A comforting and fresh lunch or a quick dinner with friends? Pasta with feta and cherry tomatoes is versatile, delicious, and super easy to make. It’s a no-cook recipe, except for cooking the pasta.
I discovered Feta recently. After tasting it some time ago in Greece, I had never tried to use it in my recipes. Thanks to an impromptu dinner with friends, I experimented with this super quick pasta and it was a success. I’ll show you how to make it right away.
Don’t forget to also read the “Storage and Tips” section for all the info you need to make this dish.
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
- Energy 516.10 (Kcal)
- Carbohydrates 74.74 (g) of which sugars 6.61 (g)
- Proteins 20.64 (g)
- Fat 16.78 (g) of which saturated 7.55 (g)of which unsaturated 3.54 (g)
- Fibers 2.20 (g)
- Sodium 2,513.90 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with Feta and Cherry Tomatoes
- 13.4 oz fusilli
- 7 oz feta
- 7 oz cherry tomatoes
- to taste salt
- to taste extra virgin olive oil
- 1 leaf basil
Steps for Pasta with Feta and Cherry Tomatoes
Cook the pasta in plenty of salted water. While the pasta is cooking, cut the cherry tomatoes in half and season them in a bowl with oil and salt. Mix well. Cut the feta into cubes and add it to the cherry tomatoes.
Drain the pasta slightly al dente and add it to the dressing. Mix well. Add a few basil leaves and serve.
Storage and Tips
This pasta version is without cooking, except for cooking the pasta. Alternatively, you can sauté the cherry tomatoes in a pan with a little oil and garlic. Alternatively, you can quickly bake the cherry tomatoes and feta in the oven. This way you’ll create a creamy sauce.
In this recipe, I added basil, alternatively, you can also use oregano.
This pasta can be served immediately but also cold. It will be excellent in both cases.
It can be stored in an airtight container in the fridge for up to 2 days. I do not recommend freezing it.
