This refreshing summer pasta salad with peaches, feta, and a zesty lemon dressing is the perfect easy dish for warm-weather lunches, picnics, and backyard gatherings.
For more easy salad recipes, check out our Italian tuna salad, Mediterranean pasta salad, Tuna pasta salad, and Italian chicken salad.
Sweet, Creamy, Tangy, and So Refreshing
When summer hits here in Todi, Louise and I always end up making meals that are simple, fresh, and full of flavor. This peach and feta pasta salad is one of our favorites—sweet, juicy peaches, salty feta, and a zesty lemon dressing all tossed with pasta. It’s exactly what we want on a hot day.
I honestly never guessed peaches, feta, and pasta would taste THIS good together. This salad is bright, breezy, and perfect for lunch, a side dish, or your next backyard BBQ. People will be impressed!
We first pulled this salad together on a scorching afternoon, using whatever we had in the fridge—and it instantly became a weekly ritual.
The secret? Tossing crumbled feta straight into the lemony dressing and letting it sit for a few minutes. It softens, breaks down just enough, and transforms into a creamy, tangy “feta pesto” that clings to every bite. It’s messy in the best way—and completely irresistible.
You’ll love how the textures play together: soft avocado, crisp cucumber, tender pasta, juicy tomatoes, and the occasional briny bite of olive. And best of all, it’s a no-stress, 20-minute dish you’ll make again and again.
Ingredients
For quantities, see recipe card at the bottom of the page.
- Pasta: Choose short shapes like lumache (that's what we use) rotini, casarecce, or conchiglie—they’re perfect for holding onto the dressing. Whole wheat or gluten-free varieties work too.
- Peaches: Go for ripe but firm peaches or nectarines. If you're feeling adventurous, try grilled peaches, fresh mango, or even strawberries.
- Avocado: Adds creaminess and healthy fats.
- Feta Cheese: Crumbled feta adds a salty bite. Soft goat cheese or a dairy-free alternative would also work.
- Cucumber: Brings a fresh crunch. You can swap in radishes or raw zucchini if that’s what you have.
- Cherry Tomatoes: Sweet and juicy. Any small tomatoes or even chopped Roma will do the trick.
- Olives: Use your favorite Mediterranean kind—Taggiasche, Kalamata, Castelvetrano—or canned black or green olives in a pinch.
- Fresh Basil: Adds a fragrant note. Mint or flat-leaf parsley can be used if basil isn’t available.
- Extra Virgin Olive Oil: This is the base of the dressing, so use the best one you have.
- Lemon Juice + Zest: Adds brightness. You can also use white wine vinegar if needed.
- Dijon Mustard: Helps emulsify the dressing and brings a touch of sharpness.
- Honey: Balances the acidity. For a vegan twist, maple syrup or agave works well.
- Dried Oregano: Classic Mediterranean flavor. Or sub in thyme or Italian seasoning.
- Salt & Black Pepper: Adjust to taste—especially depending on how salty your feta and olives are.
How to Make Summer Pasta Salad
1. Whisk the Dressing
In a large salad bowl, combine olive oil, lemon zest and juice, Dijon mustard, honey, oregano, salt, and pepper. Whisk until smooth and creamy. This forms the zesty backbone of the whole salad—it’s bold, tangy, and just sweet enough.
Tip: This works beautifully as a dressing for other grain salads too. Save the recipe!
2. Mix in the Feta
Crumble the feta right into the dressing. Gently stir to combine. Some of the feta will melt slightly and blend into the dressing—this makes it extra creamy and helps coat the pasta later on. Let it sit while you prep the rest.
3. Cook the Pasta
Boil your pasta in salted water until just al dente. Drain and rinse briefly (10 seconds) under cool water to stop the cooking process. While it’s still a little warm, toss it with the feta-lemon dressing. The warmth helps absorb all that flavor and makes every bite taste incredible.
4. Add the Good Stuff
Fold in halved tomatoes, chopped cucumber, olives, diced peaches, avocado, and basil. Toss everything gently so it doesn’t get mushy.
If you’re making it ahead of time, hold off on adding the peaches and avocado until right before serving to keep them nice and fresh.
Tips
- Use firm, ripe peaches so they hold their shape and don’t turn mushy when tossed with the pasta.
- Let the crumbled feta sit in the dressing for a few minutes—it melts slightly and creates a creamy coating that makes the salad extra flavorful.
- Toss the pasta while it’s still slightly warm so it soaks up all that lemony, salty goodness.
- Add delicate ingredients like avocado and basil at the very end to keep them fresh and vibrant.
- Rinse the cooked pasta briefly under cold water to stop the cooking, especially if you're making a no mayo pasta salad for a picnic or warm day.
- Cut everything into bite-sized, even pieces so every forkful has a balanced mix of flavors and textures.
- Taste and adjust the dressing just before serving—depending on your feta and olives, you may want a little more lemon or honey.
- This also works well as a light pasta salad for lunch—just pack the dressing separately and toss right before eating.
- For a fun twist, try grilled peaches or nectarines—perfect if you’re making this as a summer potluck pasta salad for a BBQ or gathering.
Frequently Asked Questions
Yes! This is a great make-ahead pasta salad. You can prep everything a few hours in advance and store it in the fridge. Just add the peaches and avocado right before serving to keep them from browning or going mushy.
Short pasta shapes like rotini, shells, or casarecce are ideal. They hold onto the creamy feta dressing really well and make every bite satisfying.
Absolutely. This works beautifully with nectarines, strawberries, or even mango. It’s a versatile cold pasta salad with fruit, so feel free to use whatever’s ripe and sweet.
Diced fresh mozzarella would be my first choice. You can also try soft goat cheese, vegan feta, or even small mozzarella pearls. Anything creamy and a little salty will balance the sweetness of the fruit.
Yes! It’s perfect for summer gatherings—it travels well, tastes great at room temp, and looks beautiful on the table.
Store leftovers in an airtight container in the fridge for up to 2 days—this pasta salad doesn’t freeze well due to the fresh fruit and avocado.
More Easy Mediterranean Recipes
- Eggplant caponata
- Italian potato salad
- Italian zucchini pasta
- Ayran (Yogurt Drink)
- Chicken Kebab
- Italian tuna pasta
- Asparagus carbonara
- Ultimate focaccia
If you tried this Summer Pasta Salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe
Summer Pasta Salad
Ingredients
- 8 ounces short pasta lumache, (that's what we use), conchiglie, casarecce, rotini, or any other fun shape
- 3 peaches or nectarines - ripe but firm - diced
- 1 avocado diced
- 1 cup feta crumbled
- ⅔ cup cucumber diced
- 1 cup cherry tomatoes quartered
- ¼ cup olives Taggiasche, Kalamata, Castelvetrano, or other
- ⅓ cup fresh basil thinly sliced
For the Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- ¼ teaspoon salt + 2 twists black pepper or more to taste
Instructions
- Prepare the Dressing: In a large mixing bowl, combine ¼ cup extra virgin olive oil, 1 teaspoon lemon zest, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, ¼ teaspoon salt, and a pinch of black pepper. Whisk until smooth.
- Mix in the Feta: Add 1 cup feta (crumbled) to the dressing and stir gently. It will begin to soften and blend into the dressing—that’s the goal. Let it sit and marinate while you prepare the pasta.
- Cook the Pasta: Bring a pot of salted water to a boil and cook 8 ounces short pasta until al dente. Rinse briefly under cold water—about 10 seconds—then drain thoroughly. While the pasta is still warm, add it to the bowl with the feta mixture and toss until evenly coated.
- Add the Veggies: Add 1 cup cherry tomatoes (halved), ⅔ cup cucumber (diced), ¼ cup olives (halved), 3 peaches (diced), 1 avocado (diced), and ⅓ cup fresh basil (thinly sliced). Gently mix everything together until well combined.
- Serve: Enjoy right away, or if preparing in advance, wait to add the peaches and avocado until just before serving for the freshest flavor.
Notes
- Pasta: Any short shapes like lumache, rotini, casarecce, or shells work best.
- Peaches: Use ripe but firm. Grilled peaches, mango, or strawberries also work.
- Avocado: Adds creamy texture and healthy fats.
- Feta: Salty and tangy. Swap with diced mozzarella, bocconcini, or vegan feta.
- Cucumber: For crunch—radish or zucchini are good subs.
- Tomatoes: Cherry, grape, or chopped Roma all fit.
- Olives: Use what you love—Kalamata, Castelvetrano, or even canned.
- Basil: Fresh is best. Mint or parsley also work.
- Olive Oil: Go for a good-quality extra virgin.
- Lemon: Juice + zest = brightness. White wine vinegar or lime work too.
- Dijon: Adds tang and binds the dressing.
- Honey: Balances acidity. Use maple or agave if vegan.
- Oregano: Classic! Try thyme or Italian seasoning as well.
- Salt & Pepper: Taste and adjust before serving.
- Use firm peaches so they stay juicy, not mushy.
- Let feta marinate in the dressing to make it creamy and flavorful.
- Toss pasta warm so it absorbs the dressing better.
- Add avocado and basil last to keep them fresh and bright.
- Rinse pasta briefly under cold water to stop the cooking.
- Cut everything evenly for balanced bites.
- Taste and tweak the dressing before serving.
- Great for lunch—pack dressing separately and mix before eating.
- Try grilled peaches for a fun BBQ twist!
Amy says
Just made this and WOW—this is hands down the most delicious pasta salad I’ve ever had! The feta trick is genius—it made the dressing so creamy and flavorful. I’m already planning to make it again for our next cookout!