Mediterranean Pasta Salad – Fresh Greek-Inspired Bowtie Pasta

Hey there, friend! Beau here, welcoming you back to the Feastical kitchen. Is there anything better than a dish that’s as beautiful to look at as it is delicious to eat? One that doesn’t just fill your belly but somehow feeds your soul with sunshine and good vibes? That’s the magic I’m chasing today, and I’ve got just the ticket: my ultimate Mediterranean Pasta Salad.

Picture this: tender, whimsical bowtie pasta (because food should be fun, right?) cradling bursts of juicy cherry tomatoes, crisp cucumbers, and savory bites of briny olives. It’s all brought together with creamy crumbles of feta cheese and a homemade lemon-oregano vinaigrette that sings with freshness. This isn’t just a side dish; it’s a vibrant, satisfying meal that celebrates simple, clean flavors. Whether you’re gearing up for a backyard BBQ, need a stellar potluck contribution, or just want to make your weekday lunches something to actually look forward to, this salad is your new best friend. It’s forgiving, customizable, and gets even better as it chills, making it the perfect make-ahead hero. So, grab your favorite big mixing bowl and let’s create some edible sunshine together.

Why This Salad Tastes Like Summer to Me

This recipe always takes me straight back to my Aunt Clara’s sprawling, slightly chaotic, and utterly wonderful Fourth of July parties. The air would be thick with the scent of charcoal and citronella, and her picnic table groaned under the weight of every potluck dish imaginable. My contribution, even as a teenager who’d rather be playing corn hole, became this pasta salad. I started making it because it was easy, but I kept making it because of the way people’s faces would light up. I’d see my gruff uncle go back for thirds, and my cousin’s new boyfriend (who claimed to “not really do vegetables”) quietly clean out the bowl. It was the dish that always disappeared first, and there’s no bigger compliment for a cook. It taught me that the best food isn’t about fancy techniques; it’s about bringing people together with bright, honest flavors that make everyone feel welcome and happy. That’s the spirit I mix into every single batch.

Gathering Your Sunshine Ingredients

Here’s everything you’ll need to build this flavor masterpiece. I’ve added my little chef notes to help you shop and substitute like a pro!

• 12 oz farfalle (bowtie) pasta: The playful shape holds the dressing and veggies perfectly. Chef’s Insight: You can absolutely use penne, rotini, or even orzo for a different twist!
• 1 cup cherry tomatoes, halved: Look for the sweetest, ripest ones you can find. Their pop of juice is key. Sub Tip: In winter, grape tomatoes are often more flavorful than larger ones.
• 1 cup cucumber, chopped: I prefer English or Persian cucumbers for their thin skin and fewer seeds. That crisp crunch is non-negotiable!
• ½ cup red onion, thinly sliced: They add a sharp, colorful bite. Pro Hack: Soak the slices in ice water for 10 minutes before adding to mellow their intensity.
• ½ cup Kalamata olives, halved: These are the VIPs of briny, salty flavor. Don’t skip them! Sub Tip: Castelvetrano olives offer a milder, buttery alternative.
• ¾ cup crumbled feta cheese: Buy the block and crumble it yourself for better texture and flavor than pre-crumbled. Chef’s Insight: For a dairy-free version, a good vegan feta or even chickpeas can work wonders.
• 2 tbsp fresh parsley, chopped: A final hit of fresh green herbiness. Don’t use dried here—fresh is everything.

For The Zesty Dressing:

• ¼ cup extra virgin olive oil: Use the good stuff! It’s the base of the dressing, so a fruity, high-quality oil makes a difference.
• 2 tbsp red wine vinegar: This gives the dressing its classic tangy backbone. Sub Tip: White wine vinegar or even a squeeze of extra lemon juice works in a pinch.
• 1 tbsp fresh lemon juice: Brightness alert! Always use fresh juice, never the bottled stuff.
• 1 tsp Dijon mustard: Our secret weapon! It adds depth and helps emulsify the dressing so it coats every ingredient beautifully.
• 1 tsp dried oregano: The quintessential Mediterranean herb. Rubbing it between your palms before adding wakes up its oils.
• Salt and freshly ground black pepper: Season with love and taste as you go!

Let’s Build That Bowl! Your Step-by-Step Guide

Okay, team. Let’s get cooking! Follow these steps, and you’ll have a perfect pasta salad every single time. I’m tossing in my favorite kitchen hacks as we go.

