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Blueberry Pasta Salad Recipe with Fresh Herbs

Name: Blueberry Pasta Salad Recipe with Fresh Herbs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 12 oz pasta (fusilli or penne); 1.5 cups fresh blueberries; 1/4 cup olive oil; 2 tbsp fresh lemon juice; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh mint; 1/2 cup crumbled feta cheese; 1/4 cup sliced almonds (toasted); Salt and pepper to taste

The first time I made Blueberry Pasta Salad Recipe with Fresh Herbs, I was convinced it’d be a disaster. I mean, blueberries in pasta? That sounded wild. But my cousin swore it was amazing, so I gave it a shot. I dumped in way too much lemon juice, and the whole thing tasted like a sour mess. My husband took one bite and made a face I’ll never forget. But after a few tries (and less lemon), it became our go-to summer dish. Now, it’s the thing people ask me to bring to every potluck—even the skeptics.

Recipe Card

Recipe Title	Blueberry Pasta Salad Recipe with Fresh Herbs
Servings	6
Prep Time	15 mins
Cooking Time	10 mins
Calories	320 per serving

Ingredients

12 oz pasta (I like fusilli or penne)
1.5 cups fresh blueberries
1/4 cup olive oil
2 tbsp lemon juice (fresh, NOT bottled—trust me)
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese
1/4 cup sliced almonds
Salt & pepper to taste

The first time, I used bottled lemon juice because I was lazy. Big mistake—it tasted like cleaning supplies. Fresh lemon makes all the difference. And don’t skip the mint! I tried it with just basil once, and it was missing that bright pop. Also, if you’re like me and forget to toast the almonds, you’ll regret it. Raw almonds just don’t hit the same.

Directions

Cook pasta according to package directions, then rinse under cold water and drain well.
In a big bowl, whisk olive oil, lemon juice, salt, and pepper.
Add cooled pasta, blueberries, herbs, feta, and almonds to the bowl.
Toss gently—don’t smash the blueberries!—until everything’s coated.
Chill for at least 30 mins before serving (if you can wait that long).

Here’s where I messed up: I didn’t rinse the pasta enough, and it clumped into a sticky blob. Now I rinse it until it’s totally cool and drizzle a little oil to keep it loose. Also, tossing too hard turns your salad into blueberry jam. Ask me how I know. And yeah, chilling it matters—the flavors need time to get friendly.

This salad is my summer MVP. It’s weirdly great for picnics because it doesn’t wilt like leafy salads. Once, I forgot it in the car for an hour (oops), and it was still perfect. My kids even eat it, and they usually pick out anything green. Leftovers? Even better the next day—if there are any.

Next time, I’m doubling the feta. Because cheese. And maybe adding a pinch of red pepper flakes for a little kick. I tried honey once, but it made it too sweet—stick with the lemon.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
320	42g	14g	9g

Honestly, I thought this would be way heavier, but it’s pretty balanced. For a lighter version, I’ve used less oil and more lemon, and it’s still good. My vegan friend swaps in coconut yogurt instead of feta, and it works (though it’s not the same). If you’re gluten-free, any pasta swap will do—just watch the cook time.

Ingredient Swaps

Ingredient	Substitution
Feta cheese	Goat cheese or vegan feta
Almonds	Pecans or walnuts
Fresh mint	Dill or parsley (but mint’s best)

I tried walnuts once, and they got weirdly soft. Stick with almonds or pecans for crunch. And goat cheese is delicious, but it melts into the salad faster, so add it last. Dill works in a pinch, but it tastes more like a pickle salad—not bad, just different.

Tips

Toast the almonds—it takes 5 mins and changes everything.
Rinse the pasta until it’s cold, or it’ll keep cooking and get mushy.
Don’t add the blueberries until the end, or they’ll bleed everywhere.

I learned the blueberry lesson the hard way. I mixed them in early, and my salad looked like it was tie-dyed purple. Still tasted fine, but it freaked out my kids. And mushy pasta? Yeah, that’s the worst. Now I set a timer for rinsing. Oh, and if you’re lazy like me, buy pre-crumbled feta. Life’s too short to crumble cheese.

FAQ

Can I use frozen blueberries?
Technically yes, but they’ll thaw into mush. Fresh is worth it here. I tried frozen once, and it turned into a soggy mess. Save those for smoothies.

How long does it keep?
2–3 days in the fridge, but the almonds lose their crunch. I add extra right before serving. The herbs also fade, so a fresh sprinkle helps.

Can I make it ahead?
Totally! Just leave out the almonds and herbs until you’re ready to serve. I’ve prepped everything the night before and tossed it together at the party. Easy win.

That’s everything I know about making Blueberry Pasta Salad Recipe with Fresh Herbs! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes. Just don’t tell my cousin.