Fresh Tomato and Feta Pasta Salad
Bright, fresh, and bursting with Mediterranean-inspired flavors, this Fresh Tomato and Feta Pasta Salad is the perfect dish for a quick lunch, picnic, or light dinner. Featuring tender al dente penne pasta, juicy cherry tomatoes, creamy feta cheese, and fragrant fresh basil, this recipe is elevated by a simple yet zesty homemade vinaigrette with extra virgin olive oil, red wine vinegar, and a touch of garlic. Optional toasted pine nuts add a delightful crunch, making it ideal for summer gatherings or meal prep. Ready in under 30 minutes, this easy pasta salad is a versatile crowd-pleaser that's as beautiful as it is delicious. Serve it fresh or let the flavors deepen overnight—either way, it’s a guaranteed hit!
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Recipe Information
Ingredients
- 350 grams Penne pasta
- 300 grams Cherry tomatoes
- 150 grams Feta cheese
- 15 grams Fresh basil leaves
- 60 ml Extra virgin olive oil
- 15 ml Red wine vinegar
- 1 clove Garlic clove
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 30 grams Pine nuts (optional)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, approximately 8-10 minutes.
While the pasta is cooking, halve the cherry tomatoes and set them aside.
Cut the feta cheese into small cubes (about 1 cm in size).
Finely chop the garlic clove and set it aside.
In a small bowl, whisk together the olive oil, red wine vinegar, chopped garlic, salt, and black pepper to make the vinaigrette.
Once the pasta is cooked, drain it and rinse with cold water to cool it down. Allow it to drain thoroughly.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, feta cheese, and fresh basil leaves (tear them into smaller pieces if they are large).
Pour the vinaigrette over the pasta mixture and toss gently to coat all the ingredients evenly.
If using pine nuts, toast them lightly in a dry skillet over medium heat until golden brown, about 2-3 minutes, and then sprinkle them over the salad.
Serve immediately or refrigerate for up to 24 hours to allow the flavors to meld together. If refrigerated, allow the salad to come to room temperature before serving for the best flavor.
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 4090 mg | 178% | |
| Total Carbohydrate | 280.0 g | 102% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 8.9 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 813 mg | 63% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1780 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
