A delicious pasta salad for salad or side dish that's not heavy, but delightful! Substitute halved grape tomatoes for the diced tomato for variety. This is great for if you need a fast pasta dish, but refrigerate 1 to 2 hours for more blended flavors. Optional: Add sliced black olives.

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Recipe Summary

prep:
7 mins
cook:
8 mins
total:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool.

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  • Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.

Nutrition Facts

338 calories; protein 11g 22% DV; carbohydrates 46g 15% DV; fat 12.9g 20% DV; cholesterol 18.7mg 6% DV; sodium 243.9mg 10% DV. Full Nutrition

Reviews (157)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/10/2006
I really enjoy making and eating this pasta salad. I do have some alterations I reccomend though. I always add some coarse ground garlic salt ground black pepper and basil. Now that it's summer I've been adding a bit of fresh basil but usually I use dried. Both are good. I use halved grape tomatoes instead of diced big tomatoes. I also grill a couple of chicken breasts marinated in italian dressing and cube them into the salad. I like to toast some pine nuts and toss them in just before serving too. I always make this dish the night before I plan to serve it. It makes a HUGE difference. If it comes out a bit too dry for you just increase the vinegar and oil. I add a couple Tablespoons of water to my balsamic vinegar because it's slightly strong for me but my mother loves it before I add the water. Great recipe for picnics and luncheons! It looks pretty served over a bed of baby spinach and a few fresh basil leaves on top Read More
(161)
227 Ratings
  • 5 star values: 100
  • 4 star values: 60
  • 3 star values: 26
  • 2 star values: 23
  • 1 star values: 18
Rating: 5 stars
05/10/2006
I really enjoy making and eating this pasta salad. I do have some alterations I reccomend though. I always add some coarse ground garlic salt ground black pepper and basil. Now that it's summer I've been adding a bit of fresh basil but usually I use dried. Both are good. I use halved grape tomatoes instead of diced big tomatoes. I also grill a couple of chicken breasts marinated in italian dressing and cube them into the salad. I like to toast some pine nuts and toss them in just before serving too. I always make this dish the night before I plan to serve it. It makes a HUGE difference. If it comes out a bit too dry for you just increase the vinegar and oil. I add a couple Tablespoons of water to my balsamic vinegar because it's slightly strong for me but my mother loves it before I add the water. Great recipe for picnics and luncheons! It looks pretty served over a bed of baby spinach and a few fresh basil leaves on top Read More
(161)
Rating: 5 stars
10/09/2005
My roommate and I LOVED this pasta salad. I made a few changes to the recipe. As suggested by other reviewers I used a 16 oz. can of diced tomatoes instead of fresh and I added two tablespoons of dried oregano plus two tablespoons of dried basil. I used basil and tomato feta cheese. It turned out amazing! Don't forget to add a touch of salt. If you enjoy Feta cheese and Balsamic Vinegar then you will love this tricky concoction. Very unique recipe. Read More
(101)
Rating: 1 stars
06/11/2015
I usually love cold pasta salads but I just didn't care for it. WAY too much vinegar!! Read More
(58)
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Rating: 5 stars
03/25/2003
Feta cheese lovers will enjoy this recipe. In- stead of using balsamic and oil try substituting "Yasou" which is a store bought non-creamy greek dressing. Halved cherry tomatoes work beautifully as well. Very quick and delicious recipe. Read More
(31)
Rating: 4 stars
05/31/2003
Made the salad with multi color spiral pasta and 1/2 the amount of balsamic vinegar used more green onions. Didn't change anything else. Very good tasting recipe will make again! Read More
(26)
Rating: 5 stars
05/21/2007
I thought this was delicious. As suggested by others I used white balsamic vinegar to avoid turning the pasta brown. I used grape/cherry tomatoes sliced in half and mediterranean flavored feta cheese. I made it to serve tomorrow so mixed up extra dressing in case it needs it. It was delicious today so can't imagine that it will be even better tomorrow. Yummy! Read More
(23)
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Rating: 5 stars
04/18/2006
Ehh...it was okay. It tasted kind of bland...kind of like just the viniger and fetta. Everything else didn't have much taste. Oh well. I was looking forward to that. I am now editing my review. The above is what I wrote directly after making the dish and I had given it 3 stars. I am now giving it five stars because after it is in the refrigerator for the night it was amazing amazing amazing. Thank you so much for this wonderful recipie. Read More
(22)
Rating: 1 stars
09/14/2003
way too much vinegar! I had to throw away the whole batch! If you used maybe 1/3 as much as the recipe calls for it might be tasty. Read More
(20)
Rating: 5 stars
11/06/2003
I think this recipe is great. I read all the reviews beforehand so I tried some of the hints. I used 1/4 cup of vinegar chopped up some red yellow and green peppers. I also added some diced cucumber. Absolutely fabulous!!! Read More
(18)