Gluten Free Tomato Feta Pasta Salad Recipe
Simple to make ahead and store in the fridge for a few days, this Gluten Free Tomato Feta Pasta Salad is ideal for this time of year. It’s a great way to use up those delicious, juicy tomatoes that are so good this time of year. In fact, tomato season ends in most areas of the U.S. in October, so now is the perfect time to take advantage of this seasonal produce.
For this and most of my other pasta salads, Sam Mills corn and rice pasta is my favorite because it holds up well with the dressing.
This recipe doesn’t take long to make, and the effort is so minimal. Simply whip up the dressing and chop the tomatoes while the pasta is boiling. Perfect for a weeknight or even midday for lunch!
- Kosher or fine sea salt
- 12 ounces Sam Mills gluten free corn and rice penne
- 7 tablespoons olive oil divided
- 3 tablespoons fresh lemon juice
- 1 small clove garlic grated or minced
- ¾ teaspoon dried oregano
- Freshly ground black pepper
- 4 ripe tomatoes diced
- ¾ pound feta cheese cubed
- 2 cups baby arugula
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain, rinse with cold water, drain again, and toss with 1 tablespoon olive oil. Let cool.
In a small jar, combine 6 tablespoons olive oil, the lemon juice, garlic, oregano, ½ teaspoon salt, and ½ teaspoon pepper. Shake well to combine.
In a large bowl, combine the pasta, tomatoes, feta, and dressing. Toss to combine. Can be made ahead to this point and stored in the refrigerator, covered, until serving time. Before serving, stir in the arugula and taste. Add more salt and pepper, if desired.
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