Tomato, Basil and Feta Pasta Salad
We eat a whole lot of pasta salad in my house during the warmer months of the year. Tomato, Basil and Feta Pasta Salad uses pasta nuggets, small round ridged pasta. They really soak up the dressing on this salad. I have also substituted bowties and cheese tortellini in this salad. Add cherry tomatoes, basil leaves, feta cheese and a delicious dressing to give the salad a sharp, bright flavor. You’re going to love it!
This salad pairs well with anything you might cook on the grill. Making it a day ahead of time is a good idea so the flavors can marry to the pasta, yummy! The dressing for this pasta salad comes together in a flash. Using vinegar, oil and spices to make a fresh, flavorful dressing is the perfect match for this summertime pasta salad.
Tomato, Basil and Feta Pasta Salad Recipe
What’s needed?
- 10 ounces grape tomatoes, cut in half
- 6 or 8 fresh basil leaves, chopped fine
- 8 ounces crumbled Feta cheese (tomato and basil flavor is even better)
- 1/2 teaspoon salt
- 3 cups of pasta nuggets, uncooked
- 1/3 cup white vinegar
- 1/2 cup olive oil
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
How to make Tomato, Basil and Feta Pasta Salad?
- Fill a 2 quart saucepan with water and bring to a boil. Add some salt to the water. Add the pasta and reduce heat. Cook for 10-12 minutes until pasta is tender. Drain and run under cool water. Put the drained pasta in a large bowl.
- Add the cherry tomato halves, the chopped basil and the feta cheese. Add the salt and stir all together.
- Put the oil and vinegar in a jar with the Italian seasonings, the red pepper flakes, and a pinch of pepper and shake all for about 2 minutes until mixed well. Pour the dressing over the pasta. Stir to combine. Refrigerate the salad overnight for the best flavor.
Serve Tomato, Basil and Feta Pasta Salad cold with hot food off the grill, like BBQ Chicken or Bratwurst and grilled onions. Add another pinch of salt, if needed before serving. Garnish with a few more basil leaves. Love it!
Looking for more tasty side dishes, check out these delicious summertime pasta salads:
Tomato, Basil and Feta Pasta Salad
Ingredients
- 10 ounces grape tomatoes, cut in half
- 8 basil leaves, chopped fine
- 8 ounces Feta cheese, crumbled
- 1/2 teaspoon salt
- 3 cups pasta , nuggets, uncooked
- 1/3 cup white vinegar
- 1/2 cup olive oil
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon crushed red pepper flakes, optional
Instructions
- Fill a 2 quart saucepan with water and bring to a boil. Add some salt to the water. Add the pasta and reduce heat. Cook for 10-12 minutes until pasta is tender. Drain and run under cool water. Put the drained pasta in a large bowl.
- Add the cherry tomato halves, the chopped basil and the feta cheese. Add the salt and stir all together.
- Put the oil and vinegar in a jar with the Italian seasonings, the red pepper flakes, and a pinch of pepper and shake all for about 2 minutes until mixed well. Pour the dressing over the pasta. Stir to combine. Refrigerate the salad overnight for the best flavor.
