Bow Tie Pasta Salad (Printable)
Chilled bow tie pasta with crisp veggies, feta and tangy red wine vinaigrette—ideal for picnics and lunches.
# What You'll Need:
→ Pasta
01 - 12 oz bow tie (farfalle) pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 cup red bell pepper, diced
05 - 1/2 cup red onion, thinly sliced
06 - 1/2 cup black olives, sliced
07 - 1/3 cup fresh parsley, chopped
→ Cheese
08 - 3/4 cup feta cheese, crumbled
→ Dressing
09 - 1/3 cup extra-virgin olive oil
10 - 3 tbsp red wine vinegar
11 - 1 clove garlic, minced
12 - 1 tsp dried oregano
13 - 1/2 tsp Dijon mustard
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook according to package directions until al dente. Drain through a colander and rinse thoroughly under cold running water to halt cooking and cool the pasta completely.
02 - In a large mixing bowl, toss together the cooled pasta, halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, sliced black olives, and chopped fresh parsley until evenly distributed.
03 - In a small bowl or mason jar, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and black pepper until the mixture is fully emulsified and smooth.
04 - Pour the prepared dressing over the pasta and vegetable mixture. Toss gently but thoroughly to ensure every component is evenly coated.
05 - Gently fold in the crumbled feta cheese, taking care not to break apart the pieces too finely.
06 - Cover the bowl and refrigerate for at least 30 minutes to allow the dressing to penetrate the pasta and the flavors to meld together.
07 - Remove from the refrigerator, give the salad one final toss, and adjust the salt and pepper seasoning to taste before serving.
# Expert Tips:
01 -
- The dressing comes together in about sixty seconds and tastes brighter than anything from a bottle.
- It holds up beautifully in the fridge for days without getting soggy or sad.
- Every single ingredient is available at any grocery store, no specialty shopping required.
02 -
- Rinsing the pasta under cold water is nonnegotiable here because leftover heat will wilt the vegetables and melt the feta into a mess.
- The salad tastes significantly better after resting overnight as the flavors deepen and the dressing soaks into every fold of pasta.
03 -
- Salt your pasta water until it tastes like mild broth because that is the only chance you get to season the pasta itself.
- Make a double batch of the dressing and keep it in a jar in the fridge for quick salads throughout the week.