There’s something incredibly satisfying about a well-balanced pasta salad—especially one that combines the tanginess of sun-dried tomatoes, the creamy saltiness of feta cheese, and the freshness of crisp vegetables and herbs. This Pasta Salad with Sun-Dried Tomatoes & Feta is not just a side dish—it can easily be the star of your meal. Whether you’re preparing a quick lunch, a picnic-friendly dinner, or a dish for your next potluck, this pasta salad delivers flavor, texture, and visual appeal.
Unlike traditional mayo-heavy pasta salads, this version is lighter, fresher, and infused with Mediterranean goodness. The olive oil-based dressing, the chewy sun-dried tomatoes, the brightness of herbs, and the richness of feta combine to create a dish that’s crave-worthy and nutritionally balanced.
What Makes This Pasta Salad Special?
- Mediterranean Flavors: Briny olives, sun-dried tomatoes, fresh herbs, and feta create a flavor-packed experience.
- No Mayo Required: A light vinaigrette dressing keeps things fresh, tangy, and picnic-safe.
- Perfect Texture: Al dente pasta, crunchy cucumbers, juicy tomatoes, and crumbly feta offer a delightful bite in every forkful.
- Make-Ahead Friendly: Tastes even better after chilling, making it a dream for meal prepping or party planning.
- Customizable: Easily tweak the ingredients to suit your dietary needs or pantry availability.
Ingredients You’ll Need
This Pasta Salad with Sun-Dried Tomatoes & Feta brings together simple yet powerful ingredients. Let’s break them down:
Pasta Base:
- Pasta (250g): Fusilli, penne, or farfalle work beautifully. The ridges and curves help hold onto the dressing and toppings.
- Sun-Dried Tomatoes (100g): Choose oil-packed for maximum flavor. Slice them into bite-sized strips.
- Cherry Tomatoes (150g): Fresh and juicy, they balance the intensity of the sun-dried tomatoes.
- Cucumber (120g): Adds refreshing crunch and moisture.
- Red Onion (75g): Thinly sliced for a sweet, pungent bite.
- Feta Cheese (100g): Crumbled or cubed for a creamy, salty element.
- Black Olives (20g): Pitted and halved for briny depth.
- Fresh Parsley (2 tbsp): Brightens the overall profile.
- Fresh Basil (1 tbsp): Adds aromatic sweetness.
Simple Vinaigrette:
- Olive Oil (3 tbsp): Extra virgin, ideally from the sun-dried tomato jar.
- Red Wine Vinegar (1 tbsp): Adds acidity.
- Dijon Mustard (1 tsp): Helps emulsify and add sharpness.
- Garlic (1 clove): Minced for kick.
- Dried Oregano (½ tsp): Adds an earthy Mediterranean note.
- Salt & Black Pepper: To taste.
How to Make Pasta Salad with Sun-Dried Tomatoes & Feta
Follow these easy steps to create a dish that’s fresh, satisfying, and bursting with flavor.
1. Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add your choice of short pasta and cook until al dente, according to package instructions. Drain and rinse under cold water to stop the cooking process. Let it cool completely before assembling the salad.
Pro Tip: Don’t overcook the pasta! You want it to retain a firm texture to hold up to the dressing and mix-ins.
2. Make the Vinaigrette
In a small bowl or a mason jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. The oil from the sun-dried tomatoes jar is ideal for maximum flavor. Shake or whisk until fully emulsified.
Optional Twist: Add a dash of lemon juice or zest for a citrusy brightness.
3. Prepare the Mix-ins
While the pasta is cooling, prepare your vegetables and toppings:
- Halve the cherry tomatoes.
- Dice the cucumber.
- Thinly slice the red onion.
- Chop the sun-dried tomatoes.
- Crumble the feta cheese.
- Chop the herbs.
Place everything in a large salad bowl, reserving a bit of feta and herbs for garnish.
4. Assemble the Salad
Once the pasta is fully cooled, add it to the bowl with your vegetables and toppings. Pour the dressing over and toss gently but thoroughly to coat all ingredients.
Pro Tip: Add the feta last and fold gently to prevent it from crumbling too finely.
5. Chill and Serve
Cover the salad and refrigerate for at least 15–30 minutes before serving. This allows the flavors to meld beautifully. Right before serving, give the salad a final toss and top with reserved feta and herbs.
Tips for the Best Pasta Salad
- Use Short, Sturdy Pasta: Fusilli, penne, or rotini work best. Avoid thin or delicate types like spaghetti.
