Ina Garten Pasta Salad Recipe

This bright, tangy Ina Garten Pasta Salad is made with creamy feta and sun-dried tomatoes, and ready in just 25 minutes. Tossing the warm noodles directly into the sharp vinaigrette ensures every single bite absorbs maximum flavor. I love making this a day ahead because it tastes even better after resting.

Why This Classic Works

I used to always rinse my cooked noodles under cold water before tossing them with the dressing. What I learned making this version is that warm pasta absorbs the olive oil and vinegar much more effectively, locking the flavor inside the starch.

The combination of salty feta, briny olives, and sweet sun-dried tomatoes creates a beautiful savory balance. Using a high-quality olive oil makes a massive difference in the final taste of this dish.

Ina Garten Pasta Salad Ingredients

For the Salad

• 8 ounces fusilli pasta
• 8 ounces feta cheese, diced
• 1 dry pint cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and chopped
• 1/2 cup sun-dried tomatoes in oil, drained and chopped

For the Dressing

• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

How To Make Ina Garten Pasta Salad

1. Boil the pasta: Cook the fusilli in a large pot of generously salted boiling water for 10 to 12 minutes until al dente. Drain well but do not rinse with water.
2. Mix the dressing: Whisk the olive oil, red wine vinegar, garlic, oregano, salt, and pepper in a large serving bowl. Stir in the grated Parmesan cheese until blended.
3. Combine warm pasta: Add the hot, drained pasta directly to the dressing. Toss thoroughly so the noodles soak up the liquids as they slowly cool down.
4. Add the mix-ins: Fold the diced feta, cherry tomatoes, kalamata olives, and sun-dried tomatoes into the cooled pasta. Let it rest for at least 15 minutes before serving.

Recipe Tips

• Salt the water: Your pasta water should taste like the sea to properly season the noodles from the inside out.
• Do not rinse the pasta: Rinsing washes away the surface starches that help the vinaigrette cling to every piece of fusilli.
• Buy blocks of feta: Pre-crumbled feta is coated in anti-caking agents, so a solid block will taste much creamier and richer.

What To Serve With Pasta Salad

This sharp and briny side dish cuts right through the richness of grilled meats. Pair it with marinated chicken skewers, thick-cut pork chops, or a simple grilled flank steak.

How To Store

Keep leftovers in an airtight container in the fridge for up to four days. Give it a good stir and a small splash of olive oil before serving to revive the dressing.

FAQs

• Can I make this gluten-free? Yes, just substitute your favorite gluten-free short pasta, but be sure to check it frequently while boiling so it does not get mushy.
• Can I freeze pasta salad? No, the fresh tomatoes will turn to mush and the feta cheese will become grainy when thawed.
• Do I have to use fusilli? Any short pasta with ridges or crevices, like penne, rotini, or farfalle, will hold the dressing perfectly.

Nutrition

• Calories: 385 kcal
• Total Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 650mg
• Total Carbohydrate: 35g
• Protein: 12g

Try More Recipes:

• Ina Garten Panzanella Salad Recipe
• Ina Garten Chicken Noodle Soup Recipe
• Ina Garten Potato Soup Recipe
• Ina Garten Overnight Mac And Cheese Recipe

Ina Garten Pasta Salad

Recipe by Imen Dridi

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Ina Garten Pasta Salad features tender fusilli tossed with creamy feta, bright cherry tomatoes, and briny olives, ready in 25 minutes. This sharp and tangy side dish comes together effortlessly, making it a reliable favorite for your next weekend summer barbecue.

Ingredients

• 8 ounces fusilli pasta

• 8 ounces feta cheese, diced

• 1 dry pint cherry tomatoes, halved

• 1/2 cup kalamata olives, pitted and chopped

• 1/2 cup sun-dried tomatoes in oil, drained and chopped

• 1/3 cup extra virgin olive oil

• 3 tablespoons red wine vinegar

• 1 clove garlic, minced

• 1 teaspoon dried oregano

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1/4 cup grated Parmesan cheese

Directions

• 1. Boil the pasta: Cook the fusilli in a large pot of generously salted boiling water for 10 to 12 minutes until al dente. Drain well but do not rinse with water.
• 2. Mix the dressing: Whisk the olive oil, red wine vinegar, garlic, oregano, salt, and pepper in a large serving bowl. Stir in the grated Parmesan cheese until blended.
• 3. Combine warm pasta: Add the hot, drained pasta directly to the dressing. Toss thoroughly so the noodles soak up the liquids as they slowly cool down.
• 4. Add the mix-ins: Fold the diced feta, cherry tomatoes, kalamata olives, and sun-dried tomatoes into the cooled pasta. Let it rest for at least 15 minutes before serving.