Love pasta salad? This one is for you! With sun-dried tomato vinaigrette and lots of flavor, this is your new go-to cold pasta salad recipe.
What do you get when you combine a bold and tangy vinaigrette, perfectly al dente pasta with salty feta, sun-dried tomatoes and briny olives?
You get this flavorful cold Tomato Feta pasta salad!
What is the Best Pasta for Pasta Salad?
I usually make my pasta salads with either rotini or orecchiette.
They’re both fun shapes with lots of little crannies for the dressing to settle into.
Orzo is another great shape for pasta salads, and I’ve even seen people use spaghetti. Honestly, anything goes!
I prefer durum wheat pasta and use it more than any other, but there’s no reason not to use one of the many varieties of pasta on the market.
Chickpea pasta, lentil pasta, whole wheat or veggie pasta…any of them are great for adding some fiber, color and flavor to your pasta salad.
My Secret Weapon for This Flavorful Pasta Salad
This Chipotle Sun Dried Tomato Topping gives this cold pasta salad a smoky, bold flavor!
I used about three tablespoons, but you can easily start at two tablespoons and work your way up from there.
Can’t find this product or something similar? No problem. Just sub in sun dried tomatoes for the dressing (approximately four, depending on the size).
Cold Pasta Salad Recipe {Tomato Feta Pasta Salad}
This pasta salad is a delicious option for a spring picnic and it’s also a great easy camping meal!
Here’s the recipe…
Cold Tomato Feta Pasta Salad Recipe
Love pasta salad? This one is for you! With sun-dried tomato vinaigrette and lots of flavor, this is your new go-to cold pasta salad recipe.
Ingredients
For the Dressing
- 5 Tablespoons Extra Virgin Olive Oil
- 3 Tablespoons Red Wine Vinegar
- 2-3 Tablespoons Chipotle Sun Dried Tomato Puree
- 2 Garlic Cloves
- 1 Teaspoon Capers
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
For the Salad
- 12 Ounces Orecchiette Pasta
- Salt for Water
- 2 Tablespoons Sun Dried Tomatoes, Diced
- 1/2 Pound Feta Cheese, Diced
- 1/2 Cup Kalamata Olives, Pitted and Halved
- 1/4 Cup Green Onion, Diced
- 1/2 Cup Parsley, Chopped
- 1/2 Cup Parmesan Cheese, Grated
Instructions
- Take your dressing ingredients (olive oil, vinegar, sun dried tomato puree, garlic, capers, salt and pepper) and add to a blender or food processor. Pulse until combined. Set aside.
- Salt your water and cook your pasta to al dente.
- Drain pasta and add to a large bowl.
- Once pasta has cooled slightly, add dressing and toss to combine.
- Next, add your remaining ingredients (sun dried tomatoes, feta, olives, green onion, parsley and parmesan) and toss to combine.
- Refrigerate. Use within three days.
Notes
* feel free to use whatever olives you love best!
**I buy French feta in bulk at a local mediterranean deli. The price and flavor are hard to beat.
If this isn't an option for you, grocery store feta is fine. Opt for blocks vs. crumbled if you have the option.
And there you have it. A delicious and easy pasta salad perfect for cookouts, BBQs, potlucks, or just to have on hand for easy lunches!
Thanks so much for reading all about our Cold Pasta Salad Recipe {How to Make Tomato Feta Pasta Salad}.
Have a lovely day!