Summer Pasta Salad
Servings: people
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.
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
SUBSTITUTIONS
- 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!
