Tomato, Basil and Feta Pasta Salad

Tomato Pasta Salad with tomatoes, bell peppers, feta cheese, fresh basil and garlic. It is a 20 minute crowd pleaser!

Tomatoes Red bell peppers Basil Feta cheese Garlic Olive oil Salt and pepper Pasta

Ingredients You Need

Chop tomato into bite sized pieces about 1 inch each. Make sure you knife is sharp as it’s the key not to squishing ripe tomatoes. Transfer to a large bowl.


Seed and chop sweet bell peppers of any color. Chop basil. Grate rather than mince garlic because it mixes well with feta and that’s a match made in heaven.


Cook pasta in a large amount of salted water in large pot so it doesn’t stick together. Let it float freely and stir a few times. Cook al dente, firm to a bite.


Combine and toss. No need to let pasta cool. When warm pasta hits feta cheese, it melts it into delicious garlicky creamy sauce. A bit of pasta water transferring with pasta is fine.


Serve room temperature or cold!


Refrigerate covered for up to 2 days. Do not freeze.


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