The Best Pasta Salad Recipe

Name: The Best Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Ingredients: 4 oz. penne pasta (whole grain); 2 tbsp extra virgin olive oil; 1 lemon (juiced); 2 tbsp basil pesto; 1 cup cherry tomatoes (halved); 1/2 tsp oregano; 1 sprig fresh parsley; 1 tbsp capers; 1/2 cup feta cheese (crumbled)

By FoodfaithfitnessJan 3, 2024Jump to Recipe

This recipe contains the secret to an amazing Pasta Salad! With whole-grain penne, basil pesto, cherry tomatoes, and feta cheese, this fresh, flavorful, and colorful dish is perfect for a tasty meal or a fab potluck side.

Table of Contents

If you think pasta salad has been done to death, think again. Throw out all those old recipes and give this one a gander because we’re about to spice things up.

I’ve taken inspiration from the Mediterranean for this recipe, and thrown in stuff like whole-grain penne, juicy cherry tomatoes, basil pesto, and feta cheese. A taste of it won’t whisk you away to the Greek islands but if you close your eyes, you may be able to catch the faint scent of the sea!

What you probably loved about your old pasta salads is how easily they came together. Well, this one keeps that part intact. It is quick and easy to make, so keep it in mind on weeknights when you’re scrambling for something decent to make the clan. I sometimes make more than I intend to serve on weekends and keep the rest for nights when I don’t have the time (or the energy) to make something from scratch. I don’t feel guilty about giving “leftovers” because this salad actually tastes better after refrigerating for a while! And when you take it out, those vibrant colors and fresh ingredients will still be there to greet you, making this salad a fan favorite.

Is This Pasta Salad Healthy?

Basil pesto is made with fresh basil leaves, which are rich in antioxidants and essential nutrients.
Traditional white pasta is out, whole-grain pasta is in! When you make this switch, this salad can be a part of a healthy and balanced meal. You can adjust the amount of olive oil and pesto in this recipe to get an even healthier dish, too!

INGREDIENTS

Remember to reach for the whole-grain pasta to keep this dish both delicious AND healthy!

4 oz. penne pasta, whole grain
2 tbsp extra virgin olive oil
1 lemon, juiced
2 tbsp basil pesto
1 cup cherry tomatoes, halved
1/2 tsp oregano
1 sprig of fresh parsley
1 tbsp capers
1/2 cup feta cheese, crumbled

INSTRUCTIONS

Boil

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Rinse with some cold water, drain, and set aside.

Combine

To make the dressing, combine the olive oil and lemon juice in a small bowl and season with salt, pepper, and dried oregano.

Toss

In a large bowl, combine the dressing with the cooked pasta, basil pesto, halved cherry tomatoes, capers, and parsley leaves. Toss well then season with some more salt and pepper.

Garnish

Serve the pasta salad in a bowl and crumble the feta cheese on top. Garnish with additional parsley leaves.

DEVOUR!

Tips and Tricks

Go Hard: Cook your pasta al dente so that your finished salad doesn’t get mushy. Follow the instructions on the pasta box then rinse the pasta in cold water once it’s done so that it doesn’t keep cooking (and so the pasta doesn’t stick together). I find whole grain pasta to be naturally al dente so test it out frequently to ensure you get that perfect firmness.

Just Whisk It: For a well-blended dressing, use a whisk when mixing the ingredients.

Marinatoes: Marinate the cherry tomatoes in the lemon-pesto dressing for 10-15 minutes to really bring out their flavor, then add them to the salad.

Chill Out: As with a lot of similar salads, let this one chill out in the fridge for at least an hour before serving. The ingredients will have a chance to mingle and the flavors will burst in your mouth.

Variations

Throw in some oven-grilled veggies. Maybe some zucchini, bell peppers, or eggplants.
Prefer a pasta salad with a kick? Toss in some spices like coriander or dried chili powder.
If you aren’t keen on penne, substitute with another type. I do recommend you go with something that can bear the load of the dressing and other ingredients. Tubes (e.g., rigatoni), shells (e.g., conchiglie), or ones with curves (e.g., fusilli) would all work well.
Add some cubed grilled chicken for a protein boost and use a chickpea pasta. Top with a bit of dill.

FAQs

Can I add protein to my pasta salad?

Grill some chicken or shrimp, spice them up, pan-fry them and toss them into your salad.

Can I make this salad vegan?

No problem! Grab some vegan-friendly pasta, switch the feta with vegan Parmesan and you’re all ready for a vegan pasta party!

My pasta is sticking together in the salad. What is wrong?

Rinse it in cold water and drizzle it with a little olive oil. That keeps that sticky situation at bay.

Are there any gluten-free options for this recipe?

There are all sorts of gluten-free pastas made from rice, corn or even quinoa. The other ingredients in this recipe are gluten-free.

Can I use a different type of cheese?

Switch it up with goat cheese, mozzarella cubes, or even some Parmesan. They’re all great substitutes.

How can I make this pasta salad vegan?

To make this recipe vegan friendly, swap out the feta for vegan cheese, like almond feta or vegan mozzarella. Trade the basil pesto with a vegan version or make your own by mixing together some basil, pine nuts, garlic, olive oil, and nutritional yeast.

How to Store Pasta Salad

Let the salad cool completely (I’m assuming we’re talking leftovers here so it should already be cool enough to store). Put it in an airtight container and store in the fridge for up to 4 days.

If you haven’t mixed the pasta, veggies, and dressing together yet, you can freeze the veggies and refrigerate the pasta and dressing separately. The frozen vegetables should last 2 months. Thaw them in the fridge overnight, mix them with the pasta and dressing, and enjoy!

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