Bow Tie Pasta Salad
This pasta salad isn’t just tasty—it’s customizable. You can add your favorite vegetables, toss in some cheese or protein, or even switch up the dressing to match your mood or the season.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Cutting Board & Knife
- Measuring Cups & Spoons
Ingredients
For the Pasta:
- 12 oz bow tie pasta
- 1 tsp salt for boiling water
For the Veggies & Add-Ins:
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/2 cup black olives sliced
- 1/2 cup feta cheese crumbled
For the Dressing:
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1/2 tsp dried oregano
- Salt & pepper to taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the bow tie pasta and cook according to the package instructions until al dente.
- Pro Tip: Taste a piece a minute before the suggested cooking time—it should be tender but still have a slight bite.
- Drain the pasta in a colander and rinse under cold water to stop the cooking. Set aside to cool.
Prep the Veggies
- While the pasta cooks, wash and chop all your vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion.
- Slice the olives and crumble the feta cheese.
- Place all the chopped ingredients into a large mixing bowl.
Make the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
- Pro Tip: Whisk continuously to emulsify the oil and vinegar—this helps the dressing coat the pasta evenly.
Toss the Salad
- Add the cooled pasta to the bowl with the veggies.
- Pour the dressing over the salad and gently toss everything together until evenly coated.
- Taste and adjust seasoning if needed—sometimes a little extra salt or pepper makes all the difference.
Chill and Serve
- Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
- Serve cold or at room temperature.
- Pro Tip: This salad actually tastes even better the next day once the flavors have had time to blend!
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 280–320 kcal
- Carbohydrates: 30–35 g
- Protein: 6–8 g
- Fat: 14–18 g
- Fiber: 3–4 g
- Sugar: 3–5 g
- Sodium: Moderate (varies based on feta and olives used)