When the weather heats up, nothing hits the spot quite like a refreshing, vibrant salad that bursts with seasonal flavors and colors. This Summer Pasta Salad with Fresh Vegetables and Feta Recipe is exactly that—an effortless dish that brings together tender rotini pasta, crisp bell peppers in all the sunny hues, juicy cherry tomatoes, cool cucumbers, and tangy feta cheese, all tossed in a zesty lemon and basil dressing. It’s the perfect balance of creamy, crunchy, and bright, making it a crowd-pleaser for picnics, backyard barbecues, or even a simple weeknight dinner. Trust me, once you try this salad, it will quickly become your go-to summer favorite!
Ingredients You’ll Need
Each ingredient in this Summer Pasta Salad with Fresh Vegetables and Feta Recipe plays an essential role in creating a dish that is as flavorful as it is colorful. From the hearty rotini pasta that carries the dressing beautifully, to the crispness of fresh vegetables, and the creamy, salty burst from the feta, every element is simple but crucial.
- Rotini pasta (12 ounces): Its spiral shape grips the dressing perfectly for maximum flavor in every bite.
- Kosher salt (1 tablespoon): Essential for seasoning the pasta water and enhancing all the flavors.
- Cherry tomatoes (2 cups, halved): Add juicy sweetness and a pop of color that livens up the salad.
- Mini cucumbers (2 cups, diced): Provide a cool, crisp texture that balances the richness of the cheese.
- Red, orange, and yellow bell peppers (1 cup each, diced): Bring a mix of sweetness and crunch, plus a brilliant rainbow of color.
- Feta cheese (1 cup, crumbled): Offers creamy tanginess that complements the fresh veggies perfectly.
- Extra virgin olive oil (½ cup): Creates a luscious dressing base to coat every ingredient.
- Fresh lemon juice (3 tablespoons): Adds brightness and acidity that wakes up the entire salad.
- Dijon mustard (2 tablespoons): Gives a subtle zing and helps emulsify the dressing.
- Fresh basil (2 tablespoons, minced): Infuses the salad with a fragrant herbaceous note that celebrates summer flavors.
- Garlic (1 tablespoon, minced): Provides a hint of savory depth without overwhelming the freshness.
- Kosher salt (½ teaspoon) and cracked black pepper (½ teaspoon): Final seasoning to tie everything together and balance the flavors.
How to Make Summer Pasta Salad with Fresh Vegetables and Feta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of water to a boil and seasoning it generously with kosher salt—this is key to infusing the pasta with flavor from the very beginning. Add the rotini pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and immediately rinse it under cold water to stop the cooking process and cool it completely. This step ensures your pasta salad will have the perfect texture and won’t become mushy.
Step 2: Prepare the Fresh Vegetables
While the pasta cools, get your garden-fresh vegetables ready by halving the cherry tomatoes and dicing the mini cucumbers along with the vibrant red, orange, and yellow bell peppers. The variety of colors not only makes your Summer Pasta Salad with Fresh Vegetables and Feta Recipe look incredibly inviting but also delivers a delightful crunch and sweetness in every forkful.
Step 3: Combine Pasta and Vegetables
In a large serving bowl, carefully mix the cooled rotini with all the prepared vegetables. This allows the fresh produce to mingle with the pasta, setting the stage for the delicious dressing and feta cheese to come alive in the next steps.
Step 4: Add the Feta Cheese
Scatter the crumbled feta cheese over the top of the pasta and vegetables but hold off on stirring just yet. This little trick prevents the feta from breaking down too much and keeps those creamy white pockets of cheese wonderfully distinct throughout the salad.
Step 5: Whisk the Dressing
In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced basil, and garlic. Season with half a teaspoon of kosher salt and freshly cracked black pepper, mixing until fully emulsified. This tangy and herbaceous dressing is what truly elevates the salad, tying together all the fresh elements harmoniously.
Step 6: Toss and Serve
Pour the dressing over the salad and gently toss everything together, making sure each twist of rotini and crisp vegetable piece is lightly coated. Now your Summer Pasta Salad with Fresh Vegetables and Feta Recipe is ready to be enjoyed immediately or chilled for later when the flavors deepen even more.
How to Serve Summer Pasta Salad with Fresh Vegetables and Feta Recipe
Garnishes
For an extra pop of freshness, sprinkle a few torn basil leaves or a handful of chopped fresh parsley on top before serving. If you love a hint of spice, a few swirl of crushed red pepper flakes can add a subtle kick that plays nicely with the tangy feta.
