Summer Pesto Pasta Salad with Feta
This refreshing pasta salad is the perfect companion for barbecues, picnics, or as a light main course. With sun-ripened cherry tomatoes, crisp cucumber, and tangy feta, all coated in an aromatic pesto dressing, it's quick to prepare and simply delicious. A true classic for warm days.
Preparation
15 min.
Cook / Bake
10 min.
Servings
4
Calories
450 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 300 gshort pasta(e.g., fusilli, penne)Gluten
- 250 gcherry tomatoes
- 1 mediumcucumber
- 150 gfeta cheese
- 4 tbspgreen pesto
- 2 tbspolive oil
- 1 tbsplemon juice
- 1 clovegarlic(minced)
- 1 Prise(n)salt(to taste)
- 1 Prise(n)black pepper(freshly ground, to taste)
- 0.25 cupfresh basil(chopped, for garnish)
Instructions
Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool it down. Set aside.
While the pasta is cooking, wash and halve the cherry tomatoes. Wash the cucumber, peel if desired, and dice it. Crumble the feta cheese into bite-sized pieces.
In a large bowl, combine the green pesto, olive oil, lemon juice, and minced garlic. Whisk until well combined to form the dressing.
Add the cooled pasta, halved cherry tomatoes, diced cucumber, and crumbled feta cheese to the bowl with the dressing.
Gently toss all ingredients together until everything is evenly coated with the pesto dressing. Season with salt and freshly ground black pepper to taste.
Before serving, garnish with fresh chopped basil. For best results, let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
💡 Tipp
Nutrition per serving
Calories
450 kcal
Protein
18 g
Carbohydrates
50 g
Fat
20 g
Fiber
4 g
Recipe on TomTaste: https://tomtaste.com/recipe/summer-pesto-pasta-salad-with-feta