Farmers Market Pasta Salad

A light and flavorful twist on traditional pasta salad, this recipe uses fresh ingredients to make something that feels wholesome and vibrant. The mix of vegetables and feta gives it great texture and flavor, while the dressing keeps things fresh and zesty. It’s a crowd-pleasing dish that works well for gatherings or easy meal prep. Just cook, chop, toss, and chill.

Course Appetizer, Side Dish

Cuisine American

Keyword feta, pasta salad, vegetables

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 322kcal

Ingredients

12 oz. uncooked fusilli pasta
⅓ cup fresh lemon juice from 2 lemons
⅓ cup extra-virgin olive oil
2 tsp. honey
2 tsp. kosher salt plus more for pasta water
1 tsp. Dijon mustard
½ tsp. black pepper
2 zucchini and/or yellow squash sliced (about 4 cups)
2 ¼ cups fresh corn kernels from 3 ears
1 pint cherry tomatoes halved
½ cup thinly sliced red onion from 1 onion
1 cup olives
8 ounces feta cheese cut into ½-inch cubes (about 2 cups)
½ cup chopped fresh mixed herbs such as chives, basil, and parsley, (plus more for garnish

Instructions

Cook the pasta in a large pot of boiling salted water according to package instructions. Once tender, drain and rinse under cold water until completely cool, about two minutes. Set aside and let it come to room temperature.
While the pasta cools, whisk together the lemon juice, olive oil, honey, salt, mustard, and black pepper in a large bowl to make the dressing.
In a large mixing bowl, combine the cooled pasta with the zucchini, corn, tomatoes, red onion, olives, feta, and herbs. Pour the dressing over the top and toss everything together until well mixed.
Chill in the refrigerator until ready to serve. Just before serving, garnish with a bit of extra fresh herbs, if desired.

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