Pasta Salad with Tomatoes, Feta, and Herbed Mayonnaise

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5 from 1 vote

Pasta Salad with Tomatoes, Feta, and Herbed Mayonnaise

A quick, summery, herb-flecked pasta that can be made ahead. Skip the bacon and it's vegetarian!

Prep Time20

Cook Time0

Total Time20

Course: Main Course, Side Dish

Cuisine: American

Servings: People

Author: Katie Workman

Ingredients

½ pound chunky-shaped cooked pasta
2 tablespoons olive oil
2 pints cherry tomatoes (halved)
½ cup crumbled feta
¼ cup Herbed Mayonnaise (plus more as needed)
Kosher salt and freshly ground black pepper (to taste)
½ cup crumbled cooked bacon (or bacon lardons; optional)

Instructions

Toss the pasta with the olive oil, cherry tomatoes, and feta.
Add about 1/4 cup of the herbed mayo and toss until everything is well coated. Add more mayo by the tablespoon if it seems dry. Taste and add salt and pepper as needed, remembering that you will be adding bacon (if you are adding bacon), which will add saltiness and pepperiness.
Just before serving, toss in the bacon if desired.

Notes

You can make this pasta salad up to a day or two ahead of time.

You could make all of the components of this salad, toss the pasta with the olive oil, and then keep everything separate (pasta, feta, and mayo refrigerated) for up to 3 days and toss before serving. That’s the best-case scenario. The tomatoes then avoid being refrigerated (always best) and the bacon is best added at the last minute so it keeps a bit of crunch. But when all is said and done, this entire salad is lovely to pull out of the fridge at any time, and leftovers make a perfect lunch.

Nutrition