Description
The Grape and Feta Pasta Salad is a vibrant and refreshing dish that beautifully balances sweet, tangy, and savory flavors. It combines tender pasta with juicy seedless grapes, crumbly feta cheese, and fresh herbs, dressed in a zesty lemon and olive oil dressing. Perfect for picnics, light lunches, or as a versatile side, this salad is quick to prepare, healthy, and visually stunning with its colorful ingredients.
Ingredients
Scale
Pasta
- 8 ounces medium-sized pasta (rotini, penne, or farfalle)
Produce
- 2 cups seedless red or green grapes, washed and halved
- 1/4 cup fresh mint or basil, chopped
- Optional herbs: dill or parsley (for variation)
Dairy
- 4 ounces quality feta cheese, crumbled
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt, to taste
- Black pepper, to taste
- Optional: 1 teaspoon honey or balsamic vinegar for a sweeter or richer dressing
Optional Add-ins
- Grilled chicken or chickpeas (for protein boost)
- Toasted walnuts or pine nuts (for nutty crunch)
- Vegan cheese or cashew crumble (for vegan twist)
Instructions
- Cook the Pasta: Boil the pasta in salted water until al dente, meaning cooked but still firm to the bite. Drain and rinse under cold water to stop cooking and cool the pasta for the salad.
- Prepare the Grapes: Wash the grapes thoroughly, then slice them in half for easier eating and better distribution throughout the salad.
- Crumble the Feta: Use your hands or a fork to crumble the feta cheese into bite-sized pieces, ensuring each bite has a good mix of tangy cheese.
- Mix the Dressing: In a small bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, salt, and black pepper. The dressing should be light but flavorful to complement the salad ingredients.
- Combine Everything: In a large mixing bowl, toss the cooled pasta, halved grapes, crumbled feta, and chopped fresh herbs. Pour the dressing over the ingredients and gently mix until everything is evenly coated.
Notes
- Avoid overcooking pasta to keep a firm texture and prevent mushiness in the salad.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
- Add herbs right before serving to retain their vibrant flavor and color.
- Use seedless grapes for ease of eating and improved texture.
- Taste and adjust the dressing to enhance, not overpower, the main ingredients.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg
Keywords: grape pasta salad, feta pasta salad, easy summer salad, sweet and tangy salad, Mediterranean pasta salad, healthy pasta salad