Description
A refreshing and vibrant Greek Pasta Salad featuring bow tie pasta tossed with fresh cucumbers, cherry tomatoes, bell peppers, red onion, Kalamata olives, feta cheese, and a zesty homemade red wine vinaigrette dressing. Perfect for summer gatherings, potlucks, or as a light meal any time of the year.
Ingredients
Scale
Salad Ingredients
- 12 ounces bow tie pasta (cooked according to package directions)
- 1 English cucumber (cut into ½ inch pieces)
- 10 ounces cherry tomato medley (cut in half)
- 1 orange or red bell pepper (seeded and cut into ½ inch pieces)
- ¼ cup red onion (finely chopped)
- 4 ounces feta cheese (crumbled, approximately 1 cup)
- ½ cup Kalamata olives (coarsely chopped)
- ¼ cup fresh parsley (finely chopped)
Dressing Ingredients
- 1/3 cup red wine vinegar
- 1 teaspoon dried oregano
- 3 garlic cloves (minced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2/3 cup extra virgin olive oil
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the bow tie pasta according to package instructions until al dente. Drain well and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare the vegetables: While the pasta is cooking, chop the English cucumber into half-inch pieces, halve the cherry tomatoes, dice the orange or red bell pepper into half-inch pieces, finely chop the red onion, and coarsely chop the Kalamata olives. Crumble the feta cheese and chop the fresh parsley finely.
- Make the dressing: In a jar with a lid or a measuring cup, combine red wine vinegar, dried oregano, minced garlic, salt, black pepper, and extra virgin olive oil. Mix vigorously with a whisk or shake well in the jar until the dressing is fully emulsified.
- Combine the salad: In a large mixing bowl, add the cooled pasta, cucumber, tomatoes, bell pepper, red onion, feta cheese, Kalamata olives, and parsley. Toss gently to evenly combine all ingredients.
- Add dressing and chill: Give the dressing another quick shake or stir, then pour it over the salad. Mix thoroughly to ensure every component is coated. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and develop. Before serving, taste and adjust seasoning if necessary. Optionally, prepare extra dressing to add later as the pasta absorbs it over time.
Notes
- Use gluten-free pasta to make this salad gluten-free if needed.
- The salad keeps well refrigerated for up to 2 days and tastes even better after chilling overnight.
- For a vegan version, omit the feta or substitute with a vegan cheese alternative.
- Adding a squeeze of fresh lemon juice before serving can brighten the flavors further.
- You can prepare the dressing in advance and store in the refrigerator for up to one week.
