This peach and feta summer pasta salad is fresh, colorful, and our go-to dish right now. Sweet peaches, creamy feta, and a zesty lemon dressing make it perfect for hot days.
For more easy salad recipes, check out our Greek pasta salad, no-mayo potato salad, lentil salad, and orzo salad.
Fresh, Wholesome, and Perfect for Warm Weather
This summer pasta salad with peach and feta is the perfect mix of sweet, salty, creamy, and fresh—an unexpected but truly delicious combination that screams summer.
Louise and I created it on a hot July afternoon when we wanted something light but satisfying. The result? A fruit and pasta salad recipe that’s as beautiful as it is delicious.
It’s made with ripe peaches or nectarines, creamy avocado, juicy cherry tomatoes, briny olives, and protein-rich feta, all tossed with short pasta and a bold lemony dressing.
This isn’t just a pretty dish—it’s packed with fiber, healthy fats, and plant-based protein, making it a smart choice for those looking to feel full and satisfied without feeling heavy.
Whether you’re serving it as a cold pasta salad for lunch, taking it to a picnic, or making it the centerpiece of your next vegetarian summer pasta salad, this recipe delivers.
And the best part? It’s ready in about 20 minutes, no fancy ingredients or cooking skills required. Simple, wholesome, and bursting with summer flavor—just the way we like it.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Pasta: Short shapes like rotini, casarecce, or conchiglie are best for catching the dressing. You can use whole wheat or gluten-free pasta for a healthier or allergy-friendly option.
- Peaches: Choose ripe but firm peaches or nectarines for the best balance of sweetness and bite. You can also try grilled peaches, mango, or strawberries.
- Avocado: Adds creamy richness and healthy fats.
- Feta: Crumbled feta brings saltiness and tang. Try vegan feta or soft goat cheese for a different twist.
- Cucumber: Adds crunch and freshness. You can use radishes or diced zucchini as a substitute.
- Cherry Tomatoes: Sweet and juicy. Any small tomatoes or chopped Roma tomatoes will work here.
- Olives: Use Taggiasche, Kalamata, Castelvetrano, or any briny olives you love. Green or black canned olives work in a pinch.
- Fresh Basil: Adds aromatic Mediterranean flavor. Substitute with fresh mint or flat-leaf parsley if basil isn’t available.
- Extra Virgin Olive Oil: Essential for richness and flavor in the dressing. Use a good-quality olive oil for the best result.
- Lemon Juice + Zest: Brightens the dressing. You can swap with white wine vinegar in a pinch.
- Dijon Mustard: Adds tang and emulsifies the dressing. Yellow mustard or whole grain mustard can work too.
- Honey: Balances the acidity. Substitute with maple syrup or agave for a vegan option.
- Dried Oregano: A classic Mediterranean herb that pairs beautifully with peaches. Dried thyme or Italian seasoning can also work.
- Salt & Black Pepper: Essential for seasoning—adjust to taste depending on the saltiness of your feta and olives.
How to Make Summer Pasta Salad
1. Make the Creamy Dressing
In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, salt, and a couple twists of black pepper. This dressing is bold, tangy, and a little sweet—just what this salad needs.
2. Add the Feta
Crumble the feta cheese right into the dressing. Stir gently to coat. Some of the feta will start to melt into the dressing—this is exactly what you want. It creates a creamy, flavorful base that will cling to the pasta later on. Let it sit and marinate while you prep the other ingredients.
3. Cook the Pasta and Combine
Boil the pasta in salted water as instructed on the package. Drain, then rinse quickly under cold water for about 10 seconds—just enough to stop the cooking. Shake off any excess water. While the pasta is still slightly warm, add it to the bowl with the marinated feta dressing. Toss well until the pasta is coated and everything looks creamy.
Tip: Use short pasta like rotini, conchiglie, or casarecce—they hold the dressing beautifully.
4. Add the Vegetables
Now add the halved cherry tomatoes, diced cucumber, halved olives, diced peaches or nectarines, diced avocado, and chopped fresh basil to the pasta. Give it a good toss to combine.
Give everything a final gentle toss. Serve immediately on a large platter or in a salad bowl.
If you’re making it ahead, wait to add the avocado and peaches until just before serving to keep them fresh.
Tips for Success
- Use firm peaches: Choose ripe but slightly firm peaches or nectarines so they hold their shape in the salad and don’t get mushy when tossed.
- Marinate the feta: Letting the feta sit in the dressing softens it slightly and turns the dressing creamy—this makes every bite richer and more flavorful.
- Cool the pasta: Rinse the pasta under cold water after cooking to stop the cooking process and keep it from wilting the other ingredients. This is key for a light and refreshing pasta salad.
- Add delicate ingredients last: Mix in the avocado, peaches, and basil just before serving to preserve their color, texture, and freshness.
- Cut ingredients evenly: Try to dice everything to a similar size so every forkful has a little bit of everything.
- Serve it chilled or at room temperature: This makes it perfect for outdoor gatherings. It also travels well, so it’s an ideal potluck pasta salad recipe.
- Taste and adjust before serving: Depending on how salty your feta and olives are, you may need a touch more lemon juice or honey to balance the flavors.
- Double the dressing for leftovers: The pasta can absorb a lot of the dressing after a few hours. Keep a little extra dressing on hand to refresh leftovers.
