Description
This vibrant 20-Minute Greek Pasta Salad combines al dente bow-tie pasta with fresh cherry tomatoes, crisp cucumbers, bell peppers, olives, and tangy feta cheese, all tossed in a zesty lemon and oregano dressing. Perfect for a quick, flavorful meal or an easy side dish, this Mediterranean-inspired salad is both refreshing and satisfying.
Ingredients
Salad Ingredients
- 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 Ingredients
- 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 bow-tie pasta according to the package instructions until al dente. Once cooked, drain the pasta and immediately rinse with cold water to cool and stop the cooking process. Drain again thoroughly.
- 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 thoroughly with a fork until the dressing is emulsified and well blended.
- Marinate vegetables: Add the sliced cherry tomatoes, quartered cucumber slices, diced red bell pepper, chopped red onion, and sliced black and green olives into the same bowl with the dressing. Toss well to coat all the vegetables and allow them to marinate while the pasta cooks. This will help the tomatoes release their juices and enhance the flavor.
- Assemble salad: Add the drained and cooled pasta along with the crumbled feta cheese to the bowl containing the marinated vegetables and dressing. Toss gently but thoroughly to combine all ingredients evenly. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
Notes
- Use cold water to rinse the pasta immediately after cooking to prevent it from becoming mushy and to cool it for the salad.
- Feel free to substitute bow-tie pasta with fusilli, penne, or rotini if preferred.
- For a more robust flavor, use fresh oregano instead of dried.
- Make the salad a few hours ahead to allow flavors to meld, but add feta cheese just before serving to keep its texture.
- Great as a vegetarian meal or side dish for barbecues and picnics.
