Sunshine Lemon-Herb Pasta Salad

This vibrant no-cook pasta salad is everything summer dreams are made of — zippy lemon, fresh herbs, juicy tomatoes, and creamy feta all tumbling together in one gorgeous bowl. I love making a big batch on Sunday and pulling it out of the fridge all week long, because it honestly gets better as it sits. It's the kind of dish that disappears fast at every backyard gathering, so you might want to double it.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 12 oz rotini pasta, cooked al dente, drained, and cooled
• 1 pint cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 4 oz crumbled feta cheese
• 1/3 cup fresh basil leaves, torn
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• 1/3 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp dried oregano
• 1/2 tsp salt and black pepper, each

Directions

1. Cook pasta according to package directions until al dente, then drain and rinse under cold water until completely cool.
2. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, salt, and pepper until well combined.
3. Add the cooled pasta to the bowl and toss to coat evenly in the dressing.
4. Add the cherry tomatoes, cucumber, and olives and gently fold everything together.
5. Scatter the crumbled feta, torn basil, and parsley over the top and toss once more lightly so the herbs stay bright and the feta doesn't break down too much.
6. Taste and adjust salt, pepper, or lemon juice as needed — the flavors should feel bright and bold.
7. Serve right away or refrigerate for up to 30 minutes to let the flavors meld before serving.

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