Summer couscous
- Easy
- 35 min
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Pasta salad with feta and cherry tomatoes is a fresh, colorful dish that works especially well for light lunches at home, at the office, on the beach, or at a picnic. It travels easily, comes together quickly, and can be made well ahead of time — a genuine solution for hot days when you want something satisfying without much effort. The ingredients are simple, but the result is bright and full of flavor.
The technique that gives this feta and cherry tomato pasta salad its edge is a split approach to the tomatoes: half are blended raw into a smooth cream that coats every piece of pasta, while the rest are cut into wedges for freshness and bite. Crumbled feta brings a clean, salty note, Taggiasca olives add savory depth, and fresh basil rounds everything out with a fragrance that feels unmistakably summery. No cooking required for the sauce — just ripe tomatoes and a blender.
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To prepare the pasta salad with feta and cherry tomatoes, first cook the pasta in boiling salted water 1. Meanwhile place the cherry tomatoes in a blender 2 and season with salt 3.
Also add the oil 4 and blend until you obtain a smooth, homogeneous purée 5, then pour it into a large bowl 6.
Drain the pasta al dente and transfer it to the bowl 7, mix well 8 and let it cool for a few minutes. In the meantime cut the red and yellow cherry tomatoes into quarters 9.
Add the fresh cherry tomatoes to the bowl 10, then add the Taggiasca olives 11 and the feta crumbled by hand 12.
Gently combine everything 13, then plate and finish with a few basil leaves 14. Your pasta salad with feta and cherry tomatoes is ready to be served 15!