- Perfect for BBQs: This makes a standout BBQ side dish with fruit, offering something unexpected, colorful, and satisfying alongside grilled dishes.
Frequently Asked Questions
Yes! You can prep most of the ingredients and dressing up to a day in advance. Keep the peaches, avocado, and basil separate, and add them just before serving so they stay fresh.
You can swap it with soft goat cheese, fresh mozzarella balls, or even a dairy-free alternative. The salty, creamy element helps balance the sweetness of the peaches.
Absolutely. This is a healthy pasta salad with no mayo, packed with fresh vegetables, fruit, healthy fats from avocado and olive oil, and protein from feta. It’s light, colorful, and full of fiber.
Yes! Grilled peaches add a deeper, caramelized flavor and are great if you want to elevate the salad for a dinner party or barbecue.
This salad is best served cold or at room temperature, especially if you’re making it as a summer salad for a cookout or picnic. That said, slightly warm pasta straight from the pot can help the dressing soak in more deeply—just let it cool before adding the delicate toppings.
Short pasta shapes like conchiglie, rotini, casarecce, fusilli, or farfalle are perfect. They hold the creamy feta dressing and mix well with the other ingredients.
Leftovers will keep for up to 2 days in the fridge. Just store the avocado and peaches separately if possible, and refresh with a squeeze of lemon or extra dressing before serving.
More Easy Salad Recipes
- Rice salad
- Chickpea salad
- Creamy cucumber salad
- Creamy pasta salad
- Black bean salad
- Chickpea pasta salad
- Artichoke salad
- Pineapple cucumber salad
If you tried this summer pasta salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Summer Pasta Salad
Ingredients
- 8 ounces short pasta conchiglie, casarecce, rotini, or any other fun shape
- 3 peaches or nectarines – ripe but firm – diced
- 1 avocado diced
- 1 cup feta crumbled
- ⅔ cup cucumber diced
- 1 cup cherry tomatoes quartered
- ¼ cup olives Taggiasche, Kalamata, Castelvetrano, or other
- ⅓ cup fresh basil thinly sliced
For the Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- ¼ teaspoon salt + 2 twists black pepper or more to taste
Instructions
- Make the Dressing: Whisk ¼ cup extra virgin olive oil, 1 teaspoon lemon zest, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, ¼ teaspoon salt and some pepper in a large bowl.
- Add the Feta: Crumble in 1 cup feta and stir gently. Some of the feta will start to melt into the dressing—this is exactly what you want. Let it marinate while you cook the pasta.
- Cook the Pasta: Boil 8 ounces short pasta in salted water until al dente, then rinse under cold water for 10 seconds. Drain well and add to the bowl with the feta while still slightly warm. Toss well to coat.
- Add the Veggies: Add 1 cup cherry tomatoes (halved), ⅔ cup cucumber (diced), ¼ cup olives (halved), 3 peaches (diced), 1 avocado (diced), and ⅓ cup fresh basil (thinly sliced). Toss gently to combine.
- Serve: Serve immediately. If making ahead, add peaches and avocado just before serving.
Video
Notes
- Pasta: Use short shapes like rotini, farfalle, or conchiglie. Whole wheat or gluten-free work too.
- Peaches: Ripe but firm is best. Substitute mango or even strawberries.
- Avocado: Adds creaminess.
- Feta: Salty and tangy. Swap with vegan feta or soft goat cheese.
- Cucumber: Refreshing crunch. Radishes or zucchini also work.
- Tomatoes: Cherry or grape tomatoes are ideal. Chopped Roma is fine too.
- Black Olives: substitute Kalamata, Castelvetrano, or any briny olive you love.
- Basil: Fresh basil is best. Sub with mint.
- Olive Oil: Use good-quality extra virgin for max flavor.
- Lemon Juice + Zest: Adds brightness. White wine vinegar is a backup.
- Dijon Mustard: Brings tang and helps emulsify.
- Honey: Balances acidity. Use maple or agave for vegan version.
- Dried Oregano: Classic pairing with peaches. Thyme or Italian mix also work.
- Use firm peaches: Ripe but slightly firm holds up best when tossed.
- Marinate the feta: Softens the cheese and makes the dressing creamy.
- Cool the pasta: A quick rinse stops the cooking and keeps veggies crisp.
- Add peaches, avocado & basil last: Keeps them fresh and vibrant.
- Cut everything evenly: So each bite has a little of everything.
- Serve cold or room temp: Great for outdoor meals and picnics.
- Taste before serving: Adjust lemon or honey depending on your feta and olives.
- Double the dressing for later: Pasta drinks it up—refresh before serving leftovers.
- Perfect for BBQs: A colorful, fruity side dish that stands out at any cookout.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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This salad is amazing! Interesting mix of flavors for someone who is used to more “traditional” salads. I really liked the dressing and the unusual pairing of the basil and the sweetness of the nectarines. I was concerned that I wouldn’t like it because of all of the feta cheese. I thought it would be too salty, but it turned out to be delicious. The only thing I changed was I used nectarines instead of peaches. Thank you for this recipe. This will become a regular in my house for sure!
I’m obsessed with this salad! The trifecta of creamy avocado, sweet peach, and salty feta is absolute perfection. It’s such a fresh and unexpected combo—I’ll be making this all summer long!
So happy to hear that, Rita! It’s one of our summer favorites too ☀️🍑🥑 Thanks for the lovely note! Kindest, Louise