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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This vibrant pasta salad combines the tangy brightness of lemon with creamy feta, fresh herbs, and juicy cherry tomatoes. The dressing, made with olive oil, lemon juice, zest, garlic, oregano, and a hint of red pepper flakes, infuses the pasta with bold flavors. Tossed together with dill, parsley, and feta crumbles, this dish is finished with a sprinkle of flaky salt and cracked pepper for a refreshing and satisfying bite.
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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.
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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.
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, but shorter shapes like fusilli or penne work best for this salad.
Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance. Store it in the fridge and add fresh herbs and a drizzle of olive oil before serving.
What can I substitute for feta?
You can use goat cheese or crumbled ricotta salata as a substitute for feta.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or chickpeas would pair well with the flavors.
How long does this salad last in the fridge?
It can be stored in an airtight container for up to 4 hours days, but the herbs and tomatoes are best fresh.
