If you’ve been searching for a bright, fresh, and vibrantly flavorful dish perfect for warm days, you’re going to adore this Summer Pasta Salad with Cherry Tomatoes, Bell Peppers, and Feta Recipe. It’s a celebration of colors and textures—the juicy burst of cherry tomatoes, the crisp bell peppers in a rainbow of hues, and the creamy tang of feta cheese—all tossed with perfectly cooked rotini pasta and a zesty, herby dressing. This salad is so simple yet packed with personality, making it an absolute go-to for picnics, BBQs, or a hassle-free weeknight dinner that feels like a treat.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this Summer Pasta Salad with Cherry Tomatoes, Bell Peppers, and Feta Recipe. Each item plays a crucial role, from giving the salad its refreshing crunch to balancing rich, savory notes. Plus, these fresh ingredients keep the dish colorful and irresistibly appetizing.
- Rotini pasta (12 ounces / 4 cups dry): Twisty shapes that hold onto the dressing and bits of veggies perfectly.
- Kosher salt (1 tablespoon plus ½ teaspoon): Essential for seasoning both the pasta water and the salad itself to enhance all the flavors.
- Cherry tomatoes (2 cups, halved): Sweet and juicy, they add a refreshing pop in every bite.
- Mini cucumbers (2 cups, diced): Crisp and cool, providing a pleasant contrast to the tender pasta.
- Red bell pepper (1 cup, diced): Adds vibrant color and a mild, sweet crunch.
- Orange bell pepper (1 cup, diced): Brightens the salad visually and contributes extra sweetness.
- Yellow bell pepper (1 cup, diced): Rounds out the pepper trio with sunny, cheerful tones.
- Feta cheese (1 cup, crumbled): Creamy and salty, it offers a delicious tang that complements the fresh veggies.
- Extra virgin olive oil (½ cup): Rich and smooth, it binds the dressing without overpowering the ingredients.
- Freshly squeezed lemon juice (3 tablespoons): Adds a bright, citrusy zing that lifts the whole salad.
- Dijon mustard (2 tablespoons): Brings a subtle kick and depth to the dressing.
- Fresh basil (2 tablespoons, minced): Herby aroma and flavor that make this salad truly summery and fresh.
- Garlic (1 tablespoon, minced): Adds a gentle savory undertone to the dressing.
- Fresh cracked black pepper (½ teaspoon): Adds a mild heat and rounds out the flavor profile perfectly.
How to Make Summer Pasta Salad with Cherry Tomatoes, Bell Peppers, and Feta Recipe
Step 1: Cook and Chill the Pasta
Start by filling a large pot with water—about two-thirds full—and bring it to a boil over medium-high heat. Add your dry rotini pasta along with a tablespoon of kosher salt; this is key to seasoning the noodles from the inside out. Cook according to the package instructions, usually around 8 to 12 minutes until al dente. When done, carefully drain the pasta and rinse under cold water to stop the cooking process and cool it down. Make sure your pasta is well-drained so your salad doesn’t get watery later on.
Step 2: Prepare the Fresh Vegetables
While the pasta cools, halve the cherry tomatoes and dice the mini cucumbers along with the red, orange, and yellow bell peppers. These vivid colors not only look enticing but each vegetable adds its unique texture and flavor to the salad, creating layers of freshness in every forkful.
Step 3: Combine Pasta and Vegetables
Transfer your cooled pasta into a large mixing bowl and add the prepped tomatoes, cucumbers, and colorful bell peppers. Give everything a gentle toss to combine but resist the urge to overmix. You want to keep the veggies crisp and the pasta perfectly separate to enjoy all the distinct flavors.
Step 4: Add the Feta Cheese
Sprinkle the crumbled feta cheese over the salad. At this point, hold off on stirring it in so the feta maintains its lovely crumble texture instead of blending into the salad too much. That creamy, salty contrast will deliver delightful pockets of flavor as you eat.
Step 5: Whisk and Pour the Dressing
In a small bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced basil, garlic, kosher salt, and freshly cracked black pepper until emulsified. This simple dressing ties together all the fresh ingredients with a bright, herby, and zesty flavor that brings the salad to life.
Step 6: Toss Gently and Serve or Chill
Pour the dressing evenly over the pasta salad and toss gently, taking care not to break up the feta too much. You can either serve this salad right away at room temperature or chill it in the fridge for a couple of hours to let the flavors meld beautifully—both ways are fantastic.
How to Serve Summer Pasta Salad with Cherry Tomatoes, Bell Peppers, and Feta Recipe
Garnishes
Adding a little garnish instantly levels up your presentation and adds extra flavor. A sprinkle of freshly chopped basil or a dash of flaky sea salt on top just before serving makes the salad pop visually and taste-wise. You can even throw on some toasted pine nuts or olives if you’re feeling adventurous!
Side Dishes
This Summer Pasta Salad with Cherry Tomatoes, Bell Peppers, and Feta Recipe pairs wonderfully with grilled chicken or fish for a light, balanced meal. It also makes a fantastic companion to crusty bread or a simple green salad for a full summer feast that’s easy to throw together but impressive to serve.
