Bow Tie Greek Pasta Salad with Feta and Olives
A refreshing Mediterranean pasta salad combining bow tie pasta with crisp vegetables, briny Kalamata olives, and crumbled feta cheese. Red wine vinegar and oregano-infused dressing brings bright, herbaceous flavor. Chill before serving for best results.
Ingredients
- ½ cup olive oil
- ⅓ cup red wine vinegar
- ½ teaspoon garlic, minced
- 1 teaspoon oregano, dried
- 1 teaspoon basil, dried
- ½ teaspoon mustard, dry
- salt(optional)
- black pepper(optional)
- ½ 16 ounce box bow tie pasta, cooked according to package directions
- 1 10 ounce container cherry tomatoes, halved
- 1 whole English cucumber, quartered lengthwise and sliced
- 1 whole red bell pepper, seeded and diced
- ½ whole red onion, small, diced
- ½ cup Kalamata olives, drained
- ⅝ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
Instructions
- 1
Whisk or shake together olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, dry mustard, salt, and black pepper in a small bowl or jar to make the dressing.
- 2
In a very large bowl, combine cooked bow tie pasta, halved cherry tomatoes, sliced cucumber, diced red bell pepper, diced red onion, drained Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
- 3
Pour dressing over salad and toss to coat thoroughly.
- 4
Refrigerate until ready to serve.
Tips
Make the dressing ahead and store separately to keep salad crisp until serving.
Taste after adding dressing and adjust seasoning as needed.
Use freshly cooked and cooled pasta to prevent wilting vegetables from excess heat.
Good to Know
Cover and refrigerate up to 2 days. Salad may release liquid over time; drain before serving if desired.
Prepare dressing and chop all vegetables up to 8 hours ahead. Assemble and dress salad no more than 2 hours before serving to maintain vegetable texture.
Serve chilled as a side dish or light main course.
Common Mistakes
Do not dress salad more than 2 hours in advance to avoid soggy vegetables from oil and vinegar breakdown.
Do not skip draining olives to avoid excess saltiness.
Do not use warm pasta to avoid wilting fresh vegetables.