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Mediterranean pasta salad with farfalle, cherry tomatoes, cucumber, black olives, and crumbled feta.

Mediterranean Pasta Salad

Jennifer Ryan
Fresh Mediterranean pasta salad loaded with veggies, olives, and feta. A quick, vibrant dish perfect for lunches or BBQs.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine Mediterranean
Servings 4
Calories 475 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
    10½ ounces farfalle pasta
  • Drain the pasta in a colander and rinse under cold water to cool it quickly. Set aside to drain well.
  • While the pasta is cooling, add the diced cucumber, bell pepper, cherry tomatoes, red onion, and olives to a large mixing bowl.
    1 large seedless cucumber, 1 yellow bell pepper, 1½ cups cherry tomatoes, ½ Medium red onion, ⅔ cup black olives
    A colorful arrangement of chopped vegetables including tomatoes, cucumbers, sweet peppers, red onions, and black olives.
  • In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper until well combined.
    2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon oregano, ½ teaspoon kosher salt, ⅛ teaspoon freshly ground black pepper
    A bowl of Mediterranean salad dressing with herbs and spices mixed together.
  • Add the cooled pasta to the bowl with the vegetables and gently toss to combine.
    A colorful Mediterranean pasta salad with bowtie pasta, cucumbers, olives, tomatoes, sweet peppers, and red onions.
  • Pour the dressing over the salad and mix until everything is evenly coated.
    A colorful Mediterranean pasta salad with cherry tomatoes, cucumbers, olives, and bell peppers in a blue bowl.
  • Sprinkle the crumbled feta cheese over the top and gently toss, or leave it on top for serving.
    ¾ cup feta cheese
    A close-up of Mediterranean pasta salad with farfalle, cucumbers, tomatoes, olives, and feta cheese.
  • Serve immediately, or chill in the fridge for 15–30 minutes to allow the flavors to develop.
    A colorful Mediterranean pasta salad with farfalle, cucumbers, tomatoes, olives, and feta cheese in a blue bowl.

Notes

Tips and Tricks
  • Salt the pasta water well to season the farfalle as it cooks.
  • Cook the pasta only until al dente, so it holds its shape after chilling.
  • Rinse the cooked pasta under cold water, then let it drain thoroughly before mixing.
  • Slice the red onion thinly so its flavor does not overpower the salad.
  • Add the feta last and toss gently to keep the crumbles intact.
  • Chill the salad for 15 to 30 minutes before serving to let the flavors blend.
  • If the salad becomes dry after refrigeration, toss it with a small splash of olive oil and red wine vinegar.
  • Add grilled chicken, tuna, or chickpeas for a more filling meal.
  • Finish with parsley, basil, dill, or a squeeze of lemon for extra freshness.

Nutrition

Calories: 475kcalCarbohydrates: 64gProtein: 15gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 25mgSodium: 976mgPotassium: 456mgFiber: 4gSugar: 5gVitamin A: 569IUVitamin C: 16mgCalcium: 196mgIron: 2mg
Keywords easy pasta recipe, farfalle pasta, feta pasta, pasta, pasta recipe, pasta salad, salad recipes with pasta
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