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Summertime always brings about the produce that makes me happy. It was always so, but in recent years, I’ve developed a taste for fresh, local produce, and an eye for colourful, vibrant food.  These heirloom tomatoes were just what I needed to make a Heirloom Tomato Feta Pasta Salad!


Pasta salad is one of my favourite go-to dishes. I love to make a big batch of it in the summertime and serve it for a few meals.  You can rest assured that pasta salad can last for 3 days in your refrigerator as long as it is stored properly and free of products like mayonnaise or sour cream.  Who knows – they might be okay too, but I’m a little OCD about leaving food for too long, even if it is stored properly.


You can ask John.e about how much I like to clean out food storage containers. He’s one of those that will open the lid, look at the food inside, smell it, and eat it if it looks and smells okay.  I’ll open the fridge and think, “This has been in here for three days!”  I remove the container from the fridge and put in the garbage whole.  I won’t dare risk opening it for fear of smelling something rancid.


There was very little risk of this Heirloom Tomato Feta Pasta Salad going to waste though! It’s a great tasting dish and can be served as a main – even just on its own – or as a side dish.  The first night I made it, both John.e and McKenna had it for dinner.  There was enough left so that the next day, McKenna had some for lunch, and then I split the leftovers between them both for dinner with a grilled seitan cutlet.


I, of course, tasted the pasta a few times to make sure everything was just right, but that was it. My diet over those two days consisted of dry lettuce and tepid water.  #fatboyproblems


Even though there are very few and very simple ingredients in this pasta dish, the taste is fresh and wonderful! Use the freshest tomatoes (local!) you can find; buy good, salty feta, use the best olive oil, and don’t be afraid to pile in the freshness of the green onions.  A simple seasoning of freshly ground black pepper and a good helping of salt will be all the seasoning you need.  Enjoy! Oh, and check out those awesome Pioneer Woman bowls!  #pioneerwomanobsessed #pioneerwomancollection #pioneerwoman #icanthelpmyself #ineedhelp


Heirloom Tomato Feta Pasta Salad

Course: Main Course, Salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Lord Byron's Kitchen


  • 2 cups baby heirloom tomatoes, halved (or cherry/grape tomatoes)
  • 400 grams pasta, prepared as per package instructions, drained and cooled
  • 1 cup feta cheese, crumbled
  • ¼ cup extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup green onions, chopped


  1. This pasta dish is so simple that no step-by-step instructions are needed. Have all of the ingredients prepared as they are listed in the ingredient list above. Place all of the ingredients into a large bowl and toss to combine.
  2. Refrigerate the pasta in a sealed container for at least two hours. Toss once again and serve cold.
Nutrition Facts
Heirloom Tomato Feta Pasta Salad
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrates 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.


Heirloom Tomato Feta Pasta Salad

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