Description
A refreshing and vibrant Summertime Greek Pasta Salad combining al dente bow tie pasta with fresh baby greens, cherry tomatoes, cucumber, creamy avocado, briny olives, and crumbled feta cheese, all tossed in a light and zesty homemade vinaigrette seasoned with fresh herbs.
Ingredients
Scale
Pasta and Greens
- 1 lb bow tie pasta
- 3–4 cups baby spring greens
Vegetables and Cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup English cucumber, quartered and thinly sliced
- 1 ripe avocado, diced
- 4 ounces feta cheese, crumbled
Olives and Herbs
- 1/4 cup pitted kalamata olives, halved
- 1/4 cup pitted castelvetrano olives, halved
- 1 tablespoon fresh basil, minced
- 1 tablespoon fresh oregano, minced
Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1/4 teaspoon mustard
- 1/4 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook until al dente following the package instructions. Drain the pasta, rinse with cold water to cool, and chill until ready to use.
- Prepare Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, mustard, coarse salt, and ground black pepper until well emulsified to create a zesty vinaigrette.
- Toss Salad: In a large bowl, combine the chilled pasta, baby spring greens, cherry tomatoes, cucumber, diced avocado, crumbled feta cheese, kalamata olives, castelvetrano olives, fresh basil, and fresh oregano. Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly. Adjust seasoning with additional salt and pepper if needed. Serve chilled and enjoy.
Notes
- For best flavor, chill the pasta salad for at least 30 minutes before serving to allow the flavors to meld.
- Use fresh herbs for a more vibrant taste; dried herbs may be used in a pinch but reduce quantity by half.
- Avocado can brown quickly, so add it just before serving to maintain its bright color.
- Substitute bow tie pasta with other small shapes like rotini or penne if preferred.
- This salad keeps well refrigerated for up to 2 days but is freshest when served within 24 hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 15 mg
Keywords: Greek pasta salad, summer salad, bow tie pasta salad, feta cheese salad, Mediterranean salad, healthy pasta salad
