Description
This Greek Pasta Salad is made with bowtie pasta, crisp vegetables, briny olives, and crumbled feta, all tossed in a homemade Greek dressing. Fresh, flavorful, and perfect for make-ahead meals or summer gatherings.
Ingredients
- 16 oz farfalle (bowtie) pasta
- 2 cups grape tomatoes, halved
- 1½ cups English cucumber, quartered
- 1 large green bell pepper, diced
- ⅔ cup crumbled feta cheese
- ½ cup diced red onion
- ¼ cup sliced Kalamata olives, drained
- ¼ cup sliced black olives, drained
- ¼ cup chopped fresh parsley
- ⅔ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ½ tbsp Dijon mustard
- 1 garlic clove, minced
- 2 tsp lemon juice
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Cook pasta in salted water according to package instructions until al dente. Drain, rinse with cold water, and add to a large bowl.
- Add tomatoes, cucumber, bell pepper, red onion, olives, and parsley to the bowl.
- In a jar or bowl, combine olive oil, red wine vinegar, Dijon mustard, garlic, lemon juice, oregano, basil, salt, and pepper. Shake or whisk until combined.
- Toss pasta and vegetables together. Pour in desired amount of dressing.
- Sprinkle feta cheese over the salad and gently toss.
- Cover and refrigerate for 1–2 hours. Stir gently before serving.
Notes
- Store leftovers in an airtight container for up to 3–4 days.
- Best enjoyed the same day for maximum vegetable crunch.
- Add grilled chicken or chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek