When the temperature climbs and the thought of turning on your stove feels like punishment, this is the pasta salad that delivers. Bowtie pasta tossed with juicy cherry tomatoes, fresh basil, and tangy feta—it’s the kind of dish that works equally well at a backyard barbecue or as your desk lunch all week long.
Summer Pasta Salad Recipe
What You’ll Need
- 1 pound bowtie pasta (farfalle)
- 2 cups cherry tomatoes, halved
- 8 ounces feta cheese, crumbled
- 1 cup fresh basil leaves, torn
- 1/3 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
How to Make It
Cook the pasta in salted boiling water until al dente, then drain and rinse under cold water. This stops the cooking process and keeps your pasta from turning mushy.
While the pasta cools, whisk together the olive oil, red wine vinegar, and minced garlic in a large bowl. Season generously with salt and pepper—this is your dressing, so make it count.
Add the cooled pasta to the bowl, then fold in the cherry tomatoes, feta, and basil. Toss everything together until the pasta is evenly coated. The tomatoes will release their juices as the salad sits, creating even more flavor.
The Secret to Making It Better
Let the salad rest for at least 30 minutes before serving. This gives the flavors time to meld and the pasta time to absorb the dressing. If you’re making it ahead, reserve some of the basil to add just before serving—it stays brighter that way.
Serve it at room temperature or slightly chilled. Either way, it’s the kind of dish that disappears fast.