Side Dishes
This salad pairs beautifully with grilled chicken, fish, or shrimp for a well-rounded summer meal. It’s also a fantastic accompaniment to hearty sandwiches or even on its own as a refreshing lunch. The versatility of this salad makes it a perfect side or main dish.
Creative Ways to Present
Serve the salad in a large, shallow bowl to showcase the vibrant colors or portion it into individual mason jars for a charming picnic presentation. For parties, arrange the salad on a bed of fresh greens or alongside crusty artisan bread to offer a more substantial spread.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Summer Pasta Salad with Fresh Vegetables and Feta Recipe in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days. If the pasta absorbs too much dressing and seems dry, just stir in a splash of olive oil or lemon juice before serving again.
Freezing
This salad is best enjoyed fresh or refrigerated rather than frozen. Freezing can change the texture of the fresh vegetables and feta, resulting in a less appealing dish once thawed. For the best quality and flavor, plan to make it ahead but keep it chilled until serving.
Reheating
Since this is a cold salad, reheating is not necessary or recommended. If you prefer, you can bring it to room temperature by letting it sit out for about 15 to 20 minutes before eating, which helps to enhance the flavors and soften the pasta slightly.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While rotini is fantastic for capturing the dressing, other short pasta shapes like penne, farfalle, or fusilli also work wonderfully. Just choose a pasta that holds sauce well and has some texture.
Is it possible to make this salad vegan?
Yes, simply omit the feta cheese or substitute it with a plant-based cheese alternative or seasoned tofu cubes to keep the creamy element without dairy.
How long does this pasta salad last in the fridge?
Stored properly in an airtight container, the salad will keep well for 3 days. Beyond that, the vegetables might start to lose their crunch, so it’s best enjoyed within this timeframe for optimal freshness.
Can I add other vegetables to the salad?
Definitely! Feel free to get creative by adding olives, radishes, green onions, or even roasted corn to give the salad even more flavor and texture diversity.
What can I use if I don’t have fresh basil?
Fresh basil adds a fragrant pop, but if you don’t have it on hand, fresh parsley or mint can be a nice substitute. Dried herbs are less ideal because they won’t impart the same bright freshness.
Final Thoughts
There’s something truly magical about a dish that combines simplicity, freshness, and vibrant flavors all in one bowl, and this Summer Pasta Salad with Fresh Vegetables and Feta Recipe delivers exactly that. Whether you’re feeding a crowd or just craving a light meal, this salad brings summer to the table with every bite. Give it a try—you might just find yourself making it over and over all season long!
Print
Summer Pasta Salad with Fresh Vegetables and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and refreshing Summer Pasta Salad featuring colorful bell peppers, crisp cucumbers, juicy cherry tomatoes, and tangy feta cheese, all tossed in a zesty lemon and Dijon mustard vinaigrette. Perfect for warm-weather meals, picnics, or as a light side dish.
Ingredients
For the Pasta Salad:
- 12 ounces (4 cups) dry Rotini pasta
- 1 tablespoon kosher salt
- 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 Cook Pasta: Fill a 5 to 6-quart stockpot about two-thirds full with water and bring to a boil over medium-high heat. Add the dry Rotini pasta and 1 tablespoon of kosher salt to the boiling water.
- Cook Pasta to Package Directions: Boil the pasta according to the package instructions until al dente, usually about 8-10 minutes.
- Drain and Rinse Pasta: Drain the cooked pasta in a colander and rinse thoroughly with cold water to stop the cooking process and cool the pasta.
- Combine Vegetables and Pasta: In a large mixing bowl, combine the cooled pasta with halved cherry tomatoes, diced mini cucumbers, and diced red, orange, and yellow bell peppers. Gently stir to mix the ingredients evenly.
- Add Feta Cheese: Sprinkle the crumbled feta cheese over the top of the pasta and vegetables. Do not stir immediately to prevent breaking down the cheese.
- Make the Dressing: In a small bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced basil, minced garlic, kosher salt, and cracked black pepper until the dressing is emulsified and smooth.
- Toss Salad with Dressing: Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly without breaking up the feta too much.
- Serve or Chill: Serve the pasta salad immediately or cover and refrigerate for later serving to enhance the flavors.
Notes
- Make sure to rinse the pasta with cold water to cool it down and prevent it from becoming mushy in the salad.
- Fresh herbs like basil add brightness; feel free to add more or substitute with parsley or oregano.
- This salad is best served chilled but can also be enjoyed at room temperature.
- To make it vegetarian-friendly, keep the feta cheese or substitute with a vegan cheese alternative for a vegan version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
