If you’re looking for a vibrant, flavorful dish that screams sunshine and simple goodness, this Summer Pasta Salad with Cherry Tomatoes, Bell Peppers, Feta, and Basil Recipe is an absolute must-try. Bursting with colorful bell peppers in three sunny hues, juicy cherry tomatoes, and the creamy tang of feta cheese, every bite delivers a delightful harmony of textures and tastes. The fresh basil and a zesty lemon-Dijon dressing bring it all together into a refreshing salad that’s perfect for picnics, potlucks, or just a bright weeknight meal. This is pasta salad taken to a whole new level of summer deliciousness.
Ingredients You’ll Need
Each ingredient in this Summer Pasta Salad with Cherry Tomatoes, Bell Peppers, Feta, and Basil Recipe has been chosen for its vibrant flavor and how beautifully it complements the others. The combination of fresh vegetables and a simple yet tangy dressing creates a balance of textures and colors that makes this dish so appealing.
- Rotini pasta: The spiral shape holds onto the dressing perfectly, ensuring every bite is flavorful.
- Kosher salt: Essential for seasoning both the pasta water and the salad itself to bring out all the flavors.
- Cherry tomatoes: Juicy and sweet, they add bursts of freshness and color.
- Mini cucumbers: Provide a cool, crisp crunch that balances the richer ingredients.
- Red, orange, and yellow bell peppers: These add a rainbow of color and a satisfying sweetness and crunch.
- Feta cheese: Its creamy saltiness contrasts beautifully with the fresh vegetables.
- Extra virgin olive oil: The base of the dressing, it adds richness and a smooth texture.
- Lemon juice: Adds a bright, zesty kick that livens up the entire salad.
- Dijon mustard: Gives depth and a slight tang to the dressing.
- Fresh minced basil: Adds a fragrant, herbaceous note that feels like summer in every bite.
- Minced garlic: Brings a subtle warmth and depth to the dressing.
- Fresh cracked black pepper: Adds a gentle spiciness to finish.
How to Make Summer Pasta Salad with Cherry Tomatoes, Bell Peppers, Feta, and Basil Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of water to a boil—about two-thirds full to give the pasta plenty of room to cook evenly. Add the dry Rotini pasta and a generous tablespoon of kosher salt which seasons the pasta from within, enhancing every bite. Cook according to the package instructions until al dente, then drain and rinse with cold water immediately to stop the cooking, making sure the pasta is nicely separated and cool.
Step 2: Prepare the Vegetables
While the pasta cooks, halve the cherry tomatoes, dice the mini cucumbers, and finely chop the red, orange, and yellow bell peppers. Their vibrant colors make this salad a feast for the eyes as well as the palate. Mixing these fresh vegetables with the cooled pasta creates a refreshing, crisp base bursting with summer sunshine in every forkful.
Step 3: Combine the Salad Components
In a large bowl, gently stir together the cooked pasta, cherry tomatoes, cucumbers, and bell peppers. Top them with the crumbled feta cheese, but hold off on stirring it in just yet to preserve the cheese’s fluffy texture and to allow its salty creaminess to meld beautifully once the dressing is added.
Step 4: Whisk the Dressing
In a smaller bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced basil, garlic, kosher salt, and freshly cracked black pepper until emulsified. This bright and tangy dressing is the magic touch that binds the flavors, infusing the salad with a lively and herbaceous punch.
Step 5: Toss and Serve
Pour the dressing over the salad and gently toss everything together, making sure all the ingredients are evenly coated but the feta still remains luxuriously chunky. This salad is delightful served immediately, or you can refrigerate it for later when flavors meld and deepen even more.
How to Serve Summer Pasta Salad with Cherry Tomatoes, Bell Peppers, Feta, and Basil Recipe
Garnishes
To elevate this already stunning salad, consider adding a few extra fresh basil leaves or a sprinkle of toasted pine nuts for an added crunch. A drizzle of high-quality balsamic glaze can also add a sweet contrast that pairs beautifully with the salty feta.
Side Dishes
This pasta salad makes an ideal centerpiece for summer meals but also pairs wonderfully with grilled chicken, seared shrimp, or even crispy falafel. Its vibrant freshness complements grilled or roasted proteins perfectly and makes a lovely side for barbecues or casual get-togethers.
Creative Ways to Present
For a charming presentation, serve the salad in a clear glass bowl to show off all the colorful ingredients or build individual portions in mason jars for picnics or potluck events. You can also stuff it into hollowed-out bell peppers for an elegant appetizer or portable lunch option.
Make Ahead and Storage
Storing Leftovers
This Summer Pasta Salad with Cherry Tomatoes, Bell Peppers, Feta, and Basil Recipe keeps beautifully in the fridge for up to 3 days. Be sure to store it in an airtight container to maintain freshness and prevent the pasta from absorbing too much dressing and becoming soggy.
