Italian Bow Tie Farfalle Pasta Salad With Feta Recipe

This tangy, crisp Italian Bow Tie Farfalle Pasta Salad With Feta is made with cherry tomatoes, crunchy cucumber, and a zesty homemade vinaigrette in just 25 minutes. The salty feta crumbles melt slightly into the warm pasta ridges for a bold bite. I love bringing this colourful dish to summer potlucks because it stays fresh for hours.

Why This Classic Works

I used to make pasta salad that turned mushy and bland after sitting in the fridge for just an hour. The secret I discovered is rinsing the cooked farfalle under cold water immediately to stop the cooking process, keeping the texture firm and chewy. This simple step prevents the pasta from absorbing too much dressing and becoming soggy later.

Another game-changer is adding the feta cheese at two different times during the process. I toss half the crumbled feta with the slightly warm pasta to create a creamy coating, then sprinkle the rest on top right before serving. This gives you both a rich, savory base and distinct pops of salty cheese in every bite.

Italian Bow Tie Farfalle Pasta Salad With Feta Ingredients

For the Salad:

• 12 oz (340g) farfalle (bow tie) pasta
• 1 pint (2 cups) cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 cup kalamata olives, pitted and sliced
• 1/4 red onion, finely chopped
• 6 oz (170g) feta cheese, crumbled

For the Vinaigrette:

• 1/2 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper

How To Make Italian Bow Tie Farfalle Pasta Salad With Feta

1. Boil Pasta: Bring a large pot of salted water to a boil and cook the farfalle to al dente according to package instructions, usually about 11 minutes.
2. Prep Vegetables: While the pasta boils, chop the cherry tomatoes, cucumber, red onion, and olives into bite-sized pieces.
3. Whisk Dressing: In a small jar or bowl, whisk together the olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper until emulsified.
4. Rinse and Cool: Drain the cooked pasta and immediately rinse it under cold water until it is cool to the touch, then shake off excess water well.
5. Combine: In a large bowl, toss the cooled pasta with the vegetables and dressing, then gently fold in the crumbled feta cheese before serving.

Recipe Tips

• Don’t overcook the pasta: Pasta salad requires a firm noodle, so cook it one minute less than the package directions to ensure it holds up against the dressing.
• Seed the cucumber: If you are using a standard garden cucumber instead of an English one, remove the watery seeds to prevent your salad from becoming soupy.
• Dress generously: Pasta absorbs liquid as it sits, so if you make this ahead, save a little extra dressing to stir in right before serving.

What To Serve With Italian Pasta Salad

This dish pairs beautifully with grilled meats like lemon-herb chicken thighs or garlic butter steak skewers. For a vegetarian option, serve it alongside crusty focaccia bread and grilled eggplant slices.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended as the fresh vegetables will lose their crisp texture and become watery upon thawing.

FAQs

Can I make this pasta salad the night before?

Yes, this salad actually tastes better after the flavors meld for a few hours. If making it overnight, stir in a splash of olive oil before serving to loosen it up.

What other cheese works well?

If you don’t like feta, small mozzarella pearls or shaved parmesan are excellent Italian alternatives. Cubed sharp provolone also adds a nice bite.

Is this recipe gluten-free?

It is naturally gluten-free if you swap the regular wheat farfalle for a gluten-free brown rice or corn pasta. The dressing and vegetables are already safe.

Nutrition

• Calories: 380
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 450mg
• Total Carbohydrate: 38g
• Protein: 10g

Try More Recipes:

• Easy Creamy Italian Pasta Salad Recipe
• Cold Italian Pasta Salad With Pepperoni And Salami
• Creamy Italian Chicken Pasta

Italian Bow Tie Farfalle Pasta Salad With Feta

Recipe by Paula

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Italian Bow Tie Farfalle Pasta Salad With Feta combines chewy pasta, crisp cucumbers, and tangy vinaigrette in just 25 minutes for an easy lunch. I love how the salty feta clings to the bow ties. This dish is perfect for summer picnics.

Ingredients

• 12 oz (340g) farfalle (bow tie) pasta

• 1 pint (2 cups) cherry tomatoes, halved

• 1 English cucumber, diced

• 1/2 cup kalamata olives, pitted and sliced

• 1/4 red onion, finely chopped

• 6 oz (170g) feta cheese, crumbled

• 1/2 cup extra virgin olive oil

• 3 tbsp red wine vinegar

• 1 tsp dried oregano

• 1 clove garlic, minced

• 1/2 tsp sea salt

• 1/4 tsp black pepper

Directions

• Boil Pasta: Bring a large pot of salted water to a boil and cook the farfalle to al dente according to package instructions, usually about 11 minutes.
• Prep Vegetables: While the pasta boils, chop the cherry tomatoes, cucumber, red onion, and olives into bite-sized pieces.
• Whisk Dressing: In a small jar or bowl, whisk together the olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper until emulsified.
• Rinse and Cool: Drain the cooked pasta and immediately rinse it under cold water until it is cool to the touch, then shake off excess water well.
• Combine: In a large bowl, toss the cooled pasta with the vegetables and dressing, then gently fold in the crumbled feta cheese before serving.