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–+ servings
Fresh and colorful Mediterranean peach pasta salad with avocado, tomatoes, and olives on a summer table with basil leaves and lemon in the background.

Summer Pasta Salad

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Nico Pallotta

  • 8 ounces (230 g) short pasta conchiglie, casarecce, rotini, or any other fun shape
  • 3 (3) peaches or nectarines - ripe but firm - diced
  • 1 (1) avocado diced
  • 1 cup (150 g) feta crumbled
  • ⅔ cup (90 g) cucumber diced
  • 1 cup (150 g) cherry tomatoes quartered
  • ¼ cup (35 g) olives Taggiasche, Kalamata, Castelvetrano, or other
  • ⅓ cup (1 handful) fresh basil thinly sliced

For the Dressing

  • ¼ cup (60 ml) extra virgin olive oil
  • 3 tablespoons (45 ml) lemon juice
  • 1 teaspoon (1 teaspoon) lemon zest
  • 1 teaspoon (1 teaspoon) Dijon mustard
  • 1 teaspoon (1 teaspoon) honey
  • 1 teaspoon (1 teaspoon) dried oregano
  • ¼ teaspoon (¾ teaspoon) salt + 2 twists black pepper or more to taste

  • 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.
    Olive oil based dressing for the summer pasta salad.
  • 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.
    Mixing warm cooked pasta into the creamy feta dressing.
  • 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.
    Fully mixed summer pasta salad on a platter, creamy and colorful, ready to enjoy.
SUBSTITUTIONS
  • 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.
TIPS
  • 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.
STORAGE
Store leftovers in an airtight container in the fridge for up to 2 days; this salad doesn’t freeze well due to the fresh fruit and avocado.
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