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.
Ingredients
Salad
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12 oz (340 g) farfalle (bowtie) pasta
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced (English or Persian preferred)
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½ cup red onion, thinly sliced
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½ cup Kalamata olives, halved
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¾ cup feta cheese, crumbled
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2 tbsp fresh parsley, finely chopped
Lemon-Oregano Dressing
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¼ cup extra virgin olive oil
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2 tbsp red wine vinegar
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1 tbsp fresh lemon juice
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1 tsp Dijon mustard
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1 tsp dried oregano
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
Instructions
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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. -
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. -
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. -
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. -
Add feta last
Fold in the crumbled feta gently so it stays chunky and doesn’t break down too much. -
Chill
Cover and refrigerate at least 30–60 minutes before serving for best flavor. -
Finish & serve
Stir, taste, and adjust seasoning. Add the remaining dressing if needed and garnish with extra parsley or feta.
Notes
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Salt your pasta water well — it should taste lightly salty; this builds flavor from the start.
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Cool pasta before mixing to keep veggies crisp and cheese intact.
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Hold back some dressing to refresh the salad just before serving.
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Use block feta and crumble it yourself for better texture and taste.
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Make it a meal by adding chickpeas, grilled chicken, or tuna.