Description
This vibrant 20-Minute Greek Pasta Salad combines bow-tie pasta with fresh vegetables, tangy dressing, and crumbly feta cheese for a quick and flavorful Mediterranean-inspired dish. Perfect for a light lunch or a side at your next gathering, this salad is easy to prepare and packed with bright, zesty flavors.
Ingredients
Salad
- 12 oz bow-tie pasta (farfalle) or any other short-cut pasta
- 12 oz cherry or grape tomatoes (red and yellow), sliced in half
- 2 medium cucumbers, quartered
- 1 medium red bell pepper, diced
- 1/3 cup red onion, chopped
- 1/3 cup pitted black olives, sliced
- 1/3 cup pitted green olives, sliced
- 4 oz crumbled feta cheese
Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano or Italian seasoning
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Cook pasta: Bring a large pot of water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta and immediately rinse it with cold water to stop the cooking process. Drain again thoroughly to avoid excess water.
- Make dressing: In a large mixing bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper. Whisk the ingredients vigorously with a fork until the dressing is emulsified and well blended.
- Marinate vegetables: Add the halved cherry tomatoes, quartered cucumbers, diced red bell pepper, chopped red onion, and sliced black and green olives to the bowl with the dressing. Toss everything together so the vegetables are thoroughly coated. Allow the mixture to marinate for several minutes while the pasta is cooking; this will help the tomatoes release their juices and enhance the flavor.
- Combine salad: Add the drained and cooled pasta along with the crumbled feta cheese to the bowl containing the marinated vegetables and dressing. Toss everything gently but thoroughly to combine all ingredients well. Taste the salad and season with additional salt, pepper, or lemon juice as desired for balanced flavor.
Notes
- You can substitute bow-tie pasta with any short pasta like rotini, penne, or fusilli.
- For a gluten-free version, use gluten-free pasta.
- Adjust the amount of lemon juice and salt according to your taste preference.
- This salad can be made a few hours ahead and kept refrigerated; flavors will deepen over time.
- Optional additions include fresh herbs like parsley or mint for extra freshness.
