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This colorful pasta bowl with feta and crunchy veggies feels like pure summer on your plate. It’s a go-to for quick lunches, barbecues, or when you’re packing up a picnic. Creamy feta gives it a cool edge, herbs add bags of flavor, and you don’t need a ton of time to throw it all together. So fast, so filling, and always exciting to eat.
I first tossed this together for a big family get-together when I was rushing. Since then, everyone keeps asking for it. Especially on warm days, we can’t get enough of that zingy, light vibe.
Key ingredients and why they matter
- Fusilli, farfalle, or mafaldine: Pick the twistiest ones with a rough surface so they grab onto the dressing and soak up all the flavor
- Fresh herbs: Try basil or parsley, snipped straight off the plant if you can. They’ll make everything taste brighter and look even better
- Lemon juice: Squeeze it fresh if you can. It lifts all the flavors and brings out the best in everything
- Crunchy veggies (bell pepper, cucumber, carrots): Choose super crisp produce, local if possible, for the best bite and taste
- Olive oil: For that silky smooth vinaigrette, go for a good extra-virgin cold-pressed oil for maximum flavor
- Feta: Real-deal Greek feta gives you creaminess and just the right hint of salt
- Cherry tomatoes: Red and yellow ones are best, because they’re sweet, juicy, and add a burst of color. Look for ones with a firm skin
- Salt and black pepper: Sprinkle to taste, but grind it fresh if you can for the best punch
Simple step-by-step guide
- Finish off with herbs:
- Chop some fresh herbs and toss ‘em over the top. Let the salad chill in the fridge for a bit to let the flavors mix. It’s best cold.
- Add the noodles:
- Tip those cooled pasta twists into the mix and stir gently with a wooden spoon. Make sure every bit is coated in dressing and shines.
- Bring everything together:
- Carefully mix the chopped veggies, feta, and tomatoes with the lemon-olive oil dressing so nothing gets squished.
- Make the dressing:
- Whisk olive oil, lemon juice, a good pinch of salt, and black pepper until it’s smooth and creamy. Only pour it over the veggies and feta at the end.
- Prep feta and veggies:
- Halve the tomatoes, crumble feta with your fingers, and chop your favorite veggies into small pieces. Toss these into a nice big bowl. Let them hang out together while you do the next step.
- Cook your pasta:
- Get a big pot of salty water boiling and cook your pasta until it’s just firm, following the pack’s directions. Drain, rinse under cold water, and let cool off, so it stays fluffy and doesn’t clump.
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Good to know
Gets you a good dose of fiber from all those veggies and beans. Preps perfectly in advance and lasts up to three days in the fridge. Honestly, it might even taste better the second day.
My favorite part about it
For me, the best thing is how the creamy feta melts perfectly with punchy lemon juice—it makes the whole bowl taste super fresh. It’s always the first salad to vanish at home. Everyone digs in, especially if it’s fresh from the fridge and ice cold.
Easy storage tips
Keep the finished salad sealed tight and chilled in the fridge—glass or BPA-free plastic containers work well. If there’s extra dressing left on the bottom, try to keep some aside after serving. That way, your salad stays crisp and the herbs don’t wilt so quickly.
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Make it your own
You can totally switch up the cheese—go for goat cheese or mozzarella if feta’s not your thing. Try mild creamy cheese instead. Sunflower seeds or avocado are awesome add-ins for even more crunch and new textures.
How to serve for extra fun
Best served nice and cold straight from the fridge. For picnic vibes, scoop into a cute jar and add herbs right before eating. It makes a tasty main dish with a fresh baguette or plays well as a colorful side for the grill.
Brings a little Greece to you
This feta pasta meal nods to Mediterranean cooking and gives off Greek taverna vibes with its simple, colorful ingredients. Every single forkful is packed with summer happiness and feels like a mini escape to the Aegean—especially with a hit of tasty herbs and lush olive oil.
Frequently Asked Questions
- → Which pasta shape should I pick?
Short types like bow ties, spirals, or even mafaldine soak up loads of the dressing.
- → Can I make this in advance?
Yep, you can throw it together ahead of time. Just keep it in the fridge and it’ll still taste fresh in a few hours.
- → What herbs go well here?
Basil and parsley bring lots of freshness and make the flavors pop.
- → Is it meat-free?
You bet! It’s all veggies and feta, so totally vegetarian.
- → How can I mix things up?
Add chopped zucchini or toss in olives for a totally new spin.