If you’re searching for the ultimate summer potluck hit or just a vibrant meal that’s equal parts refreshing and satisfying, you’ll fall in love with Grape and Feta Pasta Salad. It’s a colorful, flavor-packed bowlful—juicy grapes, creamy feta, plenty of fresh herbs, and a zippy olive oil aioli all swirl together to create a uniquely craveable dish you’ll make again and again.
Why You’ll Love This Recipe
- Unexpected Flavor Harmony: Sweet grapes and tangy feta create a surprisingly delicious combination in every bite.
- Incredibly Fresh and Colorful: Herbs and grapes brighten both the look and taste, making this salad a showstopper on any table.
- Super Simple, Always Impressive: With just basic prep and a handful of ingredients, you get a dish that feels fancy—minimal fuss, maximum wow-factor.
- Perfect for Picnics and Make-Ahead: This salad holds up beautifully, so it’s ideal for summer outings, meal prep, or parties.
Ingredients You’ll Need
Just a few staple ingredients are all it takes to build the irresistible layers of flavor and texture in this Grape and Feta Pasta Salad. Each element brings something special—sweetness, creaminess, crunch, and a burst of fresh, herby goodness.
- Salt: Used in stages to season the pasta water and the salad itself, amplifying all the bright flavors.
- Penne Rigate: The ridged tube-shaped pasta is perfect for catching all those delicious bits of feta and herbs.
- Aioli: Adds creamy richness and a zing of garlicky flavor to the dressing—homemade or quality store-bought both work beautifully.
- Olive Oil: Brings out the luxurious notes in the pasta while keeping it light and silky.
- Pine Nuts: Once toasted, they add craveable crunch and a subtle buttery flavor.
- Grapes: Halved for sweetness and juiciness—red or green grapes add lovely color contrast, so use your favorite.
- Basil: Chopped fresh for an aromatic, summery kick.
- Parsley: Brings a fresh, garden-bright flavor that wakes up the whole salad.
- Feta Cheese: Crumbled for creamy, salty pops that make every forkful extra special.
- Freshly Cracked Black Pepper: Adds just a hint of heat to pull everything together.
Variations
The beauty of Grape and Feta Pasta Salad is how easy it is to tweak for your own tastes, dietary needs, or a quick fridge clean-out. Don’t be afraid to get creative—this salad welcomes all sorts of twists!
- Swap the Cheese: Try creamy goat cheese or tangy ricotta salata instead of feta for a totally new flavor profile.
- Add Greens: Toss in baby spinach or arugula for extra texture and a boost of nutrition.
- Change Up the Nuts: Toasted walnuts, pecans, or even slivered almonds work great if pine nuts aren’t handy.
- Make it Gluten-Free: Simply swap the penne for your favorite gluten-free pasta variety.
How to Make Grape and Feta Pasta Salad
Step 1: Boil the Pasta
Start by bringing a large pot of water to a rolling boil and add 2 tablespoons of the salt—this seasoned water infuses the pasta with flavor from the get-go. Cook the penne until it’s perfectly al dente, usually about 8 minutes, then drain and immediately rinse it with cold water. This cools it quickly and removes surface starch, so your salad stays wonderfully fluffy and never gummy.
Step 2: Dress the Pasta
Transfer the cooled, drained pasta into a big salad bowl. Drizzle the aioli and olive oil over top, then season with the last tablespoon of salt and lots of freshly cracked black pepper. Toss thoroughly, making sure every noodle is coated and seasoned. The creamy, garlicky aioli is what transforms this from a plain salad into something dreamy.
Step 3: Add Pine Nuts and Grapes
Next, sprinkle in the toasted pine nuts and give the salad another toss for even nut distribution. Gently fold in your halved grapes—they’re the jewel-toned stars that will burst with sweetness throughout the dish. Use a light hand so you don’t smash the fruit or squash the pasta.
Step 4: Fold in Fresh Herbs and Feta
Finally, add the chopped basil and parsley, folding them in until they’re evenly scattered like flecks of green joy. Finish by tossing in the crumbled feta; give everything one last gentle mix, making sure every bite is dotted with cheese, herbs, and grapes. Taste and adjust with a bit more pepper or salt if needed—then you’re ready to serve or chill.
Pro Tips for Making Grape and Feta Pasta Salad
- Pasta Chill-Out: Be generous when rinsing your pasta in cold water—this stops the cooking instantly and ensures a non-gluey, fluffy salad texture.
