Description
A bright and fresh pasta salad featuring tomatoes, cucumbers, and feta, perfect for gatherings or a quick meal.
Ingredients
Scale
- 500g bow tie pasta (farfalle)
- 2 cucumbers, halved lengthways and finely sliced
- 3 cups cherry or grape tomatoes, halved
- 1/3 cup Kalamata olives, roughly chopped
- 200g Greek feta, cut into batons
- 1 packed cup basil leaves, torn by hand
- 1/2 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 2 garlic cloves, minced
- 2 tsp dijon mustard (optional)
- 2 tsp honey (or maple syrup)
- 1 1/2 tsp Italian herbs mix
- 3/4 tsp cooking salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 9 to 11 minutes.
- Drain and rinse the pasta briefly under cold water.
- Slice the cucumbers and halve the cherry tomatoes while the pasta cooks.
- Whisk the olive oil, apple cider vinegar, garlic, dijon mustard, honey, Italian herbs, salt, and pepper in a bowl until emulsified.
- Add the drained pasta to a large mixing bowl and pour about two-thirds of the dressing over it; toss gently.
- Fold in the feta and basil, being careful to keep some feta intact.
- Chill the salad for at least 30 minutes before serving.
Notes
Best served chilled or at room temperature. Adjust seasoning as needed before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg