Description
A refreshing pasta salad perfect for summer gatherings, featuring bow tie pasta, fresh vegetables, and a light dressing.
Ingredients
Scale
- 2 cups bow tie pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the bow tie pasta to the boiling water and cook according to the package instructions, typically around 10-12 minutes, or until al dente.
- Once the pasta is cooked, drain it in a colander and set it aside to cool for a few minutes.
- While the pasta is cooling, prepare the vegetables.
- Cut the cherry tomatoes in half and set them aside.
- Peel and dice the cucumber into small pieces and set them aside.
- Thinly slice the red onion and set it aside.
- Slice the black olives and set them aside.
- Crumble the feta cheese and set it aside.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, Dijon mustard, and garlic powder until well combined.
- Add salt and black pepper to the dressing to taste.
- Once the pasta has cooled slightly, transfer it to a large mixing bowl.
- Add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, black olives, and crumbled feta cheese to the pasta.
- Pour the dressing over the pasta and vegetables.
- Toss the ingredients together gently until everything is evenly coated with the dressing.
- Taste the salad and adjust seasoning with more salt and pepper if necessary.
- Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a quick toss to redistribute the dressing.
- Serve the pasta salad chilled or at room temperature.
Notes
- Add grilled chicken or shrimp for a protein boost.
- Feel free to customize the vegetables based on your preferences.
- This salad can be made a day in advance for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg