Greek Pasta Salad

This easy salad is made with bowtie pasta, crumbled feta cheese and easy chopped vegetables like tomatoes, cucumber, and bell pepper. All tossed together with crumbled feta cheese and greek salad dressing.

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Prep Time: 15

Cook Time: 10

Chill Time: 1

Total Time: 1 25

Servings: 8 servings

Ingredients

Salad Ingredients

16 oz uncooked farfalle pasta - aka bowtie pasta
2 cups grape tomatoes - sliced in half
1 ½ cups english cucumber - sliced thick into rounds, then quartered
1 large green bell pepper - diced about 1.5 cups
⅔ cup feta cheese - crumbed
½ cup diced red onion
¼ cup sliced Kalamata olives - drained
¼ cup sliced black olives - drained
¼ cup chopped fresh parsley
1 cup greek salad dressing - see below

Greek Salad Dressing

⅔ cups extra virgin olive oil
¼ cup red wine vinegar
½ tablespoon Dijon mustard
1 minced garlic clove
2 teaspoon lemon juice
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Cook 16 oz of farfalle pasta in a large pot of boiling salted water according to the package instructions. Cook al dente. Add to a strainer and rinse under cold water. Add to a large serving bowl.
Wash, chop and add the following ingredients to the large serving bowl: 2 cups grape tomatoes, 1½ cups English cucumber, 1 large green bell pepper, ½ cup diced red onion, ¼ cup sliced Kalamata olives, ¼ cup sliced black olives, and ¼ cup chopped fresh parsley.
Combine Greek salad dressing ingredients in a mason jar or bowl: ⅔ cups extra virgin olive oil, ¼ cup red wine vinegar, ½ tablespoon dijon mustard, 1 minced garlic clove, 2 teaspoons lemon juice, 1 teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon salt, ¼ teaspoon black pepper. Seal the mason jar with a lid and shake to mix ingredients.
Toss everything together then pour 1 cup Greek salad dressing or your desired amount on top.
Sprinkle on ⅔ cup crumbled feta cheese. Gently toss the salad ingredients together. Place covered in the fridge to chill for 1-2 hours. Then gently stir just before serving. Serve cold.

Recipe Notes:

This salad can be refrigerated for 3-4 days. Store it in an airtight container or a bowl covered with plastic wrap.

The longer you store the salad, the more the vegetables will lose their crispiness and become a bit soggy. It tastes best served the same day that you make it.

Nutrition Info

The nutritional information provided is an estimate and is per serving.

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