Pasta salad with pesto and feta (15-minute meal)

This pasta salad with pesto and feta is my homemade take on one from Freshii, a healthy fast food restaurant in Toronto.

It makes for a perfect side dish or main meal, as it’s packed with veggies and you can easily top it with rotisserie chicken, chickpeas, or tofu to boost the protein. 

This Greek-style pasta salad has been a staple in our house for years. So I know you’ll love it too!

If you’re new here, welcome! My name is Becca. I am a Registered Dietitian Nutritionist specializing in ADHD nutrition and I also have ADHD myself. I combine evidence-based nutrition knowledge with my own lived experience to help you optimize your health and time in the kitchen.

Why You’ll Love This Pasta Salad

• Easy recipe. Once the pasta is cooked, everything comes together in about 5 minutes.
• Flexible. Works as a warm dish or cold pasta salad, depending on the time of year and what you’re craving.
• Balanced. Includes carbs, fiber, and healthy fats to keep you satisfied. Top with low effort protein foods for a more filling and satisfying meal.

Ingredients & Substitutions

What You’ll Need

• Brown rice pasta: Any type of pasta works here. My favorites for this recipe are fusseli, macaroni, or bowtie. Cook in plain or salted water until al dente for best texture.
• Basil pesto: Use store-bought pesto for convenience or homemade pesto if you have it on hand. 
• Veggies: Fresh cherry tomatoes or grape tomatoes, as well as baby spinach. This recipe is pretty versatile, so you can add other favorite veggies here as well.
• Kalamata olives: Add a salty, briny flavor. You can also swap for other black olives if preferred.
• Feta cheese: Adds creaminess and flavor. You can use pre-crumbled or block feta.

Add-ins that also taste great in this recipe:

• Red onions
• Fresh basil
• Sun-dried tomatoes
• Artichoke hearts
• Fresh lemon/lemon juice 
• Your favorite protein like chickpeas, beans, tofu, chicken, or fish

Keep scrolling for the full recipe with ingredient amounts and detailed instructions!

Equipment Needed

• Large pot for cooking pasta
• Colander
• Large bowl (or the same pot used for cooking)
• Mixing spoon

Dietary Variations

• Gluten-Free: Use brown rice pasta, chickpea pasta, or another gluten-free pasta.
• Vegan: This recipe is naturally vegetarian. If you want to make it vegan, omit the feta cheese and use a dairy-free pesto.
• Add Protein: Add chickpeas (like my Crispy Chickpeas recipe), white beans, tofu, rotisserie chicken, fish, or another source of protein to make it a complete meal.

How to Make this Pesto Pasta Salad

Step 1: Cook your pasta in plain or salted water until al dente. Reserve a small amount of pasta water, then drain.

Step 2: Add the warm pasta, basil pesto, and spinach to a large bowl or keep in the cooking pot. Toss until the spinach begins to wilt. Cover and let sit for about 2 minutes.

Step 3: Add cherry tomatoes, kalamata olives, and feta cheese (if using).

Step 4: Mix everything together until evenly combined. Add a little bit of reserved pasta water or olive oil if needed to loosen the pesto sauce.

Step 5: Serve warm or let cool in the fridge for a cold pasta salad.

Lower Effort Tips

• Use store-bought pesto instead of homemade pesto.
• Use pre-washed baby spinach.
• Use pre-sliced or pitted olives.
• Use pre-crumbled feta cheese.
• Mix everything directly in the same pot used for cooking the pasta to avoid extra dishes.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for 2–3 days.
• Freezing: I would not recommend freezing this dish.
• Reheat: This works well warm or cold. Brown rice pasta will sometimes dry out in the fridge as it quickly absorbs moisture. If eating later, reheat your leftovers in the microwave with a teaspoon or two of pesto or olive oil – this will help bring it back to life.

FAQs

More Healthy Recipes You’ll Love

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Chicken nugget cobb salad
Healthy adult lunchables

Did you try this recipe? Leave a star rating & review in the comment section below!