Pasta salad with pesto and feta

White plate filled with pasta salad - including brown rice pasta, pesto, spinach, tomatoes and black olives - with a fork on the top right.

5 from 1 vote

This feta pesto pasta salad only takes 15 minutes to make. It’s the perfect dish for summer BBQs, picnics, or last-minute easy dinners and it can be served either warm or cold.

Naturally gluten-free and vegetarian.

Prep Time5

Cook Time10

Total Time15

Course: Main Course, Salad, Side Dish

Cuisine: Mediterranean

Keyword: easy recipe, gluten-free, healthy bowl, plant-based, quick, vegetarian

Servings:

Calories: 396kcal

Author: Becca Harris, RD, MHSc

Equipment

Large pot
Colander
Mixing spoon

Ingredients

115 grams brown rice pasta about 115g dry = 2 cups cooked
¼ cup basil pesto
2 cups fresh baby spinach
½ cup fresh cherry or grape tomatoes halved
2-3 tbsp kalamata olives pitted and sliced
2 tbsp feta cheese optional

Instructions

Cook 115 grams brown rice pasta according to package instructions. Reserve a small amount of pasta water, then drain.
Add warm cooked pasta, ¼ cup basil pesto, and 2 cups fresh baby spinach to a large bowl or pot. Toss until spinach starts to wilt. Cover and let sit for 2 minutes.
Add ½ cup fresh cherry or grape tomatoes, 2-3 tbsp kalamata olives, and 2 tbsp feta cheese (if using). Mix until evenly combined. Add a little bit of reserved pasta water or olive oil if needed to loosen the sauce (1 tsp at a time).
Serve warm or chilled. Enjoy!

Notes

To make this recipe lower effort, use store-bought pesto, pre-washed spinach, pitted olives, and pre-crumbled feta. Mix everything directly in the same pot used for cooking the pasta to avoid extra dishes.

You can also add chickpeas, beans, rotisserie chicken, fish, or tofu for extra protein.

Storage & reheating: Store leftovers in an airtight container for 2–3 days. When reheating, add a splash of olive oil or a little bit of water to bring the sauce back to life. I would not recommend freezing this dish.

Nutrition