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!