pasta into the bowl with the fresh vegetables. This ensures that every bit of pasta picks up the salad’s juiciness while mixing evenly with the crisp elements without turning anything mushy.
Step 4: Add the Feta Cheese
Sprinkle the crumbled feta cheese over the top of the salad without mixing yet. Keeping the feta undisturbed momentarily helps prevent it from breaking down too much and keeps those creamy, tangy chunks intact, ready to surprise you with every bite.
Step 5: Prepare the Dressing
In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced basil, minced garlic, kosher salt, and freshly cracked black pepper. This dressing perfectly complements the bright, fresh vegetables with a zesty, slightly savory punch that elevates the entire dish.
Step 6: Toss and Serve
Pour the dressing evenly over the pasta salad and gently toss to coat all the ingredients without mashing the feta. This brings all the flavors together, making sure every forkful is beautifully balanced. Serve immediately for a fresh, cooling dish or chill it for later to let the flavors meld and deepen.
How to Serve Summer Pasta Salad with Cherry Tomatoes, Feta, and Fresh Basil Recipe
Garnishes
To elevate your Summer Pasta Salad with Cherry Tomatoes, Feta, and Fresh Basil Recipe, consider topping it with a few whole basil leaves or a sprinkle of extra feta for visual appeal and flavor bursts. A light drizzle of high-quality olive oil just before serving can also add a luscious finishing touch.
Side Dishes
This pasta salad shines as a standalone dish but pairs wonderfully with grilled chicken, fish, or even a light sandwich. For a true summer feast, try it alongside grilled corn on the cob or warm garlic bread. The fresh, crisp flavors of the salad create a fantastic contrast to smoky or rich mains.
Creative Ways to Present
Try serving this salad in colorful mason jars for picnics or potlucks, layering the pasta and veggies for a perfect visual. You can also stuff hollowed-out bell peppers or tomatoes with the salad for a charming appetizer presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
This Summer Pasta Salad with Cherry Tomatoes, Feta, and Fresh Basil Recipe keeps well in the fridge for up to three days when stored in an airtight container. The flavors meld beautifully over time, but for the freshest texture, add any delicate greens or last-minute garnishes just before serving.
Freezing
Because of the fresh vegetables and the delicate feta cheese, freezing this pasta salad is not recommended—it may alter the texture and flavor. It’s best enjoyed fresh or chilled within a few days.
Reheating
This pasta salad is traditionally served cold or at room temperature, so there’s no need to reheat it. If you prefer it slightly warmer, let it sit out at room temperature for 15-20 minutes before serving, but avoid microwaving to preserve its crisp textures.
FAQs
Can I use a different type of pasta in this salad?
Absolutely! While rotini is great for holding onto the dressing, other shapes like penne, farfalle, or fusilli work well too. Just choose a sturdy pasta that won’t get mushy after mixing.
Is it possible to make this salad vegan?
Yes! Simply omit the feta cheese or replace it with a plant-based cheese alternative or toasted nuts for crunch. The dressing itself is vegan-friendly.
How long can I prepare this pasta salad before serving?
It’s best to prepare this salad a few hours in advance or the day before to allow the flavors to meld, but avoid adding delicate herbs or cheese too early to keep them fresh and vibrant.
Can I add other vegetables to the salad?
Definitely! Ingredients like sliced olives, red onion, or even grilled zucchini make fantastic additions and bring extra flavor layers to the dish.
What’s the best way to keep the pasta from sticking?
Rinsing the cooked pasta with cold water after draining helps stop cooking and remove excess starch, which prevents sticking. Tossing the pasta with a bit of olive oil can also help keep it separate if you’re prepping ahead.
Final Thoughts
I can’t recommend enough giving the Summer Pasta Salad with Cherry Tomatoes, Feta, and Fresh Basil Recipe a try—it’s a true celebration of fresh summer produce that’s as easy as it is delicious. Once you taste the harmony of crisp veggies, tangy feta, and the bright dressing, it’ll quickly become one of your go-to dishes for sunny days and happy gatherings. So grab those simple, colorful ingredients and make this salad your new favorite summer staple!
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Summer Pasta Salad with Cherry Tomatoes, Feta, and Fresh Basil Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and refreshing Summer Pasta Salad combining rotini pasta with colorful bell peppers, cherry tomatoes, cucumbers, and tangy feta cheese, all tossed in a zesty lemon-Dijon basil dressing. Perfect for warm weather meals or potluck gatherings.
Ingredients
For the Pasta Salad:
- 12 ounces (4 cups) dry Rotini pasta
- 1 tablespoon kosher salt (for pasta water)
- 2 cups halved cherry tomatoes
- 2 cups diced mini cucumbers
- 1 cup diced red bell peppers
- 1 cup diced orange bell peppers
- 1 cup diced yellow bell peppers
- 1 cup crumbled feta cheese
For the Dressing:
- ½ cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh minced basil
- 1 tablespoon minced garlic
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Instructions
- Boil Water and Add Pasta: Fill a 5 to 6-quart stockpot about two-thirds full with water and bring it to a boil over medium-high heat. Add 1 tablespoon kosher salt to season the water, then add the dry rotini pasta.
- Cook Pasta: Cook the pasta according to the package instructions until al dente, usually about 8-10 minutes, stirring occasionally to prevent sticking.
- Drain and Rinse Pasta: Drain the cooked pasta in a colander and rinse with cold water to stop the cooking process. Shake well to remove excess water and prevent sogginess.
- Combine Vegetables and Pasta: Transfer the cooled pasta to a large mixing bowl. Add halved cherry tomatoes, diced mini cucumbers, and diced red, orange, and yellow bell peppers. Stir gently to combine evenly.
- Add Feta Cheese: Sprinkle the crumbled feta cheese over the top of the pasta and vegetables without stirring to prevent the cheese from breaking down.
- Prepare Dressing: In a small bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced basil, minced garlic, kosher salt, and freshly cracked black pepper until the dressing is smooth and emulsified.
- Toss Salad with Dressing: Pour the dressing over the pasta salad and gently toss everything together to coat all ingredients evenly, being careful not to break up the feta cheese.
- Serve or Chill: Serve the pasta salad immediately, or cover and refrigerate it for later serving to allow the flavors to meld.
Notes
- For best flavor, refrigerate the salad for at least 30 minutes before serving.
- The salad can be made a day ahead and stored covered in the refrigerator.
- Feel free to add olives or fresh herbs like parsley for additional flavor.
- Use gluten-free pasta to make this recipe gluten free.
- Adjust the amount of garlic or mustard based on your taste preference.