Creative Ways to Present
Try serving this salad in mason jars for picnics or casual get-togethers, layering ingredients beautifully and making it easy to transport and serve. Alternatively, use colorful bowls or individual salad plates and garnish with edible flowers or herb sprigs for a fun, festive twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Summer Pasta Salad with Cherry Tomatoes, Bell Peppers, and Feta Recipe in an airtight container in the refrigerator. It will keep fresh for up to 3 days, making it an excellent option for meal prep or quick lunches. Give it a gentle stir before serving again to redistribute the dressing.
Freezing
Because of the fresh veggies and feta cheese, freezing this pasta salad is not recommended—the texture of the peppers and tomatoes will suffer upon thawing. It’s best enjoyed fresh or refrigerated if you want leftovers.
Reheating
This salad is traditionally served cold or at room temperature, and reheating is not necessary. If you prefer a warmer dish, simply let the salad sit out for a bit to lose its chill, but avoid heating in the microwave as it can wilt the vibrant vegetables and soften the feta undesirably.
FAQs
Can I substitute the rotini pasta for something else?
Absolutely! While rotini is ideal for holding the dressing, penne, fusilli, or even bowtie pasta work just as well if that’s what you have on hand. Just make sure to cook them al dente for the best texture.
Is this salad suitable for vegans?
The salad as written contains feta cheese, which is not vegan. However, you can swap it for a vegan cheese alternative or simply omit it and add some toasted nuts or seeds for a similar richness and crunch.
Can I make the dressing ahead of time?
Yes! The dressing can be whisked together and stored in the fridge for up to 3 days. Just give it a good shake or whisk before pouring it over the salad to recombine the ingredients.
What’s the best way to keep the vegetables crisp in the salad?
Rinsing the cooked pasta with cold water immediately after cooking helps prevent overcooking and mushiness. Also, keeping the salad refrigerated until serving and adding dressing right before eating helps maintain the crispness of the fresh veggies.
Can I add other ingredients to this recipe?
Of course! This salad is very flexible. Try adding olives, artichoke hearts, grilled corn, or fresh herbs like parsley or mint to customize it to your taste and make it your own signature dish.
Final Thoughts
There’s something truly special about the Summer Pasta Salad with Cherry Tomatoes, Bell Peppers, and Feta Recipe—it’s bright, easy, and irresistibly fresh. Whether you’re bringing it to a picnic, craving a light dinner, or looking for a side to impress, this salad delivers on every level. I hope you give it a try soon and find it as delightful and satisfying as I do. Happy cooking and savor every bite!
Print
Summer Pasta Salad with Cherry Tomatoes, Bell Peppers, and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and refreshing Summer Pasta Salad featuring rotini pasta tossed with colorful bell peppers, cherry tomatoes, cucumbers, and crumbled feta. Dressed with a zesty lemon and Dijon mustard vinaigrette infused with fresh basil and garlic, this dish is perfect for a light lunch or a picnic side.
Ingredients
For the Pasta Salad:
- 12 ounces (4 cups) dry Rotini pasta
- 1 tablespoon kosher salt
- 2 cups halved cherry tomatoes
- 2 cups diced mini cucumbers
- 1 cup diced red bell peppers
- 1 cup diced orange bell peppers
- 1 cup diced yellow bell peppers
- 1 cup crumbled feta cheese
For the Dressing:
- ½ cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh minced basil
- 1 tablespoon minced garlic
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Instructions
- Boil the Water: Fill a 5 to 6-quart stockpot about two-thirds full with water and heat over medium-high until it reaches a rolling boil.
- Cook the Pasta: Add the dry Rotini pasta and 1 tablespoon kosher salt to the boiling water. Cook according to package directions until al dente, usually about 8-10 minutes.
- Drain and Rinse Pasta: Drain the cooked pasta in a colander and rinse immediately with cold water to stop the cooking process and cool down the pasta. Ensure it is well drained to avoid sogginess.
- Combine Vegetables and Pasta: In a large bowl, add the cooled pasta along with halved cherry tomatoes, diced mini cucumbers, and diced red, orange, and yellow bell peppers. Stir gently to combine ingredients evenly.
- Add Feta Cheese: Sprinkle the crumbled feta cheese evenly over the top of the salad without stirring to prevent the cheese from breaking down prematurely.
- Prepare the Dressing: In a small mixing bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced fresh basil, minced garlic, kosher salt, and freshly cracked black pepper until the dressing is smooth and emulsified.
- Toss Salad with Dressing: Pour the dressing over the pasta salad and toss gently but thoroughly to coat all ingredients evenly while keeping the feta intact.
- Serve: Serve the salad immediately or refrigerate it to chill and develop flavors. It makes a perfect light meal or refreshing side dish for warm weather.
Notes
- Rinsing the pasta under cold water is essential to stop cooking and avoid clumping.
- For best flavor, use fresh herbs and freshly squeezed lemon juice.
- The salad can be refrigerated for up to 2 days; toss gently before serving again.
- Optional additions include olives or toasted pine nuts for extra texture.