1. Cook the Pasta to Perfection: Bring a large pot of well-salted water to a rolling boil—it should taste like the sea. Add your bowties and cook according to package directions, but aim for al dente (that means it still has a slight bite to it). Why? Mushy pasta will fall apart when we toss everything together. Drain it in a colander and give it a quick, brief rinse under cool water to stop the cooking and wash off excess starch. This keeps the salad from getting gummy.
2. Chop and Prep Your Veggies: While the pasta cooks, use that time wisely! Halve those juicy tomatoes, chop the cucumber into bite-sized pieces, thinly slice your red onion (remember the ice water bath if you want it milder!), and halve the olives. Chop your parsley. Having everything prepped and ready to go is the key to relaxed, joyful cooking.
3. Whisk Up That Magic Dressing: In a small bowl or a jam jar with a lid, combine the olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, dried oregano, a big pinch of salt, and a few cracks of pepper. Whisk it vigorously or shake the jar like you mean it until the mixture looks smooth and slightly thickened. Chef’s Hack: Taste it! Dip a piece of cucumber or pasta in and adjust. Need more tang? Add a splash more vinegar or lemon. Trust your palate.
4. The Big, Beautiful Toss: In your largest mixing bowl (I’m talking huge—give everything room to dance), combine the cooled pasta, tomatoes, cucumber, onion, olives, and parsley. Pour about three-quarters of the dressing over the top. Now, use a big spoon and a gentle folding motion to combine everything evenly. We’re being gentle to keep those veggies pretty!
5. The Feta Finale: Here’s the important part: add the feta cheese last, after the initial toss. Why? If you mix it in too aggressively from the start, it’ll break down and turn the whole salad a milky pink (still tasty, but not as pretty). Gently fold in the crumbled feta so it stays in distinct, creamy chunks.
6. The Patient Chill: Cover the bowl and pop it in the fridge for at least 30 minutes, but ideally an hour or two. This is non-negotiable for the best flavor! The chilling time lets the pasta drink up the dressing and allows all the flavors to get to know each other and become best friends.

Serving Up the Sunshine

When it’s time to serve, give the salad one more gentle stir and check the seasoning—sometimes a final pinch of salt or squeeze of lemon is needed after chilling. I love to transfer it to a wide, shallow serving platter for maximum visual impact. For a gorgeous finish, scatter a little extra crumbled feta and a sprinkle of fresh parsley or even some fresh oregano leaves on top. This salad is a meal all on its own, but it also plays incredibly well with others! Serve it alongside grilled chicken skewers, juicy lamb burgers, or simple lemon-herb salmon. For a plant-powered feast, pair it with creamy hummus and warm pita bread. Don’t forget to drizzle that last bit of reserved dressing over the top right before serving for an extra glossy, flavorful finish!

Make It Your Own: Delicious Twists & Swaps

The beauty of this Mediterranean pasta salad is its flexibility. Play with it! Here are a few of my favorite riffs:

• Protein Power-Up: Add 1-2 cups of shredded rotisserie chicken, canned chickpeas (rinsed and drained), or a can of high-quality tuna in olive oil for a hearty, main-dish salad.
• Herb Garden Explosion: Swap the parsley for fresh dill or mint, or use a combination! A tablespoon of chopped fresh oregano is also divine.
• Pepper Perfection: Add a diced roasted red pepper (from a jar is fine!) or a handful of peppadew peppers for a sweet and smoky element.
• Artichoke & Spinach: Fold in a cup of marinated artichoke hearts (chopped) and a couple of big handfuls of fresh baby spinach right before serving for a new flavor dimension.
• Gluten-Free/Vegan Friendly: Use your favorite gluten-free pasta (corn/quinoa blends work great). Swap the feta for a vegan alternative or use capers and extra olives for that salty punch, and ensure your Dijon is vegan.

A Few Chef’s Notes From My Kitchen to Yours

This recipe has been a living, evolving thing in my kitchen for over a decade. I’ve learned a few things! First, if you’re making this for a potluck, I strongly recommend doubling the recipe. It goes fast, and you’ll be a hero. Second, don’t fear the red onion—that soak in ice water truly tames it without robbing its character. And finally, the best kitchen tool for this job is your hands. Seriously! When it’s time for the final gentle fold before serving, I sometimes ditch the spoon and use my hands to lift and turn the salad. It’s the best way to ensure everything is coated without crushing the delicate ingredients. It also just feels good to connect with your food. My Aunt Clara would approve.

Your Questions, Answered!

