When the weather turns warm and my kitchen fills with the scent of ripe tomatoes, I always crave something cool, creamy, and full of flavor. That’s when I reach for my creamy tomato and feta pasta salad. It’s the kind of recipe that feels like summer in a bowl, bright, tangy, and just indulgent enough to make every bite satisfying.
I love how the saltiness of the feta perfectly complements the sweetness of the tomatoes, while the creamy dressing ties everything together in the most comforting way. This feta tomato pasta is one of those easy dishes that I can whip up in under 30 minutes, whether for a picnic, a backyard barbecue, or a light weeknight dinner.
Why You’ll Love This Recipe
You’ll fall for this salad the same way I did. First, it’s simple with minimal prep, easy cleanup, and everyday ingredients. The combination of tomato feta pasta is timeless, but the creamy dressing gives it that irresistible, velvety texture. It’s a dish that’s just as delicious cold as it is slightly warm, which makes it perfect for meal prep or potlucks.
Because feta adds so much flavor, you don’t need a long list of seasonings. Plus, this recipe is endlessly flexible. You can toss in grilled chicken, roasted veggies, or even turn it into a feta tomato pasta bake the next day. It’s a great way to use up leftover pasta and give it new life.
Ingredients
Here’s everything I use for my creamy tomato and feta pasta salad.
Main Ingredients:
- Pasta – I prefer short shapes like rotini or penne because the curves catch all the dressing.
- Cherry tomatoes – Sweet, juicy, and bursting with color. I slice them in half for easy bites.
- Feta cheese – Crumbly, tangy, and salty; it’s the star of the dish.
- Red onion – Adds a mild bite and beautiful color contrast.
- Greek yogurt or mayonnaise – For the creamy base. Greek yogurt keeps it lighter and tangier, while mayo makes it rich.
- Olive oil – Smooths out the dressing and adds depth.
- Lemon juice – A touch of brightness to balance the creaminess.
- Garlic – Finely minced for a subtle kick.
- Fresh herbs – I love basil and parsley for a garden-fresh finish.
- Salt and black pepper – Essential to bring it all together.
Optional Add-ins:
- Grilled chicken for extra protein.
- Kalamata olives for a Mediterranean touch.
- Roasted red peppers for smoky sweetness.
- Cucumber for a crisp, refreshing crunch.
- Spinach or arugula to add greens and freshness.
How to Make It
Step 1
First, I cook the pasta in salted boiling water until it’s al dente. This step is important because if it’s too soft, the salad can turn mushy once the dressing is added. Once it’s done, I drain it and rinse it quickly under cool water to stop the cooking and remove excess starch.
Step 2
While the pasta cools, I prepare the creamy dressing. In a large bowl, I whisk together Greek yogurt or mayonnaise, olive oil, lemon juice, and minced garlic. I season it with a little salt and pepper, then taste it to make sure it’s balanced, bright but not too tangy.
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Step 3
Next, I add the halved cherry tomatoes, crumbled feta, and thinly sliced red onion into the bowl. The colors look so inviting at this point, creamy white, deep red, and a hint of purple. Once the pasta has cooled, I gently toss it with the creamy mixture, folding everything together until each piece of pasta is evenly coated.
Step 4
If I’m serving it right away, I sprinkle in the chopped herbs for that burst of freshness. Otherwise, I chill it for about 30 minutes to let the flavors meld. The creamy feta dressing thickens slightly as it sits, making it even more luscious.
When I bring this to the table, I often serve it alongside grilled meats or pair it with something light like my rice salad with tomatoes, cucumbers, and feta for a colorful summer spread.
Recipe Card
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Creamy Tomato and Feta Pasta Salad
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy, tangy, and refreshing pasta salad made with tomatoes, feta cheese, and a simple yogurt-based dressing. Perfect for picnics, potlucks, or an easy summer meal.
Ingredients
12 oz rotini or penne pasta
2 cups cherry tomatoes, halved
1 cup crumbled feta cheese
1/2 small red onion, thinly sliced
1/2 cup Greek yogurt or mayonnaise
3 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced
1/4 cup chopped basil or parsley
Salt and pepper to taste
Instructions
- Cook pasta in salted water until al dente. Drain and rinse under cool water.
- In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper.
- Add cherry tomatoes, feta, and red onion.
- Toss in cooled pasta and stir until evenly coated.
- Fold in fresh herbs and chill for 30 minutes before serving.
Notes
Substitute mayo for a richer dressing or Greek yogurt for a tangier version.
Add grilled chicken or shrimp for protein.
Leftovers can be turned into a tomato feta pasta bake, just top with cheese and bake.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: Mixed
- Cuisine: Mediterranean
Variations and Customization Ideas
One of the reasons I love this feta tomato pasta so much is that it adapts to any mood or meal.
1. Make it a bake:
Turn leftovers into a warm tomato feta pasta bake. Transfer it to a baking dish, sprinkle with mozzarella or Parmesan, and bake until bubbly and golden. It transforms into a cozy comfort dish, much like my classic baked mac and cheese.
2. Add a Mediterranean twist:
Toss in chickpeas, olives, and roasted peppers for a flavor reminiscent of my Mediterranean three-bean salad. A drizzle of balsamic glaze on top adds another layer of richness.
3. Make it heartier:
Add shredded rotisserie chicken or grilled shrimp for protein. It’s a great way to stretch the meal without losing its creamy charm.
4. Keep it light and fresh:
Use whole wheat or chickpea pasta, and lighten the dressing with extra lemon juice and Greek yogurt.
5. Play with the cheese:
Feta is classic, but goat cheese adds a creamy tang, and ricotta salata brings a more delicate flavor.
And if you love a little kick, stir in a spoonful of my slow cooker buffalo chicken dip for a spicy, unexpected twist. It sounds wild, but trust me, it works.
Final Thoughts and Call to Action
This creamy tomato and feta pasta salad is one of those recipes that always earns compliments. It’s bright enough for summer, comforting enough for cooler days, and flexible enough to suit any craving. Whether you’re serving it as a side dish at a barbecue, bringing it to a potluck, or enjoying it straight from the fridge, it never disappoints.
I hope you’ll give it a try and make it part of your own kitchen rotation. And if you love creamy, easy sides, you’ll also enjoy my five-ingredient cheesy corn bake next, it’s another simple crowd-pleaser I can never resist.
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