- The Toasted Nut Edge: Take a minute or two to toast your pine nuts—watch them carefully for golden color and a buttery aroma for the best crunch.
- Grape Selection: Choose firm, sweet grapes for the ultimate juicy pop and beautiful presentation—feel free to mix red and green for extra vibrancy.
- Make Ahead Magic: Assemble everything except the fresh herbs and feta if you’re prepping early; just toss those in right before serving to keep the flavors and textures super fresh.
How to Serve Grape and Feta Pasta Salad
Garnishes
For a beautiful finish, scatter a few extra crumbles of feta, a handful of chopped herbs, or a sprinkle of toasted pine nuts right over the top. A swirl of olive oil or a crack of black pepper right before serving really makes this Grape and Feta Pasta Salad shine on the table.
Side Dishes
This salad pairs wonderfully with grilled chicken, salmon, or shrimp—especially at summer cookouts. It’s also perfect alongside crusty bread and other fresh salads, making it a fabulous addition to any picnic or potluck spread.
Creative Ways to Present
Try piling your Grape and Feta Pasta Salad into individual jars or glasses for grab-and-go lunches, or serve it on a big platter over a bed of leafy greens for a more dramatic presentation. It’s also stunning in a clear trifle bowl, showing off all those beautiful colors and textures.
Make Ahead and Storage
Storing Leftovers
Store leftover Grape and Feta Pasta Salad in an airtight container in the fridge. It will stay fresh and flavorful for up to 3 days—just give it a quick toss before serving to redistribute all those yummy juices and dressing.
Freezing
Freezing isn’t recommended for this salad since the grapes, herbs, and feta can lose their lovely texture and turn watery or mushy once thawed. Enjoy it as a make-ahead fridge salad instead for the best experience.
Reheating
This Grape and Feta Pasta Salad is designed to be served chilled or at room temperature. There’s no need to reheat—just let it sit out for about 20 minutes before serving for the best flavor if it’s come straight from the fridge.
FAQs
-
Can I make Grape and Feta Pasta Salad ahead of time?
Absolutely! For best flavor and freshness, prepare all the components and toss them together shortly before serving. If you’re prepping several hours in advance, wait to add the fresh herbs and feta until just before you eat for the brightest taste and texture.
-
What kind of pasta works best for this salad?
Short, textured pasta shapes like penne rigate, fusilli, or rotini are ideal—they hold onto the creamy aioli and herb flecks wonderfully. Avoid delicate shapes like angel hair, which can get soggy and don’t grab the bold flavors as well.
-
Can I substitute the aioli with something else?
Yes! If you prefer, you can use plain mayonnaise with a little extra squeeze of lemon juice and a grated garlic clove for similar richness and zing. Greek yogurt is another lighter option, though the salad’s flavor will be a bit tangier.
-
Is Grape and Feta Pasta Salad suitable for vegetarians?
This recipe is absolutely vegetarian-friendly. Just be sure to check your feta and aioli labels if you’re serving strict vegetarians, as some brands use animal rennet or non-vegetarian ingredients.
Final Thoughts
If you’re ready to shake up your salad game, I can’t recommend Grape and Feta Pasta Salad enough—it’s one of those dishes that never fails to delight. Give it a try and let the bright, creamy, sweet-savory flavors work their magic. Your next gathering (or lunchbox) just got a whole lot more exciting!
Print
Chocolate No-Bake Rice Krispie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This refreshing grape and feta pasta salad is a vibrant and flavorful dish perfect for a light lunch or as a side at your next picnic or barbecue.
Ingredients
Pasta:
- 3 tablespoons salt, divided
- 1 pound penne rigate
Dressing and Mix-ins:
- 2 tablespoons aioli
- 1 tablespoon olive oil
- 1/4 cup pine nuts, toasted
- 2 cups grapes, halved
- 1/2 cup basil, chopped
- 1/2 cup parsley, chopped
- 6 ounces feta, crumbled
- 1 tablespoon freshly cracked black pepper
Instructions
- Cook Pasta: Bring a large pot of water with 2 tablespoons of the salt to a boil. Cook the pasta until al dente, about 8 minutes, then strain and rinse in cold water.
- Prepare Salad: Transfer the pasta to a bowl and toss with aioli and olive oil. Season with remaining salt and black pepper. Add pine nuts, grapes, basil, parsley, and feta. Toss to combine.
Notes
- This salad tastes best when served chilled.
- You can customize the salad by adding other fresh herbs like mint or cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
