Description
Summer is the season for cold pasta salads, and this Mediterranean version is one you’ll make on repeat. Bowtie pasta, fresh vegetables, feta cheese, olives, and a bright homemade vinaigrette.
Ingredients
Units
Scale
- 16 oz bowtie pasta
- 1 English cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup pepperoncini peppers, sliced
- 1/4 cup spicy peppadew peppers
- 1/4 cup chopped parsley
- 2 tbsp fresh dill
- 1/2 cup feta cheese
- Vinaigrette Dressing
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- Salt and pepper to season
Instructions
- Fill a large pot with water for cooking the pasta. Salt the water generously and let it reach a rolling boil. Cook pasta according to package instructions.
- Use a strainer to drain the pasta water. Pour the pasta into a large mixing bowl and drizzle with several tablespoons of olive oil. This will keep the pasta from clumping together. Let the pasta cool for 20 minutes.
- While the pasta is cooling, chop veggies and herbs and make the vinaigrette. Cut the English cucumber, olives, pepperoncinis, and peppers into thin slices. Half the cherry tomatoes and chop the parsley and dill.
- Make the red wine vinaigrette. In a small jar, add olive oil, vinegar, salt, and pepper. Seal the jar with the lid and give it a good shake to emulsify and get creamy. The oil will naturally separate from the vinegar, so if you see that it is layered, just give the jar another shake.
- Add veggies and herbs to the pasta. Drizzle with vinaigrette and use tongs to toss the salad together. Top with feta cheese crumbles. Chill in the fridge for 30 minutes before serving. Keep leftovers in an airtight container in the fridge for 3-4 days.
- Prep Time: 20 minutes
- Cool Time: 35 minutes
- Cook Time: 10 minutes