As the sun shines brightly and the days grow longer, nothing beats the refreshing taste of a perfectly crafted cold pasta salad full of bright colors, especially in the Las Vegas heat. This great recipe for Summer Pasta Salad with Easy Creamy Feta Dressing is the epitome of summertime goodness, packed with fresh veggies, aromatic herbs, and a creamy feta dressing that will tantalize your taste buds. Making this creamy feta pasta salad a great addition to summer parties.
Whether you're hosting a summer barbecue or simply looking for a light and satisfying lunch, this creamy pasta salad is sure to please. The combination of sweet cherry tomatoes, crunchy English cucumber, and salty feta cheese is simply irresistible with these simple ingredients. The creamy feta salad dressing adds a touch of richness and tanginess, while the fresh basil and parsley provide a burst of herbaceous flavor.
This recipe is incredibly versatile, so feel free to add your own personal touches. If you're not a fan of feta cheese, you can substitute with goat cheese or cottage cheese. You can also add other vegetables to the salad, such as green peppers, black olives, or broccoli florets. And if you're looking for a vegan option, simply omit the feta cheese and substitute with a dairy-version.
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Ingredients
Dressing:
- Extra virgin olive oil
- Champagne vinegar, white wine vinegar or red wine vinegar
- Dijon mustard
- Honey
- Feta cheese
- Sea salt
- Fresh ground black pepper
Salad:
- Pasta, cooked in a large pot of salted water and drained
- Cherry tomatoes, halved
- English cucumber, quartered
- Hearts of palm, diced
- Green onion, sliced
- Red onion, finely diced
- Chopped walnuts
- Feta cheese crumbles
- Sea salt
- Fresh ground black pepper
Toppings:
- Baby arugula
- Fresh basil, finely chopped
- Fresh parsley, finely chopped
- Lemon, juice only
- Sea salt
- Fresh ground black pepper
See recipe card for quantities.
Instructions
- Make the dressing: In a blender, combine the olive oil, Dijon mustard, champagne vinegar, honey, feta cheese, salt, and pepper. Blend until the dressing is smooth and creamy.
- Assemble the salad: In a large bowl, gently combine the al dente cooked pasta, halved cherry tomatoes, quartered cucumbers, diced hearts of palm, sliced green onion, finely diced red onion, chopped walnuts, and feta cheese crumbles. Season with salt and pepper to taste.
- Add the dressing: Pour the creamy feta dressing over the assembled salad ingredients and toss gently until the dressing evenly coats all the components.
- Refrigerate for 30 minutes: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld and intensify. This chilling period also enhances the texture of the salad allowing the dressing to make the perfectly tender pasta.
- Add the toppings: Just before serving, add the baby arugula, finely chopped basil, finely chopped parsley, lemon juice, salt, and pepper to the salad. Toss gently to incorporate the toppings and their vibrant flavors.
- Serve immediately: Serve the Summer Pasta Salad with Easy Creamy Feta Dressing immediately and allow your guests to savor the symphony of flavors and textures.
Substitutions
- Tomatoes: For convenience, use any fresh tomato you have on hand. Grape tomatoes being the ideal substitute.
- Cucumber: if using a regular cucumber peel and remove seeds for best texture in the pasta salad.
- Hearts of palm: Replace with diced zucchini for a similar texture and subtle flavor.
- Feta cheese: For a different cheese option, substitute with goat cheese or cottage cheese.
- Walnuts: Replace with chopped pecans or pine nuts for added crunch and flavor.
- Pasta: add additional nutritional value by using whole wheat pasta or use a gluten-free pasta for those with dietary restrictions.
Variations
- Spicy Marinara: Enhance the spice level by increasing the amount of red chili flakes.
- Protein Power: add grilled chicken seasoned in salt, pepper, garlic, and oregano on top for a complete meal.
- Roasted Veggies: Deepen the flavor by adding roasting roasted red peppers or other crunchy veggies
- Vegetable Delight: add a variety of fresh vegetables to increase the nutrional value
- Olive Lover's: consider adding briny olives. Chopped black olives or kalamata olives for a brine flavor
- Herbiest of All: add a variety of fresh herbs. This recipe as written would pair well with fresh dill and basil.
Equipment
- Blender
- Large bowl
- Cutting board
- Knife
- Measuring cups and spoons
- Serving bowl
Storage
- Refrigerator Storage: This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days but is best the next day.
- Dressing Storage: The dressing can also be stored in an airtight container in the refrigerator for up to 5 days. Shake the dressing well before using.
Top tip
Sure, here is a top tip for the Summer Pasta Salad with Easy Creamy Feta Dressing recipe post:
Top Tip:
Deepen the flavor of the creamy pasta salad by toasting the walnuts before adding them to the salad. Toasting the walnuts enhances their nutty flavor and adds a delightful crunch to the salad.
Simply spread the walnuts on a baking sheet and roast at 350 degrees Fahrenheit for 5-7 minutes, or until lightly browned and fragrant. Allow the walnuts to cool completely before adding them to the salad.
FAQ
Yes, you can use any type of short pasta for this salad, such as penne pasta, fusilli pasta or rotini pasta.
Yes, you can substitute with another type of cheese, such as mozzarella or Parmesan.
To make this salad vegan, simply omit the feta cheese and use a vegan dressing or substitute the feta cheese with a creamy dairy-free cheese.
Summer Pasta Salad with Easy Creamy Feta Dressing
Equipment
- 1 Stovetop
Ingredients
Dressing:
- ½ cup olive oil
- ½ cup champagne vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 2 oz feta cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Salad:
- 1 pound pasta cooked with 2 tablespoons salted water
- 1 cup cherry tomatoes halved
- 1 cup English or Persian cucumbers quartered
- 1 cup hearts of palm diced
- ⅓ cup green onion sliced
- ⅓ cup red onion finely diced
- ⅓ cup chopped walnuts
- ⅓ cup feta cheese crumbles
- ½ teaspoon salt
- ¼ teaspoon black pepper
Toppings:
- 2 cups baby arugula
- 2 tablespoons fresh basil finely chopped
- 2 tables fresh parsley finely chopped
- 1 lemon juice only
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Into a blender, add the olive oil, dijon, vinegar, honey, feta cheese, salt, and pepper, blend until the dressing becomes creamy and smooth, and pour into an extra-large mixing bowl.
- Over the dressing, add your cooked pasta, and toss until combined. Add the tomatoes, cucumbers, green onion, red onion, hearts of palm, and feta, and season with salt and pepper. Toss until ingredients have combined into the pasta. Refrigerate for at least one hour.
- Before serving, add arugula, basil, and parsley. Top with lemon juice, salt, and pepper, and toss until combined. Serve immediately.
Video
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Food safety
- Wash all fruits and vegetables thoroughly before use.
- Utilize clean cutting boards and utensils.
- Cook the pasta according to package directions.
- Refrigerate the salad within 2 hours of preparation.
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