Summer Okra Pasta Salad

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This Okra Summer Salad is a fresh, colorful, and flavorful pasta salad perfect for warm weather. Featuring tender sautéed okra, juicy cherry tomatoes, crisp spinach, tri-color rotini pasta, and tangy feta, it’s a light yet satisfying meal. Tossed with a zesty lemon vinaigrette and chilled to perfection, this salad is ideal for summer BBQs, picnics, or easy weeknight dinners. Quick to prepare, make-ahead friendly, and packed with vibrant flavors, it’s guaranteed to become a seasonal favorite.

Prep Time10

Cook Time15

Total Time25

Course: 30 minute recipes, Brunch, Dinner

Cuisine: American

Diet: Low Calorie, Vegetarian

Servings: people

Calories: 267kcal

Author: Danielle Wolter

Equipment

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.

Video

Notes

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