Mediterranean Fresh Feta Pasta Salad
A colorful and refreshing pasta salad, inspired by the sunny flavors of the Mediterranean basin. Creamy feta pairs perfectly with crisp vegetables and a zesty lemon-olive oil vinaigrette. Ideal for summer meals, picnics, or buffets, it can be prepared in advance and only gets better.
🛒 Ingredients
4 servings
- 2.5 cups fusilli or penne pasta
- 5.3 oz block feta cheese, cut into 0.4-inch cubes
- 1 medium cucumber (about 7 oz), seeded and cut into small cubes
- 5.3 oz cherry tomatoes, halved
- 1 red or yellow bell pepper (about 5.3 oz), cut into small pieces
- 1 small bunch fresh parsley, chopped (or 1 bunch chives)
- 1 teaspoon dried oregano
- 3 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon fine salt
- Freshly ground black pepper, to taste
- 1 pinch red pepper flakes (optional, for a kick)
Watch the original video
Watch on TikTokDirections
- 1
Bring a large pot of generously salted water to a boil (1 tablespoon salt per 4.2 cups water). Cook the pasta al dente according to package directions, subtracting 1 minute from the recommended cooking time to keep it slightly firm.
- 2
Drain the pasta and rinse immediately with cold water to stop the cooking and prevent sticking. Spread them on a large platter or in a colander and let them cool completely to room temperature.
- 3
While the pasta cools, prepare the vegetables: seed the cucumber, then cut it into small, uniform cubes. Halve the cherry tomatoes. Seed the bell pepper and cut it into small pieces similar in size to the cucumber.
- 4
Finely chop the fresh parsley (or chives), discarding the toughest stems. Set aside.
- 5
In a large salad bowl, prepare the vinaigrette by whisking together the extra virgin olive oil with the lemon juice, dried oregano, salt, and pepper. Taste and adjust seasoning to your preference.
- 6
Add the cooled pasta to the salad bowl and mix to coat thoroughly with the vinaigrette.
- 7
Stir in the prepared vegetables (cucumber, cherry tomatoes, bell pepper), then sprinkle with the feta cubes and chopped fresh herbs.
- 8
Gently mix with two large spoons, lifting the salad from bottom to top, without crushing the feta. Check the final seasoning.
- 9
Cover the salad bowl with plastic wrap and refrigerate for at least 20 to 30 minutes for the flavors to meld and for the salad to be well chilled when serving.
💡 Chef's Tip
The secret to a successful pasta salad lies in cooking the pasta al dente and rinsing it with cold water — overcooked pasta will become mushy after refrigeration. It's essential to use block feta (not pre-crumbled) that you cut yourself: it holds its shape better and releases less water into the salad. Finally, if you prepare the recipe the day before, keep the fresh herbs and feta separate and add them just before serving for an even fresher and more colorful result.
