Mediterranean-style bowtie pasta salad vinaigrette.

ByDavid Loa
Mediterranean-style bowtie pasta salad vinaigrette.

Ingredients
12 oz (340 g) bowtie pasta (farfalle)
1 cup cherry tomatoes, halved
1 cucumber, sliced into half-moons
1/4 red onion, diced
1/2 cup Kalamata olives, halved
1/2 cup crumbled feta cheese
2 tbsp fresh parsley, chopped
Dressing
1/4 cup extra-virgin olive oil
2 tbsp lemon juice
1 tbsp red wine vinegar
1 clove garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
Instructions
Cook pasta in salted water until al dente. Drain and rinse under cold water.
In a large bowl, combine pasta, tomatoes, cucumber, onion, olives, and parsley.
Whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
Pour dressing over the pasta and toss well.
Fold in the feta cheese.
Chill for 15–30 minutes (optional) and serve.
Optional Add-Ins
Grilled chicken
Chickpeas
Artichoke hearts
Roasted red peppers
Fresh basil or dill
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Mediterranean-Style Bowtie Pasta Salad with Vinaigrette

A fresh, colorful pasta salad packed with Mediterranean flavors, perfect for picnics, meal prep, or a light lunch.

Ingredients

For the Salad

  • 12 oz (340 g) bowtie (farfalle) pasta
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ red onion, thinly sliced
  • 1 cup canned chickpeas, drained and rinsed
  • ½ cup Kalamata olives, sliced
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • 2 tbsp fresh basil, chopped (optional)

For the Vinaigrette

  • ¼ cup extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • ½ tsp sea salt
  • ¼ tsp black pepper

Instructions

  1. Cook the Pasta
    • Bring a large pot of salted water to a boil.
    • Cook bowtie pasta according to package directions until al dente.
    • Drain and rinse under cold water to stop the cooking process.
    • Let cool completely.
  2. Prepare the Vegetables
    • Halve the cherry tomatoes.
    • Dice the cucumber.
    • Thinly slice the red onion.
    • Drain and rinse the chickpeas.
    • Slice the olives.
  3. Make the Vinaigrette
    • In a small bowl or jar, combine olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
    • Whisk or shake until well combined.
  4. Assemble the Salad
    • In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, onion, chickpeas, olives, parsley, and basil.
    • Pour the vinaigrette over the salad and toss gently to coat.
  5. Finish and Serve
    • Fold in the crumbled feta cheese.
    • Refrigerate for at least 30 minutes before serving for the best flavor.
    • Garnish with extra parsley and feta if desired.

Prep Time

  • Prep: 15 minutes
  • Cook: 10 minutes
  • Chill: 30 minutes
  • Total: 55 minutes

Servings

6–8 servings

Tips

  • Add grilled chicken, shrimp, or tuna for extra protein.
  • Substitute spinach or arugula for added greens.
  • The salad keeps well in the refrigerator for up to 3 days.
  • If making ahead, reserve a little vinaigrette to refresh the salad before serving.

Nutrition (Approx. per serving)

  • Calories: 320
  • Protein: 9g
  • Carbohydrates: 38g
  • Fat: 15g
  • Fiber: 5g