Greek Bow Tie Pasta Salad
Bursting with vibrant Mediterranean flavors, this Greek Bow Tie Pasta Salad is the perfect combination of fresh vegetables, tangy feta cheese, and tender farfalle pasta, all brought together with a zesty homemade dressing. Featuring juicy cherry tomatoes, crisp cucumbers, crunchy red bell peppers, and briny kalamata olives, this salad offers a delightful contrast of textures and tastes. The dressing, made with extra virgin olive oil, red wine vinegar, lemon juice, and aromatic oregano, infuses every bite with classic Greek-inspired flavors. Quick and easy to prepare in just 25 minutes, this pasta salad is ideal for weeknight dinners, meal prep, or as a crowd-pleasing side dish for gatherings. Serve it chilled for the ultimate refreshing and satisfying experience!
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Recipe Information
Ingredients
- 12 ounces bow tie pasta (farfalle)
- 1.5 cups cherry tomatoes
- 1 medium English cucumber
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.75 cup kalamata olives, pitted and halved
- 0.75 cup feta cheese, crumbled
- 0.25 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside to fully drain.
While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and thinly slice the red onion.
In a large mixing bowl, combine the cooked and drained pasta, cherry tomatoes, cucumber, red bell pepper, red onion, kalamata olives, and crumbled feta cheese.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the dressing.
Pour the dressing over the pasta and vegetables. Toss everything together gently to coat the salad evenly with the dressing.
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together. This can also be made a day ahead for even better flavor.
Before serving, taste and adjust seasoning if necessary. Garnish with freshly chopped parsley if desired.
Serve chilled and enjoy!
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 5487 mg | 239% | |
| Total Carbohydrate | 309.2 g | 112% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 30.5 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1167 mg | 90% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2129 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
