Description
Bow Tie Pasta Salad is a colorful, chilled dish featuring farfalle pasta tossed with fresh veggies and a zesty vinaigrette—perfect for warm‑weather meals, potlucks, or quick make‑ahead lunches.
Ingredients
- 12 oz (about 3 cups) bow tie (farfalle) pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced or chopped
- ½ red onion, thinly sliced
- 1 bell pepper, chopped
- ½ cup black olives, sliced
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley or basil
- Dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the bow tie pasta according to package instructions. Drain and rinse under cold water to stop cooking and cool the pasta. :contentReference[oaicite:0]{index=0}
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, olives and feta cheese.
- In a small jar or bowl, whisk together olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, dried oregano, salt and pepper.
- Pour the dressing over the salad and toss everything until evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes (or up to a few hours) before serving to allow flavors to meld. :contentReference[oaicite:1]{index=1}
Notes
- You can easily add protein such as grilled chicken, chickpeas or tuna to make this a full meal.
- Substitute or add other mix‑ins like sun‑dried tomatoes, artichoke hearts, or mozzarella in place of feta for variation. :contentReference[oaicite:2]{index=2}
- For best texture, use al‑dente pasta and rinse after cooking—this prevents the salad from becoming mushy. :contentReference[oaicite:3]{index=3}
Nutrition
- Serving Size: 1 serving (approx. 1/6‑1/8 of recipe)
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Cholesterol: undefined
