Name: Lemon Feta Pasta Salad for Picnics — Cold, Creamy & Make-Ahead
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 27 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 12 oz rotini or fusilli pasta; 1 cup crumbled feta cheese; 1 cup cherry tomatoes (halved); 1 cup English cucumber (diced small); 1/2 cup Kalamata olives (pitted and halved); 1/3 cup red onion (finely diced); 1/4 cup fresh parsley (chopped); 1/3 cup plain Greek yogurt (full fat); 3 tbsp mayonnaise; 3 tbsp olive oil; 3 tbsp fresh lemon juice (about 1 large lemon); 1 tsp lemon zest; 1 tsp dried oregano; 1/2 tsp garlic powder; 3/4 tsp kosher salt (plus more for pasta water); 1/4 tsp black pepper

Jump to Recipe

I made this for the first time when my kids had a soccer tournament and I needed something that could sit in a bag from 9am until noon without turning sad.

The lemon cuts through the creaminess so it never feels heavy, and the feta stays in little pockets of salty flavor throughout every bite.

Lemon Feta Pasta Salad for Picnics — Cold, Creamy & Make-Ahead

Cold, creamy, and bright with lemon, this make-ahead pasta salad holds up beautifully in a cooler for hours.

4.8 (94 reviews)

Vegetarian

Prep15 min

Cook12 min

Chill time1 hr

Total1 hr 27 min

Serves6 servings

LevelEasy

Ingredients

12 oz rotini or fusilli pasta
1 cup crumbled feta cheese
1 cup cherry tomatoes , halved
1 cup English cucumber , diced small
1/2 cup Kalamata olives , pitted and halved
1/3 cup red onion , finely diced
1/4 cup fresh parsley , chopped
1/3 cup plain Greek yogurt , full fat
3 tbsp mayonnaise
3 tbsp olive oil
3 tbsp fresh lemon juice , about 1 large lemon
1 tsp lemon zest
1 tsp dried oregano
1/2 tsp garlic powder
3/4 tsp kosher salt , plus more for pasta water
1/4 tsp black pepper

Instructions

Bring a large pot of water to a rolling boil. Salt it generously until it smells faintly like the sea, about 1 tablespoon of kosher salt for a full pot. Add the pasta and cook according to package directions until just al dente, usually 9 to 11 minutes. You want a very slight chew left in the center.

Drain the pasta and spread it in a single layer on a rimmed baking sheet. Drizzle 1 tablespoon of the olive oil over it and toss lightly. Let it cool for 10 minutes until it stops steaming and the surface feels dry to the touch, not sticky.

While the pasta cools, whisk together the Greek yogurt, mayonnaise, remaining 2 tablespoons olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper in a large bowl. The dressing should smell sharp and bright, and it will taste slightly too lemony on its own. That is correct. It mellows once it coats the pasta.

Add the cooled pasta to the bowl with the dressing and fold everything together until each piece is coated. The texture will feel thick and creamy right away.

Add the cherry tomatoes, cucumber, olives, red onion, parsley, and feta. Fold gently so the feta stays in crumbles rather than turning into a paste. You will see streaks of white throughout the salad.

Cover the bowl tightly and refrigerate for at least 60 minutes before serving. After chilling, the pasta will have absorbed some of the dressing. Stir it well, taste for salt, and add a small squeeze of fresh lemon juice if it needs brightness back.

Serve cold directly from the bowl or pack into a container with a tight lid for transport.

Tips & Notes

Cook the pasta 1 minute less than the package says if you are making this the night before. It will soften slightly during the chill time and land at the right texture by serving.
If the salad looks dry after refrigerating, stir in 1 tablespoon of Greek yogurt and 1 teaspoon of lemon juice before serving rather than more mayo.
Red onion can be sharp. Soak the diced onion in cold water for 5 minutes then pat dry to mellow the bite without losing the crunch.
This salad is best made at least 1 hour ahead and holds well for up to 24 hours. After that, the cucumber starts to release water and softens.

Storage: Store covered in the refrigerator for up to 3 days. Stir before each serving and add a small squeeze of lemon if the flavor needs lifting. Do not freeze.

Nutrition per serving · estimated

380 Cal

18g Fat

44g Carbs

12g Protein

3g Fiber

4g Sugar

620mg Sodium

Why This Salad Travels So Well

Most creamy pasta salads turn gluey in a cooler or get watery after an hour in the heat. The combination of Greek yogurt and a small amount of mayo gives this dressing enough body to cling without breaking down.

The lemon juice also acts as a gentle preservative that keeps the vegetables tasting fresh rather than pickled. Packing it cold and keeping it below 40 degrees means it stays good from morning through a late lunch.

Choosing the Right Pasta Shape

Short pasta with ridges or twists holds the creamy dressing inside the crevices instead of letting it pool at the bottom of the bowl. Rotini and fusilli are both excellent here. Penne works too but you get less dressing in each bite.

Avoid long pasta shapes for a salad you are packing to go. They tangle and are harder to serve with a spoon at a picnic table.

Lemon Feta Pasta Salad for Picnics — Cold, Creamy & Make-Ahead