Description
A fresh and light Farfalle (Bow-Tie) Pasta Salad packed with vibrant vegetables, tangy feta cheese, and a zesty olive oil-lemon dressing, perfect for a healthy lunch or a flavorful side dish.
Ingredients
Scale
Salad Ingredients
- 1 cup bow-tie pasta (farfalle)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 tbsp fresh parsley or basil, chopped
Dressing
- 3 tbsp olive oil
- 1 1/2 tbsp lemon juice or vinegar
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Pasta: Cook the bow-tie pasta according to the package directions in boiling salted water until al dente. Drain well and rinse with cold water to cool and stop cooking; set aside.
- Prepare the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, and sliced black olives.
- Add Pasta and Cheese: Add the cooled pasta to the bowl along with the crumbled feta cheese and chopped fresh parsley or basil.
- Make the Dressing: Drizzle the olive oil and lemon juice or vinegar over the salad. Season with salt and freshly ground black pepper to taste.
- Toss and Serve: Gently toss all the ingredients together until well mixed and evenly coated with the dressing. Serve immediately or refrigerate to let flavors meld.
Notes
- For best texture, rinse the pasta under cold water after cooking to prevent sticking and to cool it for the salad.
- You can substitute the black olives with Kalamata olives for a stronger flavor.
- Use fresh herbs like basil or parsley according to your preference for added freshness.
- Adjust the lemon juice or vinegar quantity to taste for desired acidity.
- This salad can be prepared a few hours ahead; store covered in the refrigerator for the flavors to develop.
