This recipe contains the secret to an amazing pasta salad! With whole-grain penne, basil pesto, cherry tomatoes, and feta cheese, this fresh, flavorful, and colorful dish is perfect for a tasty meal or a fab potluck side.
If you think pasta salad has been done to death, think again. Throw out all those old recipes and give this one a gander because we’re about to spice things up.
I’ve taken inspiration from the Mediterranean for this recipe and thrown in ingredients like whole-grain penne, juicy cherry tomatoes, basil pesto, and feta cheese. A taste of it won’t exactly whisk you away to the Greek islands, but if you close your eyes, you may be able to catch the faint scent of the sea!
What you probably loved about your old pasta salads is how easily they came together. Well, this one keeps that part intact. It is quick and easy to make, so keep it in mind on weeknights when you’re scrambling for something decent to make for the clan. I sometimes make more than I intend to serve on weekends and keep the rest for nights when I don’t have the time (or the energy) to make something from scratch. I don’t feel guilty about giving “leftovers” because this salad actually tastes better after refrigerating for a while! And when you take it out, those vibrant colors and fresh ingredients will still be there to greet you, making this salad a fan favorite.
Tips and tricks for that perfect pasta salad
Cook it just right: Cook your pasta al dente so your finished salad doesn’t get mushy. Follow the instructions on the pasta box, then rinse the pasta in cold water once it’s done so that it doesn’t keep cooking (and so the pasta doesn’t stick together).
Just whisk it: For a well-blended dressing, use a whisk when mixing the ingredients.
Marinatoes: Marinate the cherry tomatoes in the lemon-pesto dressing for 10-15 minutes to really bring out their flavor, then add them to the salad.
Chill out: As with a lot of similar salads, let this one chill in the fridge for at least an hour before serving. The ingredients will have a chance to mingle, and the flavors will burst in your mouth.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days.
Serving suggestions
If you’re looking for additional protein, add some cubed grilled chicken and top with a bit of dill. Want to spice it up? Add coriander or dried chili powder. To feed an army of summer guests, serve No-Bean Keto Chili In The Instant Pot or Meatloaf With Crackers as a main. Another crowd-pleaser is a Watermelon Fruit Salad.
Recipe
Ingredients
- 4 ounces whole-grain penne pasta
- 2 tablespoons extra-virgin olive oil
- 1 lemon juiced
- Salt and pepper to taste
- 1/2 teaspoon oregano
- 2 tablespoons basil pesto
- 1 cup cherry tomatoes halved
- 1 tablespoon capers
- 1 sprig fresh parsley
- 1/2 cup crumbled feta cheese
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Rinse with cold water, drain, and set aside.
- To make the dressing, combine the olive oil and lemon juice in a small bowl and season with salt, pepper, and dried oregano.
- In a large bowl, combine the dressing with the cooked pasta, basil pesto, halved cherry tomatoes, capers, and parsley leaves. Toss well until combined, and season with more salt and pepper.
- Serve the pasta salad in a bowl and crumble the feta cheese on top. Garnish with additional parsley leaves and serve!
Leave a Comment