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Sundried Tomato Pasta Salad with Feta and Fresh Basil

Sundried tomato pasta salad with feta and fresh basil made with tender rotini, tangy oil-packed sundried tomatoes, and a quick homemade lemon-Dijon dressing. Chilled until the flavors mingle for an easy summer lunch or picnic side with a creamy, briny bite from feta and olives.
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Prep Time 15 minutes
Cook Time 10 minutes
chill 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 560
Ingredients Method Notes

Ingredients
  

Pasta Salad
  • 12 oz rotini pasta
  • 1 cup sundried tomatoes (oil-packed, drained)
  • 1 cup feta cheese
  • 1 cup cucumber
  • 0.5 cup red onion
  • 0.5 cup black olives
  • 0.25 cup fresh basil
Dressing
  • 0.25 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Method
 

Cook and cool the pasta
  1. Cook rotini pasta according to package instructions until al dente. Visual cue: the pasta should be tender but still hold slight bite.
  2. Drain and rinse the pasta under cold water. Visual cue: the pasta cools quickly and stops cooking.
Make the salad
  1. Transfer the pasta to a large mixing bowl. Visual cue: spread it out so it cools evenly.
  2. Add sundried tomatoes, cucumber, red onion, black olives, feta cheese, and fresh basil. Visual cue: the salad becomes brightly speckled with red tomatoes and green basil.
Stir the dressing
  1. Whisk olive oil, red wine vinegar, lemon juice, Dijon mustard, Italian seasoning, garlic powder, salt, and black pepper until smooth. Visual cue: the dressing looks evenly blended and slightly glossy.
Combine and chill
  1. Pour the dressing over the salad. Visual cue: the pasta and vegetables look lightly coated.
  2. Toss until evenly coated. Visual cue: feta and basil are distributed throughout without dry spots.
  3. Refrigerate for at least 30 minutes. Visual cue: the flavors deepen as the salad firms slightly while chilled.
  4. Garnish with extra fresh basil and extra feta cheese before serving. Visual cue: top with fresh green leaves and crumbled white feta for contrast.

Notes

For best texture, rinse the pasta well under cold water so it stays springy instead of sticky, then toss promptly with the dressing. Store covered in the refrigerator for up to 3 days; the pasta may absorb more dressing over time, so refresh with a small splash of lemon juice or olive oil before serving. Freezing isn’t recommended because feta and cucumber change texture. For a dairy-light swap, use a lactose-free feta substitute if available.