Tomato feta pasta salad is simple and delicious. The salad combines the flavors of a simple garden salad with those of a Greek salad. Just about any kind of small leaves will suffice when making this dish. Arugula leaves or basil add a nice touch, however. As with any recipe, and I say this all the time, you can play with the ingredients and spices. I don’t think there is much you can do to make it any nicer, however. One critical tip is to use a good brand of olive oil, as it is the only dressing used in this salad. I have tried it with cheaper brands of oil and they produce a bitter taste. I seldom ever rinse pasta, but I don’t like the concept of placing hot pasta into a salad. In light of this, I give the pasta a quick rinse in cold water before tossing it with the rest of the ingredients. Combine this tomato feta pasta salad with your favorite main dish, as a snack, or solo.
Add the baby leaves, garlic, onions, and tomatoes to a mixing bowl. Toss them until they are nicely combined. Add the olive oil over the top and toss it again. Allow it to sit out at room temperature while you are cooking the pasta.
Cook the pasta according to package instructions. It is usually about 9 minutes for al dente. Drain the pasta and rinse it quickly under cold water.
Add the pasta to the mixture. Toss until everything is well combined. Salt and Pepper to taste. Sprinkle the Parmesan cheese and place the feta cheese over the top.