Freezing
Because of the fresh vegetables and delicate feta, freezing this salad isn’t recommended. The texture and flavors would suffer upon thawing, making it best enjoyed fresh or within a few days of preparation.
Reheating
This salad tastes best served cold or at room temperature, so no reheating is needed. If you prefer it slightly warmer, let it sit out of the fridge for 15-20 minutes before serving, allowing the flavors to come out beautifully without losing the crisp texture of the vegetables.
FAQs
Can I use a different type of pasta?
Absolutely! While Rotini is ideal because its twists hold onto the dressing well, you can substitute penne, farfalle, or even orzo if you prefer a smaller shape. Just be sure to cook the pasta al dente so it holds its texture in the salad.
How can I make this recipe vegan?
To make this pasta salad vegan, simply omit the feta cheese or use a plant-based cheese alternative. Nutritional yeast or marinated tofu cubes can also add a satisfying savory element.
Is this salad suitable for meal prep?
Yes! The Summer Pasta Salad with Cherry Tomatoes, Bell Peppers, Feta, and Basil Recipe is a fantastic option for meal prepping. The flavors even develop more after a day in the fridge, making it a convenient and tasty lunch or dinner throughout the week.
What can I substitute for fresh basil if I don’t have any?
If fresh basil isn’t available, fresh parsley or mint can provide a fresh herbal note, though the flavor will shift slightly. Dried basil isn’t recommended here as it can’t match the brightness and aroma of fresh herbs.
Can I add protein to make this a more filling meal?
Definitely! Grilled chicken, chickpeas, or cooked shrimp all make excellent additions. Adding protein not only boosts the nutritional value but also turns this salad into a complete, satisfying dish perfect for lunch or dinner.
Final Thoughts
This Summer Pasta Salad with Cherry Tomatoes, Bell Peppers, Feta, and Basil Recipe is a true celebration of fresh summer produce and simple, delicious flavors. Its colorful, vibrant ingredients, combined with a zesty dressing, create a salad that’s as inviting as a sunny afternoon and as satisfying as a home-cooked meal. I can’t recommend it enough—once you try it, this will become your go-to recipe for any warm-weather gathering or quick weeknight dinner. Give it a whirl and watch your friends and family ask for seconds!
Print
Summer Pasta Salad with Cherry Tomatoes, Bell Peppers, Feta, and Basil Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Summer Pasta Salad combines perfectly cooked Rotini pasta with a colorful array of fresh cherry tomatoes, mini cucumbers, and multi-colored bell peppers. Tossed in a zesty lemon-Dijon dressing with fresh basil and topped with crumbled feta cheese, it’s a refreshing and flavorful dish ideal for warm-weather meals, potlucks, or quick weeknight dinners.
Ingredients
For the Pasta Salad:
- 12 ounces (4 cups) dry Rotini pasta
- 1 tablespoon kosher salt (for pasta water)
- 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 Pasta: Fill a 5 to 6-quart stockpot about two-thirds full with water and bring it to a rolling boil over medium-high heat. Add the Rotini pasta along with 1 tablespoon of kosher salt to the boiling water.
- Cook Pasta According to Package Instructions: Cook the pasta until al dente, following the package directions generally around 8-10 minutes depending on the brand.
- Drain and Cool Pasta: Drain the cooked pasta in a colander and rinse it thoroughly with cold water to stop the cooking process. Shake the colander to ensure the pasta is well-drained and cool to the touch.
- Combine Fresh Vegetables and Pasta: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, diced mini cucumbers, and the diced red, orange, and yellow bell peppers. Stir gently to combine the ingredients evenly.
- Add Feta Cheese: Sprinkle the crumbled feta cheese over the top of the pasta and vegetables without stirring it in yet to avoid breaking down the cheese texture.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced basil, minced garlic, kosher salt, and freshly cracked black pepper until the dressing is emulsified and smooth.
- Toss the Salad with Dressing: Pour the prepared dressing over the pasta salad and gently toss everything together to coat all the ingredients evenly while maintaining the integrity of the feta cheese.
- Serve or Store: Serve the pasta salad immediately for the freshest flavor or cover and refrigerate to chill and serve later. The salad keeps well in the refrigerator for up to 2 days.
Notes
- For best flavor, use fresh vegetables and freshly squeezed lemon juice.
- Rinsing the pasta stops overcooking and helps cool it for a crisp texture in the salad.
- The salad can be refrigerated for up to 2 days but is best enjoyed fresh.
- Feel free to substitute feta with goat cheese for a creamier texture.
- Adding a handful of chopped olives or fresh herbs like mint can enhance the flavor profile.
