Bow Tie Pasta Salad Perfect for Summer
A refreshing and versatile salad made with bow tie pasta, crisp vegetables, Mediterranean herbs, and a tangy dressing. Perfect for summer gatherings, picnics, and potlucks, this dish combines the unique texture of farfalle pasta with vibrant veggies and flavors.
Equipment
- Large pot
- - Colander
- - Mixing bowl
- Spoon
- - Measuring spoons
Ingredients
- - 12 oz farfalle pasta bow tie pasta
- - 1 cup cherry tomatoes halved
- - 1 cucumber diced
- - 1 bell pepper diced
- - ½ red onion thinly sliced
- - 1 cup crumbled feta cheese
- - ¼ cup kalamata olives pitted and sliced
- - 1 tsp dried oregano
- - 1 tsp Italian seasoning
- - 1 tbsp fresh basil chopped
- - Salt and pepper to taste
- - ⅓ cup extra virgin olive oil
- - 2 tbsp red wine vinegar
- - 1 tbsp Dijon mustard optional
Instructions
- Cook the farfalle pasta in salted boiling water for 8-10 minutes until al dente. Drain and rinse with cool water to stop cooking.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, and olives.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard (if using), oregano, Italian seasoning, and basil. Season with salt and pepper to taste.
- Pour the dressing over the salad and toss to coat evenly. Adjust seasoning if needed.
- Serve immediately or refrigerate for 30 minutes before serving. Garnish with additional fresh herbs if desired.