Description
A fresh, vibrant Greek pasta salad with bow tie pasta, olives, tomatoes, basil, and feta, tossed in a zesty rice vinegar dressing.
Ingredients
Scale
- 1 pound bow tie (farfalle) pasta
- ⅓ cup rice vinegar
- ¼ cup olive oil
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ¾ cup pitted halved kalamata olives
- ½ cup chopped green onions
- ½ cup chopped fresh basil leaves
- 1 cup drained stewed whole tomatoes (from one 15-ounce can), roughly chopped
- 4 ounces feta cheese, crumbled (about 1 cup)
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- ¼ cup cucumber, diced
Instructions
- Cook the bow tie pasta according to package directions until al dente, then drain and rinse under cold water to cool.
- In a large bowl, whisk together rice vinegar, olive oil, minced garlic, kosher salt, and freshly ground black pepper.
- Add the cooled pasta, pitted halved kalamata olives, chopped green onions, chopped fresh basil leaves, drained stewed whole tomatoes, and crumbled feta cheese to the bowl.
- Stir in cherry tomatoes, red onion, and cucumber for extra freshness and crunch.
- Toss everything together until evenly coated with the dressing.
- Cover and refrigerate for at least 30 minutes to let flavors meld before serving.
Notes
Serve chilled or at room temperature; can be made ahead and stored for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: cold
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg
Keywords: Greek, pasta salad, Mediterranean, easy, vegetarian