Description
This vibrant 20-Minute Greek Pasta Salad combines al dente bow-tie pasta with fresh Mediterranean vegetables and tangy feta cheese, all tossed in a bright lemon and red wine vinegar dressing. Quick and easy to prepare, it’s perfect for a light lunch, picnic, or side dish.
Ingredients
Pasta
- 12 oz bow-tie pasta (farfalle) or any other short-cut pasta
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
Salad Vegetables & Add-ins
- 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
Instructions
- Cook pasta: Bring a large pot of water to a boil. Add bow-tie pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and immediately rinse it under cold water to stop the cooking process. Drain thoroughly and set aside.
- Make dressing: In a large mixing bowl, combine extra virgin olive oil, freshly squeezed lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper. Whisk everything together vigorously with a fork until the dressing emulsifies and thickens slightly.
- Prepare vegetables and marinate: Add the halved cherry tomatoes, quartered cucumber slices, diced red bell pepper, chopped red onion, and sliced black and green olives to the bowl with the dressing. Toss well to ensure all the vegetables are coated. Let the mixture marinate while you finish cooking the pasta so the tomatoes release their juices and flavors meld.
- Assemble salad: Add the drained and cooled pasta to the bowl with the marinated vegetables. Toss gently to combine everything evenly. Fold in the crumbled feta cheese last to maintain its texture. Taste and adjust seasoning with additional salt, black pepper, or lemon juice if desired. Serve chilled or at room temperature.
Notes
- Use cold water to rinse the pasta immediately after boiling to stop cooking and keep it from sticking.
- Letting the vegetables marinate in the dressing enhances the flavor by allowing them to absorb the tangy vinaigrette.
- You can substitute the bow-tie pasta for any other short pasta such as penne, rotini, or shells.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Add fresh herbs like chopped parsley or mint for extra freshness if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
