Picnic Tomato-Feta Pasta Salad

Odyssey potluck-tomato-feta-pasta-salad

Active Time: 30 minutes
Yields: 8-10 servings
Difficulty Level: Beginner


  • 1 package (16 oz.) uncooked gemelli pasta
  • 1 bag (5 oz.) fresh baby spinach, coarsely chopped (about 6 cups)
  • 4 cups halved multi-colored cherry tomatoes
  • 1 cup buttermilk
  • 3 tbsp mayonnaise
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh chives, minced
  • 2 cups Odyssey Traditional Feta Cheese, crumbled, divided (12 oz.)
  • Salt and pepper to taste


  1. Cook pasta according to package directions; drain and rinse in cold water.
  2. Combine the pasta, spinach and tomatoes in a large bowl.
  3. Whisk the buttermilk, mayonnaise, lemon juice and chives in a medium bowl. Stir in 1/2 cup feta. Season with salt and pepper to taste. Pour the dressing over pasta mixture; gently toss to coat.
  4. Cover and refrigerate for at least 1 hour or until serving.
  5. Gently fold in remaining feta just before serving.

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