Description
A refreshing and tangy bow tie pasta salad combining al dente pasta with fresh vegetables like cherry tomatoes, cucumber, red onion, and black olives, all tossed in a zesty feta and oregano dressing. Perfect as a light lunch or a side dish for picnics and gatherings.
Ingredients
Scale
Pasta
- 2 cups bow tie pasta
Vegetables & Cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Boil Water: Bring a large pot of salted water to a boil over high heat.
- Cook Pasta: Add the bow tie pasta to the boiling water and cook according to the package instructions, typically around 10-12 minutes, or until al dente.
- Drain Pasta: Once the pasta is cooked, drain it in a colander and set it aside to cool for a few minutes.
- Prepare Vegetables: While the pasta is cooling, prepare the vegetables for the salad.
- Halve Tomatoes: Cut the cherry tomatoes in half and set them aside.
- Dice Cucumber: Peel if desired, then dice the cucumber into small pieces and set aside.
- Slice Onion: Thinly slice the red onion and set aside.
- Slice Olives: Slice the black olives and set them aside.
- Prepare Feta: Crumble the feta cheese and set it aside.
- Make Dressing: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, Dijon mustard, and garlic powder until well combined.
- Season Dressing: Add salt and black pepper to the dressing to taste and whisk again.
- Combine Pasta and Vegetables: Transfer the slightly cooled pasta to a large mixing bowl and add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, black olives, and crumbled feta cheese.
- Add Dressing: Pour the prepared dressing over the pasta and vegetable mixture.
- Toss Salad: Gently toss all ingredients together until everything is evenly coated with the dressing.
- Adjust Seasoning: Taste the salad and adjust with additional salt and pepper if needed.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
- Final Toss: Before serving, give the salad a quick toss to redistribute the dressing evenly.
- Serve: Serve the pasta salad chilled or at room temperature for a refreshing dish.
Notes
- Use quality olive oil and freshly cracked black pepper for the best flavor.
- The salad can be stored covered in the refrigerator for up to 2 days.
- Add fresh herbs like parsley or basil for extra brightness if desired.
- To make this salad vegan, omit feta or substitute with a plant-based cheese alternative.
- For added protein, grilled chicken or chickpeas can be tossed in.
