Sun-kissed tomatoes, crunchy cucumbers, fresh herbs, and creamy feta cheese meet their match in this pearl couscous pasta salad packed with vibrant flavors and tossed in a zesty creamy feta dressing. Great for a light lunch or a perfect side dish that steals the show, this recipe is easy to personalize and guaranteed to become a seasonal favorite when fresh veggies are at their peak. This summery dish isn't just a tastebud treat; it's a powerhouse of vitamins, minerals, and gut-friendly goodness.
Juicy cherry tomatoes offer a potent dose of antioxidants like lycopene, protecting your cells from damage and guarding against heart disease. Crunchy cucumbers, known for their high water content, keep you hydrated and promote healthy digestion. And let's not forget the creamy feta cheese, an excellent source of calcium and protein, crucial for building and maintaining strong bones.
But the health benefits don't stop there! Fresh parsley contribute essential antioxidants and anti-inflammatory properties. Even the zesty dressing plays its part, with fresh lemon juice to boost vitamin C intake and aiding in iron absorption.
This vegetarian pasta salad can easily be made vegan, just check out the variation notes. Or look at how to add more protein to create a full meal.
So, go ahead and toss together this tasty pasta salad. It's not just a delicious escape from the ordinary; it's a large mixing bowl full of tons of flavors that fuel your body and make your taste buds happy. Pure satisfaction!
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Ingredients
- Red wine vinegar
- Honey or maple syrup
- Dijon mustard
- Lemon (zested and juiced)
- Salt
- Black pepper
- Extra virgin olive oil
- Pearl couscous
- Red onion (finely diced) or green onions
- English cucumber (finely diced)
- Cherry or grape tomatoes (halved)
- Feta cheese (crumbled or cubed)
- Parsley (finely chopped)
- Slivered almonds (optional)
See recipe card for quantities.
Instructions
- Dress to impress: Whisk vinegar, mustard, honey, and crumbled feta until smooth and creamy. Slowly drizzle in olive oil while whisking. Continue to whisk until the dressing has emulsified. Set aside. Or place all ingredients into a high-speed blender and blend until well combined and creamy.
- Pasta perfection: Cook your chosen pasta according to package directions in a large pot of water that has been well salted. Cook pasta to al dente and slightly cool. Do not rinse pasta, you want the starch to remain on the pasta.
- Veggie fiesta: Throw cooled pasta in a bowl with chopped tomatoes, cucumbers, hearts of palm, green onion, red onion, crunchy walnuts, and feta crumbles. Season with salt and pepper.
- Get saucy: Pour the creamy feta dressing over the pasta and veggie mix, and gently toss to coat.
- Chill vibes: Let the salad marinate for at least an hour in the fridge, allowing the flavors to meld.
- Green it up: Just before serving, fold in peppery arugula and fragrant chopped basil and parsley.
- Citrusy finish: Drizzle with fresh lemon juice and adjust salt and pepper to taste. Serve immediately and enjoy!
Substitutions
- Couscous: Make whole by switching out the pearled couscous for quinoa, farro, short grain brown rice or barley.
- Almonds: Switch it up for sunflower seeds or toasted pine nuts for an extra crunch.
- Vegan and craving salty feta cheese? Try crumbled tempeh marinated in lemon juice, salt and olive oil or simply use a vegan feta.
Variations
- Make it Greek: Add black olives or Kalamata olives and oregano for a Greek pasta salad recipe.
- Peppery additions: Throw in some chopped jalapeño, red bell pepper, or red pepper flakes for a little kick.
- Creamy dream: Swap yogurt for some or all of the feta in the dressing for a lighter, tangy touch.
- Protein power: Add in rinsed chickpeas for a plant power boost. Add drained and seasoned tuna for an easy tuna pasta salad.
Equipment
- Large bowl
- Whisk
- Medium pot with lid
- Cutting board
- Sharp knife
- Spoon
- Serving platter
Storage
This salad will keep for up to 4 days in the refrigerator. If you need to refresh the salad add a teaspoon of hot water and toss.
Top tip
Cook the pasta in well salted water, this is imperative to creating flavor to in your pasta.
FAQ
Sure! Replace champagne vinegar with red wine vinegar or white wine vinegar for a slightly different flavor profile.
Choose a small gluten-free pasta variety and double-check your other ingredients for potential gluten sources.
Not at all! Just crumble it straight into the dressing and salad.
Veggie-Packed Pasta Salad with Creamy Feta Dressing
Equipment
- 1 Stovetop
- 1 Blender or food processor
- 1 Large bowl
- 1 Medium pot for cooking pasta
- 1 sharp knife
- 1 Cutting Board
- 1 Measuring cups and spoons
- 1 Serving platter optional
- 1 Serving spoon optional
Ingredients
Dressing:
- 2 tablespoons Crumbled feta softened to room temp
- ¼ cup Red wine vinegar
- 3 teaspoons Honey or 100% maple syrup
- 1 teaspoon Dijon mustard
- 1 Lemon zest, and juice
- ½ teaspoon Salt
- ⅛ teaspoon Black pepper
- ¾ cup Extra virgin olive oil
Salad:
- 1 cup Pearl couscous
- ¼ cup Red onion finely diced
- 1 English cucumber finely diced
- 1 pint Cherry tomatoes cut in half
- 4 oz Feta cheese crumbled or small cubes
- ½ cup Parsley finely chopped
- ½ cup Silvered almonds optional
Instructions
- To a large mixing bowl, add the feta, dijon, vinegar, honey, lemon zest, lemon juice, salt, and pepper. Mix until vinegar and dijon are combined. Slowly add in the olive oil while whisking until the dressing has emulsified. Set aside.
- To a medium-sized pot with a tight-fitting lid, add 1 ¼ cup water and 1 teaspoon salt, and bring to a boil. Add the couscous. Reduce to a light simmer and place the lid tightly on the pot. Let cook for 8 minutes. Remove from the heat. Let stand for two minutes.
- At the same time, the couscous is cooking, prep the remaining ingredients for the pasta salad.
- Add the hot couscous to the dressing and mix. Let stand for 15 minutes to cool.
- Add the remaining salad ingredients, toss and chill for 1 hour.
Other Good Stuff
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Food safety
- Always wash your hands before and after handling food.
- Make sure all chopping surfaces and utensils are clean and sanitized.
- Use fresh, high-quality ingredients.
- Refrigerate leftovers promptly.
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