Easy Farfalle Greek Pasta Salad
This Easy Farfalle Greek Pasta Salad is quick to put together and full of flavor! Made with farfalle pasta, cucumber, cherry tomatoes, green bell pepper, kalamata olives, red onions, and feta. Tossed with a delicious homemade Greek dressing and seasoned with salt, pepper, and parsley. This Greek Pasta Salad is the perfect dish!
Ingredients
FOR THE GREEK PASTA SALAD:
- 16 ounces pasta (farfalle (bow ties, rotini, or penne))
- 1 English cucumber (cut into half-moons (~ 3 cups))
- 1 pint cherry tomatoes (halved)
- 1 green bell pepper (diced)
- ½ cup sliced Kalamata olives (halved, and pitted)
- 1 cup crumbled feta cheese
- 1/4 cup red onion (diced (soak in cold water for 10 minutes, rinse and dry))
- 2 tablespoons parsley (minced)
- Salt and pepper (to taste)
DRESSING:
- 1 1/2 cup bottled Greek vinaigrette dressing (or Homemade as listed below)
HOMEMADE GREEK DRESSING:
- 3/4 cup + 2 tablespoons olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried basil
- 2 garlic cloves (minced)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- PASTA: Bring a large pot of salted water to a boil. Cook the pasta according to the directions on the package. Boil until pasta is just to al dente. Drain pasta. Transfer pasta to a large baking sheet spread out, and let cool.
- VEGETABLES: Meanwhile, prep the vegetables as instructed in the ingredient list. Add all of the chopped vegetables to a large bowl and then stir in the cooled pasta.
- DRESSING: Whisk together olive oil, red wine vinegar, lemon juice, honey, dijon mustard, oregano, basil, garlic cloves, salt, and pepper. Toss into the pasta and vegetables when ready to serve. Evenly coat the pasta salad with the dressing. Add more salt and pepper if needed. Top with the crumbled feta and minced parsley. Serve right away or refrigerate for 30 minutes to 3 hours for a colder pasta salad and to let the flavors meld together. Before serving, toss the salad.
- Keep leftovers stored in the refrigerator for up to 5 days.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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