When summer hits and the sun is blazing, the last thing you want is a heavy meal weighing you down. Enter: Okra Summer Salad—fresh, light, and loaded with flavor. With tender okra, juicy cherry tomatoes, crisp spinach, tangy feta, and twirly tri-color rotini, this pasta salad is about to become your new warm-weather obsession. Think backyard BBQs, picnics in the park, or just a refreshing dinner when the AC can’t keep up.
Why This Recipe Works
- Fresh + filling: The combo of pasta and veggies makes it hearty enough to be a meal, but still light and refreshing.
- Okra done right: Quick sauté keeps it crisp-tender and avoids that dreaded slimy texture.
- Make-ahead magic: It tastes even better after chilling, making it perfect for parties.
- Color + flavor: Tri-color pasta, bright tomatoes, and vibrant spinach keep it as pretty as it is tasty.
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What is My Take on Okra Summer Salad?
Okra doesn’t always get the love it deserves, but when cooked properly, it’s a total game-changer. In this salad, it brings a unique texture that pairs beautifully with creamy feta and a zingy lemon vinaigrette. My take? This is the pasta salad you’ll want to make on repeat all summer long—it’s fresh, unexpected, and just plain delicious.
Make it a Meal
This salad is satisfying enough to stand on its own, but if you want to make it part of a full spread, it pairs perfectly with Coconut Lime Chicken Skewers, Air Fryer Popcorn Shrimp, or even a simple veggie platter. Add a glass of this crisp white wine "Santa Margherita Pinot Grigio" and you’re officially winning at summer dining.
Easy Side Dishes
- Crispy Cajun Chicken Wings
- Thai Grilled Shrimp Kabobs with Coconut Sticky Rice
- Sous Vide Corn on the Cob
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Step By Step Instructions
Step1: Cook pasta according to the package. But, minus one minute from the cooking time to keep the pasta on the firm side.
Step2: Once cooked, rinse under cold water.
Step3: While pasta is cooking, remove stems from okra and cut into ½ inch pieces
Step4: Place okra in a bowl and toss with avocado oil in a hot skillet.
Step5: Sauté okra for 1-2 minutes on high till okra starts to soften. (Do not overcook okra; it will become slimy.)
Step6: Remove from heat and cool for a few minutes.
Step7: Once pasta and okra are cooled, place them in a large bowl and toss with cherry tomato, fresh spinach, and lemon vinaigrette dressing.
Step8: Cover bowl and place in refrigerator until completely cool.
Step9: Before serving, toss the cold salad with feta cheese crumbles.
Expert Tips
- Don’t overcook the okra—it should stay firm and slightly crisp.
- Make the pasta al dente since it will soften slightly as it chills.
- Chill the salad for at least 30 minutes before serving for the best flavor.
Common Questions
Yes! This salad is perfect for meal prep and tastes even better the next day.
You can swap it out for zucchini or green beans, though I highly recommend giving okra a chance here!
Definitely—goat cheese, mozzarella pearls, or even shaved Parmesan would work.
Storing Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving, and add a little extra vinaigrette if it seems dry.
There you have it—Okra Summer Salad that’s bright, refreshing, and just the thing to liven up your summer table. Whether you’re team okra or on the fence, this recipe might just make you a believer.
Did you make these homemade apple pancakes? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Summer Okra Pasta Salad
Ingredients
- ½ pound Okra ½" cut, without stems
- 1-2 tablespoon Avocado Oil enough to coat the okra during cooking
- ½ pint Cherry Tomato halved
- 5 oz Feta Cheese crumbles
- 1 cup Spinach fresh, stems removed
- 2 cups Rotini Pasta I usded Tri-Color
Instructions
- Cook pasta according to the package. But, minus one minute from the cooking time to keep the pasta on the firm side.
- Once cooked, rinse under cold water.
- While pasta is cooking, remove stems from okra and cut into ½ inch pieces.
- Place okra in a bowl and toss with avocado oil in a hot skillet.
- Sauté okra for 1-2 minutes on high till okra starts to soften. (Do not overcook okra; it will become slimy.)
- Remove from heat and cool for a few minutes.
- Once pasta and okra are cooled, place them in a large bowl and toss with cherry tomato, fresh spinach, and lemon vinaigrette dressing.
- Cover bowl and place in refrigerator until completely cool.
- Before serving, toss the cold salad with feta cheese crumbles.
Expert Tips:
Expert Tips
- Don’t overcook the okra—it should stay firm and slightly crisp.
- Make the pasta al dente since it will soften slightly as it chills.
- Chill the salad for at least 30 minutes before serving for the best flavor.
Nutrition
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