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Easy Bowtie Feta Pasta Salad Recipe with Greek Vinaigrette

Easy Bowtie Feta Pasta Salad

A colorful Greek-style pasta salad with bowtie pasta, fresh vegetables, Kalamata olives, feta, and a homemade red wine vinaigrette. This make-ahead salad serves about eight people.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces Dry bowtie pasta (farfalle)
  • 1 cup Cherry or grape tomatoes, halved
  • 1 medium English cucumber, quartered lengthwise and sliced
  • 1/2 small Red onion, thinly sliced or finely diced
  • 1/2 cup Pitted Kalamata olives, halved
  • 3/4 cup Crumbled feta cheese
  • 1/4 cup Fresh parsley, chopped
Dressing
  • 1/3 cup Extra-virgin olive oil
  • 1/4 cup Red wine vinegar
  • 1 tablespoon Fresh lemon juice
  • 1 clove Small garlic clove, finely minced
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Bring a large pot of salted water to a boil. Cook the 12 ounces of bowtie pasta according to the package directions, usually 10–12 minutes, until al dente.
  2. Drain the pasta and rinse it briefly under cold water to stop the cooking and cool it. Drain thoroughly so excess water does not dilute the vinaigrette.
  3. Whisk the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, Dijon mustard, kosher salt, and black pepper in a small bowl, or shake them together in a jar.
  4. Add the cooled pasta, tomatoes, cucumber, red onion, Kalamata olives, and chopped parsley to a large mixing bowl. Pour the dressing over the vegetables and pasta, then toss gently.
  5. Fold in the feta cheese last, using a light touch so the cheese stays in recognizable crumbles. Refrigerate for at least 30 minutes, although one to two hours gives the best flavor.
  6. Toss the chilled salad again before serving. If the pasta has absorbed too much dressing, add a small splash of olive oil or vinegar and toss once more.

Notes

Cook the pasta only to al dente because overcooked bowties can become soft and break apart after chilling. Salting the cooking water seasons the pasta throughout. For convenience, use about 1/2 to 2/3 cup bottled Greek or Italian dressing instead of the homemade vinaigrette, adding more as needed.