Feta Pasta Primavera
This easy feta pasta primavera combines tender pasta, fresh summer vegetables, creamy feta cheese and a bright lemon dressing for a light 20-minute dinner that’s perfect served warm or cold.
Jump to:
- 🔎 A quick look at this recipe
- ⭐️ Why this recipe works
- 🤔 What is pasta primavera?
- 🍅 Ingredients you need
- 📝 Ingredient notes
- 💡 Ingredient substitution ideas
- 👩🏻🍳 How to make Feta Pasta Primavera
- Recipe FAQs
- Feta Pasta Primavera
- 👩🏻🍳 Variations on this recipe
- 😍 Other pasta recipes we love!
- ⭐️ We want to know what you think!
- 🥣 Come on into our kitchen!
🔎 A quick look at this recipe
- What It Is: This colorful feta pasta primavera is sunshine in a bowl, packed with fresh veggies, tangy feta and a zippy lemon dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 servings
- Calories: 368
- Cooking Method: Stovetop
- Good For: 🌞 Summer dinners, picnics and meal-prep lunches.
Get even more quick info about this recipe on…
⭐️ Why this recipe works
- 🍋 Bright lemon and creamy feta create a fresh, tangy sauce that coats every bite without feeling heavy.
- 🥕 Colorful fresh vegetables add crunch, sweetness and plenty of garden-fresh flavor.
- ⏱️ Ready in about 20 minutes, making it perfect for busy weeknights or last-minute lunches.
- 🌡️ Delicious warm, at room temperature or chilled, so it’s just as welcome at a picnic as it is on the dinner table.
- 🧀 Simple ingredients, big flavor. The salty feta, fresh dill and lemon juice do all the heavy lifting, so you don’t need a complicated sauce.
Is it humid where you are? It’s humid where I am, and this makes me cranky, partly because my hair decides to sulk about the heat in its own creative way, and partly because I can’t bring myself to turn on the oven, and I love and adore my oven.
That’s when this cool, soothing version of pasta primavera comes to the rescue. As long as I can bring myself to turn on the stove to boil the water, I’m home free…it’s all nice cold pasta salad sailing from there!
🤔 What is pasta primavera?
Think of pasta primavera as pasta’s way of celebrating the farmers market. It’s all about tender noodles, colorful fresh vegetables and a light, flavorful sauce that lets those veggies shine.
Traditional versions are usually served warm, but this feta-packed version is equally delicious warm, at room temperature or straight from the fridge, making it perfect for easy summer meals.
🍅 Ingredients you need
📝 Ingredient notes
- 🍋 Lemon: You’ll use both the zest and the juice for the brightest, freshest flavor. Be sure to zest the lemon before juicing it.
- 🥒 English cucumber: English cucumbers have thin skin and very few seeds, so there’s no need to peel them. Regular cucumbers will work too if that’s what you have.
- 🫛 Frozen peas: Thaw them first by running them briefly under cool water, then drain well before adding them to the pasta.
- 🌿 Fresh dill: Fresh dill gives this pasta its signature summery flavor. If you need to substitute dried dill, use about 2 teaspoons.
- 🧀 Feta cheese: Buy a block of feta packed in brine if you can. It has a creamier texture and richer flavor than the pre-crumbled variety.
💡 Ingredient substitution ideas
Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻
See the recipe card for full information on ingredients and quantities and nutritional information.
👩🏻🍳 How to make Feta Pasta Primavera
STEP 1: Put a pot of water on to boil for the pasta.
STEP 2 : While you are waiting for the pot to boil, make the dressing. Whisk up some lemon zest and juice, some olive oil and a pinch each of salt and pepper.
STEP 3: Next, cook the pasta according to package directions and cool it under running water as it drains. You can use any old short pasta you have in your cabinet – ziti, elbows, rotini will all work just fine – but I recently discovered a new pasta shape called campanelle.
It looks like a cross between a little baby tuba and a conch shell, and it’s just perfect for drinking up whatever delicious sauce or dressing you have going on.
STEP 4: Add the pasta to a bowl and give it a toss with the dressing. Now all you have to do is stir in some veggies…anything you have on hand would be fine, but I used peas, cherry tomatoes and some cucumber that I cut into nice little strips. Some fresh chopped dill, a generous handful of feta cheese, and I was back to feeling like my cool self. 😎
Recipe FAQs
Yes! You can make it several hours or up to a day ahead and refrigerate it in a covered container. Let it sit at room temperature for about 15 minutes before serving, then give it a good toss.
Either one! It’s delicious warm, at room temperature or chilled, making it perfect for everything from weeknight dinners to picnics and potlucks.
Almost any crisp, colorful vegetable will work. Try chopped bell peppers, zucchini, asparagus, broccoli or sugar snap peas. Cook firmer vegetables briefly so they’re crisp-tender before adding them.
