The First Bite That Hooked Me
I still remember my first taste of this pasta salad. A friend brought it to a picnic, and the tangy lemon made my mouth water. The creamy feta and juicy tomatoes balanced each other perfectly. Ever wondered how you could turn a simple pasta salad into something unforgettable? That day, I knew I had to make it myself. Now, it’s my go-to dish for summer gatherings.My Kitchen Disaster Turned Win
My first try at this recipe was messy. I forgot to seal the Instant Pot lid properly, and water sprayed everywhere. But the pasta still turned out great—chewy and full of flavor. Cooking mishaps remind us that good food doesn’t need perfection. It’s about the joy of creating something delicious. What’s your funniest kitchen fail? Share below!Why This Salad Shines
– The lemon zest and juice give a bright kick that wakes up your taste buds. – The feta adds a salty creaminess that pairs perfectly with the fresh basil. Which flavor combo surprises you most? Is it the tangy mustard or the garlic powder’s subtle warmth? Try it and decide!A Dish With Roots
This salad mixes Italian pasta traditions with Greek feta and fresh herbs. It’s a modern twist on Mediterranean flavors. *Did you know basil was once called “the king of herbs” in ancient Greece?* Next time you make it, think about the history in every bite. Would you try adding olives or cucumbers? Let me know!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Dry pasta | 8 oz | Cellentani/cavatappi or any preferred shape |
| Water | 2 1/4 cups | |
| Olive oil | 1/4 cup | |
| Lemon juice | 1/4 cup | |
| Lemon zest | 1 tsp | |
| Salt | 1/4 tsp | |
| Black pepper | 1/2 tsp | |
| Dijon mustard | 1 tsp | |
| Garlic powder | 1/4 tsp | |
| Cherry tomatoes | 1 cup | halved |
| Crumbled feta cheese | 1/2 cup | |
| Fresh basil | 1/4 cup | cut into strips |
Easy Lemon Basil Pasta Salad in the Instant Pot
Step 1 Add pasta and water to the Instant Pot. Ensure water covers the pasta fully. Use any pasta shape you like. Cavatappi holds dressing well. (Hard-learned tip: Undercook pasta by 1 minute for perfect texture after chilling.)
Step 2 Seal the lid and set to high pressure for 4 minutes. Let it naturally release for 5 minutes. Then quick-release the rest. Drain and rinse pasta with cold water.
Step 3 Whisk olive oil, lemon juice, zest, salt, pepper, mustard, and garlic powder. Taste and adjust seasoning. Toss with pasta, tomatoes, feta, and basil. Chill for 2 hours. What’s your go-to pasta shape for salads? Share below!
Cook Time: 4 minutes Total Time: 2 hours 29 minutes Yield: 4 servings Category: Lunch, Side Dish
3 Fun Twists on This Salad
Greek Style Swap feta for kalamata olives and add cucumber. Use oregano instead of basil.
Spicy Kick Add red pepper flakes or diced jalapeños. Drizzle with hot honey for balance.
Summer Peach Toss in diced peaches and swap lemon for lime. Top with mint. Which twist would you try first? Vote in the comments!
How to Serve & Sip
Pair with grilled chicken or crusty bread. Garnish with extra basil or pine nuts. Drink with iced green tea or a crisp rosé. Both keep the meal light. Which would you choose tonight?
Keep It Fresh or Freeze It
This pasta salad stays fresh in the fridge for 3 days. Toss it gently before serving. Need longer storage? Freeze it without the basil and tomatoes—add those fresh later. *Fun fact: Cold pasta absorbs dressing better, making leftovers tastier!* Batch-cooking tip: Double the dressing and keep it separate. Mix it in portions to avoid soggy pasta. Why this matters: Meal prep saves time and reduces food waste. Ever tried freezing pasta salad? Share your tricks below!Quick Fixes for Common Hiccups
Pasta too sticky? Rinse it with cold water right after draining. Dressing too tart? Add a teaspoon of honey or sugar. Salad too dry? Drizzle with a bit more olive oil before serving. Why this matters: Small tweaks can save a dish from disaster. My neighbor once added double mustard—we laughed and fixed it with extra feta. What’s your biggest kitchen oops-and-fix story?Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free pasta and check labels on mustard and spices.
Q: How far ahead can I prep this?
A: Assemble it 24 hours ahead, but add basil just before serving.
Q: Any cheese swaps for feta?
A: Goat cheese or diced mozzarella work well.
Q: Can I double the recipe?
A: Absolutely—just use a bigger pot or cook pasta in batches.
Q: No Instant Pot? No problem!
A: Boil pasta on the stove—cook until al dente, then drain and cool.
Let’s Dish Together
This salad’s my go-to for picnics and potlucks. It’s bright, easy, and always a hit. Tag me @SpoonSway on Pinterest with your twist—I’d love to see your creations. Happy cooking! —Sarah Cooper.
Lemon Basil Pasta Salad with Feta & Tomatoes
Description
A refreshing pasta salad with zesty lemon, fresh basil, juicy tomatoes, and crumbled feta cheese.
Ingredients
Instructions
- In the insert pot of the Instant Pot, combine pasta and water. Make sure water completely covers the pasta–add a bit more if needed.
- Close the lid and set the vent to the sealed position. Select a cook time of 4 minutes at high pressure.
- When the cook time is complete, allow a 5 minute natural release of pressure, then carefully perform a quick release of remaining pressure.
- After the pressure has released and the valve has dropped, carefully remove the lid and transfer the pasta to a colander to drain. Run cold water over the pasta.
- In a small mixing bowl or large measuring cup, whisk together the olive oil, lemon juice, lemon zest, salt, pepper, mustard, and garlic powder until combined. Taste and add more salt and pepper to taste, if needed.
- In a mixing bowl, combine the pasta, prepared dressing, tomatoes, feta, and basil, tossing to coat.
- Transfer to the refrigerator to chill for at least a couple of hours before serving.
Notes
- For best flavor, let the salad chill for at least 2 hours before serving to allow the flavors to meld.
Pasta, Salad, Lemon, Basil, Feta, Tomatoes