- Balance the Acidity: The vinaigrette has vinegar and mustard. If it feels too sharp, add a pinch of sugar or a splash of lemon juice to balance it.
- Don’t Skip the Chill Time: Even 15–30 minutes of rest helps the pasta absorb flavors and makes the salad more cohesive.
- Make It Ahead: This salad keeps well in the fridge for up to 3 days. Just hold off on adding fresh herbs or extra feta until just before serving.
- Serve Cold or Room Temp: It travels well and tastes delicious either way.
Variations & Additions
Want to make this Pasta Salad with Sun-Dried Tomatoes & Feta your own? Try these fun and tasty twists:
Protein Boost:
- Grilled Chicken or Shrimp: Add lean protein for a more filling meal.
- Chickpeas or White Beans: Great vegetarian options.
- Hard-Boiled Eggs: Sliced and added on top.
Extra Vegetables:
- Bell Peppers: Diced red or yellow peppers add crunch and sweetness.
- Roasted Zucchini or Eggplant: For a hearty, earthy addition.
- Arugula or Spinach: Stir in fresh greens just before serving for added freshness.
Cheese Alternatives:
- Goat Cheese: Slightly tangy and creamy.
- Mozzarella Pearls: For a milder taste.
Dress It Differently:
- Balsamic Glaze: Drizzle over the top for sweetness.
- Pesto: Stir in 1–2 tablespoons for a herby twist.
What to Serve With Pasta Salad
This Pasta Salad with Sun-Dried Tomatoes & Feta is extremely versatile and can pair with a wide range of mains or be enjoyed on its own. Here are some suggestions:
As a Main Dish:
- Serve with crusty garlic bread or a side of hummus and pita.
- Pair with a bowl of lentil soup or tomato bisque for a light, comforting meal.
As a Side Dish:
- Perfect alongside grilled meats, especially chicken, lamb, or seafood.
- Serve it at BBQs, picnics, or brunch buffets.
Storage and Meal Prep Tips
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Meal Prep: Make a large batch and portion into lunch containers for easy grab-and-go meals.
- Make-Ahead Tip: Prepare the salad base and dressing separately and combine them on the day of serving for maximum freshness.
Final Thoughts
This Pasta Salad with Sun-Dried Tomatoes & Feta is a deliciously tangy, refreshing, and colorful dish that delivers big on taste with minimal effort. It’s a dish that’s as elegant as it is effortless—ideal for entertaining, meal prepping, or simply enjoying a fresh and hearty meal at home.
With just a few wholesome ingredients and a punchy vinaigrette, you can elevate everyday pasta into something truly special. Whether you’re serving it cold on a sunny day or packing it up for work, this salad will quickly become a go-to favorite in your recipe rotation.
Pasta Salad with Sun-Dried Tomatoes & Feta Recipe
Description
A vibrant and flavorful Pasta Salad with Sun-Dried Tomatoes & Feta that's perfect for warm days and quick lunches. Packed with Mediterranean flavors, this easy-to-make dish combines al dente pasta, tangy sun-dried tomatoes, creamy feta cheese, and fresh herbs, making it a refreshing crowd-pleaser for picnics, potlucks, or weekday meals.
Ingredients
For the Pasta Salad Base:
For the Dressing:
Instructions
Boil the Pasta
- Bring a large pot of salted water to a boil (100°C). Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool.
Prepare the Dressing
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Taste and adjust seasoning as needed. Set aside.
Combine Ingredients
- In a large mixing bowl, add the cooled pasta, sun-dried tomatoes, cherry tomatoes, cucumber, red onion, olives, parsley, and basil. Gently mix to combine.
Add Dressing and Feta
- Pour the dressing over the salad and toss well to coat all ingredients evenly. Gently fold in the crumbled feta cheese so it remains chunky and doesn’t dissolve.
Chill Before Serving
- Cover the salad and refrigerate for at least 15 minutes before serving. This allows the flavors to meld and develop.
Serve and Enjoy
- Give the salad a final toss and garnish with extra herbs or feta before serving. Serve cold or at room temperature.
Note
Pasta Type: Short pasta like fusilli, penne, or farfalle works best to hold the dressing and toppings.
Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for more flavor; reserve the oil for the dressing.
Make Ahead: This salad tastes even better the next day—perfect for meal prep!
Add-Ons: Try adding grilled chicken, roasted red peppers, or arugula for variation.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