Fresh basil, parsley or mint all work beautifully. You can also use about 2 teaspoons of dried dill, although fresh herbs will give you the brightest flavor.
Leftovers will keep for 3 to 4 days in a covered container in the refrigerator. Give the pasta a good stir before serving and add a squeeze of lemon or drizzle of olive oil if it needs freshening up.
Pop your question in the Comments section below and I will answer pronto!
What to serve with this recipe
Serve this summery pasta with some easy sheet pan focaccia and a refreshing watermelon burrata salad. These crispy zucchini fritters are another delicious veggie side, and a slice of banana chocolate chip cake is perfect for dessert!
Let’s make a bowlful of summer sunshine! ☀️🍝
Feta Pasta Primavera
This summertime version of pasta primavera mixes up fresh summer veggies with feta cheese and a little dill for a cool summer supper.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3–4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 8 ounces short pasta, such as elbows, rotini or cavatappi
- 1 English cucumber, sliced into 2 inch sticks
- 1 cup halved cherry tomatoes
- 1 cup frozen baby peas
- 2 tablespoons chopped fresh dill
- 1/2 cup crumbled feta cheese
Instructions
- Make dressing by whisking lemon zest, juice, oil and salt and pepper together.
- Cook the pasta according to package directions. Drain it well, rinse it under cold water and toss it with the dressing.
- Add all remaining ingredients, toss well and serve.
Notes
-
- 🍋 Lemon: You’ll use both the zest and the juice for the brightest, freshest flavor. Be sure to zest the lemon before juicing it.
-
- 🥒 English cucumber: English cucumbers have thin skin and very few seeds, so there’s no need to peel them. Regular cucumbers will work too if that’s what you have.
-
- 🫛 Frozen peas: Thaw them first by running them briefly under cool water, then drain well before adding them to the pasta.
-
- 🌿 Fresh dill: Fresh dill gives this pasta its signature summery flavor. If you need to substitute dried dill, use about 2 teaspoons.
-
- 🧀 Feta cheese: Buy a block of feta packed in brine if you can. It has a creamier texture and richer flavor than the pre-crumbled variety.
👩🏻🍳 Variations on this recipe
😍 Other pasta recipes we love!
If you love easy, flavorful pasta dinners, try our lemon Parmesan spinach pasta, pasta with Brie and tomatoes, tomato cream cheese pasta and pasta with creamed spinach sauce. 🍝
⭐️ We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below.
Hey, when you’re grilling, put your pasta water on there and don’t heat up the house. I’m with you on the cold pasta. I always make a bunch when I have to cook some because I love it leftover. Whether for salads like this one, which looks divine, BTW, or to dump in a little sauce and heat it up that way, it’s such a time saver. I’m thinking I need to make some pasta tomorrow. I usually just do angel hair, but this salad needs something sturdier. No cavatappi, but i do have some piccolo penne which would be good, and bless me, I have all the other ingredients, too! Thanks!
I bought some cavatappi today in order to make this salad, but it looks different than the one in your photos. Could you be using Gigli or Torchio (I googled “pasta shapes”). I’m going to use the cavatappi, but thought I’d check.
Thanks for all your wonderful recipes! I’m going to make the butter tomato sauce (even splurged on the San Marzanos), make my own ricotta, and serve with meatballs.
You’ve given me so many, many great ideas, I can’t even count them!
Hi Joyce – I just checked the box (sorry it took me so long) and it does say cavatappi…but I’m sure whatever shape you use it will still taste great! And thanks for your sweet words about the recipes…great feedback like this keeps me cooking! :)
Hi Kate! I love this recipe(and I miss you)I am going to make this ahead so it will be all ready to enjoy when we get home Sunday night!
Miss you too – happy Sunday pasta supper! :)
This. Looks. Amazing. I, sadly, am not a huge fan of dill. Any suggestions for a different fresh herb? Thanks.
With the lemon and the feta here’s enough flavor in the one that you could actually leave the herbs out altogether if you wanted – I might grind a little more pepper on it. But fresh thyme would be wonderful in this (either chop or crush the little thyme leaves to release the flavor in the leaves). If you try it, let me know how it is! :-)
Can’t wait to try it!
I hope you love it as much as we do! :)
Cute pasta can definitely make or break your day, I’m convinced. And it can also make up for humidity hair. Love this!
Humidity hair…I love that description! I know EXACTLY what you mean.
He makes me feel less cranky looking at him too !
There is no feta available in Buenos Aires… how sorry do you feel for me ?
It is also winter but no reason why I can’t mess around with this and make it with what is available … besitos from a freezing cold Argentina. C
C, I thought you were coming back to the States soon??? Your feta is waiting for you! :)
It looks for fresh and summery. I love feta. I can’t wait to try this.
It adds that perfect salty cheesy something, right? :)