Pasta Salad with Tomatoes, Zucchini, and Feta: A Summer Classic
A vibrant make-ahead salad that keeps flavors fresh for picnics and easy dinners.
Pasta Salad with Tomatoes, Zucchini, and Feta
Nothing ushers in the taste of summertime quite like a generous bowl of pasta salad brimming with garden-fresh vegetables. This rendition brings together juicy tomatoes, crisp zucchini, and tangy feta cheese with tender pasta and a lively homemade vinaigrette, making it a versatile dish that’s perfect for picnics, potlucks, or an easy family dinner.
Why This Pasta Salad Stands Out
- Fresh ingredients: Peak-season tomatoes and zucchini lend sweetness and crunch.
- Bold flavors: Salty feta and a zingy vinaigrette bring the dish to life.
- Prep ahead: This salad is even better after chilling, making it a smart make-ahead option.
Ingredients You’ll Need
Gather these simple, flavorful ingredients to create a vibrant and satisfying salad:
- 12 ounces short-cut pasta (rotini, fusilli, penne, or similar)
- 1 large zucchini, diced
- 1 cup cherry or grape tomatoes, halved
- 1/2 small red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh basil (or flat-leaf parsley)
For the Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
How to Make Pasta Salad with Tomatoes, Zucchini, and Feta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until just al dente. Drain and quickly rinse under cold water to halt the cooking process and keep the noodles from sticking together. Set aside to cool slightly.
Step 2: Prepare and Sauté the Vegetables
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced zucchini with a generous pinch of salt. Sauté for 3–4 minutes, just until the zucchini is slightly crisp and golden on the edges but not mushy. Remove from the heat and let cool to room temperature.
Step 3: Mix the Vinaigrette
In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Whisk (or shake, if using a jar) until the vinaigrette is emulsified and creamy-looking.
Step 4: Assemble the Salad
- Place the cooled pasta in a large serving bowl.
- Add the sautéed zucchini, halved tomatoes, chopped red onion, and most of the crumbled feta (reserve a little to sprinkle on top before serving).
- Drizzle with the vinaigrette and toss gently until all ingredients are coated.
Step 5: Add Fresh Herbs and Serve
Sprinkle chopped basil or parsley over the salad and toss again. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed. Top with the reserved feta.
You can enjoy this salad right away, but it tastes even better after chilling in the refrigerator for at least 1 hour, allowing the flavors to meld.
What others are reading
Tips for the Best Pasta Salad
- Choose short pasta: Rotini, fusilli, penne, or farfalle all capture vinaigrette and veggies nicely.
- Do not overcook the pasta: Al dente is key, as the noodles will soak up vinaigrette and soften as they rest.
- Chill before serving: Cold pasta salad is more refreshing and lets the flavors meld beautifully.
- Don’t skip fresh herbs: Basil or parsley add essential brightness and aroma.
Ingredient Swaps and Additions
This salad is endlessly adaptable—swap in different veggies, cheeses, or extras to suit your tastes and what’s on hand:
- Vegetables: Try diced bell pepper, roasted red peppers, or blanched asparagus.
- Cheese: Substitute goat cheese or fresh mozzarella balls for a new twist.
- Protein: Add cooked chickpeas, grilled chicken, or salami for a heartier meal.
- Briny extras: Sliced olives or sun-dried tomatoes boost savory flavor.
Serving Ideas
This pasta salad is a star side dish for summer barbecues, picnics, and potlucks but can also be the centerpiece of a light meal. To round out a menu, consider pairing it with:
- Grilled chicken, shrimp, or steak
- Homemade garlic bread
- Other salads—like leafy greens or a classic cucumber salad
Storage and Make-Ahead Tips
- Store in an airtight container in the refrigerator for up to 3 days. If the pasta seems dry after chilling, toss with a little extra olive oil or a fresh squeeze of lemon before serving.
- This salad can be made a day ahead. Add delicate herbs (like basil) just before serving for freshest flavor and color.
Nutrition Information (Approximate Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Fat | 11 g |
| Protein | 8 g |
| Carbohydrates | 36 g |
| Sugar | 4 g |
| Sodium | 350 mg |
Nutrition values will vary depending on the type and amount of pasta, cheese, and vegetables used.
Frequently Asked Questions (FAQ)
Can I use a different type of pasta?
Absolutely! Use any short pasta shape you like. Rotini, penne, fusilli, and farfalle all work beautifully and hold the dressing well.
Should I peel the zucchini?
There’s no need to peel zucchini for this salad. The skin is tender and provides color and extra nutrients. Just trim the ends and dice.
Is this pasta salad vegetarian?
Yes—this recipe as written is vegetarian. To make it vegan, use a plant-based feta or omit the cheese.
How do I keep the pasta from sticking?
Rinse the pasta briefly under cold water after cooking, and toss with a small amount of olive oil if not assembling the salad right away.
Can I make this gluten-free?
Yes, simply substitute your favorite gluten-free pasta for the standard wheat version, and follow the package cooking instructions carefully to maintain the proper texture.
What can I serve with pasta salad?
This salad pairs well with grilled meats, sandwiches, or other chilled picnic dishes. It also stands as a satisfying light lunch or dinner on its own.
Other Creative Pasta Salad Ideas
- Mediterranean Pasta Salad: Add roasted peppers, olives, and chickpeas. Swap feta for creamy goat cheese.
- Italian Pasta Salad: Mix in diced salami, mozzarella pearls, and pepperoncini with a pesto vinaigrette.
- Sunshine Pasta Salad: Use colorful bell peppers, sweet corn, and banana peppers for a zesty, rainbow-bright dish.
- Cowboy Pasta Salad: Boost flavor with smoked sausage, black-eyed peas, and chipotle-lime dressing for a Tex-Mex twist.
Final Tips for Pasta Salad Success
- Taste and adjust: Before serving, always taste your salad and adjust the seasoning, vinegar, or oil to taste.
- Add crunch: Toasted pine nuts, sunflower seeds, or crispy chickpeas make fun toppings for added texture.
- Pack for picnics: Make your salad the night before and chill in a sealed container for the freshest, most satisfying results outdoors.
Recipe Card
Quick Recipe Recap
- Cook pasta and cool under cold running water.
- Sauté zucchini until just golden.
- Mix vinaigrette: Olive oil, vinegar, mustard, garlic, salt, pepper.
- Combine pasta, veggies, feta, herbs, and vinaigrette.
- Chill for best flavor. Toss again before serving. Enjoy!
This Pasta Salad with Tomatoes, Zucchini, and Feta recipe is a true summer staple—full of color, flavor, and endless versatility. Whether sharing at a backyard barbecue, packing for lunch, or enjoying as a light dinner, this dish brings refreshing brightness and comfort to your table.
References
- https://www.youtube.com/watch?v=x-OcOAsrDR0
- https://www.thepioneerwoman.com/food-cooking/recipes/a65079600/cowboy-pasta-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a60399859/mediterranean-pasta-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a39861926/best-italian-pasta-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10675/the-best-macaroni-salad-ever/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g39028166/pasta-salad-recipes/
- https://highlandsranchfoodie.com/pioneer-womans-best-macaroni-salad-ever-2/
- https://www.youtube.com/watch?v=INr_gGMDltU
Similar Articles
Read full bio of Sneha Tete
