Best Pesto and Feta Pasta Salad

Finding a pasta salad that actually tastes good after sitting in the fridge can feel impossible. Most recipes turn dry and bland by the time you’re ready to serve them, or they’re loaded with heavy mayo-based dressings that don’t hold up well at summer picnics and potlucks.

That’s exactly why this pesto and feta pasta salad has become my go-to recipe for warm weather gatherings. The homemade basil pesto keeps everything moist and flavorful, the tangy feta adds a creamy bite without any mayo, and the whole thing actually gets better as it sits and the flavors meld together.

What Kind of Pasta Should I Use?

Bowtie pasta (also called farfalle) is perfect for this salad because its shape holds onto the pesto and catches little bits of feta and tomatoes in every bite. That said, if you don’t have bowtie on hand, other short pasta shapes like rotini, penne, or shells will work just as well. When cooking your pasta for a cold salad, you’ll want to cook it just until al dente – slightly firm to the bite – since it will continue to soften a bit as it sits in the dressing. Once it’s cooked, rinse it under cold water to stop the cooking process and prevent it from getting mushy.

Options for Substitutions

This pasta salad is really forgiving when it comes to swaps, so feel free to work with what you have:

• Bowtie pasta: Any short pasta shape works great here – try penne, rotini, fusilli, or shells. They all hold the pesto nicely and make for easy eating.
• Basil: If you don’t have enough fresh basil, you can mix in some baby spinach or arugula to bulk up your pesto. The flavor will be slightly different but still tasty.
• Sunflower seeds: Traditional pesto uses pine nuts, which work perfectly here. You can also try walnuts, almonds, or cashews for a different nutty flavor.
• Feta cheese: Goat cheese or fresh mozzarella pearls make good substitutes if you’re not a feta fan. They’ll give you that creamy, tangy element.
• Cherry tomatoes: Regular tomatoes work fine – just dice them up. Grape tomatoes are also a good swap if that’s what you have on hand.
• Parmesan: Pecorino Romano is a great alternative and gives the pesto a slightly sharper, saltier kick. Just use the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is not seasoning the pasta water enough – add at least a tablespoon of salt to your boiling water so the bowtie pasta has flavor from the inside out. Another common error is adding the pesto to hot pasta right away, which can make the basil turn brown and lose its fresh taste, so let your drained pasta cool for about 10 minutes before mixing in the pesto. Don’t forget to save a cup of pasta water before draining, as adding a splash helps the pesto coat the pasta better and prevents it from drying out. Finally, resist the urge to blend your pesto into a completely smooth paste – leaving it slightly chunky gives better texture and makes each bite more interesting.

What to Serve With Pesto and Feta Pasta Salad?

This pasta salad is perfect for potlucks and summer cookouts, and it pairs really well with grilled chicken, steak, or shrimp if you want to add some protein. I love serving it alongside other picnic favorites like corn on the cob, coleslaw, or a simple cucumber and tomato salad. It’s also great as a side dish for burgers or hot dogs at a backyard barbecue. Since the pasta salad is pretty filling on its own, you can keep things simple with some crusty bread and fresh fruit like watermelon or berries for a complete meal.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors blend together. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to give it a good stir before serving since the pesto can settle at the bottom.

Make Ahead: This is a great make-ahead dish for parties or meal prep. You can prepare everything up to 2 days in advance and store it covered in the fridge. If you’re planning ahead, consider adding the feta and sunflower seeds right before serving so they stay fresh and crunchy.

Serve: Pasta salad is best served cold or at room temperature. If it seems a bit dry after refrigeration, just drizzle in a tablespoon or two of olive oil and toss well to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4400
• Protein: 90-110 g
• Fat: 280-310 g
• Carbohydrates: 290-320 g

Ingredients

For the pasta salad:

• 16 oz bowtie pasta (I always use Barilla for the best al dente texture)
• 1.5 pint tomatoes (halved lengthwise for easier eating)
• 1/2 red onion (thinly sliced into 1-inch half-moons)
• 1 feta cheese (8 oz block, crumbled into large chunks)
• 1/3 cup sunflower seeds

For the pesto:

• 3.5 cups basil (packed tightly to ensure a vibrant green color)
• 3 garlic cloves (freshly minced for the most potent flavor)
• 1/4 cup sunflower seeds (toasted in a dry pan until fragrant)
• 1/2 tsp salt
• 3/4 cup olive oil (I prefer Bertolli Extra Virgin for a smooth finish)
• 1 cup parmesan
• 1 tablespoon fresh lemon juice

Step 1: Toast Seeds and Prepare Mise en Place

• 1/3 cup sunflower seeds
• 3 garlic cloves

Toast the sunflower seeds in a dry pan over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden—this unlocks their nutty flavor and adds crucial texture to the dish.

