Lemon Feta Pasta Salad
This lemon feta pasta salad is bright, fresh and so easy. Warm pasta soaks up a zesty lemon garlic olive oil dressing, then gets tossed with juicy cherry tomatoes, fresh dill and parsley, and creamy feta. This easy lemon pasta salad comes together in about 25 minutes with no mayo needed.
It is perfect for picnics, cookouts and meal prep lunches. Love bright, herby flavors? Try my Mediterranean Pearl Couscous Salad with Lemon Garlic Shrimp.
Why You’ll Love This Lemon Feta Pasta Salad
- No mayo, just a bright lemon olive oil dressing.
- Fresh herbs and feta in every bite.
- Ready in about 25 minutes.
- Great warm or cold for picnics and lunches.
Ingredients for Lemon Feta Pasta Salad
The Pasta
Your favorite short pasta, cooked in heavily salted water.
The Lemon Dressing
Good olive oil, fresh lemon juice and zest, minced garlic, dried oregano, red pepper flakes, flaky salt and black pepper.
The Mix-Ins
Cherry tomatoes, fresh dill and parsley, and feta crumbles.
Dietary note: This pasta salad is vegetarian. Use gluten-free pasta for gluten free, or skip the feta and add olives for dairy free.
How to Make Lemon Feta Pasta Salad
Step 1: Cook the pasta
Boil the pasta in heavily salted water until al dente. Rinse briefly so it cools slightly.
Step 2: Whisk the dressing
Whisk the olive oil, lemon juice, lemon zest, garlic, oregano, red pepper flakes, flaky salt and pepper.
Step 3: Toss while warm
Add the warm pasta to the dressing and toss so it soaks up all the flavor.
Step 4: Fold in the mix-ins
Fold in the tomatoes, dill, parsley and feta.
Step 5: Finish
Top with extra herbs, flaky salt, cracked pepper and another drizzle of olive oil.
Carly’s Expert Tips
- Toss the pasta warm. It absorbs the dressing so much better.
- Don’t over-rinse. A little starch helps the dressing cling.
- Use good olive oil since it is the star of the dressing.
- Adjust the heat with more or less red pepper flakes.
Make It Your Own
- Protein: Add grilled chicken, shrimp or chickpeas.
- Greek style: Add cucumber, kalamata olives and red onion.
- Greens: Toss in baby spinach or arugula.
- Orzo: Use orzo for a smaller, spoonable salad.
Make-Ahead and Meal Prep: Make this pasta salad a few hours ahead and keep it in the fridge. Add a squeeze of lemon and drizzle of olive oil right before serving to brighten it back up.
What to Serve With Lemon Feta Pasta Salad
Serve with Hot Honey Glazed Salmon, The Best Air Fryer Chicken or grilled shrimp for an easy dinner.
Storing and Reheating
Store in an airtight container in the fridge for up to 4 days.
Refresh with lemon juice, olive oil and fresh herbs before serving. Do not freeze.
What People Ask About Lemon Feta Pasta Salad
Can I make lemon feta pasta salad ahead of time?
Yes. Make it a few hours ahead and refresh with lemon and olive oil before serving.
What pasta is best for pasta salad?
Short shapes like fusilli, penne or orecchiette hold the dressing best.
Is lemon pasta salad served warm or cold?
Both. It is delicious warm, at room temperature or chilled.
Can I use block feta?
Yes. Crumble it yourself for creamier pieces.
Lemon Feta Pasta Salad
Ingredients
Method
- Boil the pasta in heavily salted water until al dente. Rinse so it cools slightly.
- Whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, red pepper flakes, flaky salt, and black pepper.
- Add the warm pasta and toss so it soaks up all the flavor.
- Fold in the cherry tomatoes, dill, parsley, and feta.
- Finish with extra herbs, flaky salt, cracked pepper, and another drizzle of olive oil before serving.
Nutrition
Notes
- Use high-quality olive oil for the best flavor.
- Adjust the amount of red pepper flakes to suit your spice preference.
- Rinse the pasta lightly to cool it down but avoid over-rinsing to retain some starch for better dressing absorption.
