This Mediterranean farfalle pasta salad is a bright, herbaceous bowl of bow-tie pasta tossed with cherry tomatoes, cucumbers, kalamata olives, red onion, and crumbled feta, all coated in a simple lemon-oregano vinaigrette. It works because the sturdy farfalle holds its shape and catches the dressing and small ingredients in its folds, while the fresh vegetables stay crisp and the feta adds a salty, creamy finish. It is a reliable make-ahead dish for picnics, potlucks, or a simple weeknight side.
Ingredients
- 12 oz (340 g) farfalle (bow tie) pasta
- 1 pint (about 2 cups / 300 g) cherry tomatoes, halved
- 1 English cucumber (about 12 oz / 340 g), diced into 1/2-inch pieces
- 1/2 cup (75 g) pitted kalamata olives, halved
- 1/3 cup (50 g) thinly sliced red onion
- 4 oz (115 g) feta cheese, crumbled (about 1 cup)
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) fresh lemon juice (from about 1 lemon)
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil (about 2 tablespoons salt for 4 quarts water). Add the farfalle and cook according to package directions until al dente, usually 10–12 minutes. Drain and rinse briefly with cool water to stop the cooking, then drain well.
- While the pasta cooks, prepare the dressing: in a small bowl or jar, whisk together the olive oil, lemon juice, oregano, Dijon mustard, minced garlic, 1/2 teaspoon salt, and black pepper. Set aside.
- In a large serving bowl, combine the drained pasta, cherry tomatoes, cucumber, olives, and red onion. Pour the dressing over the top and toss gently to coat everything evenly.
- Fold in the crumbled feta cheese, reserving a little for the top if you like. Taste and add more salt or lemon juice if needed.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Before serving, give it a stir, garnish with parsley if using, and serve chilled or at room temperature.
Tips
- Salt your pasta water generously: It is your only chance to season the pasta from the inside. Use about 1 tablespoon of salt per 2 quarts of water.
- Don’t overcook the pasta: Cook it just to al dente (tender but still firm to the bite). Overcooked farfalle turns mushy and falls apart when tossed.
- Rinse with cool water: A quick cold rinse stops the cooking and cools the pasta quickly so it doesn’t get sticky. If you prefer a warm pasta salad, skip the rinse and toss immediately.
- Adjust the dressing to taste: Lemon juice and salt vary in intensity. Start with the listed amounts, then add more lemon or salt after tossing if it tastes flat.
Serving Suggestions
This pasta salad is a complete side dish on its own. Serve it alongside grilled chicken, lamb chops, or a simple white fish like cod or halibut. It also pairs well with a Greek-style mezze platter of hummus, pita, and stuffed grape leaves. For a vegetarian main, add a can of drained chickpeas (about 1.5 cups) to the bowl for extra protein.
Variations
- Add protein: Grilled chicken, shrimp, or canned tuna (drained and flaked) turn this into a heartier main-dish salad.
- Swap the cheese: Use crumbled goat cheese or diced fresh mozzarella instead of feta. For a dairy-free version, omit the cheese and add a handful of toasted pine nuts.
- Change the vegetables: Roasted red peppers, artichoke hearts, sun-dried tomatoes, or thinly sliced bell peppers all work well. Use about 1 to 1.5 cups total of any combination.
- Make it herby: Add 1/4 cup chopped fresh basil, dill, or mint along with the parsley for a more aromatic finish.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some dressing as it sits; if it seems dry, add a drizzle of olive oil or a teaspoon of lemon juice before serving. This salad is best served cold or at room temperature, so there is no need to reheat. If you must serve it warm, microwave individual portions in 15-second bursts just until slightly warm, but note that the vegetables will soften.
Frequently Asked Questions
Can I make this pasta salad ahead of time? Yes, you can assemble it up to 24 hours in advance. Keep it covered in the fridge and give it a good stir before serving. You may need to add a little extra olive oil or lemon juice to refresh the dressing.
What can I use instead of farfalle? Any short pasta works well: penne, rotini, fusilli, or orecchiette are all good substitutes. They have similar shapes that hold dressing and small ingredients.
How do I keep the feta from crumbling into tiny bits? Add the feta after you toss the pasta with the dressing and vegetables, and fold it in gently with a spatula. Crumble it with your fingers rather than a fork to get larger chunks.
Can I use dried oregano instead of fresh? This recipe uses dried oregano in the dressing, which is more concentrated than fresh. If you want to use fresh oregano, use 1 tablespoon chopped and add it just before serving.
Is this salad gluten-free? It is not, because farfalle is made from wheat. To make it gluten-free, use a gluten-free short pasta like brown rice penne or fusilli. Cook it according to package directions, as gluten-free pasta often cooks faster and can turn mushy if overdone.
Why is my pasta salad dry the next day? Pasta absorbs liquid as it sits. To prevent this, you can toss the salad with a little extra dressing before serving, or keep a small extra batch of vinaigrette on the side to add just before eating.