Watermelon Feta Pasta Salad
Watermelon feta salad is one of my favorite summer meals, but sometimes I feel like it needs more substance – and pasta was the perfect fit! This pasta salad had everything I want in a backyard cookout side dish! Fresh summertime flavors like watermelon and mint, and a little heat from the chili flakes and jalapeno!
The inspiration for this recipe
I was making watermelon bun burgers for my buns out series this week and I had a ton of watermelon and feta left over. I obviously wanted to make the watermelon feta salad,. Except I wanted to be able to have it in the fridge and have leftovers. Watermelon feta salad is bad after like 6 hours if I am being honest. It kind of just turns to water! I thought adding pasta could help the shelf life of watermelon feta salad so I could store it in the fridge and snack on it all week.
Cook and dress the pasta first
When I make hot pasta dishes I like to make sure to dress the noodles when they are fresh out of the boiling water. Pasta salad is no different. Some ingredients are good with a little warmth though, and others, like mint and watermelon, are best left cold. Cook the pasta and toss it with some mayo, balsamic, olive oil, Italian seasoning, and chili flakes. Let it cool in the fridge for a few hours.
Build the watermelon feta pasta salad
After the pasta cools, you can add everything else to the bowl.
Toss the watermelon into the pasta first, then the onion, jalapeno, and feta to form the salad.
Garnish and serve the watermelon feta pasta salad
After tossing it all together, I topped it with a little more feta and balsamic. Honestly, the balsamic and mayo mute the bright fresh colors of the watermelon, mint, and jalapeno. Adding a little more feta to the top of the watermelon pasta salad just makes it pop a bit.
I love the flavors in this salad! So fresh and tasty!
I only used 6 ounces of feta and a little more on top, but if you are a feta lover you could add the whole 8 ounce package!
Twists on the watermelon feta pasta salad
You could tone the heat down if you need to by adding less chili flakes and jalapeno. Honestly jalapenos don’t really pack the punch they used to, especially if you take the seeds out, so I guess it is more about the chili flakes. I know people will also ask about the mayo. I like the tangy umami it adds to the salad, but you could replace it with more olive oil if you want!
If you love pasta salad like I do, check out my gnocchi pasta salad, pepperoni kimchi pasta salad, or my favorite pickle bacon pasta salad!
Watermelon Feta Pasta Salad
Ingredients
Pasta
- 8 ounces ditalini pasta
- 1/4 cup mayo
- 1/4 cup balsamic vinegar plus more for garnish
- 1/4 cup olive oil
- 1 tablespoon Italian seasoning
- 1/2 teaspoon chili flakes
Salad
- 2 cups cubed watermelon
- 30 mint leaves chopped
- 1/4 cup diced red onion
- 3 jalapenos seeds removed and diced
- 6 ounces crumbled feta plus more for garnish
Instructions
- Cook the pasta about a minute less than what it says on the package. Strain.
- While the pasta is cooking, mix the mayo, oil, vinegar, and seasonings in a bowl. Season with salt and pepper. Add the pasta to the bowl with this mixture immediately after straining and toss well it so the hot pasta can absorb the dressing. Cover and set aside until cool, at least an hour.
- Toss the pasta after it is cooled cause it might be a little clumped together. Add in all the remaining ingredients and toss to combine. Season with another pinch of salt to taste, and add more oil or balsamic if needed.
- Serve with some feta and balsamic on top.