Dried tomatoes and feta pasta salad

Sun-Dried Tomato and Feta Pasta Salad

This Sun-Dried Tomato and Feta Pasta Salad is a Mediterranean-inspired dish packed with bold flavors. The tangy sun-dried tomatoes, creamy feta cheese, and fresh herbs blend beautifully with the pasta, making it a perfect choice for a light lunch, picnic, or side dish. It’s easy to prepare and can be made ahead for convenience.

Ingredients

For the Salad:

12 oz (340g) pasta (penne, rotini, or bowtie)

½ cup sun-dried tomatoes, chopped (oil-packed or dried, rehydrated)

½ cup feta cheese, crumbled

1 cup cherry tomatoes, halved

½ cup black or Kalamata olives, sliced

¼ cup red onion, finely chopped

¼ cup fresh basil, chopped

¼ cup fresh parsley, chopped

For the Dressing:

¼ cup olive oil (use sun-dried tomato oil for extra flavor)

2 tbsp balsamic vinegar (or red wine vinegar)

1 tbsp lemon juice

1 tsp Dijon mustard

1 garlic clove, minced

½ tsp dried oregano

½ tsp salt (adjust to taste)

¼ tsp black pepper

Instructions

1. Cook the Pasta:

Bring a large pot of salted water to a boil.

Cook pasta according to package instructions until al dente.

Drain and rinse under cold water to stop cooking. Set aside.

2. Prepare the Dressing:

In a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.

Taste and adjust seasoning if needed.

3. Assemble the Salad:

In a large mixing bowl, combine the cooked pasta, sun-dried tomatoes, cherry tomatoes, olives, red onion, basil, and parsley.

Pour the dressing over the salad and toss gently to coat everything evenly.

4. Add the Feta:

Gently fold in the crumbled feta cheese to keep it from breaking apart too much.

5. Chill & Serve:

Let the salad sit for at least 30 minutes in the fridge for flavors to meld.

Serve cold or at room temperature.

Nutritional Information

Calories: ~320 kcal

Protein: ~9g

Carbohydrates: ~38g

Fat: ~15g

Saturated Fat: ~4g

Fiber: ~4g

Sugar: ~5g

Sodium: ~450mg

Notes & Tips

Make Ahead: This pasta salad tastes even better the next day after the flavors have blended.

Customization: Add grilled chicken, chickpeas, or arugula for extra protein and texture.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Dried vs. Oil-Packed Sun-Dried Tomatoes: If using dried sun-dried tomatoes, rehydrate them in hot water for 10 minutes before chopping. Oil-packed ones add more flavor.

Vegan Option: Substitute feta with a dairy-free feta alternative or add avocado for creaminess.

Enjoy your Sun-Dried Tomato and Feta Pasta Salad as a flavorful meal or side dish!