• Q: Can I make this Mediterranean pasta salad ahead of time?
  A: Absolutely! It’s a meal-prep dream. Make it up to 24 hours in advance. Keep it covered in the fridge, and hold off on adding fresh herbs (like parsley) until just before serving so they stay bright. The flavors only get better.
• Q: My salad seems dry after chilling. What happened?
  A: Pasta is thirsty! It absorbs dressing as it sits. That’s why I suggest holding back a little dressing to refresh it before serving. You can also add a tiny splash of olive oil, lemon juice, or even a tablespoon of water to loosen it up.
• Q: Can I use a different type of pasta?
  A: 100%! Farfalle is my favorite for this, but any short pasta with good “sauce-grabbing” ability works: penne, fusilli, cavatappi, or even medium-sized shells. Just stick to the same weight (12 oz).
• Q: How long will leftovers keep in the fridge?
  A: Stored in an airtight container, it stays fresh for 3-4 days. The veggies will soften a bit but it’s still delicious. I don’t recommend freezing it, as the texture of the veggies and pasta will suffer.

Mediterranean Pasta Salad

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• Author: BeauCollier

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Description

This Mediterranean pasta salad is bright, colorful, and packed with fresh flavor. It combines tender bowtie pasta with crisp vegetables, salty olives, creamy feta, and a zesty lemon-oregano dressing. It’s easy to make, perfect for potlucks or lunches, and tastes even better after chilling. If you want a reliable, crowd-pleasing dish that feels light but satisfying, this is a great one to keep on repeat.

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Ingredients

Scale 1x2x3x

Salad

• 12 oz (340 g) farfalle (bowtie) pasta

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced (English or Persian preferred)

• ½ cup red onion, thinly sliced

• ½ cup Kalamata olives, halved

• ¾ cup feta cheese, crumbled

• 2 tbsp fresh parsley, finely chopped

Lemon-Oregano Dressing

• ¼ cup extra virgin olive oil

• 2 tbsp red wine vinegar

• 1 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp dried oregano

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

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Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente according to package directions. Drain and rinse briefly under cool water to stop cooking. Let it cool.

2. Prep the vegetables
   While the pasta cooks, chop tomatoes, cucumber, onion, olives, and parsley. For milder onion flavor, soak slices in cold water for 10 minutes, then drain.

3. Make the dressing
   In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper until smooth.

4. Combine
   In a large mixing bowl, add cooled pasta, tomatoes, cucumber, onion, olives, and parsley. Pour most of the dressing over and toss gently to coat.

5. Add feta last
   Fold in the crumbled feta gently so it stays chunky and doesn’t break down too much.

6. Chill
   Cover and refrigerate at least 30–60 minutes before serving for best flavor.

7. Finish & serve
   Stir, taste, and adjust seasoning. Add the remaining dressing if needed and garnish with extra parsley or feta.

Notes

• Salt your pasta water well — it should taste lightly salty; this builds flavor from the start.

• Cool pasta before mixing to keep veggies crisp and cheese intact.

• Hold back some dressing to refresh the salad just before serving.

• Use block feta and crumble it yourself for better texture and taste.

• Make it a meal by adding chickpeas, grilled chicken, or tuna.

Nutritional Information (A General Guide)

Please note: The following is an approximate estimate per serving (based on 8 servings) generated from the listed ingredients. For precise dietary needs, use a dedicated nutritional calculator with your specific brands and measurements.

• Calories: ~360
• Protein: 11g (Thanks, pasta and feta!)
• Carbohydrates: 44g
• Dietary Fiber: 3g (The veggies contribute!)
• Total Fat: 16g (Mostly from heart-healthy olive oil and feta)
• Saturated Fat: 5g

This salad is a fantastic source of complex carbs for energy, and the olive oil provides healthy monounsaturated fats. To lower the sodium, you can reduce the amount of olives and feta, or look for lower-sodium varieties.

Final Thoughts: Share the Sunshine

And there you have it, friends—my heart-on-a-platter, my taste of summer, my go-to crowd-pleaser. This Mediterranean Pasta Salad is more than just a recipe; it’s a reminder that the most memorable meals are often the simplest, built on fresh ingredients and shared with good people. I hope this dish finds its way to your picnic blankets, your dinner tables, and your lunchboxes, bringing a little burst of Mediterranean sunshine wherever it goes. If you make it (and I truly hope you do), tag me over on the Feastical social channels—I love seeing your creations! Now, go forth, cook with joy, and always save a bite for the cook. Until next time, keep it flavorful!

– Beau