While the seeds toast, mince your garlic cloves finely and measure out your basil, packing it tightly to ensure you have the full amount.

Set the toasted seeds aside to cool slightly.

Step 2: Build the Pesto Base

• 3.5 cups basil
• 3 garlic cloves
• 1 cup parmesan
• 1 tablespoon fresh lemon juice
• 1/2 tsp salt
• 3/4 cup olive oil

Combine the minced garlic, packed basil, parmesan, lemon juice, and salt in a food processor or blender.

Pulse until the basil is finely chopped and well combined, then slowly drizzle in the olive oil while blending until you reach a smooth, vibrant green consistency.

I like to add the oil gradually rather than all at once—it helps create a more emulsified, creamy texture rather than a separated sauce.

Set the pesto aside.

Step 3: Cook the Pasta

• 16 oz bowtie pasta

Bring a large pot of salted water to a rolling boil and cook the bowtie pasta according to package directions, aiming for al dente texture—pasta that still has a slight firmness when you bite it.

Drain the pasta in a colander and let it cool for 2-3 minutes (warm pasta will absorb the pesto better than hot pasta, creating better flavor integration).

Step 4: Assemble the Salad

• pasta from Step 3
• pesto from Step 2
• 1.5 pint tomatoes
• 1/2 red onion
• 1 feta cheese
• toasted sunflower seeds from Step 1

Transfer the cooled pasta to a large bowl and pour the pesto from Step 2 over it, stirring gently but thoroughly to coat every piece with the vibrant green sauce.

Add the halved tomatoes, sliced red onion, crumbled feta cheese, and toasted sunflower seeds from Step 1, folding everything together with a light hand—you want to keep the feta in distinct chunks and the tomatoes intact rather than breaking them down.

Step 5: Serve and Enjoy

Transfer the pasta salad to a serving platter or individual bowls while still warm, which allows the flavors to meld beautifully.

The warmth helps the feta soften slightly and the pesto flavors to open up.

Serve immediately and enjoy the vibrant, fresh flavors.

Best Pesto and Feta Pasta Salad

Delicious Best Pesto and Feta Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Calories: 4200

Ingredients Method

Ingredients

  

For the pasta salad::

• 16 oz bowtie pasta (I always use Barilla for the best al dente texture)
• 1.5 pint tomatoes (halved lengthwise for easier eating)
• 1/2 red onion (thinly sliced into 1-inch half-moons)
• 1 feta cheese (8 oz block, crumbled into large chunks)
• 1/3 cup sunflower seeds

For the pesto::

• 3.5 cups basil (packed tightly to ensure a vibrant green color)
• 3 garlic cloves (freshly minced for the most potent flavor)
• 1/4 cup sunflower seeds (toasted in a dry pan until fragrant)
• 1/2 tsp salt
• 3/4 cup olive oil (I prefer Bertolli Extra Virgin for a smooth finish)
• 1 cup parmesan
• 1 tablespoon fresh lemon juice

Method

 

1. Toast the sunflower seeds in a dry pan over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden—this unlocks their nutty flavor and adds crucial texture to the dish. While the seeds toast, mince your garlic cloves finely and measure out your basil, packing it tightly to ensure you have the full amount. Set the toasted seeds aside to cool slightly.
2. Combine the minced garlic, packed basil, parmesan, lemon juice, and salt in a food processor or blender. Pulse until the basil is finely chopped and well combined, then slowly drizzle in the olive oil while blending until you reach a smooth, vibrant green consistency. I like to add the oil gradually rather than all at once—it helps create a more emulsified, creamy texture rather than a separated sauce. Set the pesto aside.
3. Bring a large pot of salted water to a rolling boil and cook the bowtie pasta according to package directions, aiming for al dente texture—pasta that still has a slight firmness when you bite it. Drain the pasta in a colander and let it cool for 2-3 minutes (warm pasta will absorb the pesto better than hot pasta, creating better flavor integration).
4. Transfer the cooled pasta to a large bowl and pour the pesto from Step 2 over it, stirring gently but thoroughly to coat every piece with the vibrant green sauce. Add the halved tomatoes, sliced red onion, crumbled feta cheese, and toasted sunflower seeds from Step 1, folding everything together with a light hand—you want to keep the feta in distinct chunks and the tomatoes intact rather than breaking them down.
5. Transfer the pasta salad to a serving platter or individual bowls while still warm, which allows the flavors to meld beautifully. The warmth helps the feta soften slightly and the pesto flavors to open up. Serve immediately and enjoy the vibrant, fresh flavors.